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These vegan peanut butter cookies are soft, easy, and have only 4 ingredients! This is the best eggless peanut butter cookie recipe. A quick homemade small batch recipe. 
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3.54 from 13 votes

Vegan Peanut Butter Cookies

These vegan peanut butter cookies are soft, chewy, easy, and have only 4 ingredients! There are no eggs in these old fashioned peanut butter cookies.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: vegan peanut butter cookies
Servings: 16 cookies
Author: Natasha Bull

Ingredients

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 cup smooth/creamy peanut butter
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour

Instructions

  • Preheat oven to 325F. Move the rack to the middle of the oven. Line a large baking sheet with a Silpat non-stick mat or parchment paper. 
  • Prep your flax egg and let it sit for about 10 minutes. 
  • Add the peanut butter, sugar, flour, and flax egg to a large mixing bowl. Using an electric hand mixer on low speed, mix until combined. 
  • Roll the batter into balls (mine were just shy of 1.5" each, makes about 16-18 cookies). Use a fork to press them down a bit (make a criss-cross pattern). Space them about an inch apart since they do spread a bit.
  • Bake the cookies for 18-20 minutes (I baked mine for 20). 
  • The cookies will likely seem too soft when you take them out of the oven, but that's ok. They will firm up as they cool. Carefully remove them from the baking sheet and let them cool on a cooling rack.
  • Store cookies in an airtight container as soon as they've cooled. Their final texture is slightly crumbly when you bite into it, but soft and chewy inside. 

Notes

  • This is the hand mixer I used to make this recipe.
  • Ground flaxseed is also sold as something called "flaxseed meal" (I use Bob's Red Mill brand). 
  • Be sure to spoon + level the flour (don't scoop it or you'll end up with more than needed).

Nutrition

Serving: 1cookie | Calories: 150kcal