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a plate of vegan pb cookies
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5 from 1 vote

(Eggless) Vegan Peanut Butter Cookie Recipe

Made with applesauce in place of eggs, these vegan peanut butter cookies are really special!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Servings: 20 - 24 cookies
Author: Brittany Angell

Ingredients

  • 6 tablespoons room temperature vegan butter
  • 1/2 cup 105 g brown sugar
  • 1/2 cup 110 g organic cane sugar, plus 1/4 cup more for rolling the cookies (optional)
  • 3 tablespoons 46 g unsweetened applesauce
  • 1 cup 245 g creamy peanut butter
  • 1 cup plus 3 tablespoons 170 g all-purpose flour (or King Arthur Measure for Measure for GF)
  • 1 teaspoon double acting baking powder
  • 1/4 teaspoon Himalayan salt
  • 1 cup vegan chocolate chips

Instructions

  • Preheat oven to 350°F, and set 2 of the oven racks to be as close to the center of the oven as possible. Line 2 standard baking sheets with parchment paper.
  • In a large bowl or in the bowl of a stand mixer, add the butter, brown sugar, and cane sugar. Using a hand mixer or the stand mixer, cream the butter and sugar on high for about 30-40 seconds.
  • Add to the bowl, the applesauce and peanut butter, and mix on high again until fully combined.
  • Add the flour, baking powder, and salt, then mix on medium just until the dough comes together and thickens. If using, stir in the chocolate chips.
  • If rolling in sugar, pour the ¼ cup of cane sugar into a small bowl. Scoop the cookies, roll them in the sugar, and place them on the prepared baking sheets at least one inch apart. There should be about 10-12 cookies per tray. Using a fork, press down in a crisscross pattern until the cookies should be about a ½- to -¾-inch thick.
  • Bake the cookies for 10-12 minutes, swapping their positions in the oven after 5 minutes. Remove them from the oven when the edges are golden brown, and allow them to cool completely before removing from the pan to avoid crumbling.
  • Once completely cooled, enjoy the cookies! Store leftovers in a sealed container at room temperature or in the fridge. They may also be frozen for up to 1 month.

Notes

  • If using table salt (as opposed to Himalayan salt), only an ⅛ teaspoon is needed.
  • For best results, a more processed creamy peanut butter is best -- Jif Naturals PB works perfectly.
  • Use a cookie scoop that holds roughly 1 ½ tablespoons of cookie dough.
  • Use the gram measurements for perfect results.
  • These cookies do not look fully baked when they are removed from the oven, but they will finish cooking through as they cool. You will know they are done when the edges are golden brown.
  • Other cup-for-cup gluten-free flour mixes should also work.
  • If using all-purpose flour, be sure not to over mix the cookies -- this will develop the gluten and make them a tougher texture.

Nutrition

Calories: 170kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 10.1g | Saturated Fat: 3.5g | Cholesterol: 9.2mg | Sodium: 86.6mg | Fiber: 0.8g | Sugar: 11.4g