Crunchy yet moist with that perfect slight crumble, this recipe for Vegan Peanut Butter Chocolate Chip Cookies loaded with semi sweet chocolate chips is the only one you’ll ever need.
Peanut butter based cookies should have a crumb that is somewhat crumbly, yet also have a softness when you bite in. This Vegan Peanut Butter Chocolate Chip Cookies recipe delivers! It’s seriously the only cookie recipe you’ll ever need. All the nutty and sweet goodness of peanut nutter cookies, amped up with rich chocolate chips.
If you had to only make one cookie for the rest of your life, you’d be content with these. I promise! And you cannot tell they’re vegan, so the whole family will love them. Dip them in a cool glass of fresh almond or oat milk and you’ll be living the dream!
Ingredients in your Vegan Peanut Butter Chocolate Chip Cookies
• All purpose flour (you can sub half of the all purpose with buckwheat flour if you’d like, but use all purpose for the very best results)
• All natural peanut butter (I prefer smooth for this recipe but you can use crunchy if you prefer)
• Vegan sugar (I used Wholesome Sweeteners Organic Fair Trade Sugar which has a cream colour rather than refined white)
• Vegan butter such as Earth Balance (also PC has some plant-based butters great for baking with!)
• Vanilla extract for that depth of sweetness, and plant-based chocolate chips
• Salt and baking soda!
Tips for Making Your Cookies
• It is suggested that you use a stand mixer or a hand mixer to make these cookies for best results.
Your cookie dough will be creamed best if using a stand or hand mixer. Plus, it’s just quicker and easier. You can totally though just use a whisk and your muscles to get your sugar and butter creamed together and to mix the dough.
• This recipe for Vegan Peanut Butter Chocolate Chip Cookies calls for 1-3 Tbsp almond milk or plant milk of choice, according to your dough’s texture.
You want to make a dough that is thick and can be rolled into balls. Since the thickness of peanut butter and vegan butter varies, you may need none, or 1-3 tablespoons of plant milk.
Start with 1 and go up to 3 depending on need. Personally I always use all three tablespoons of almond milk to get the right consistency.
• Gently press down your balls of cookie dough with a fork
This will help your Vegan Peanut Butter Chocolate Chip Cookies spread nicely. Pressing a fork into the cookies also gives them that classic peanut butter cookie look. Little fork impressions look oh so pretty atop your golden brown cookies.
• Bake your cookies at 375 degree fahrenheit for 15-17 minutes. Be sure to check them around 14 minutes since oven temperatures vary and you don’t want the bottoms to get too dark brown. You can always tell when cookies are nearly done. The house will start to smell wonderful like baked cookies!
Vegan Peanut Butter Chocolate Chip Cookies
- mixer optional
Vegan Peanut Butter Cookies
- 1/2 cup vegan butter (112g)
- 1 cup vegan sugar
- 1 cup smooth natural peanut butter
- 1 Tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp almond milk or plant milk of choice
- 1 cup vegan chocolate chips
Vegan Peanut Butter Cookies
- Add vegan butter and sugar to the bowl of your stand mixer and cream them together until smooth. (or cream by hand with whisk).
- Add in the peanut butter and vanilla to mixer and mix together until well combined.
- In a separate bowl mix together flour, baking soda and salt.
- Add the dry ingredients in with the wet ingredients and mix in with a spoon until you get a thick crumbly dough.
- If your dough is too crumbly to form a dough, then add almond milk. (This usually depends on the moisture content of your peanut butter.)
- Add in almond milk, only as much as needed to get to a thick cookie dough that can roll into balls. You will likely need all 3 tablespoons.
- Add in your chocolate chips to the dough and mix in.
- Preheat the oven to 375°F.
- Roll dough into 10 large balls and place on parchment lined baking tray. Use a fork to gently press them down a bit.
- Bake for 15-17 minutes until the tops are golden brown. The middles will still be very soft and will firm up as they cool.
- Allow cookies to cool and firm up on baking sheet before moving them.
Looking for more cookie recipes? Try my 5 Ingredient Oat Cocoa Cookies!
Leave a Reply