Vegan Peanut Butter Chocolate Chip Cookies

4.95 from 67 votes

Vegan Peanut Butter Chocolate Chip Cookies

Thick and delicious vegan peanut butter chocolate chip cookies! These rich and decadent vegan cookies are crispy on the edges, soft in the centers and loaded with peanut butter flavor and chocolate chunks.

Prep Time15

Cook Time12

Total Time27

Course: Cookies, Dessert

Cuisine: American, Vegan

Diet: Vegan

Servings:

Calories: 223kcal

Author: Alison Andrews

Ingredients

½ cup Vegan Butter (112g)
1 cup White Granulated Sugar (200g)
1 cup Smooth Salted Peanut Butter (250g)
1 Tablespoon Vanilla Extract
1 ½ cups All Purpose Flour (188g)
1 teaspoon Baking Soda
½ teaspoon Salt
3 Tablespoons Soy Milk or other non-dairy milk
1 cup Vegan Chocolate Chips or Chunks (175g)

Instructions

Add the vegan butter and white sugar to the bowl of your stand mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
In a separate bowl mix together the flour, baking soda and salt. Then add the dry ingredients in with the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so that you have a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.
Add in the soy milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls. We used all 3 tablespoons.
Add in your chocolate chips or chunks and mix in.
Preheat the oven to 375°F (190°C).
Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.
Bake for 12-15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool.
Let the cookies cool and firm up on the baking sheet before moving them.

Notes

Any good tasting vegan chocolate can be chopped up into chunks and used for this recipe. Otherwise use vegan chocolate chips.
An alternate baking method is to flatten the balls slightly with a fork before baking, this allows for more even baking which results in a crunchier cookie. The version above results in more crispy edges with a softer center. Both versions are very delicious, so you might want to try both ways! It's always an option to roll the balls in sugar as well. If you do want to roll them in sugar, around ¼ cup of white granulated sugar (50g) is perfect for rolling.
If your cookies don't spread in the oven then you can flatten them with a fork as soon as they come out of the oven still soft and warm.
Keep them covered at room temperature where they will stay fresh for up to a week! They are also freezer friendly for up to 3 months. Thaw them in the fridge.

Nutrition