Vegan Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate plant-based treat with these Vegan Peanut Butter Chocolate Chip Cookies! Perfectly soft and chewy, these cookies combine the rich, nutty flavor of creamy peanut butter with the melty decadence of vegan chocolate chips. Made with simple pantry staples like all-purpose flour, vegan butter, and brown sugar, they’re completely dairy-free and egg-free, making them a guilt-free delight for vegans and non-vegans alike. With just 15 minutes of prep time and a quick bake, this recipe is ideal for satisfying those sweet tooth cravings in a pinch. Enjoy them fresh out of the oven for gooey chocolate perfection or pair with a glass of almond milk for the perfect dessert experience.
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
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.
Step 4
Add the vanilla extract and almond milk to the wet ingredients and mix until well incorporated.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a dough forms.
Step 6
Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
Step 7
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.
Step 8
Gently flatten each ball of dough with the palm of your hand to create a cookie shape.
Step 9
Bake in the preheated oven for 11-13 minutes, or until the edges are just golden brown. The centers will still look slightly undercooked.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (760.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3542.7 |
| Total Fat 203.8g | 0% |
| Saturated Fat 67.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2026.8mg | 0% |
| Total Carbohydrate 381.4g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 204.5g | |
| Protein 60.9g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 202.1mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 1661.0mg | 0% |
Source of Calories