If you have a sweet tooth and crave a comforting, rich treat, this Vegan Peanut Butter Chocolate Chip Cookies Recipe is an absolute game-changer. Picture soft, chewy cookies packed with luscious peanut butter flavor and studded with melty vegan dark chocolate chunks and chips. They come together with simple ingredients and deliver a perfect balance of sweetness and a hint of saltiness that will have you reaching for seconds—and maybe even thirds! Whether you’re vegan or just looking for a delightful twist on a classic favorite, this recipe is a must-try in your baking repertoire.
Ingredients You’ll Need
This recipe is wonderfully straightforward, relying on essential ingredients that work harmoniously to achieve the perfect cookie texture and flavor. Each element plays a crucial role—from the creamy vegan butter and natural peanut butter that give richness, to the brown and granulated sugars which add sweetness and create that coveted chewy bite.
- Vegan butter (100 g): Use the stick or block kind for best creaming results, not a spreadable tub.
- Natural peanut butter (200 g): Choose one with no added sugar or salt for true peanut flavor.
- Soft brown sugar (150 g): Adds deep molasses notes and chewiness to your cookies.
- Granulated sugar (70 g): Helps with a slight crisp on the edges without overpowering sweetness.
- Flax egg: This acts as a binder and replaces traditional eggs to keep it vegan-friendly.
- Plain flour (100 g): Creates the structure and gives the dough body.
- Baking soda (1 teaspoon): Helps cookies rise and spread evenly.
- Baking powder (½ teaspoon): Adds a lightness to balance the dense peanut butter.
- Sea salt (½ teaspoon): Enhances all flavors and complements the sweetness beautifully.
- Vegan chocolate chips (100 g): For that classic melt-in-your-mouth chocolate burst.
- Vegan dark chocolate (90 g): Roughly chopped into chunks to create irresistible gooey pockets.
How to Make Vegan Peanut Butter Chocolate Chip Cookies Recipe
Step 1: Preparing Your Oven and Trays
Start by preheating your oven to 180°C (356°F). Line the base of two baking trays with parchment paper. This simple step prevents sticking and ensures your cookies bake evenly with minimal fuss.
Step 2: Creaming the Butter and Sugars
Place the vegan butter into a large mixing bowl and whisk it using an electric mixer until it becomes light and fluffy—this usually takes about a minute or two. Then add the natural peanut butter, soft brown sugar, and granulated sugar. Beat everything together for a couple of minutes to fully cream the sugars into the fats, which gives those cookies a lovely tender crumb. Finally, add your flax egg and whisk until combined well, helping bring that dough together naturally.
Step 3: Bringing the Dough Together
In this step, add the plain flour, baking soda, baking powder, and sea salt to the wet mix. Use a spatula to gently fold the dry ingredients in until everything sticks together, forming a soft dough. Now, fold in three-quarters of your chopped dark chocolate and vegan chocolate chips—these chunks will melt within the dough, creating chocolatey pockets that are pure magic in every bite.
Step 4: Scooping and Adding More Chocolate
Using an ice cream scoop or cookie scoop, portion out the cookie dough onto your lined trays, spacing them at least two inches apart to allow room for spreading. Once your dough balls are arranged, sprinkle the remaining chocolate chunks and chips right on top. This topping trick creates gorgeous melted pools of chocolate that look as stunning as they taste.
Step 5: Baking to Perfection
Place the trays into the preheated oven and bake for 12-14 minutes. The edges will turn lightly golden but the centers should remain soft—this is key for that chewy, melt-in-your-mouth texture. Once baked, take the trays out and let the cookies cool on them for about five minutes to set. Then carefully transfer the parchment with cookies onto a cooling rack, letting them cool another 15-20 minutes until they reach room temperature, perfect for savoring every bite.
How to Serve Vegan Peanut Butter Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a little flaky sea salt on top just before serving to amplify that sweet and salty contrast. For a touch of fun, drizzle some melted vegan dark chocolate over the cooled cookies for a decadent finish that looks as good as it tastes.
Side Dishes
These cookies are incredible paired with a cold glass of your favorite plant-based milk—whether almond, oat, or soy—offering a creamy complement to the rich peanut butter. You could also enjoy them alongside a simple scoop of vegan vanilla ice cream for an indulgent dessert treat.
Creative Ways to Present
Try stacking the cookies and tying them with a rustic ribbon for gift-giving or a casual party platter. Another fun idea is to sandwich vegan chocolate spread or peanut butter between two cookies for a decadent twist that elevates this Vegan Peanut Butter Chocolate Chip Cookies Recipe to a whole new level.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your cookies in an airtight container at room temperature. They will stay deliciously fresh and chewy for up to five days, making them perfect for prepping in advance when you want a quick sweet fix later.
Freezing
If you want to keep these treats longer, freeze them in a sealed container or heavy-duty freezer bag for up to three months. When you’re ready to enjoy, thaw them at room temperature for a couple of hours—still just as delightful as fresh-baked.
Reheating
To bring back their freshly baked warmth, pop your cookies in the microwave for 10-15 seconds or warm them briefly in a preheated oven at 160°C (320°F) for about five minutes. This will soften the chocolate chunky centers and revive that irresistible gooey texture.
FAQs
Can I use another nut butter instead of peanut butter?
Absolutely! Almond, cashew, or sunflower seed butter can work wonderfully too. Just keep in mind that the flavor will change accordingly, and some nut butters have a thinner consistency, so the dough texture may vary slightly.
What is a flax egg and how do I make one?
A flax egg is a vegan substitute for eggs made by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for 5–10 minutes until it thickens. This mixture acts as a binder to hold your cookie dough together.
Why is it important to use block vegan butter instead of spreadable?
Block or stick vegan butter has a higher fat content and solid consistency, which helps achieve the right creaming texture and cookie tenderness you want. Spreadable butter usually contains more water and can result in a less structured dough.
Can I make these cookies gluten-free?
Yes, by substituting the plain flour for a gluten-free all-purpose blend designed for baking. Just be sure it contains xanthan gum or a similar binder to keep the dough from crumbling apart.
Why should I add chocolate both inside and on top of the cookies?
Add chocolate inside ensures every bite has a surprise melt, while the chunks on top create beautiful pools of chocolate that remain slightly gooey and visually enticing—the perfect combination for chocolate lovers.
Final Thoughts
There is something truly delightful about baking a batch of homemade cookies that are both vegan and utterly delicious, and this Vegan Peanut Butter Chocolate Chip Cookies Recipe checks all those boxes flawlessly. With simple ingredients and easy-to-follow steps, you can enjoy warm, comforting cookies that will satisfy any craving and impress friends and family alike. So, grab your mixing bowl, preheat that oven, and treat yourself to a batch of these lovable cookies—you won’t regret it!
Print
Vegan Peanut Butter Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Peanut Butter Chocolate Chip Cookies are a delightful blend of creamy peanut butter and rich vegan chocolate, creating a soft and chewy treat perfect for any occasion. Made with vegan butter and flax egg, they’re completely plant-based yet packed with flavor and texture.
Ingredients
Wet Ingredients
- 100 g vegan butter (stick/block butter, not the spreadable kind from a tub)
- 200 g natural peanut butter
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to thicken)
Sweeteners
- 150 g soft brown sugar
- 70 g granulated sugar
Dry Ingredients
- 100 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Chocolate
- 100 g vegan chocolate chips
- 90 g vegan dark chocolate (roughly chopped into large chunks)
Instructions
- Preheat and Prepare
Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars
Place the vegan butter in a large mixing bowl and whisk with an electric whisk or stand mixer until it becomes light and fluffy. Add the peanut butter along with the soft brown sugar and granulated sugar, then beat the mixture for a couple of minutes until the sugars are fully creamed into the fats. Incorporate the flax egg and whisk to combine thoroughly.
- Combine Dry Ingredients
Add the plain flour, baking soda, baking powder, and sea salt to the wet mixture. Using a spatula, fold these ingredients together until a cohesive cookie dough forms. Mix in three-quarters of the chocolate chunks and chocolate chips, distributing them evenly throughout the dough.
- Portion and Add Toppings
Using an ice cream or cookie scoop, measure out equal portions of dough and place them on the prepared baking trays. Make sure to leave at least 2 inches of space between each cookie to allow for spreading. Top each cookie with the remaining chocolate chunks and chocolate chips for extra melty indulgence on top.
- Bake and Cool
Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are golden and the centers look set. Remove from the oven and allow the cookies to cool on the baking trays for about 5 minutes. Then, carefully slide the parchment paper with cookies onto a cooling rack and let them cool fully for 15 to 20 minutes to reach room temperature before serving.
Notes
- The granulated sugar adds a slight crunch to balance the soft brown sugar’s moisture; you can adjust quantities based on sweetness preference.
- The flax egg acts as a vegan binder to replace traditional eggs; ensure it thickens properly before adding.
- Using a mix of chocolate chunks and chips creates an appealing texture contrast and variable melty spots.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
