Footloose and Butter and Dairy Free: Vegan Peanut Butter Cookies Recipe

Are you scared of vegans? Well, really, you shouldn't be. Because really, they're a lot like the rest of us. They just don't eat things with butter or milk or eggs. Or, you know, burgers or bacon.

But you know what? Vegans do like cookies. And when Melisser Elliott passed through Seattle to sign and promote her splendid book The Vegan Girl's Guide to Life: Cruelty-Free Crafts, Recipes, Beauty Secrets and More , I made some vegan peanut butter cookies to sweeten the afternoon.

And you know what? Turns out that the vegan cookies were very delicious, and the vegans were very friendly. No need to be scared. Try it at home and see for yourself:

Vegan Peanut Butter Cookies

Makes like 24

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup peanut butter (smooth, no-stir type)
  • 1/2 cup Earth Balance (it's in most grocery stores)
  • 1 egg replacer of your choice (options here)
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Mix sugars, peanut butter, Earth Blance and egg replacement in large bowl.
  2. Stir in remaining ingredients.
  3. Cover and refrigerate about 2 hours or until firm.
  4. Heat oven to 375ºF.
  5. Shape dough into 1 1/4-inch balls.
  6. Place about 3 inches apart on ungreased cookie sheet.
  7. Flatten in crisscross pattern with fork dipped into sugar.
  8. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.