Best Vegan Peanut Butter Coconut Cookies

Crispy and crumbly on the outside, rich and decadent on the inside: the perfect vegan peanut butter coconut cookies to bring you back to the days of Chick-o-sticks and your grandma’s baking.

Crispy and crumbly on the outside, rich and decadent on the inside: the perfect vegan peanut butter coconut cookies to bring you back to the days of Chick-o-sticks and your grandma's baking.

How did you come to be… my beloved, best vegan peanut butter coconut cookies? Well, the answer to that question is: not easily.

Many moons ago, I embarked and failed on my journey to peanut butter cookie nirvana. Then, a few moons after that, I tried. Again. And failed. Again. Like, with a Captial F. The tricky thing about traditional peanut butter cookie recipes is that they’re deceivingly simple. I mean, how could some peanut butter, an egg, and sugar go bust? Well, many, many ways actually.

I am now an official expert in how to make a simple, small amount of ingredients go bust.


Those gosh darn, dagnabit, insufferable, simple three-ingredient peanut butter cookies seemed to mock me. And with zest no less! Plus, it probably didn’t help that I was trying to make a sugar-free version for my mom. Don’t even get me started on sugar free recipes. Just, don’t.

Then, I decided to scrap the whole Traditional Peanut Butter “Easy” Not Really Easy Cookie project and just go on living my life. In peace, thank you very much.

Sheet of PB Coconut CookiesBut just today, the clouds parted and the sun beamed so many beautiful things across the universe. And one of those things was these vegan peanut butter coconut cookies.

Oh, man.

I was fiddling around with my Peanut Butter Coconut Walnut Raisin Chocolate Chip Cookies (I could add more ingredients in the title, but then it might become wordy. Ahem.) This recipe has just about everything but the kitchen sink in it. Heck, that sink probably did make at least a cameo. Hi Drain! How’s Sponge?

Okay, this is starting to become unappetizing.

Back to the point: I made that recipe specifically for my mom. It’s a longstanding joke between us that when I bake her anything, she will ask if “next time, you can add walnuts, raisins, strawberries, cranberries, almonds…” and just a million other ingredients.

Anyway, I finished writing up my changes for the Kitchen Sink Cookies recipe and headed to the kitchen (funnily enough). As happens often in my kitchen, I go in with a recipe, fully intending to stick to the darn thing, and then…

And then I get SASSY.

Best Vegan Peanut Butter Coconut Cookies

I tripled, yep tripled, the peanut butter factor. Then, I said “good day, sir!” to the walnuts. And with exceedingly unnecessary amounts of flourish, I quadrupled the coconut. YUM. Now, with the wind in my sails, I dropped numerous superfluous ingredients like they were hot. Which… they weren’t because they hadn’t even reached the oven yet. No matter! I have wind! Uh… in my sails!

Better yet, I figured I might as well make them vegan. Why not? I’ve always wanted to make the healthiest food possible and veganizing recipes (properly) helps me to sleep better at night. I mean, my family eats this stuff. I want to do right by them, you know? Okay, after-school special done, soapbox stashed.

What emerged was a glorious ode to cookies: golden-brown hills of crispy peanut butter love on the outside, and super-soft, nearly illegal levels of moist coconutty goodness on the inside.

Is this what love tastes like? YES. Is that what happiness tastes like? ABSOLUTELY. And wait, what is love’s name? Vegan Peanut Butter Coconut Cookies. YAAAAS.

Crispy and crumbly on the outside, rich and decadent on the inside: the perfect vegan peanut butter coconut cookies to bring you back to the days of Chick-o-sticks and your grandma's baking.

In the famous words of Erik, “DUDE, these cookies taste like they’re made completely out of STREUSEL!!! You should call these Streusel Cookies!!!! Um, can I have more?” Oh Erik, so wise beyond his years. And so pithy! Boy do I like saying the word “pithy.”

Afterward, we engaged in an intellectual (but not) debate about whether or not our two readers would get confused if I called these Streusel Cookies instead of Peanut Butter Coconut cookies. Then, we realized: oh geez, we’d only have to call Mom and Penny to tell them what we really meant. Ahem.

But as you can see from the title of this post: I am the winner. Score! Now go win everything too by making these vegan peanut butter coconut cookies.

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Best Vegan Peanut Butter Coconut Cookies

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5 from 1 review


Crispy and crumbly on the outside, rich and decadent on the inside: the perfect vegan peanut butter coconut cookies to bring you back to the days of Chick-o-sticks and your grandma’s baking.



dry ingredients

  • 1 ½ cups quick oats
  • ½ cup oat flour
  • ½ cup almond meal
  • 1 cup shredded, unsweetened coconut
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon of salt

wet ingredients

  • ¼ cup melted coconut oil
  • 1 cup natural, unsalted peanut butter
  • ½ cup packed dark brown sugar
  • ¼ cup maple syrup
  • 2 flax eggs: 2 tablespoons ground flax + 6 tablespoons warm water, stirred together and left to set for 5 mins
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil. Set aside.
  2. In a medium bowl, whisk together all of the dry ingredients.
  3. In a large bowl, whisk together all the wet ingredients.
  4. Add the dry mixture to wet mixture. Use a rubber spatula to thoroughly fold the dry ingredients into the wet ingredients.
  5. Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. You should be able to fit 8-12 cookies onto the sheet, depending on the size of sheet you’re using.
  6. Press cookie dough balls down slightly. Cookies will not spread while baking.
  7. Bake cookies for 10-12 minutes. Check for doneness by gently lifting one cookie with a fork. If the cookie is crispy and a caramel color on the bottom, it’s done. These cookies will be very soft when they’re done.
  8. Cool on the cookie sheet for 10-15 minutes, this will allow the cookie bottoms to harden up a bit. Then, if you prefer, you can move these cookies to a cooling rack to finish completely cooling.


Store in an airtight container for 1-2 weeks. Enjoy!

  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Category: Cookies
  • Cuisine: Dessert, Vegan

© All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.

If you just love chocolate shell and ice cream sandwiches, try my Vegan Chocolate Shell Ice Cream Sandwiches!

Vegan Ice Cream Sandwiches: A vegan chocolate shell twist on the frozen classic. Two thick layers of homemade chocolate shell sandwich "ice cream" made out of raw cashews. Mouthwateringly good for dessert or breakfast.

What’s your favorite peanut butter treat?

Which of your grandma’s cookie recipes is your favorite?

<3, demeter

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    1. Woot woot! You’ve got to let me know how they turn out! I absolutely LOVE these cookies. 🙂 I’m working on posting that other recipe in the next few months. Thanks for asking and for stopping by, Ellie. 🙂

      1. I made them, and I got 25 cookies out of the batter (hooray for extras)! They were AMAZING. They’re actually the BEST coconut peanut butter cookies ever! Thanks so much for such a good recipe. There’s a picture on my Instagram- they’re flatter than yours since I really squished them down, but they still taste incredible.

      2. Ellie, you just totally made my day! 🙂 Okay, first off, I’m so happy that you enjoyed them–I’m beaming! Second off, I went ahead and adjusted the servings to 2 dozen cookies. I do recall being a little too generous with the cookie scoop. LOL. Third of all, I’m hightailing it straight to your Instagram. Thanks for making these, photographing them AND leaving feedback! You’re the best, Ellie. <3

      3. I’m so happy I made your day because these cookies made my day yesterday!
        I’m glad the beaming baker is beaming. 😉
        Hey, it’s better to be too generous with the scoop than not generous enough! And to be honest, there was at least 2 cookies worth of batter that didn’t make it into the oven… hehehe.
        YOU’RE the best! I can’t wait to try more of your recipes. I think I’ll start with your most recent chocolate coconut cookie post- yum!

      4. Ellie, you’re the sweetest. <3 You really did make me beam. 🙂

        Oh, for sure! That's probably the best part about vegan baking: you can eat the batter! I mean, really though... you HAVE to eat it for quality testing purposes. Right? Haha.

        Thanks Ellie! The double chocolate chip coconut cookies are my FAVORITE! I really love those, so I hope you do too. 🙂 Big hugs!