Sourdough Peanut Butter Cookies (Vegan)

These delicious sourdough peanut butter cookies are easy, super chewy and such a great way to use your extra sourdough discard. They have a rich and sweet peanut butter flavor that pairs perfectly with the tanginess from the sourdough. Great for snacking or as a dessert, plus this recipe is completely vegan, dairy-free and egg-free!

These sourdough peanut butter cookies are one of our favorite ways to use our sourdough discard. You can whip up a batch in a few minutes, all in one bowl, and they make for an amazing snack or sweet treat your whole family will love.

They have that perfect balance of sweet vs tangy flavors and they are filled with delicious peanut butter that makes them chewy + soft. The PB also gives them a kind of melt-in-your-mouth feeling. So addictive!

They are ultra easy to make and quite forgiving, too. All you need is some sourdough discard (you can also use active starter), flour, peanut butter, brown sugar, butter, leavening agent and a little salt. I made these cookies completely vegan by omitting the eggs and using vegan butter, although you can totally use regular butter if that's easier for you. I also tried different types of peanut butter, which didn't seem to alter the final result. 

They are so good, whenever I make them, they disappear within the same day!

For more sourdough cookie recipes, check out these sourdough sugar cookies and these sourdough oatmeal cookies!

Let me know if you give them a try! ❤️

Why you will love this recipe

• Very easy one-bowl recipe
• Delicious flavor pairing tangy sourdough starter, brown sugar and peanut butter
• Amazing way to use your extra sourdough discard!
• They have a soft yet chewy texture that's highly addictive!
• Versatile recipe with fun add-on options
• This recipe is egg-free and vegan

What you will need

• Sourdough starter: you can use either leftover sourdough discard or active sourdough starter, both will work! It brings a slight tanginess that's so wonderful in this recipe.
• Peanut butter: I recommend using unsweetened creamy peanut butter (or smooth peanut butter). If you don't mind the extra texture, then it would also be ok to use crunchy peanut butter. I tried natural peanut butter and no-stir peanut butter, and they both gave me the same result.
• Brown sugar: I used light brown sugar, although regular brown sugar works too.
• Flour: you will need all-purpose flour for this recipe.
• Butter: I used vegan butter from Earth Balance, but regular butter works too. I recommend taking it out of the fridge for 1 hour before making the recipe so it can soften slightly before using. If possible, use unsalted butter.
• Baking powder: leavening agent.
• Salt

How to make sourdough discard peanut butter cookies

(the detailed recipe is down below in the recipe card)

Line a cookie sheet with parchment paper and preheat the oven to 350º.

Combine the wet

In a large mixing bowl, add the sourdough discard or starter, peanut butter, butter (ideally at room temperature) and brown sugar.

Use electric beaters to whisk the ingredients until combined and creamy.

Add the dry ingredients and combine the dough

Add the flour, baking powder and salt. Then, use a spatula or large spoon to combine the ingredients into a thick batter.

It will look a little too dry, this is normal. Keep mixing until the dough comes together into a uniform and crumbly mixture.

Divide and shape

Divide the batter into 12 equal balls and transfer them on the prepared baking sheet. I like to use my medium-sized ice cream scoop (or a cookie scoop) to do that, which is about 21/2 tablespoons of dough per cookie.

Then, use your hands to roughly press and roll the balls of dough together (it will be a little crumbly), then use a fork to press the top of each dough ball to about ¼ inch thick (make a criss-cross pattern).

You can use your fingers to "seal" the biggest cracks forming at the edges, but don't stress too much about them.

Bake

Bake in the oven for 10-12 minutes or until slightly golden brown.

Once done, let them cool down on the baking sheet for 10 minutes so they can set and be manipulated without falling apart. Then, gently transfer on a cooling rack (you can use a spatula if still soft).

Baking tips

• Weighting the ingredients is recommended for the best result. If you don't have a scale, then follow the cup measurement instructions given below to make the recipe. In that case, be sure to use the "spoon and Level method" to ensure you don't add too much flour.
• The sourness of the cookies will depend on how fresh vs old your sourdough is. If using a newly discarded starter, then the cookies will be milder in tangy flavor. If using old sourdough discard (such as a few days old), then expect a stronger sour taste.
• As mentioned above, this is a thick kind of cookie dough. When you start combining the wet ingredients with the flour, it will feel a little too dry, but keep stirring and pressing on the mixture, the dough will eventually come together!

Variations and serving suggestions

You can tweak the ingredients slightly to make these peanut butter sourdough cookies your own. I would recommend keeping the proportions of wet vs dry ingredients the same, but there are a few fun add-ons you can include, such as:

• Cinnamon: add a pinch of cinnamon for a spiced cookie version.
• Vanilla: vanilla extract would work great in this recipe, use about 1 teaspoon when mixing the wet ingredients.
• Chocolate chips: you can add a small handful of chocolate chips into the dough (incorporate at the end once all combined) or you can also press some over the top of the cookies once shaped.
• Coarse sea salt: for a delicious sweet and salty combination of flavors, you can sprinkle some coarse salt or Kosher salt over the cookies just before baking them (so it sticks to them).

These cookies are such a treat alongside a cup of coffee. It is one of my favorite snacks for an afternoon break. Our kids love them a cold glass of milk!

Storage tips

Once completely cooled down, then transfer them to an airtight container so they don't dry out. You can leave them at room temperature, but after a few days, transfer in the fridge. 

You can also freeze them! They will stay good or fresh for much longer (3-4 months) and they thaw quickly, making them the perfect grab-and-go treat!

More sourdough dessert recipes to try

• Healthy Sourdough brownies
• Sourdough discard carrot muffins
• Blueberry sourdough bread
• Sourdough apple muffins
• Sourdough oatmeal chocolate chip cookies

I hope you like this sourdough peanut butter cookie recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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