Vegan Peanut Butter Chocolate Chip Cookies

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Are you ready to bake the most delicious and easy vegan peanut butter chocolate chip cookies ever? Whip up a batch of these mouth-watering cookies! Perfect for chocolate and peanut butter lovers, the combination of these two flavors will excite your taste buds.

I love making lots of chocolate chip cookies. And most of my recipes are based on my original Vegan Chocolate Chip Cookies recipe.

Studies show that eating a vegetarian diet can reduce your carbon footprint and improve your health. With this vegan peanut butter chocolate chip cookie recipe, you can enjoy all the benefits of a vegan diet and indulge your sweet tooth. Win win!

the main ingredient

Here are the ingredients you will need for this recipe:

• Egg substitute — We will use either a flax egg or a chia egg. I always like to grind the chia seeds so they don’t add texture to the cookie.
• thick — We’ll combine vegan butter with peanut butter for the best flavor and cookie texture.
• sugar – Using both brown sugar and granulated sugar makes the best chocolate chip cookies.
• Vanilla – A full tablespoon of vanilla extract adds the best flavor.
• flour — Use all-purpose flour, whole wheat pastry flour, or gluten-free baking flour. Always use the sieve and spoon method for measuring flour.
• Cornstarch — A tablespoonful of cornstarch makes the best tender cookies.
• Levener — We will use both baking soda and baking powder.
• salt – A little salt enhances the flavor of the cookie dough.
• Chocolate chip – Use your favorite dairy-free chocolate chips.

Cookie Add-ins

I like to make vegan chocolate chip peanut butter cookies and then get creative with the add-ins. It mixes things up a bit, which keeps it fun and interesting.

Any of these add-ins can make your cookies extra special:

Vegan Cookies

If you like this Vegan Peanut Butter Chocolate Chip Cookies recipe, try more favorite vegan cookies here:

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• Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.

• Make flax eggs and keep aside.

• Place the butter in a mixing bowl. Use a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugar and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.

• In a separate bowl, combine the flour, cornstarch (see note), baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture into the butter mixture. Stir to combine.

• Add the chocolate chips and stir until combined. Be sure to cover the cookie dough when not in use to prevent it from drying out.

• Drop by rounded spoon onto prepared cookie sheet, about 2 inches apart. (Or you can roll balls of cookie dough for a more defined cookie edge). Bake for 9 minutes, (or up to 11 minutes depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you like it crispier, cook a few minutes longer. View notes.

• When the cookies are done, let them cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

• Store in a sealed container on the counter or in the refrigerator for up to a week. Or you can freeze these cookies for up to two months.

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Regarding the cornstarch, I’ve made it with and without cornstarch and the recipe is good either way. However, I like adding cornstarch because it lowers the protein in the flour a bit and makes for a softer cookie.
Regarding flour, I primarily use all-purpose flour. However, if you want to use whole wheat, use one of these three options: 1) make half all-purpose and half whole wheat; 2) use whole wheat pastry flour (this is different than whole wheat flour); 3) Make half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.
Assess your dough before baking. If the dough is too sticky, it means there is not enough flour. Add a tablespoon or two of flour to get a thicker consistency.
Baking Time: I recommend baking these cookies in a preheated oven for 9 minutes, then remove them and let them sit in the baking dish for another 2 minutes. Because of the residual baking, the cookies will still be hard after removing from the oven. As a result, I find removing them in 9 minutes, creating a deliciously tender cookie!

Calories: 145kcal | Sugars: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.