Peanut Butter Cookies

These peanut butter cookies are mt absolute favourite cookie. They have the chewy middles we all love with the crumbly edges, and that rich nutty flavour. P.S. Like all our other recipes they are plant-based!

Peanut Butter Cookies


  • 1 Tbsp ground flaxseed
  • 3 Tbs water
  • 1 1/2 cups all-purpose flour (you can use Bob Red Mill’s gluten-free all-purpose flour as a substitue)
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut oil, soft but not melted
  • 1/2 cup cane sugar
  • 1/2 cup brown sugar
  • 3/4 cup creamy peanut butter ** 
  • 1 tsp vanilla extract


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  4. In a large bowl, combine coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.
  6. Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.


Look for creamy peanut butter with a smooth consistency (sorta like the Kraft one we used to eat as kids). Even if your nut butter is runny, this recipe makes a stiff cookie dough and you don’t want that. If your peanut butter is too dry and stiff, the dough may crack, and it will be difficult to form cohesive cookies.


Tip: If you store your peanut butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.

Did you make this recipe?

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