Loved by Lucy* (Senior Guest Services Agent)


1 cup natural peanut butter (270g), creamy or crunchy (or almond butter)

1 cup sugar (192g)

6 tablespoons of milk, room temperature

2 teaspoons vanilla extract

1 cup flour (120g), light spelt, unbleached all-purpose, or 1-1 gluten free blend

1 teaspoon baking soda

Generous pinch of mineral salt (if nut butter is unsalted!)


Prep time: 10 minutes

Cook Time: 15 minutes


20 - 24 cookies


Best day of, but keep well in an airtight container for 3 - 4 days


Preheat. Set the oven to 350°F and line a cookie sheet with parchment paper or leave ungreased.

Make the dough. In a large bowl, add the peanut butter and sugar and mix until creamy. Stir in the milk and vanilla. Next, add the flour, baking soda, and salt, mix to combine. As the dough gets quite tough while mixing, you may need ditch the spoon and get your hands dirty!

Roll and flatten. Using a 1.5 tablespoon scoop, scoop out the dough and roll into balls, about 1 ¼ inch. Place the balls of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, flatten in a crisscross pattern. Optionally, sprinkle with sugar or coarse salt.

Bake. Place in the oven and bake for 10 - 13 minutes (13 minutes will yield a crispier cookie that's tender inside). Let cool for a few minutes, transfer cookies to wire rack and repeat with remaining dough.

Store. Cookies can be stored in an airtight container on the counter for 5 days. They do well loosely covered on the counter for 2- 3 days as well. To keep longer, store in the refrigerator for up to 2 weeks.

To freeze. Let cookies cool completely, store in freezer safe container for up to 2 months.

Use plant-based milk instead of dairy.
Use vegan-friendly sugar.
Grease the pan or use a re-usable silicone mat instead of parchment paper.Get your dry ingredients from a bulk store or bulk section of your supermarket and use your own jars and bags. Check out some of the stores in the Sea to Sky and Vancouver here.
Plant-based milks can be pre-ordered and purchased from The Velvet Underground (just across the road from Green Mo-Function Junction!) and come in re-usable glass bottles, or even better, bring your own container for them to transfer the milk into Shop Velvet Underground Cafe
If you’re interested in making your own oat, soy or nut milks, there are recipes galore online, or you can check out Velvet Underground's YouTube video here.
Bred, a bakery located in Creekside, Whistler, mills flour on their premises. Pre-order and pick up flour in store! Locally milled flour - Bred
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
Earth's Own are a Canadian brand who make plant-based milk products that are available widely throughout the country and are based in Burnaby, BC.
All of these ingredients can be bought year-round in dried/preserved forms without the need for refrigeration.

*Adapted from The Simple Veganista's 1 Bowl Vegan Peanut Butter Cookies

Photos by Priscilla Du Preez