These Dairy Free Peanut Butter Cookies are so delicious! Perfectly rich, soft, and full of peanut butter flavor. They are completely vegan peanut butter cookies as well which means they are egg free also.
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Whether it’s holiday season, your birthday, or just a random day that ends in -y, if you like peanut butter, you will LOVE these dairy free peanut butter cookies.
And if for some reason you don’t think you like peanut butter cookies, you should 100% try these delicious dairy free peanut butter cookies before you decide for sure.
These are also completely vegan peanut butter cookies as well. Everyone will completely love these peanut butter cookies and today we are sharing the deliciousness with you! Enjoy!
What ingredients do you need for Dairy Free Peanut Butter Cookies?
In order to make peanut butter cookies, you’ll want to gather all the ingredients.
For this particular dairy free peanut butter cookies recipe, there are just 9 ingredients in total. Every ingredient should be things that you already have in your cupboard.
Meaning there is nothing special in the vegan peanut butter cookies recipe that should be hard to find.
The ingredients that you need for these cookies recipe are:
- flour
- baking soda
- baking powder
- peanut butter
- brown sugar
- vegan sugar
- vegan butter
- vanilla
- more white sugar for coating
How do you make Vegan Peanut Butter Cookies?
Making dairy free peanut butter cookies is not hard to do. In fact, they are one of the easiest cookie recipes that you are going to find.
First, you’re going to want to start by preheating the oven to 350 degrees.
Combine the flax seed and water together in a tiny bowl and let sit for at least 15 minutes. This makes a flax egg.
Then you need a small and a large bowl.
In the small bowl, add the flour, baking soda, and baking powder. Whisk together. In a large bowl, beat the butter, peanut butter, flax eggs, vanilla, and both sugars together.
Add the dry ingredients from the small bowl. Beat together again, just until combined.
Roll into balls using a 1-inch cookie scoop. Place remaining sugar in a bowl. Place cookies on a parchment lined baking sheet.
Dip fork in sugar bowl and use it to flatten cookies in a criss cross pattern. Bake 9-11 minutes or until golden brown edges.
Remove from oven and let cool.
Can I make these Top 8 Allergen Free Peanut Butter Cookies?
Yes!
Obviously, we need to omit the peanut butter. You can sub for sun butter.
The, the other two main allergens in our written recipe is vegan butter (soy) and flour (gluten).
The vegan butter can easily be swapped for a soy free vegan butter. We love Earth Balance soy free for this. It comes in a red tub.
For the flour, you can use Measure for Measure Gluten Free flour in this cookie recipe.
Can I prep these vegan peanut butter cookies ahead of time?
Yes! You can make these a few days in advance if you plan to make ahead. They will last at last 7 days.
Alternatively, you can make the dough and freeze the dough if you don’t need all of it at one time.
What are other Dairy Free Cookies I can make?
After you try our dairy free cookie recipe and see how easy it is to make delicious dairy free cookies, you may be looking for other dairy free cookie dough recipes. We’ve got you covered!
- Dairy Free Triple Chocolate Chip Cookies
- Dairy Free Chocolate Chip Cookies
- Easy Dairy Free Sugar Cookies
- Dairy Free Snickerdoodles
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Dairy Free Peanut Butter Cookies
Ingredients
- 2 tablespoon ground flax seed
- 4 tablespoon water
- 2.5 cups flour
- 1 teaspoon baking soda
- 1 tsp baking powder
- 1 cup creamy peanut butter (can sub sunbutter if nut free)
- 1 cup brown sugar
- 1 cup vegan sugar
- 1 cup vegan butter
- 2 tsp vanilla
Coating
- 1 tbsp vegan sugar
Instructions
- Preheat oven to 350 degrees.
- Combine the flax seed and water together in a tiny bowl and let sit for at least 15 minutes. This makes flax eggs.
- In a small bowl, add the flour, baking soda, and baking powder. Whisk together.
- In a large bowl, beat the butter, peanut butter, flax eggs, vanilla, and both sugars together.
- Add the dry ingredients and beat together again, just until combined.
- Roll into balls using a 1-inch cookie scoop. Place cookies on a parchment lined baking sheet.
- Place remaining sugar in a bowl.
- Dip fork into sugar bowl.
- Use fork to slightly flatten cookies in a criss cross pattern.
- Bake 9-11 minutes or until golden brown edges. Remove from oven and let cool.
Notes
Nutrition
This recipe was originally posted on 3/1/19 and updated on 12/5/19.
Yes, yes, and YES, guys!! Absolutely delicious! Despite having the hardest time keeping the raw dough from repeatedly flying into my mouth, the end product was perfect.
Side note: I substituted vegan mayo for flax seed, and it worked fine.
Interesting twist with the mayo! I bet that tang in there is awesome
Can you make these with half the sugar?
Sorry we haven’t tested it with less sugar. We wouldn’t recommend it with this recipe without testing as it can drastically change the recipe
I am not vegan, but I tried the recipe. I was pleasantly surprised! The cookies were very good. I lessen the amount of sugars and added approximately 1/4 cup of molasses. They were so good!
so glad you enjoyed them!
My son and husband couldn’t keep their hands off these cookies. They asked me to make them again.