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close up of vegan peanut butter biscuits

Tempting Vegan Peanut Butter Biscuits

5 from 2 votes
Marley Goldin
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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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 cookies

Equipment

Ingredients
  

  • ¼ cup oil (coconut, vegetable, Canola, Grapeseed, peanut)
  • ¼ cup vegan butter (I use Kite Hill brand)
  • 1 cup creamy salted peanut butter
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened non-dairy milk (almond, soy, oat, coconut, cashew, flax, or hemp)
  • 1 handful of salted peanuts for garnish (optional)

Instructions
 

  • Preheat oven to 350°F.
  • In a large mixing bowl, use a hand mixer on low to combine your oil, butter, and peanut butter.
  • Add both sugars and cream together with your mixer until well combined (about 45 seconds).
  • Add the flour, baking soda, and salt and mix until completely combined. It's okay if it's more sandy than smooth.
  • Beat in vanilla and nondairy milk until smooth.
  • Use clean hands to form 2 tablespoons 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 15 cookies.
  • Use a fork to press a crisscross shape into the top of the cookies and flatten the dough just a little bit. This step is what yields that classic crinkle top.
  • Bake for 15-17 minutes and allow to cool at least 10 minutes before enjoying! Garnish with chopped salted peanuts (optional) 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.
  • Still thirsty? Check out this awesome collection of my best cocktail recipes!
Course Dessert, Snacks
Cuisine American
Diet Vegan
Keyword Peanut Butter, Peanut Butter Biscuits, Vegan Cookies, Vegan Dessert
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @marleysmenu on Instagram.