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!
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.