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Chewy Peanut Butter Cookies

Prep Time 15 mins
Cook Time 14 mins
Course Dessert
Cuisine American
Servings 16 Cookies


  • 8 tablespoon Non Dairy Butter I used Country Crock plant butter
  • 1 Cup Granulated Sugar
  • 1 Tbsp Molasses
  • Cup Natural Creamy Peanut Butter
  • 1 tablespoon Ground Flax
  • 2 tablespoon Water
  • 1 tsp Vanilla
  • 1 ¼ Cups All Purpose Flour
  • ½ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt


  • Preheat oven to 350* and line a baking sheet with parchment.
  • Combine flax, water and vanilla in a small bowl. Stir to combine and set aside.
  • In a medium bowl with a wooden spoon or in the bowl of a stand mixer fitted with a paddle attachment, cream the non dairy butter, sugar and molasses until well combined and smooth.
  • Scrape the bowl and add peanut butter. Mix until combined.
  • Add flax mixture and mix until combined.
  • Add flour, baking powder, baking soda and salt and mix until just combined. Don't over mix.
  • Scoop cookie dough into about 3 tablespoon balls with at least 2 inches of space between each cookie.
  • Use the heel of your hand to gently press the cookies into a disc shape and then a fork to cross hatch them. See photo above for thickness. If you fork is sticking to the cookies, sprinkle the tops with a bit of granulated sugar.
  • Bake in a 350* oven for 13-15 minutes or until the edges are just starting to set. Remove from oven and let cool on tray for 5 minutes before moving to a wire cooling rack.
  • Repeat with the remaining dough.
  • Store in an air tight container on the counter for up to 5 days.
Keyword Cookie Recipes, Cookies, easy dessert recipes, peanut butter, Peanut Butter Cookies