Yummy Vegan Peanut Butter Cookies

Although these scrumptious cookies are delicious without chocolate, the dough works well with chocolate chips. If you really need a chocolate fix, drizzle melted chocolate over them.  

  • 1½ cup all-purpose flour
  • 1 teaspoon finely ground flaxseed 
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon arrowroot
  • 1 teaspoon baking powder
  • ½ cup vegan butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 cup natural peanut butter, crunchy or smooth
  • 1 teaspoon vanilla extract
  • 8 cup unsweetened almond milk
  • ½ cup oatmeal (optional)
  • ½ cup vegan chocolate chips (optional)
  • ½ cup peanuts, roasted and chopped (optional)

Preheat oven to 375°F (190°C).  Mix flour, flaxseeds, salt, baking soda, arrowroot and baking powder together. Set aside.  Using a mixer, combine butter with white and brown sugar until fluffy. Add peanut butter and vanilla and continue to mix. One large tablespoon at a time, add flour mixture to mixing bowl containing sugars. Add one tablespoon of almond milk at a time, to thin out dough if it is too dry. Mixture should be moist and easily hold together; do not add too much milk. For a crunchier cookie, stir in oats or peanuts by hand. Add chocolate chips if you like.  Roll dough with your hands into small balls and placed on a cookie sheet. Flatten with fork. Dip fork into water to keep from sticking to dough. Bake 12-15 minutes or until slightly brown on edges. Place on cooling rack until room temperature.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.