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+ servings
peanut butter chocolate chip cookies on a tray with peanut butter, sea salt, and chocolate chips.

Vegan Peanut Butter Chocolate Chip Cookies

Vegan peanut butter chocolate chip cookies with a soft and chewy center and crunchy outer shell. Made using real peanut butter, they're completely eggless and dairy-free. They also come together in 30 minutes!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 10
Calories 408kcal



  • 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. 


Serving: 1cookie | Calories: 408kcal | Carbohydrates: 44g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 0.3mg | Sodium: 321mg | Potassium: 218mg | Fiber: 3g | Sugar: 31g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 3mg