Vegan Peanut Butter Chocolate Chip Cookies

Baking without eggs and butter can sometimes result in dry, crumbly disasters. But these Vegan Peanut Butter Chocolate Chip Cookies are the exact opposite. They are unbelievably thick, dense, and chewy, with a rich, salty-sweet peanut butter flavor that perfectly complements the melting pools of dark chocolate.

Love this? You should also try our Healthy Baked Oatmeal Cups with Apples & Cinnamon!

Why You’ll Love This Recipe

• No Weird Ingredients: You don’t need flax eggs, aquafaba, or expensive vegan butter for this recipe. The natural oils in the peanut butter do all the heavy lifting!
• One-Bowl Wonder: Less mess, less stress. You just mix, scoop, and bake.
• Customizable: Easily make them gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking blend.

The Secret to Thick, Chewy Vegan Cookies

The biggest mistake people make with peanut butter cookies is using the wrong kind of peanut butter. You must use natural, drippy peanut butter (the kind where the oil separates at the top). If you use a processed brand like Jif or Skippy, the dough will be far too dry and crumbly because those brands contain added hydrogenated oils. Secondly, DO NOT overbake them! They will look very soft when you pull them out of the oven at 11 minutes, but they will firm up perfectly as they cool on the hot baking sheet.

Vegan Peanut Butter Chocolate Chip Cookies

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

Main

• 1 cup Creamy peanut butter (natural, stirred well)
• 1/2 cup Coconut sugar (or brown sugar)
• 1/4 cup Maple syrup
• 1 tsp Vanilla extract
• 1/4 cup Almond milk (or any plant milk)
• 1 cup All-purpose flour (or gluten-free blend)
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1 cup Vegan dark chocolate chunks
• 1 pinch Flaky sea salt (for topping)

Method

 

Main

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the creamy peanut butter, coconut sugar, maple syrup, vanilla extract, and almond milk until completely smooth and glossy.
3. Sprinkle the flour, baking soda, and salt over the wet ingredients. Fold gently with a spatula until a thick dough forms.
4. Fold in the vegan dark chocolate chunks.
5. Use a large cookie scoop (about 2-3 tablespoons of dough) to scoop mounds of dough onto the prepared baking sheet, leaving 2 inches of space between them.
6. Gently press down on each dough ball to flatten them slightly (they will not spread much in the oven).
7. Bake for 10-12 minutes until the edges are just set but the centers still look soft and underbaked.
8. Remove from the oven, immediately sprinkle with flaky sea salt, and let them cool on the baking sheet for 10 minutes before transferring to a wire rack.