These vegan peanut butter cookies with tahini are chewy, soft, and crispy on the outside. Yummy as a dessert or treat for parties and gatherings, they are also easy and ready in around 25 minutes! Gluten-free, oil-free and undetectably plantbased.
Sometimes, recipes that require minimal effort and ingredients are the yummiest ones. That’s certainly how I like my cookies. The quicker they go from mixing bowl to plate (and make the house smell amazing in the process), the better.
As I’ve mentioned a few times on my Instagram, baking is my favourite Christmassy activity. Sure, I love Christmas movies and decorating the house but being a foodie, nothing is as fun as putting on some festive tunes and getting creative in the kitchen. While back home from uni, I’ve been baking as much as possible because treats like cake and cookies typically require a bit more testing, which isn’t always possible within a tight uni schedule.
About these vegan peanut butter cookies
These are Christmas cookies taken to the next level. Although, to be honest, they are great for any season. The flavours of tahini and peanut butter come together beautifully, also giving the cookies a wonderful chewy texture.
Another great thing is that they require just one bowl and about 20-25 minutes in terms of time. So, if you have a holiday party coming up, there are a fantastic last-minute dessert. They would also work as an edible homemade gift! So, if you have any friends that love cookies (and who doesn’t?!), these would impress them for sure.
These vegan peanut butter cookies are also massive. Of course, you can make them smaller if you want to, but I turned the ingredient quantities listed below into 8 absolutely enormous cookies. And honestly, I think that when the treat yo self mentality is abundant, that’s the way to go with cookies!
How to make vegan cookies chewy
While gluten-free vegan baking is challenging, I’ve discovered that it really is quite easy to make gluten-free and oil-free cookies that are still chewy and soft. Using some sort of nut or seed butter usually works well for this task. Here, I used a mixture of peanut butter and tahini.
Tahini is definitely one of my favourite ingredients and I use it a lot in my recipes, both sweet and savoury. The flavour of it in these cookies is not too overwhelming, but it does assist with creating a wonderful texture. Coconut sugar works the best as a sweetener. When I tested the recipe with maple syrup, they turned out much harder and fell apart after cooling.
What’s to love about these vegan peanut butter cookies?
- Undetectably vegan
- Super easy and beginner-friendly
- Made with just a few ingredients
- Crispy on the outside and soft on the inside
- Great for Christmas and special occasions
- Ready in 25 minutes
Eat them by themselves, drizzle with peanut butter or melted chocolate, or top them with a homemade cashew frosting! Either way, they are super yummy every time.
How to make vegan peanut butter cookies
Start by preheating the oven to 170 degrees C or around 340 F. Add the tahini, peanut butter, plantbased milk and vanilla extract to a large mixing bowl and whisk them together really well. Then, add the coconut sugar, buckwheat flour and baking soda, mixing everything together using a large spoon. If the dough looks too dry, slowly add more plant milk as needed.
Line a baking tray with baking paper and spoon out even dollops of the dough, flattening them down slightly. Make sure to leave plenty of room between the cookies (perhaps use more than one baking tray as they do spread out quite a lot).
Bake in the oven for around 12-15 minutes. Allow to cool for a while, and enjoy!
Tips and modifications
- I kept these vegan peanut butter cookies super simple, but you can add some vegan chocolate chips if you want to!
- These are best when eaten within 2-3 days.
- Be sure not to leave them in the oven for too long, because they can start to burn quite quickly.
Other recipes you might like…
- My sweet potato brownies are another simple and delicious treat!
- If you’re looking to do some festive baking, how about a vegan gingerbread cake with coconut frosting…
- … or cranberry orange muffins?
Let me know in the comments: what’s your favourite cookie flavour? If you give these vegan tahini cookies a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations!
Vegan Peanut Butter Cookies With Tahini
- 1/2 cup + 2 tbsp peanut butter smooth
- 1/4 cup tahini
- 1/2 cup almond milk or any other plantbased milk of choice
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 1 cup buckwheat flour
- Preheat oven to 170 degrees C/340 F.
- Add the peanut butter, tahini, almond milk and vanilla extract to a large mixing bowl and whisk together really well.
- To the wet ingredients, add the baking soda, coconut sugar and buckwheat flour. Mix until a firm cookie dough forms. If it looks too dry, add extra almond milk 1 tbsp at a time.
- Line a baking sheet with parchment paper, and roll the cookie dough into even-sized dollops. Make sure to leave plenty of space between them because they do spread out quite a lot.
- Bake for 12-15 minutes, checking after the 12 minute mark to make sure they don't burn. Allow them to cool for a few minutes, then enjoy! These are the best when eaten within 2-3 days.