Peanut butter cookies (vegan)

These vegan peanut butter cookies are soft, rich, and full of flavour. They use simple ingredients and no eggs, making them a great option for anyone looking for an easy plant-based treat.

Quick info

• Prep time: 25-30 minutes
• Bake time: 18-24 minutes
• Total time: ~45-60 minutes
• Difficulty: Beginner
• Yield: ~30

Ingredients

• 50 g canola/vegetable oil
• 150 g brown sugar
• 50 g white sugar
• 125 g applesauce (see notes)
• 150 g peanut butter (see notes)
• 225 g plain flour
• 1 tsp baking powder
• 3 pinches of salt
• 175 g peanuts (for coating)

Method

Prepare the applesauce (if making from scratch)

Peel and chop about 125 g of apples.
Cook them in a small pot with a little water until soft.
Drain any excess water, add a pinch of cinnamon (optional), then blend into a smooth purée.
Let it cool before using.
Or simply use store-bought applesauce

Prepare the peanut butter (if making from scratch)

Blend 150 g of peanuts (without skins) with a pinch of salt until smooth.
Or simply use store-bought peanut butter

Mix wet ingredients

In a bowl, combine the peanut butter, applesauce, brown sugar, white sugar.
Mix until smooth and well combined.

Add dry ingredients

Add flour, baking powder and salt.
Mix until a dough forms.

Prepare coating

Roughly crush the 175 g peanuts into small chunks and set aside.

Prepare for baking

Preheat your oven to 160°C (320°F) and line a tray with baking paper (parchment paper).

Shape the cookies

Roll the dough into balls of about 30 g (1 ounce).
Slightly flatten each one, then press one side into the crushed peanuts.

Place them on the tray, leaving space between each cookie.

Bake

Bake for 18–24 minutes, until the cookies are set and lightly golden.

Cool

Let the cookies rest on the tray for a few minutes, then transfer them to a cooling rack.

Tips

Don’t overbake, this keeps the cookies soft.
If the dough feels a bit too sticky, chill it for 15-20 minutes in the fridge.
You can skip the peanut coating for a simpler version.
Slightly pressing the cookies helps them bake evenly.

Notes

Applesauce and peanut butter act as egg substitutes in this recipe.
Store-bought versions work perfectly if you want to save time.
These cookies are naturally vegan.