Peanut Butter Snickerdoodles Recipe

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What’s better than a soft chewy peanut butter cookie? A soft and chewy peanut butter snickerdoodle! These vegan cookies are so easy and quick to make without any specialty vegan dairy/egg alternatives. In fact, you probably already have all the ingredients in your pantry already. Click here for the printable recipe.

Video tutorial for Vegan Peanut Butter Snickerdoodles

 

I use aquafaba as a binder in this recipe, but you could use flax eggs or another egg replacer (use 2 eggs worth).

What is aquafaba? It’s nothing special; it’s actually just the cooking water from a can of chickpeas (or other legume) or from the home-cooked kind. If you’re like me and only cook from dried beans, click here for a tutorial on how to save that water for aquafaba.

I came up with this variation on a snickerdoodle when I was having a snickerdoodle craving but was out of vegan butter. Peanut butter just seemed like an obvious stand-in, so the Peanut Butter Snickerdoodles was born!

Mix the peanut butter, vanilla, aquafaba (or other egg replacer) with sugar.

Mix the peanut butter, vanilla, aquafaba (or other egg replacer) with sugar.

Mix in the dry ingredients and you should have a heavy dough.

Mix in the dry ingredients and you should have a heavy dough.

You can shape these into balls and roll them in cinnamon sugar.

You can shape these into balls and roll them in cinnamon sugar.

Or give them the classic peanut butter cookie look by pressing those dough balls down with the back of a fork in a cross-cross fashion.

Or give them the classic peanut butter cookie look by pressing those dough balls down with the back of a fork in a cross-cross fashion.

Bake at 350F/180C for 10 to 12 minutes. Let them cool on a rack afterwards!

Bake at 350F/180C for 10 to 12 minutes. Let them cool on a rack afterwards!

Printable recipe for Vegan Peanut Butter Snickerdoodles (US)

Peanut Butter Snickerdoodles - US
Yields 24
What's better than a soft chewy peanut butter cookie? A soft and chewy peanut butter snickerdoodle! These vegan cookies are so easy and quick to make without any specialty vegan dairy/egg alternatives. In fact, you probably already have all the ingredients in your pantry already. This recipe uses US measurements. Click here for metric amounts.
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Prep Time
5 min
Cook Time
12 min
Prep Time
5 min
Cook Time
12 min
cookie dough
  1. 3/4 cup smooth peanut butter
  2. 3/4 cup sugar (white or combination of white and brown)
  3. 6 tablespoons aquafaba (see below for substitutions)
  4. 1 teaspoon vanilla extract
  5. 1 1/2 cup flour
  6. 1 teaspoon baking powder
  7. pinch salt
sugar mixture
  1. 2 tablespoons sugar
  2. 1/2 tablespoon ground cinnamon
  3. pinch of ground nutmeg (optional)
  4. pinch of ground cloves (optional)
Instructions
  1. Preheat oven to 350F/180C. Prepare a baking sheet with parchment paper or nonstick silicone mat. Combine 2 tablespoons of sugar with the spices and set aside.
  2. In a large mixing bowl, combine peanut butter, vanilla extract and aquafaba (or binding ingredient as listed in the NOTES) and whisk until smooth. Add the sugar and whisk until well combined.
  3. Add half the flour, then sprinkle on the baking powder and salt. Then add the rest of the flour. This helps distribute the baking powder evenly. Then use a wooden spoon or spatula to combine until all the flour is absorbed and no longer looks white.
  4. Use a spoon or cookie dough scooper to scoop rounded tablespoons of the dough. Squeeze each piece into a ball shape with clean hands. Roll them in the cinnamon sugar mixture, then place evenly on baking sheets. The cookies will not spread very much so use the back of a fork to press them into flat shapes if desired.
  5. Bake for 10 - 12 minutes. Remove the cookies IMMEDIATELY and be careful not to over bake. The cookies will be very soft coming out of the oven but will firm up as they cool. For softer cookies, bake for slightly less time; for firm cookies bake for slightly more time. Enjoy!
Notes
  1. AQUAFABA SUBSTITUTE - Aquafaba is the binder in this recipe. Using alternatives will give you slightly different results but will still work well. Here are some alternatives.
  2. 1) Ener-G Egg Replacer - use 3 teaspoons powder + 6 tablespoons water
  3. 2) Flax/Chia - use 2 tablespoons of finely ground flax/chia seeds + 6 tablespoons water
  4. 3) Cornstarch - use 2 tablespoons of cornstarch + 6 tablespoons water
  5. MEASURING FLOUR - A common mistake is measuring packed down flour. Especially for cookie recipes, measuring accurately will make a huge difference. The correct method is to fluff up your flour with a fork, then scoop with your measuring cup and level off with something flat (like a knife). The most accurate method is using a scale and measuring by weight.
  6. SUGAR - this recipe has been tested using 100% white sugar and a 50/50 blend of white and brown sugar. Both work well. Any other type of sweetener has not been tested so feel free to experiment and report back.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Peanut Butter Snickerdoodles (Metric)

Peanut Butter Snickerdoodles - metric
Yields 24
What's better than a soft chewy peanut butter cookie? A soft and chewy peanut butter snickerdoodle! These vegan cookies are so easy and quick to make without any specialty vegan dairy/egg alternatives. In fact, you probably already have all the ingredients in your pantry already. This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
5 min
Cook Time
12 min
Prep Time
5 min
Cook Time
12 min
Ingredients
  1. 180g smooth peanut butter
  2. 130g sugar (white or combination of white and brown)
  3. 90ml aquafaba (see below for substitution)
  4. 5ml vanilla extract
  5. 190g flour
  6. 5ml baking powder
  7. pinch salt
sugar mixture
  1. 30ml sugar
  2. 7ml ground cinnamon
  3. pinch of ground nutmeg (optional)
  4. pinch of ground cloves (optional)
Instructions
  1. Preheat oven to 350F/180C. Prepare a baking sheet with parchment paper or nonstick silicone mat. Combine 2 tablespoons of sugar with the spices and set aside.
  2. In a large mixing bowl, combine peanut butter, vanilla extract and aquafaba (or binding ingredient as listed in the NOTES) and whisk until smooth. Add the sugar and whisk until well combined.
  3. Add half the flour, then sprinkle on the baking powder and salt. Then add the rest of the flour. This helps distribute the baking powder evenly. Then use a wooden spoon or spatula to combine until all the flour is absorbed and no longer looks white.
  4. Use a spoon or cookie dough scooper to scoop rounded tablespoons of the dough. Squeeze each piece into a ball shape with clean hands. Roll them in the cinnamon sugar mixture, then place evenly on baking sheets. The cookies will not spread very much so use the back of a fork to press them into flat shapes if desired.
  5. Bake for 10 - 12 minutes. Remove the cookies IMMEDIATELY and be careful not to over bake. The cookies will be very soft coming out of the oven but will firm up as they cool. For softer cookies, bake for slightly less time; for firm cookies bake for slightly more time. Enjoy!
Notes
  1. AQUAFABA SUBSTITUTE - Aquafaba is the binder in this recipe. Using alternatives will give you slightly different results but will still work well. Here are some alternatives.
  2. 1) Ener-G Egg Replacer - use 3 teaspoons powder + 6 tablespoons water
  3. 2) Flax/Chia - use 2 tablespoons of finely ground flax/chia seeds + 6 tablespoons water
  4. 3) Cornstarch - use 2 tablespoons of cornstarch + 6 tablespoons water
  5. MEASURING FLOUR - A common mistake is measuring packed down flour. Especially for cookie recipes, measuring accurately will make a huge difference. The correct method is to fluff up your flour with a fork, then scoop with your measuring cup and level off with something flat (like a knife). The most accurate method is using a scale and measuring by weight.
  6. SUGAR - this recipe has been tested using 100% white sugar and a 50/50 blend of white and brown sugar. Both work well. Any other type of sweetener has not been tested so feel free to experiment and report back.
Mary's Test Kitchen http://www.marystestkitchen.com/
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