The BEST small batch vegan peanut butter cookie recipe! They’re light, chewy, and so delicious that nobody will ever guess they’re plant based.
Serve these vegan peanut butter cookies to anyone – plant based or not! Nobody will ever be able to tell that they don’t have eggs or butter in them. They melt in your mouth, and are the perfect combination between light and chewy. Everyone always loves them!
Why are these cookies made in such a small batch?
Cookies…are my weakness. I love them. They never last too long in my house. I decided to experiment with some small batch baking so that my husband and I don’t end up with a batch of cookies that’s way too big for the two of us (and that we’d inevitably eat anyways). Peanut butter cookies were first on the list because we love peanut butter everything.
These easy peanut butter cookies are amazing! Not all small batch baking turns out well, but these turn out beautifully. Every. Single. Time.
How to make peanut butter cookies vegan:
Amazingly, this recipe doesn’t need any vegan egg replacements. You just have to be patient enough to let them cool for 10 minutes before moving them from the baking sheet (it’s worth it, promise).
Not feeling patient enough for cookies to bake and cool? Try my Vegan Gluten Free Cookie Dough! It’s phenomenal, delicious, and always a reader favorite.
Are you making this recipe for someone that eats gluten free?
Oats are something that can frequently be cross contaminated with gluten. Be sure to use certified gluten free oats to keep this recipe safe for gluten free people.
What you’ll need:
There are two tools and one ingredient that I can’t recommend enough for this recipe.
Since this recipe is all about peanut butter, it makes sense that the better your peanut butter is, the better your peanut butter cookies will be. This is my favorite brand of peanut butter, and it is so good! It really makes the best cookies.
The first tool is an air insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Using these baking sheets allows your entire cookie to cook evenly.
The second tool I recommend is this cookie scoop. It’s the perfect size for these cookies, and really for any standard cookie. It keeps all of your cookies the same size, which makes such a difference in even baking. I definitely recommend having one on hand if you love baking cookies. It’s an affordable tool that is definitely worth it!
If you love to bake, using this affordable powerhouse stand mixer will make your life so much easier.
If you don’t have the space for a stand mixer, then keeping a handheld electric mixer on hand is your next best bet. The trick to using an electric mixer is using it with an extra large mixing bowl. I have a mixing bowl this size, and it comes in handy all the time. It’s perfect for meal prep, salads, and it makes baking so much easier.
Using silicone mat baking mats improves all your baking (especially if you like crispy edges!). They create a crispier and drier bottom edge than parchment paper does, so it’s great for cookies like this.
Finally, don’t forget to cool your cookies completely on a cooling rack!
- 1/4 cup old fashioned oats (certified gluten free if necessary)
- 1/2 teaspoon baking powder
- 1/3 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1/3 cup unsalted peanut butter
- 2 Tablespoons canned pumpkin
- Preheat the oven to 350 F.
- Grind the oats into flour using a blender.
- In a medium bowl, whisk together the oat flour, baking powder, granulated sugar, and fine sea salt.
- Add in the peanut butter and canned pumpkin, stir to combine. You may need to use the back of a spoon to scrape the peanut butter against the bottom of the bowl to get it fully mixed in.
- Line a baking sheet with a parchment paper or silicone mat, and place the cookie dough in 1 Tablespoon sized balls on the lined baking sheet.
- Using the back of a fork, make the classic peanut butter cookie indentations on the cookies.
- Bake for 9 minutes, then let the cookies rest for 10 minutes. They will come out of the oven soft, so it’s important to let them rest so that they set.
Serving Size:1 cookie
Amount Per Serving: Calories: 86Total Fat: 4.6gCarbohydrates: 10.3gFiber: .7gSugar: 7.7gProtein: 2.2g
Nutrition information isn’t always accurate.
Let me know what you think of this recipe in the comments and on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Looking for more vegan cookie recipes? Good Housekeeping has a list of 20 easy vegan cookies.