Vegan Peanut Butter Chocolate Chip Cookies
Vegan baking has a reputation for being complicated, often requiring flax eggs, aquafaba, or expensive butter substitutes. These Vegan Peanut Butter Chocolate Chip Cookies toss all those rules out the window! By using the natural binding power of creamy peanut butter and the moisture of maple syrup, we get incredibly soft, chewy cookies with zero dairy or eggs.
Love this? You should also try our Honey Mustard Glazed Pork Chops!
Why Maple Syrup?
The maple syrup in this recipe serves a dual purpose. Not only does it provide a wonderful, deep caramel sweetness that pairs perfectly with the peanut butter, but its liquid consistency helps bind the dough together in the absence of an egg. Ensure you are using real maple syrup, not artificial pancake syrup!
The Importance of Cooling
When these cookies come out of the oven, they will seem incredibly fragile and underbaked. Do not touch them! Because there are no eggs to give structural integrity while hot, the coconut oil and peanut butter need time to cool and solidify. If you let them rest on the baking sheet for 15 minutes, they will set up into the perfect chewy texture.
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the creamy peanut butter, melted coconut oil, brown sugar, maple syrup, and vanilla extract until completely smooth and emulsified.
- Add the flour, baking soda, and salt. Use a rubber spatula to fold the dry ingredients into the wet ingredients until a thick dough forms.
- Fold in the vegan chocolate chips.
- Scoop 2-tablespoon sized balls of dough onto the prepared baking sheet. Gently flatten them slightly with the palm of your hand, as vegan cookies don’t spread as much in the oven.
- Bake for 10-12 minutes until the edges are set. They will look very soft in the middle. Let them cool entirely on the baking sheet before moving them.