Vegan chocolate peanut butter cookies loaded with chocolate and peanut butter flavor! Top them with melted chocolate and crushed peanuts for the most delicious cookies ever.
- 1/2 cup (113g) Vegan Butter
- 1 cup (200g) Light Brown Sugar
- 1 Tbsp Vanilla Extract
- 1 cup (250g) Peanut Butter (Smooth, Salted)
- 1 cup (125g) All Purpose Flour
- 1/2 cup (43g) Cocoa Powder (Unsweetened)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp Soy Milk*
- 3/4 cup (131g) Vegan Chocolate or Chocolate Chips
- 1 tsp Coconut Oil
- 1/4 cup (37g) Roasted Salted Peanuts (Crushed)
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the peanut butter and vanilla extract and mix in.
- Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
- Add the soy milk and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
- Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
- When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
- Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.
*Peanut Butter. The best type of peanut butter to use in these cookies is the smooth, salted, commercial style brands of peanut butter. If you use a natural peanut butter then make sure it’s stirred very well so that there is no separation of the oil and the peanut butter. Separation of oil and peanut butter could cause the recipe to not work out well.
*Soy Milk. You can use a different non-dairy milk if you prefer. If your dough is too dry or crumbly to easily roll into balls then add a little more non-dairy milk, only as much as needed so that you can roll it into balls.
*Make them gluten-free. If you want to make these gluten-free then try it with a gluten-free all purpose blend in the same quantity as the regular flour. Make sure it’s a blend though and not a single type flour. We haven’t tested this recipe as gluten-free but based on other recipes I think it will work well. One of our favorite gluten-free flours is Bob’s Red Mill Gluten Free All Purpose Baking Flour.
*Storing and Freezing: Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge. They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.
*Nutritional information includes the melted chocolate and crushed peanut topping.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Cookie
- Calories: 233
- Sugar: 12.3g
- Sodium: 200mg
- Fat: 15.5g
- Saturated Fat: 4.9g
- Carbohydrates: 21g
- Fiber: 2.2g
- Protein: 4.9g
Keywords: vegan chocolate peanut butter cookies