Crispy Vegan Peanut Butter Cookies Recipe for Perfect Snacks

Everyone has a different idea of the perfect cookie: chewy or crunchy, salty or sweet, thick or thin. If you like cookies that are chewy, slightly salty, and a bit thin and large, these vegan peanut butter cookies are for you.

Peanut butter is having a moment — and for good reason. The balance of salty, sweet and rich nutty protein is hard to resist. Peanuts are a great plant-based source of protein, vitamins and minerals, so these cookies make a satisfying vegan treat. Just be mindful of the sugar and enjoy one (or two) at a time.

What do I need to make my Vegan Peanut Butter Cookies?

Ingredients

Peanut butter — Use a good-quality crunchy peanut butter with few added ingredients and high peanut content. Smooth works fine if that’s what you have.

Peanuts — Salted peanuts give a lovely salty-sweet contrast; swap for unsalted if you prefer a sweeter cookie.

Dairy-free milk — Use an unsweetened plant milk such as soy, oat or almond.

Dairy-free margarine — A block margarine is best for baking (tub spreads contain more water). Choose a firm block such as plant butter or similar.

Caster sugar and dark brown muscovado sugar — The mix of light and dark sugars gives a chewy interior with a crisp crust. If you don’t have dark muscovado, light brown or demerara will work.

Plain flour — You can substitute part with wholemeal if you like.

Bicarbonate of soda — Use bicarbonate rather than baking powder to get rise without a cakey texture.

Equipment

A stand mixer makes creaming the margarine, peanut butter and sugars quick and easy. If you don’t have one, a large bowl and an electric hand whisk (the two-beater type) will do the job.