Vegan Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate treat with these Vegan Peanut Butter Chocolate Chip Cookies—perfectly soft, chewy, and packed with rich, nutty flavor. This plant-based recipe combines creamy unsalted peanut butter, luscious vegan chocolate chips, and a hint of vanilla for an irresistible dessert that’s both dairy-free and egg-free. Quick to prepare in just under 30 minutes, these cookies boast golden edges with gooey centers, ensuring every bite feels decadently fresh. Ideal for vegan baking enthusiasts or anyone craving a guilt-free snack, they’re the perfect addition to your cookie jar. Serve them warm with a glass of almond milk or package them up for gifting—these cookies are guaranteed crowd-pleasers!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter, softened
- 0.5 cups Peanut butter (creamy, unsalted)
- 0.5 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsweetened almond milk
- 0.75 cups Vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy.
Add the vanilla extract and almond milk to the wet ingredients and mix until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a dough forms.
Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches apart for spreading.
Gently flatten each ball of dough with the palm of your hand to create a cookie shape.
Bake in the preheated oven for 11-13 minutes, or until the edges are just golden brown. The centers will still look slightly undercooked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 204.5 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1661 mg | 35% | |
*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.
