Calling all the peanut butter lovers! If you love peanut butter like me, you’ll love these Soft and Chewy Peanut Butter Cookies.

Peanut butter is one of my favorite ingredients to work with. This protein-packed spread is so versatile! Delicious in many ways, from savory dishes like my Thai Peanut Chicken Curry, to decant desserts like my Chocolate Cake with Peanut Butter Frosting and healthy breakfast like my Peanut Butter Overnight Oats.

Peanut butter is always the star of the show!

I’m so excited to share this recipe with you all!

A bite is taken out of the salted top peanut butter cookie
A bite is taken out of the salted top peanut butter cookie

Why You’ll LOVE these Peanut Butter Cookies

They are so easy to make! These cookies are made with only 6 simple ingredients, and they don’t require fancy kitchen tools. You just need a bowl, a spoon, and a baking sheet!

These melt- in- your-month peanut butter goodness are perfectly soft and chewy in the center and crispier on the edges. Making them a delicious, sweet treat, dessert, or even breakfast!

They are a heathier version of the classic peanut butter cookies! And you won’t be able to tell they are vegan, eggless, dairy-free, and easily made gluten-free.

They are freeze friendly! You can easily freeze both the cookie dough and the baked cookies to enjoy later. I always like to have some ready-to-go cookie dough to bake when I have guests at home.

They make the perfect addition to your Holiday cookie box or cookie exchange! Everyone will love them!

Ingredients are laid out for the peanut butter cookies

Ingredients to Make Vegan Peanut Butter Cookies

These amazing peanut butter cookies are incredible delicious and made with only 6 simple ingredients that are easy to find in case you don’t have them in your pantry. Here’s what you need:

Peanut butter – Can’t make peanut butter cookies without peanut butter!  I recommend using creamy peanut butter for this recipe. Feel free to sub to sunflower butter if following a nut-free diet.

Brown sugar – I like using brown sugar in this recipe for a delicious, caramelized flavor. Brown sugar also help these cookies get the perfect texture! You can sub brown sugar to coconut sugar for a more natural and unrefined sweetener.

Apple sauce – It replaces the eggs and make this recipe vegan. I like using unsweetened apple sauce. According to this article, Applesauce acts as both a binder, and an emulsifier. This is due to the pectin that is found in apples.

Flour – I’m using all-purpose flour for this recipe. Feel free to sub-1:1 gluten-free baking flour if following a gluten-free diet. Both ways make sure you spooned and level your flour properly.

Baking soda– To ensure these cookies bake properly.

Salt – Brings all the flavors together.

How to Make Soft and Chewy Peanut Butter Cookies

These peanut butter cookies are super easy to make! They only require 1 bowl and a few simple steps. Absolutely everyone will love them!

Lastly, bake on 350 F for 8-9 minutes. Let it cool for 10 minutes on a cooling rack. Optionally, sprinkle some sea salt on top and ENJOY each bite.

How to Store these Peanut Butter Cookies

Store vegan peanut butter cookies in an airtight container on the kitchen counter for a day. Then transfer them to the fridge up to 5 days. Note that the cookies will get chewier and less soft in the fridge.

Can I Freeze Vegan Peanut Butter Cookies?

Certainly! You can freeze both cookie dough and baked cookies!

To freeze the dough, I recommend first forming the cookies. Then, transfer the baking sheet with the unbaked cookies in the freezer. When they are frozen, transfer to a freeze-safe bag up to 2 months. Pop them in the oven when you are ready to enjoy!

To freeze baked cookies, place them in a freeze-safe bag or airtight container and freeze up to 2 months. Let them thaw at temperature and enjoy!

A bite is taken out of the salted top peanut butter cookie
A bite is taken out of the salted top peanut butter cookie

Tips and Tricks to Make the BEST Soft and Chewy Peanut Butter Cookies

  • If you’re following a gluten-free diet, I have good news! This recipe can easily be made gluten-free. Simply sub (1:1) all-purpose flour to gluten-free baking flour.
  • Following a nut-free diet? No problem! You can use sun butter as a nut free alternative. They make a delicious treat to share at Ollie’s school and everyone can enjoy.
  • Looking for refined sugar-free cookies? I got you cover! Swap brown sugar to coconut sugar. Coconut sugar also gives the cookies a delicious, caramelized flavor and keeps them naturally sweetened.
  • If you prefer your cookies extra crunchy, simply bake them a little longer (about 2 minutes).
  • Feel free to double batch the cookie dough if you are feeding a crowd or want leftovers to enjoy later.
  • Use creamy peanut butter to ensure these cookies get a soft and chewy texture.
  • Make sure your oven temperature is accurate! I like using an oven thermometer!

Last but not least, check out the full recipe below and give these cookies a try!


Salt is on top of the gooey peanut butter cookies

Get the recipe:Soft and Chewy Peanut Butter Cookies {Vegan}

Softand Chewy Peanut Butter Cookies are the ultimate cookies! They are so easy tomake, and everyone will love them!
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  • 1/2 cup peanut butter, smooth and unsweetened
  • 1/3 cup brown sugar*, packed
  • 3 tbsp apple sauce, unsweetened
  • 1/3 cup all-purpose flour**
  • 1 tsp baking soda, 5g
  • 1/8 tsp salt


  • In a bowl, mix peanut butter, brown sugar, and apple sauce until incorporated.
  • Whisk in flour, baking soda and salt.
  • Gently combine all ingredients with a spatula until well combined.
  • Cover the dough and chill in the fridge for at least 1 hours (or overnight). You can also freeze for 30 minutes.
  • Preheat oven on 350F and line a baking sheet with parchment paper.
  • Using a cookie scooper or a spoon, scoop even sized cookie dough and place them in the prepare baking sheet. Lightly press it into a thick disk with your palm (the cookie will not expand too much). You can also press the cookie dough with a fork to make the crisscross marks on top.
  • Bake 350F for 8 – 9 minutes.
  • Let it cool for 10 minutes. Optionally, sprinkle a pinch of flaky sea salt on top and enjoy.


  • *To make it refined sugar free – use coconut sugar
    **To make it gluten free – use (1:1) GF baking flour

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.