These classic peanut butter cookies are chewy, the perfect balance of sweet and salty, and loaded with peanut butter flavour. Just like the ones you ate growing up, but vegan!
Although they’re vegan, everything else about these peanut butter cookies is exactly like the classic, from the chewy texture to the crosshatch pattern on top from pressing the tines of a fork into the dough before baking. They’re a fun, nostalgic treat that tastes just as good as you remember—and they’re easy as can be!
Why You’ll Love This Peanut Butter Cookie Recipe
- That perfect chewy texture . The best thing about a peanut butter cookie is that chewy texture and this recipe delivers!
- Sweet and salty combination . These cookies nail that balance with just enough sugar to satisfy your sweet tooth and a bit of saltiness from the peanut butter.
- So easy to make . If you can make other basic cookie recipes like sugar cookies and chocolate chip cookies , you can make these simple vegan peanut butter cookies too!
Notes on Ingredients
Here’s a quick look at what you’ll need to make these cookies. Scroll down to the recipe card to find a printable ingredients list.
- Vegan butter – Use homemade vegan butter or store-bought.
- Natural smooth peanut butter – Look for peanut butter that is unsweetened.
- Brown sugar – You can use either dark or light brown.
- Granulated sugar
- Plant-based milk – Any kind you like or keep on hand in the fridge.
- Vanilla extract
- Dry ingredients – All-purpose flour, baking soda and baking powder.
- Sea salt – If your peanut butter has added salt, leave this out.
How to Make Peanut Butter Cookies
Making vegan peanut butter cookies couldn’t be easier! Here’s a quick step-by-step overview. Don’t forget to scroll down to the recipe card for printable instructions.
Cream butter and sugar.
- Cream the butter and sugar . Beat the vegan butter, peanut butter, and sugar with an electric mixer until fluffy.
- Add the wet ingredients . Mix the vegan milk and vanilla into the creamed butter and sugar.
- Mix the dry ingredients . Whisk the flour, baking soda and powder, and salt in another bowl.
- Finish the cookie dough . Slowly mix the dry ingredients into the bowl of wet ingredients.
Roll into balls.
- Form the cookies . Roll 1 1/2 tablespoon portions of dough into balls and set them on a parchment lined baking sheet 2 inches apart. Flatten the tops with a fork, forming a criss-cross pattern.
- Bake . Bake in a 350ºF oven for 10-12 minutes, or until the edges are just starting to become golden brown.
- Cool and serve . Let the peanut butter cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Tips and Variations
- Stir the peanut butter well . Before measuring out the peanut butter, stir it well to incorporate the oil with the solids. This ensures the right balance for your cookies.
- Use crunchy peanut butter . If you prefer a bit of added texture, try using crunchy peanut butter instead of smooth.
- Adjust the sweet-to-salty ratio . Like a sweeter cookie? Sprinkle granulated sugar on the tops before baking. Want more salty flavor? Add flaky sea salt to the tops.
- Make them gluten-free . Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
- Let them cool completely . Resist the urge to eat a warm cookie straight from the oven! These cookies need to cool first or they’ll be crumbly.
How to Store
- Room temperature : Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze : The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.
More Vegan Cookie Recipes
- Oatmeal Chocolate Chip Cookies
- Chai Sugar Cookies
- Peanut Butter Banana Oatmeal Cookies
- Kitchen Sink Cookies
- Gingersnap Molasses Cookies
Ingredients
- ½ cup vegan butter , softened 115 g / 4 oz
- 1 cup natural smooth peanut butter , (unsweetened) 240 g / 4.2 oz
- ½ cup brown sugar , packed 90 g
- ½ cup granulated sugar , 100 g
- 3 tablespoon plant-based milk , 45 ml
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour , 190 g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt , omit if peanut butter is salted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Add the plant-based milk and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Flatten each ball with a fork, pressing down to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. The cookies will still be very soft after baking but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft and crumbly before cooling.
Notes
- Room temperature : Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze : The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.
Peanut Butter Cookies
Ingredients
- ½ cup vegan butter softened 115 g / 4 oz
- 1 cup natural smooth peanut butter (unsweetened) 240 g / 4.2 oz
- ½ cup brown sugar packed 90 g
- ½ cup granulated sugar 100 g
- 3 tablespoon plant-based milk 45 ml
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 190 g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt omit if peanut butter is salted
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
- Add the plant-based milk and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Flatten each ball with a fork, pressing down to create a crisscross pattern.
- Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. The cookies will still be very soft after baking but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft and crumbly before cooling.
Notes
- Room temperature : Store the cookies in an airtight container at room temperature for 3-4 days.
- Freeze : The cookie dough can also be frozen for up to 3 months. Simply scoop and shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, remove from the freezer and bake as directed, adding an extra minute or two to the baking time. You can also freeze baked cookies for up to 3 months and thaw at room temperature.
Nutrition
Peanut Butter Cookies https://jessicainthekitchen.com/peanut-butter-cookies/ January 10, 2025
This Zuppa toscana recipe is so creamy and hearty with tender potatoes and kale. This vegan version is just as tasty as the Olive Garden original thanks to the addition of plant-based sausage and cheesy nutritional yeast !
I love coming up with ways to make restaurant dishes vegan. Not only is it a fun little challenge, the reward is that I get to enjoy a meal I might not be able to have otherwise! This zuppa toscana recipe is inspired by the Olive Garden classic. While I haven’t cracked the code on the unlimited breadsticks quite yet, this soup is sure to satisfy!
What Makes This Zuppa Toscana So Divine?
Here’s why I can’t get enough zuppa toscana — and why you’ll love it too!
- A soup that satisfies . Not every soup is meant to be a meal, but zuppa toscana is substantive! It’s got that hearty vegan sausage and potatoes to up the filling factor.
- Layers of flavour . There’s plenty of garlic in this recipe, along with Italian seasoning, red pepper flakes, and sausage, giving the soup lots of depth.
- Rich and creamy . Using a roux creates a soup that’s thick and creamy, another element that makes it so satisfying. (If you love a creamy soup, try my vegan mushroom wild rice soup and Instant Pot potato soup too.)
Notes on Ingredients
Here’s what you’ll need to make zuppa toscana, along with some helpful tips. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – Avocado oil would also work.
- Garlic and onion – These are the base of flavour for this zuppa toscana recipe. I use a yellow onion.
- Vegan sausage – I like Italian sausage for this soup.
- Seasonings – Smoked paprika, Italian seasoning, and red pepper flakes for a bit of a kick. (You can adjust the amount of red pepper flakes if you’d like.)
- All-purpose flour
- Vegetable broth – I use my homemade vegetable broth .
- Yukon gold potatoes
- Plant-based milk – You can use any kind as long as it’s plain and unsweetened.
- Nutritional yeast – For cheesiness without the cheese.
- Kale – Use any variety you like; I used dinosaur kale.
- Salt and black pepper
How to Make Zuppa Toscana
This is a quick and easy soup, perfect for weeknights. Here’s a quick look at how to make it. For printable instructions, see the recipe card below.
Cook the onions and garlic. Add the sausage and spices.
- Sauté the aromatics and sausage . Cook the onion with the oil in a pot over medium heat. Once it’s softened, add the garlic and cook until fragrant, then stir in the sausage and seasonings. Brown the sausage and remove 3 tablespoons of it from the pot.
- Make the roux . Sprinkle the flour into the pot and stir, cooking for a minute or two. Slowly pour in the vegetable broth.
Add the potatoes and broth.
- Cook the potatoes . Add the potatoes to the pot. Bring the liquid to a boil, then cover and reduce the heat to a simmer. Cook until the potatoes are tender.
- Finish . Add the plant milk and nutritional yeast, then simmer for 5 minutes. Stir in the kale and cook until it wilts. Season to taste with salt and pepper.
- Serve . Divide the soup into bowls and serve with the reserved sausage on top.
Tips and Variations
- Cook the flour . Don’t just add it and pour in the broth right away! Cooking the flour for a couple of minutes helps remove the raw taste, replacing it with a yummy nuttiness instead.
- Use Yukon golds . These potatoes hold up well in soups and stews, unlike starchy russets which can start to break down.
- Remove the stems from the kale . You can easily do this by running a knife along both sides of the stem to slice off the leaves.
Serving Suggestions
My roasted garlic bread is the perfect accompaniment to this soup, although you can’t go wrong with a crusty slice of olive bread either. An Italian-inspired salad like my chickpea panzanella salad would also be excellent.
How to Store Extras
- Refrigerator : Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat : This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.
More Vegan Soup Recipes
- Taco Soup
- Split Pea Soup
- Creamy Pumpkin Soup
- Tomato Tortellini Soup
- Vegan Cheeseburger Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , diced
- 3 cloves garlic , minced
- 12 ounces vegan sausage, crumbled , 340 g
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth , 960mL
- 4 medium Yukon Gold potatoes , diced into bite-sized pieces
- 2 cups plant based milk , ( 480mL ) unsweetened, plain
- 1 tablespoon nutritional yeast
- 1 small bunch kale , stems removed, leaves chopped
- Kosher salt and black pepper , to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the garlic and cook for another minute.
- Add the vegan sausage, smoked paprika, Italian seasoning, and red pepper flakes. Cook until browned, about 5 minutes. Reserve 3 tablespoons of browned sausage for serving.
- Sprinkle the flour over the sausage mixture and stir to coat.
- Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly.
- Gradually add the vegetable broth while stirring, ensuring the roux is fully dissolved.
- Add the diced potatoes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
- Stir in the plant based milk and nutritional yeast. Simmer for another 5 minutes.
- Stir in the chopped kale and let it cook for 3-5 minutes, or until wilted but still vibrant green. Taste and adjust seasoning with salt and black pepper.
- Ladle the soup into bowls and serve hot with reserved browned sausage on top.
Notes
- Refrigerator : Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezer : Freeze zuppa toscana in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat : This soup reheats equally well on the stovetop over medium-low or in the microwave. Add a splash of vegetable broth or plant milk if it’s too thick after chilling.
