Peanut Butter cookies

I adore peanut butter and have many happy memories of sunny days and Sun pat peanut butter sandwiches. To be honest, if calories were no object I would love nothing better than to delve into a jar with a big spoon. So peanut butter cookies for me are always a good idea.

Although I have called them peanut butter cookies you can however use any nut butter you prefer or even a seed butter to make them nut-free.

I make these with peanut, cashew or macadamia nut butter. To be honest it all depends on what combination of nut butter I have made up that week. Either way, they are irresistible and great dunkers.

  • Crunchy
  • Crispy
  • Buttery
  • Semi-sweet
  • Delicious

Although nuts are not strictly low-calorie they are high in protein, they contain unsaturated fatty acids. I love to make all my own nut butters and I also add a few seeds to my nut butter, such as flaxseeds and pumpkin seeds which I roast with the nuts. This adds to the health benefits.


You can do the recipe perfectly well by hand if you do not have a mixer.

Double peanut cookies

  • Preparation Time 10 Minutes
  • Chilling Time 1 hour
  • Baking Time 12-15 Minutes
  • Makes 20-24 Cookies

Vegan, vegetarian, dairy-free, gluten-free and egg-free


  • 150g of peanut butter
  • 125g vegan butter, Flora block or Vitalite is good to use in biscuits
  • 100g granulated sugar
  • 80 g coconut sugar (although you could use all granulated sugar)
  • 1 tbsp ground flaxseeds plus 3 tbsp of hot water.
  • 150g plain flour ( gluten-free if needed)
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum, (ONLY IF USING GF FLOUR)
  • pinch of salt
  • 30g ground nuts (optional)


Preheat the oven to 180 C

  1. Mix the ground flaxseed with 3 tbsp of hot water and put it to one side. Cream together the nut butter and butter until well combined
  2. Gradually add the sugar a little at a time and wait until each addition is well incorporated. This is to make sure the sugar is thoroughly mixed in. Add the flaxseed mix and combine Sift in the flour, salt, xanthan gum, and baking powder and stir, making sure no flour can be seen
  3. Finally, fold in the chopped nuts, then scrape into an airtight container and refrigerate for at least an hour although it can be left overnight.
  4. Preheat the oven to 180C and line 2 baking trays with baking parchment
  5. Once the dough has been refrigerated, you will notice it is much firmer and easier to roll. Start to roll the dough into balls with slightly damp hands. I use a heaped tsp for a size guide for the balls. Place on a lined baking sheet not too far apart as they tend not to spread. Flatten slightly with your hand and using a fork press it into the middle of each one.
  6. Place into oven and cook for around 12-15 minutes. Keep an eye on these as they can turn from perfect overcooked very quickly
  7. Once cooked leave for a few minutes on the baking tray then move onto a cooling rack. Repeat this with the remaining dough.

If you decide to give this recipe a try, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of the recipes. I would love to hear your comments too. Feedback is so important.

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