Best Ever Super-Simple Salted Peanut Butter Cookies — 5-ingredient salted vegan peanut butter cookies

Sponsored: This post is sponsored by Holland & Barrett. I tested this recipe in multiple batches to get the texture right — the full recipe below is dairy-, gluten- and refined-sugar-free.

Why I Love This Recipe (and why you’ll love it too)

If you want a fast, fuss-free bake that still tastes indulgent, these 5-ingredient salted vegan peanut butter cookies are everything: one-bowl, pantry-friendly, and ready in under 25 minutes. They’re the perfect afternoon treat or an easy bake to gift — salty-sweet with a crisp edge and chewy center.

Ingredients — exact measurements and swaps

• 1 cup (250 g) smooth peanut butter (natural, stirred)
• 3/4 cup (150 g) coconut sugar or unrefined cane sugar
• 1/4 cup (60 ml) neutral oil (melted coconut oil or light olive oil)
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon fine sea salt, plus extra flaky salt for finishing

Swaps: Use sunflower seed butter to make them nut-free; replace coconut sugar with date syrup (reduce oil slightly) for a chewier texture. To make them gluten-free, ensure your peanut butter and other ingredients are certified gluten-free. See our gluten-free diet guide for more background on safe swaps.

Equipment & baking essentials

• Baking sheet lined with parchment
• Mixing bowl and fork or spatula (no mixer required)
• Spoon or cookie scoop (1 tablespoon measure)
• Oven preheated to 180°C / 350°F (conventional)

Method: Step-by-step instructions

Step 1 — Preparing the dough

• Preheat oven to 180°C / 350°F and line a baking sheet with parchment.
• Make the flax egg: combine 1 tbsp ground flaxseed with 3 tbsp water, set 5 minutes to thicken.
• In a large bowl, mix peanut butter, coconut sugar and oil until smooth. Stir in the flax egg and 1 tsp salt until a soft dough forms.

Step 2 — Shaping, topping and baking

• Use a tablespoon or small scoop to portion dough onto the tray, spacing 2 inches apart.
• Flatten each ball gently with a fork in a crisscross pattern; sprinkle a pinch of flaky sea salt on each cookie.
• Bake 10–12 minutes until edges are set and tops show small cracks. Let cool on the sheet 5 minutes before transferring to a rack; cookies firm up as they cool.

Baking times & troubleshooting (flat cookies, spreading, underdone)

If cookies spread too much: chill dough 15–30 minutes before baking and reduce oil slightly. If underdone in center: add 1–2 minutes; remember they finish setting while cooling. If too dry: try 1–2 tsp extra oil next batch or switch to a slightly softer peanut butter.

Tips, variations & mix-ins (chocolate, nuts, vegan swaps)

• Add 2 tablespoons dairy-free chocolate chips or chopped roasted peanuts for texture.
• For salted caramel vibes, swirl 1 tsp date syrup on top before serving.
• To boost protein, serve with a note about plant-based protein sources as part of a balanced snack.

Storage, freezing & reheating instructions

Store airtight at room temperature for up to 4 days. Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 3 months. Reheat gently in a low oven (150°C / 300°F) for 5–7 minutes.

Nutrition information (per cookie, approx.)

Yield: about 16 small cookies. Per cookie (approx.): 120–150 kcal; 6–8 g fat; 8–10 g carbs; 3–4 g protein. Allergen: contains peanuts; may not be safe for those with peanut allergies.

Printable recipe card

Prep time: 10 minutes | Cook time: 10–12 minutes | Total: 22 minutes | Difficulty: Easy | Serves: 12–16.

Frequently asked questions

• Can I freeze the dough? Yes — shape into balls, freeze on a tray, then pack in a bag; bake from frozen adding 1–2 minutes.
• How do I get crackly tops? Use granulated coconut sugar and avoid overmixing; the fork press encourages cracks.

Final thoughts & serving suggestions

These 5-ingredient salted vegan peanut butter cookies are an easy, reliable recipe for snack time, bake sales or simple gifting. Pair with plant-based milk or try alongside banana nice-cream — a vegan treat — for a summery dessert combo.

Image alt text suggestion: 5-ingredient salted vegan peanut butter cookies on a baking sheet with flaky sea salt.

Author & testing notes

Recipe by [Author Name]. Developed and tested across multiple batches to balance chew and crisp. For more on plant-based protein, see plant-based protein sources. Recipe updated for accuracy and clarity.