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Salted Vegan Peanut Butter Cookies

  • Author: Kate Kasbee
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 1 1/2 dozen cookies 1x


These Salted Vegan Peanut Butter Cookies are crisp on the outside and melt-in-your-mouth soft on the inside.


Units Scale
  • 1 1/2 tablespoons ground flaxseed (also called flaxseed meal)
  • 2 tablespoons water
  • 3/4 cup creamy salted peanut butter, so sugar added
  • 1/2 cup coconut oil, melted
  • 1 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking soda
  • Maldon or flaky sea salt


  1. Combine the ground flaxseed and water in a small bowl to create a flax egg. Set aside.
  2. Scoop the peanut butter into a medium bowl. Add the melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk to combine.
  3. In a larger bowl, whisk together the flour, baking powder, salt, and baking soda. 
  4. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir the dough together. Refrigerate the peanut butter cookie dough an hour.
  5. Preheat your oven to 350F degrees and line two baking sheets with parchment paper or silicone baking mats.
  6. Roll the peanut butter cookies into balls about the size of a golf ball and place them at least two inches apart on the prepared baking sheets.
  7. Use a fork to lightly flatten each ball of cookie dough in a criss cross pattern. Sprinkle each cookie with a pinch of flaky sea salt.
  8. Bake the salted peanut butter cookies for 20 minutes. They will be very squishy and appear uncooked when you take them out of the oven. Don’t worry!
  9. Allow the cookies to cool on the baking sheet undisturbed for 5 minutes, then use a spatula to transfer them to a platter or cutting board to cool to room temperature.


Cook time does not include 1 hour of refrigeration.
Serving size = 1 cookie