If you love a good vegan cookie (who doesn't), and you're a peanut butter fan then these ultimate vegan peanut butter chocolate chip cookies are bound to hit the spot.
They are soft and chewy on the inside with a crunchy outer shell, which makes them the best vegan chocolate chip cookie I've tried. Just like my tahini chocolate chip cookies, these cookies come together in under 30 minutes in one bowl.
💭 What To Expect From This Recipe
- Easy to make. You can make the dough with an electric whisk or stand mixer, depending on what you have at home.
- Incredibly flavorsome. They're full of peanut butter flavor which pairs so well with dark chocolate and sea salt.
- No-chill cookie dough. There is no need to chill or rest the cookie dough before baking these quick peanut butter chocolate chip cookies, I know it couldn't be easier. The dough is also freezer-friendly, so you can have them ready to go whenever you fancy freshly baked cookies!
- Minimal wash-up. They come together in one bowl, helping to keep dishes to a minimum!
- Eggless, dairy-free, and made without coconut or tree nuts.
🥜 Ingredients Needed
Here's everything you need to make vegan peanut butter chocolate chip cookies from scratch:
Notes about the ingredients
- Natural peanut butter: Crunchy or smooth works here. Make sure you go for natural peanut butter with no added sugars or oils. You can also make homemade peanut butter if preferred. The Kitchn, Pinch of Yum, and BBC Good Food all have articles on making homemade peanut butter, just be sure to skip the honey to keep it vegan.
- Vegan chocolate: When making cookie recipes I like to use both chocolate chunks and chocolate chips. The chocolate chunks melt into chocolatey pools of goodness whereas the chocolate chips tend to stay pretty firm and intact.
- Soft brown sugar and granulated sugar: Soft brown sugar will give you a soft and chewy cookie due to its moisture content, as well as a hint of molasses flavor. The granulated sugar gives a crispy cookie texture.
- Vanilla extract: If you wanted to simplify this recipe further, you could get away without adding vanilla. It does add amazing flavor to your vegan cookie dough.
- Baking soda: The leavening agent for your vegan chocolate chip cookies.
- Sea salt: This enhances the other flavors of the cookies and also enhances the sweetness.
🥣 How To Make Vegan Peanut Butter Chocolate Chip Cookies
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
(1) Cream the vegan butter using a whisk in a large mixing bowl (or stand mixer).
(2) Add the peanut butter, and brown and white sugar and whisk again for a minute or so, until the sugars are creamed into the fats. Whisk in the flax egg.
(3) Add in the dry ingredients (flour, baking soda, baking powder, and salt) to the bowl and gently mix using a spatula.
(4) Add about three-quarters of the chocolate chips and chocolate chunks to the cookie dough and mix them in with a spatula.
(5) Use an ice cream or cookie scoop to scoop out the dough onto a baking sheet lined with parchment paper.
(6) Lastly, stud the cookies with the remaining chocolate pieces and choc chips before baking.
👩🍳 Expert Tips
- Measure the recipe in grams, measuring with a kitchen scale will always give you the most accurate results. I have included cup measurements in the recipe card below also, but I highly recommend that you measure the recipe in grams. If you plan on using cups, check out how to measure flour without a scale on Ambitious Kitchen.
- Don't add all of the chocolate to the cookie batter. Be sure to reserve some so that you can stud the cookies with them before baking – this will create the most delicious chocolatey pools.
- Add in extras: Add some crunch to these cookies by mixing some roasted peanuts into the cookie dough. Why not add some vegan white chocolate chunks on top of the cookies for a double chocolate effect? And of course, some flaky sea salt is a must for topping cookies!
- Allow cookies to cool on the cookie sheet for 5 minutes before transferring them to a cooling rack. Hot cookies are fragile and continue to cook after they've been taken from the oven.
Store these cookies at room temperature in an airtight container. For a crispier cookie, enjoy them within the first hour or two of baking as after that they will soften and become chewier.
You can freeze the cookie batter before baking. Simply scoop the cookie dough into servings and freeze on a lined baking sheet and cover with cling film. Bake the straight from frozen as usual, no need to defrost before baking.
You can half the recipe and make 6 cookies, by simply scaling down the recipe by half.
Chocolate chunks melt and create pools of chocolate whereas chocolate chips remain intact. This creates interesting textures both visually and in taste.
Yes, you can use any runny nut butter such as almond butter, cashew butter, or hazelnut butter. For nut-free cookies, try tahini or sunflower seed butter.
🍪 More Vegan Cookies
Find all of our delicious vegan cookie recipes here!
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
- 100 g (3.53 oz) vegan butter, stick/block butter, not the spreadable kind from a tub
- 200 g (¾ cup) natural peanut butter
- 150 g (⅔ cup) soft brown sugar
- 70 g (⅓ cup) granulated sugar, *see notes
- 1 flax egg, *see notes
- 100 g (⅘ cup) plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 100 g (3.5 oz) vegan chocolate chips
- 90 g (3.2 oz) vegan dark chocolate, roughly chopped into large chunks
- Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with a sheet of parchment paper.
- Add the vegan butter to a large mixing bowl and whisk with an electric whisk or stand mixer for a minute or two until light and fluffy.Add the peanut butter, brown sugar, and granulated sugar and beat for a couple of minutes to cream the sugar into the fats. Add the flax egg and whisk to combine.
- Add the flour, baking soda, baking powder, and salt and mix using a spatula until the ingredients stick together to form a dough. Add in three-quarters of the chocolate chunks and chocolate chips and stir them into the cookie dough.
- Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie. Top the cookies with the remaining chocolate chunks and chocolate chips (this will create lovely chocolate pools on top of your cookies).
- Bake the cookies for 12-14 minutes, then remove them from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.
- Store these cookies at room temperature in an airtight container. For a crispier cookie, enjoy them within the first hour or two of baking as after that they will soften and become chewier.
- To make a flax egg, mix 1 tablespoon milled flaxseeds with 2 tablespoons water and allow to sit for 5 minutes.
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Measure the recipe in grams, measuring with a kitchen scale will always give you the most accurate results.
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*This recipe was originally published in November 2021. The recipe has since been improved and updated to minimize the ingredients used, simplify the instructions and make it even more delicious!