These vegan peanut butter cookies are perfectly sweet, chewy, and packed with peanut-buttery flavor. Easy to make and perfect for dunking in a big glass of almond milk!
- ½ cup vegan butter (room temperature)
- ½ cup creamy peanut butter (not natural peanut butter)
- ½ cup organic granulated sugar, plus 3 tablespoons for coating (optional)
- ½ cup organic brown sugar
- 1 tablespoon unflavored and unsweetened non-dairy milk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
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Place the butter, peanut butter, sugar, brown sugar, milk and vanilla into a large mixing bowl.
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Beat the ingredients together with an electric mixer on high-speed, until smooth and creamy, about 1 minute.
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Being stirring in the flour, about ⅓ at a time.
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Before stirring in the last addition of flour, sprinkle the baking soda, powder, and salt on top. Proceed with stirring until the ingredients are uniformly mixed.
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Roll the dough into a ball and wrap it in plastic.
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Place the dough into the refrigerator to chill for 2-3 hours.
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Check the dough periodically after about 2 hours and remove it when it has firmed up quite a bit but isn't rock hard.
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Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
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Roll the dough into 1-inch balls, then, optionally coat each ball by rolling it in a bowl filled with the additional 3 tablespoons of sugar.
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Arrange the balls evenly spaced on the baking sheet.
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Flatten each dough ball with a fork by first pressing the back of the fork into a ball, then rotating the fork 90 degrees and pressing again to create a grid.
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Place the baking sheets into the oven and bake the cookies for 10 to 12 minutes, until just barely set.
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Transfer the baking sheets to cooling racks for the cookies to cool. They will continue to set as they do.