Vegan Peanut Butter Chocolate Chip Cookies
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.
Equipment
- mixer optional
Ingredients
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
Instructions
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.