Tempting Vegan Peanut Butter Biscuits

By Marley Goldin
on May 7, 2020
last updated on April 23, 2021

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These vegan peanut butter biscuits are crunchy, flaky, and buttery all at the same time. They are a perfect accompaniment to tea, and every bite provides the perfect balance of nutty and sweet.
Vegan Peanut Butter Biscuits - Featured Image

Tea time and need a little nibble? Make these Vegan Peanut Butter Biscuits to munch on!

Vegan Peanut Butter Biscuits - With Peanut Butter

I call them biscuits, of course as a nod to my English husband, but also because these cookies are flaky, crispy on the outside, chewy on the inside, and balanced in sweetness and saltiness. They’re PERFECT for tea time!

I first made these Vegan Peanut Butter Biscuits for my vegan friend’s birthday and it quickly became a favorite for all of my family and friends—dietary restrictions or not.

Peanut butter in dessert is highly debated in my house. My husband is not a fan, but I am ALL ABOUT IT. It is so rich and creamy—the perfect compliment to chocolate and the perfect base for a cookie.

AND it’s nostalgic.

With one bite, these take me back to my elementary school brown bag lunch of a peanut butter sandwich and Dunkaroos. These are also incredibly delicious with a little jelly spread on top or dipped in chocolate and sprinkled with sea salt. And now I’m salivating.

Vegan Peanut Butter Biscuits Tips and Tricks



Why Vegan Baking?

The mass production of eggs and dairy farming contributes a staggering amount to our overall greenhouse gas emissions and contamination of soil and water. I always buy local, organic eggs and cheese when I can.

And what’s more, I save the egg and dairy for when it really counts. I’m talking Eggs Benedict and Cheesy Pasta.

Leaving out the dairy and eggs while baking is a great way to reduce your consumption of eggs and dairy. And it’s just as delicious and at times, more nutritious (you all know I can’t resist a good rhyme when it presents itself).

Green tip: Industrial dairy production has a huge impact on the environment, especially because of the amount of land it takes to sustain and its high amount of greenhouse gas emissions. Reducing your dairy consumption is one great way to reduce your ecological footprint.

It’s All About the Butter

This recipe calls for creamy salted peanut butter to give you that perfect balance of nuttiness, saltiness, and sweetness. How do you know if your peanut butter is salted? Well, it is salted unless otherwise specified. Brands will use terms like “unsalted” or “no salt added” or “salt-free” right on the front label.

Using crunchy peanut butter is an option, too. It will just give you a chunkier cookie—still delicious! And if you only have natural, unsalted peanut butter, just add 3/4 teaspoons of salt instead of 1/2 a teaspoon to yield the same result.

Some natural brands do separate in the jar, so make sure you are stirring well before adding to your cookie batter. It may even help to put it in the microwave for 15 seconds before stirring to help integrate the oil and the peanut butter.

Vegan Peanut Butter Biscuits - Close Up

And The Other Butter

We need peanut butter and well, butter butter to make these tea-time snacks. Vegan butter is easy to find in your local grocery store, or specialty health food store. I use Earth Balance Olive Oil Buttery Spread, mostly because I always have this on hand. It’s great on toast and melts really well in baked goods.

There are plenty of other options to choose from for butter substitutes, many of which have fantastic reviews!

I will admit I have made this recipe with regular butter, too. I honestly can’t tell the difference. They are delicious both ways! The vegan butter certainly has less saturated fat and more ALA omega-3.

Adjust Your Sugar Based On You Milk Choice

As far as non-dairy milk goes, you can choose soy, almond, oat, coconut, hemp, cashew—the list goes on! However, you want to make sure whatever milk you choose is unsweetened. As with any baked good, you need to have control over the amount of sugar you are adding so you don’t go overboard and get a toothache!

In the batch pictured, I used Califia Farms Coconut Milk & Coconut Water Blend with no sugar added. If you have to use sweetened non-dairy milk, you will definitely have to reduce the amount of granulated sugar you add in by 1 tablespoon.

Vegan Peanut Butter Biscuits - Portrait With Bite

Why You Should Make These Vegan Peanut Butter Biscuits

  • They’re balanced. Not too sweet, and a little bit of salt.
  • The texture is perfect. Crunchy on the outside, chewy on the inside.
  • They’re accessible. Dairy and egg-free, and easy to make!
  • They’re quick! Only about 15 minutes of baking time!
  • They’re a peanut butter lover’s dream. Chances are if you found this recipe, you love peanut butter as much as I do.

If you like this recipe, and are looking for more vegan dessert ideas, check out these Vegan Rainbow Celebration Cookies and this Rich Vegan Chocolate Oreo Pie!

Vegan Peanut Butter Biscuits

5 from 1 vote
Recipe by Marley Goldin Course: Desserts, SnacksCuisine: vegan
Servings

20

cookies
Prep time

10

minutes
Cooking time

16

minutes
Cooling Time

10

minutes
Total time

36

minutes

These vegan peanut butter biscuits are crunchy, flaky, and buttery all at the same time. They are a perfect accompaniment to tea, and every bite provides the perfect balance of nutty and sweet.

Ingredients

  • 1/4 cup coconut oil

  • 1/4 cup vegan butter

  • 1 cup creamy salted peanut butter

  • 1/2 cup light brown sugar

  • 1/2 cup granulated sugar

  • 1 & 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/4 cup non-dairy milk

  • 1 handful of salted peanuts for garnish (optional)

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Use a hand mixer or stand mixer on low to combine your oil, butter, and peanut butter.
  • Add both sugars and beat together with your mixer until well combined.
  • Beat in vanilla and coconut milk until smooth.
  • Add the flour and baking soda and mix until completely combined. It’s okay if it’s more sandy than smooth.
  • Form a tablespoon of dough into a ball and place on a lined baking sheet. Repeat until all the dough is used up, allowing space for cookies to expand while cooking. You should have enough dough to yield about 20 cookies.
  • Use a fork to press a criss-cross shape into the top of the cookies and flatten the dough just a little bit.Vegan Peanut Butter Biscuits - Before Baking
  • Bake for 15-17 minutes and allow to cool at least 10 minutes before enjoying! Garnish with chopped salted peanuts for extra salinity and crunch.

pro tips

  • If you’re not vegan, you can use regular butter and cow’s milk and get an awesome cookie, as well.
  • I used coconut milk for the cookies pictured, but I’ve also made this recipe with almond and oat milk. Just make sure your non-dairy milk is not sweetened. You want to be able to control the sweetness of the cookie, and using sweetened milk adds extra sugar.
  • If you only have chunky peanut butter on hand, that’s fine too. You will just have a little extra crunch in your cookies because of the peanuts.

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2 thoughts on “Tempting Vegan Peanut Butter Biscuits”

  1. These are my all time favorite cookies – i would never know they are vegan. Im going to make them but with non-vegan substitutions since that\’s what i have.

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