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Vegan Peanut Butter Cookies

Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they're vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 10 min. + cooling
  • Makes
    3 dozen


  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 350°. In a large bowl, cream peanut butter, sugars and vanilla until light and fluffy, about 4 minutes. Beat in almond milk. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture.
  • Shape level tablespoonfuls into balls. Place 2 in. apart on parchment-lined baking sheets; flatten with a fork. Bake until set, 8-10 minutes. Cool on pan 5 minutes before removing to wire racks to cool completely.

Test Kitchen tips
  • Letting the cookies rest once they’re out of the oven is very important. Since they contain no butter or eggs, they need a little time to firm up. If you remove them from the pan too early, they’ll crumble.
  • Nutrition Facts
    1 cookie: 79 calories, 4g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 2g protein.
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