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.
