These Vegan Peanut Butter Cookies Use a WW2 Ration Trick That Still Works

These cookies are proof that you don’t need butter, eggs, or even milk to bake something that hits the spot.

Back in World War 2, when pantry staples were scarce, home bakers got creative. They found a way to stretch what they had and still make treats that satisfied. This peanut butter cookie uses one of those tricks—and it still works today, especially if you’re baking dairy-free.

History

During World War 2, ingredients like eggs, butter, and milk were rationed. Home cooks had to improvise.

Peanut butter stepped in as a hero. It added fat, protein, and flavor. To bind everything, people used mashed fruits, vinegar, or baking soda-vinegar combos. This recipe borrows that same trick—using vinegar and baking soda for lift and structure instead of eggs.

It’s a vintage workaround that just so happens to make cookies naturally vegan.

Equipments

• Mixing bowl (I love this mixing bowl set)
• Whisk or spoon
• Baking sheet
• Parchment paper
• Fork
• Measuring cups and spoons
• Cooling rack

Ingredients

• 1 cup natural peanut butter (unsweetened, unsalted)
• 3/4 cup brown sugar
• 1/4 cup plant-based milk (like oat or almond)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/4 cup chopped peanuts or dairy-free chocolate chips

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Mix the Wet Stuff

In a mixing bowl, stir together the peanut butter, brown sugar, plant-based milk, apple cider vinegar, and vanilla extract until smooth.

Step 3: Add the Dry Stuff

Add the baking soda and salt. Stir gently until everything is just combined. If you’re adding chopped peanuts or chocolate chips, fold them in now.

Step 4: Shape the Cookies

Scoop tablespoon-sized balls of dough and place them on the baking sheet. Flatten them slightly with a fork, making a crisscross pattern.

Step 5: Bake

Bake for 10–12 minutes. The edges should look set, but the centers might look soft—that’s okay.

Step 6: Cool

Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. They firm up as they cool.

Special Notes

• Don’t overbake. These cookies can go from chewy to crumbly real fast.
• You can swap brown sugar for coconut sugar if you want it less processed.
• The vinegar-baking soda combo mimics egg’s lifting power—don’t skip it.

Nutrition (Per Cookie)

• Calories: 145
• Fat: 9g
• Carbs: 13g
• Sugar: 9g
• Protein: 4g
• Fiber: 1.5g