Classic Peanut Butter Cookies


Peanut butter cookies have been Jenna’s favorite type of cookie since she was just a little kid. They’re rich, sweet, and perfect after a long day of school or next to a cool cup of milk. After switching to a vegan diet 3 years ago, her family had to make a few adjustments in order to make perfect peanut butter cookies once again. Once this was accomplished however, there was no looking back.


These cookies are just as tasty as their egg-and-milk-filled cousins but they are suitable for anyone with egg or dairy allergies, or who happen to prefer vegan treats like us. Eating one of these may not be the same as having a salad, but hey, they’re not awfully unhealthy. Therefore, we feel no qualms eating 2 or 3 or 4 of these cookies at one time. 🙂


Classic Peanut Butter Cookies (Makes about 24 cookies)

Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau 


  • 1 tablespoon flaxseed meal + 3 tablespoon water OR 1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
  • 1 1/4 cups brown sugar
  • 3/4 cup peanut butter
  • 1/2 cup Earth Balance or other vegan butter spread
  • 3 tablespoons almond milk
  • 1 tablespoon pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda


  1. Preheat oven to 375°F and prepare 2 or 3 baking sheets with parchment paper
  2. In one bowl, add brown sugar, peanut butter, vegan butter, almond milk, and pure vanilla extract. Use a hand mixer until the ingredients have combined
  3. In a small bowl prepare the egg replacer by either combining the flaxseed meal and water for about 5 minutes or whisking together the Ener-G Egg Replacer and water until frothy. Once the binder is ready, add it to the peanut butter mixture
  4. In a separate bowl, combine the all purpose and whole wheat pastry flour, salt, and baking soda and stir until evenly distributed. Then, add these dry ingredients to the peanut butter mixture and use the hand mixer to blend everything together
  5. Place the cookie dough on the cookie sheets a couple of inches apart from one another. Use a fork to flatten each ball of dough to create a criss-cross design on each cookie. If desired, dip the fork in sugar before flattening each cookie for an extra sweet touch
  6. Place cookies in the oven and bake for about 10 minutes, or until they are fully cooked and a light brown color


6 thoughts on “Classic Peanut Butter Cookies

  1. These were great. However, i think there’s a typo with the amt of flaxseed. Shouldn’t it be tablespoons?


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