Vegan Peanut Butter Snickerdoodle Cookies
The perfect marriage between two iconic cookies! These are perfectly chewy in the center, slightly crispy on the edges, and with a hint of cinnamon sugar all over. The perfect match with a tall glass of oat milk!
These Vegan Peanut Butter Snickerdoodle cookies are a must-try recipe! These cookies are inspired by my favorite breakfast during quarantine, peanut butter on toast with a hint of cinnamon (something else you should try!).
These cookies hold a very special place in my heart because I was working on this post when my beloved grandma passed. Since then she has given me so much guidance, inspiration, and blessings to continue my blog and has helped me turn my pain into passion.
Thanks to her this recipe has gone VIRAL! Thank you mami, this recipe is for you ❤️
These Peanut Butter Snickerdoodle Cookies are the most pinned recipe on my Pinterest!
Another great thing about these cookies is how they can be an awesome activity to do with your kids! My 6-year-old Analeigh is obsessed with these and even offered to help me take pictures so she can have more!
Did I mention this is a one-bowl recipe?! It just keeps getting better and better right? 😁
Easy step-by-step instructions
1. In a medium bowl whisk together the peanut butter, margarine, sugars, vanilla, and milk until creamy.
2. Add the flour, baking soda, cream of tartar, salt, and mix with a spatula until the dough forms (do not over-mix!).
3. With a spoon portion the dough into 12 pieces and roll in between your palms to form small balls.
4. In a small bowl mix the cinnamon and sugar. Roll each ball in cinnamon sugar.
5. Place the cookies on a parchment-lined baking sheet at least 2 inches apart. Press each cookie down lightly with your fingers.
6. Bake for 11-13 minutes on the top rack of the oven. Make sure you do not OVERBAKE these! While recipe testing, I sadly overbaked a batch and they were so hard! Make sure you keep an eye on them since all ovens vary.
Can I use vegan butter for this recipe?
Yes! If using vegan butter add another tablespoon of vegan milk. Also, soften the vegan butter a bit since it tends to bit firmer.
What should I do if the mix is too soft or too crumbly?
If the dough is too soft simply refrigerate until a bit firmer. If the dough is too crumbly add another tablespoon of vegan milk.
How to store these delicious cookies?
What I like the most about these cookies is how they maintain their texture after cooking! I recommend storing these cookies in an airtight container at room temperature to keep them fresh.
Can the dough be made ahead of time?
YES! Here’s what to do:
Prepare the dough the day before according to the instructions but don’t form the balls or roll in cinnamon sugar (you will do this right before baking). Cover the dough in plastic wrap and place it in the refrigerator.
Remove the dough from the refrigerator once you’re ready to bake and let it sit for 15 minutes.
Knead the dough a few seconds to soften it and continue with the rest of the instructions.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Galletas Snickerdoodle de Mantequilla de Maní
Peanut Butter Snickerdoodle Cookies - Vegan
Ingredients
- ¼ cup natural peanut butter
- 2 TBSP margarine (or vegan butter + 1 TBSP extra of vegan milk)
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 TBSP vegan milk of choice
- ½ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
- A pinch of sea salt
- 1 ½ TBSP white sugar
- ¼ tsp ground cinnamon
Instructions
- In a medium bowl whisk together the peanut butter, margarine, sugars, vanilla, and milk until creamy. Add the flour, baking soda, cream of tartar, salt, and mix with a spatula until the dough forms (do not over-mix!).
- Preheat the oven to 350 degrees. With the help of a spoon portion the dough into 12 pieces and roll in between your palms to form small balls.
- In a small bowl mix the cinnamon and sugar. Roll each ball in the cinnamon sugar and place on a parchment-lined baking sheet at least 2 inches apart. Press each cookie down lightly with your fingers.
- Bake for 11-13 minutes on the top rack of the oven (make sure you do not overbake). The cookies should still be soft in the center. Let them cool on the sheet for 10 minutes and transfer to a cooling rack. Enjoy these awesome cookies with cold oat milk!
