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Vegan Peanut Butter Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 12 minutes
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.