Vegan peanut butter cookies

A close up of food Vegan Baking Recipes
  • Preparation and cooking time
  • Prep:20 mins
  • Cook:12 mins – 15 mins
  • plus chilling
  • Easy
  • Makes 10

Make some moreish vegan peanut butter cookies for a welcome mid-morning treat. Made with dairy-free ingredients, they’re sure to be loved by all

Nutrient Unit
kcal 270
fat 14g
saturates 3g
carbs 29g
sugars 11g
fibre 2g
protein 7g
salt 0.3g
Vegan banana & walnut bread


  • 100g dairy-free margarine
  • 100g caster sugar
  • 2 tbsp vanilla paste
  • 100g crunchy peanut butter
  • 225g plain flour
  • 3 tbsp roasted peanuts, split in half


  • STEP 1

Beat the margarine, sugar and vanilla using an electric whisk for 1 min until pale and smooth, then mix in the peanut butter and flour until fully incorporated. Bring together into a smooth dough with your hands.

  • STEP 2
Vegan mug cake

Roll out the dough between two sheets of baking parchment until it’s about 1cm thick. If the dough is very soft (this will depend on the margarine used), chill for 45 mins until firmed slightly. Heat the oven to 160C/140C fan/gas 3 and line one large or two medium baking trays with baking parchment.

  • STEP 3
Vegan date & walnut flapjacks

Cut circles out of the dough using an 8cm cookie cutter, placing the rounds on the lined baking trays. Press a few peanut halves, cut side-up, firmly into the tops of the biscuits. Bake for 12-15 mins until turning lightly golden around the edges. Leave to cool on the trays for 5 mins, then lift onto a wire rack to cool completely.

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