Easy and Delicious Vegan Peanut Butter Chocolate Cookies with Ic
Indulge in the perfect balance of nutty and chocolatey goodness with these Easy and Delicious Vegan Peanut Butter Chocolate Cookies! This recipe combines creamy peanut butter, rich vegan chocolate chips, and a touch of natural sweetness from applesauce, creating chewy, melt-in-your-mouth cookies that are completely dairy- and egg-free. Ready in just 20 minutes, including baking time, these treats are perfect for satisfying your sweet tooth or impressing guests with minimal effort. The dough comes together effortlessly, requiring simple pantry staples like plant-based milk and classic peanut butter, and features a delightful crisscross pattern that gives them a nostalgic homemade touch. Whether you're a seasoned vegan baker or just looking to try something new, these cookies are a must-bake treat for any cookie lover!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 0.5 cups Creamy peanut butter (natural or classic)
- 0.25 cups Unsweetened applesauce
- 0.25 cups Plant-based milk (such as almond, soy, or oat milk)
- 1 teaspoons Vanilla extract
- 0.75 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, and peanut butter. Use a whisk or electric mixer to blend until smooth.
Add the unsweetened applesauce, plant-based milk, and vanilla extract to the peanut butter mixture. Mix well until everything is fully incorporated.
Gradually add the dry ingredients (flour mixture) into the wet ingredients, stirring until just combined. Do not overmix.
Fold in the vegan chocolate chips until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of the dough and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dough ball slightly with the back of a fork to create a crisscross pattern.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. The cookies will still be soft in the center, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 425.7 g | 155% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 246.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 268 mg | 21% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
