Peanut Butter Cookie Recipe
Prep time
Cook time
Total time
*I used Vegan Mayo since I do not ever have regular mayo in my house and it worked great!
Also for a vegan honey substitute you can use Bee Free Apple Honey!
And for the egg it is simply a flax egg:
Ground Flax Seeds 1 Tablespoon (8g) Hot Water 3 Tablespoons (45ml)
Combine ground flax seed with hot water and whisk smooth Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
Serves: 12 cookies
  • Mayonnaise ⅓ cup (70g)
  • Light Brown Sugar ⅓ cup (70g)
  • Granulated Sugar ¾ cup (150g)
  • Peanut Butter creamy ¼ cup (60g)
  • Honey ¼ cup (85g) (60ml)
  • Eggs large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ½ teaspoon (3g)
  • Baking Soda ½ teaspoon
  • All Purpose Flour 1½ cups (195g)
  1. Blend together the mayonnaise, both sugars, the egg (or flax egg mixture) honey, peanut butter and vanilla extract.
  2. Mix well until combined evenly (about 1 minute)
  3. Add the Salt, flour and baking soda and mix until combined
  4. Chill the dough while you preheat the oven to 350° F
  5. Scoop dough with a 2 ounce scoop (or drop by rounded tablespoons) onto a parchment lined sheet pan spaced 3" apart
  6. Bake for 13 -15 minutes
Store cookies in an airtight container at room temperature for up to 10 days
Recipe by Gretchen's Bakery at