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    Home » Cookies » Vegan Peanut Butter Chocolate Chip Cookies

    Vegan Peanut Butter Chocolate Chip Cookies

    Published: May 16, 2021 by Natalia · This post may contain affiliate links .

    379 shares
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    pile of peanut butter cookies with chocolate chips, on a white wooden cutting board
    peanut butter cookies with chocolate chips, on a white wooden cutting board
    pile of peanut butter cookies with chocolate chips, on a white wooden cutting board
    peanut butter cookies with chocolate chips, on a white wooden cutting board
    stack of peanut butter cookies with chocolate chips, on a white wooden cutting board

    These Vegan Peanut Butter Chocolate Chip Cookies are loaded with creamy peanut butter and lots of chocolate chunks. They’re perfectly thick, soft in the centre and crispy on the edges. You’ll love these peanut butter chocolate chip cookies all year round!

    stack of peanut butter cookies with chocolate chips, on a white wooden cutting board
    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • HOW TO MAKE THE COOKIE
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE

    WHY MAKE THIS RECIPE

    25 minutes easy-to-make recipe. It’s a delicious cookie recipe that goes together in just 25 minutes. It’s prepared in less than 10 minutes and baked in around 15 minutes. That’s all. Chocolate chip cookies get cooled down in no time and are absolutely delicious when they are warm and the chocolate is still melted.

    Full of peanut butter and chocolate flavor. This recipe has the right amount of peanut butter and chocolate to make the perfect cookie for any occasion, be it breakfast, snack or after meal treat.

    Don’t require any dough chilling. This cookies don’t spread much so it’s not necessary to chill the dough. Wether you form the cookies with an ice cream scooper or with your hands, they will flatten a bit but mostly keep the size they were before sliding them into the oven.

    Oh, and if you’re a fan of easy and quick healthy treats, check out those: Vegan Peanut Butter Cups, Vegan Linzer Cookies, Vegan Gluten Free Donuts, Vegan Funfetti Cupcakes.

    RECIPE INGREDIENTS

    Ingredients for the peanut butter chocolate chip cookies

    INGREDIENTS NOTES AND SUBSTITUTIONS

    Apple sauce. You can either use Homemade Apple Sauce or store-bought. I always have jars of homemade apple sauce in my freezer, I make a double batch and freeze them in jars.

    Brown sugar. I either use cane sugar, brown sugar or panela, what I have on hand. All them are moister than granulated sugar, and make your cookies softer. 

    All-purpose flour. All-purpose flour is what I usually use here. If you want to make them gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1.

    Peanut butter. I use natural peanut butter, it’s oilier than processed peanut butter but it doesn’t affect the outcome, these cookies keep their shape and size beautifully and don’t spread much.

    HOW TO MAKE THE COOKIE

    step by step to make the peanut butter cookies
    1. Preheat oven to 375ºF / 190ºC. Line a baking sheet with parchment paper. In a bowl, mix butter and sugar until creamy. 
    2. Add peanut butter, apple sauce and vanilla. 
    3. Whisk well to combine the wet ingredients. 
    4. Sift in the flour, baking soda and salt. Whisk until there are no lumps of flour left. 
    step by step to make the peanut butter cookies
    1. Stir in the chocolate chips and the chocolate chunks. 
    2. Mix well just until combined. Don’t over mix. 
    3. Using a cookie scoop, scoop the cookie dough. Place each cookie scoop onto the lined baking sheet. Leave one inch between each one.

    Bake for 13-15 minutes, until lightly browned on the sides. Remove from oven and let cool. 

    peanut butter cookies with chocolate chips, on a white wooden cutting board

    RECIPE FAQs

    How do you know when peanut butter chocolate chip cookies are done?

    Cookies are done when they are golden on the edges but still soft in the centre. Around 13-15 minutes for these cookies. They firm up while cooling down.

    Can I make the vegan cookie dough ahead of time?

    Sure! The dough can be made and stored in the fridge, in an airtight container, for up to 1 week. You can also freeze the vegan cookie dough for up to 3 months in an airtight container.

    Should I refrigerate the cookie dough before baking?

    NO chill time required for this dough. This is not an extremely soft cookie dough so there is no need to refrigerate before taking the cookies to the oven.

    How to store the cookies?

    Once baked and cooled, vegan peanut butter chocolate chip cookies can be stored in an airtight container at room temperature for up to a week.

    How to freeze the dairy-free cookies?

    Once baked, allow cookies to cool completely. Place them on a baking sheet in a single layer, don’t overlap. Place the baking sheet in the freezer for 1-2 hours. When the cookies are solid, transfer to an airtight container. I line the container with parchment paper and layer the cookies in it, separating the layers with parchment paper to prevent breakage.

    pile of peanut butter cookies with chocolate chips, on a white wooden cutting board

    RELATED RECIPES

    • three chocolate chip cookies on a parchment paper
      Vegan Gluten Free Chocolate Chip Cookies
    • Over head shot of the Vegan Pumpkin Chocolate Chip Cookies on a cooling rack.
      Vegan Pumpkin Chocolate Chip Cookies
    • Stack of cookies with sprinkles on a parchment paper over a cooling rack
      Vegan Funfetti Cookies
    • Closeup of the cookies a cardboard box and parchment paper.
      Vegan Linzer Cookies

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    stack of peanut butter cookies with chocolate chips, on a white wooden cutting board

    Vegan Peanut Butter Chocolate Chip Cookies

    NATALIA @ SIMPLE GREEN RECIPES
    These Vegan Peanut Butter Chocolate Chip Cookies are loaded with creamy peanut butter and lots of chocolate chunks. They are perfectly thick, soft in the centre and crispy on the edges.
    5 from 71 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Servings 12 cookies

    Equipment

    • Hand mixer or stand mixer
    • Large mixing bowl
    • Silicone spatula
    • Cookie scoop (scoop diameter: 1.97 inch/5 cm)
    • Baking sheet
    • Parchment paper

    Ingredients
      

    For the Vegan Peanut Butter Chocolate Chip Cookies

    • ½ cup (1 stick) plant based butter , room temperature
    • ½ cup light or dark brown sugar
    • ⅔ cup natural smooth peanut butter
    • ¼ cup apple sauce , homemade or store-bought 
    • 1 teaspoon vanilla extract
    • 1 cup plus 2 tablespoons all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup semisweet chocolate chips
    • ½ cup semisweet chocolate chunks

    Instructions
     

    For the Vegan Peanut Butter Chocolate Chip Cookies

    • Preheat oven to 375ºF / 190ºC. Place the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside. 
    • In a large mixing bowl using a handheld mixer, or the bowl of your stand mixer with the paddle attachment, cream the butter and sugar until soft and creamy, for 3 minutes. 
    • Add in the peanut butter, apple sauce and vanilla. Whisk well to combine the wet ingredients. 
    • Sift in the flour, baking soda and salt. Whisk the dry ingredients into the wet mixture until there are no lumps of flour left. Scrape down the sides of the bowl with a spatula to make sure everything is mixed properly.
    • Stir in the chocolate chips and the chocolate chunks. Mix just until combined. Don’t over mix or the cookies will spread. 
    • Using a cookie scoop (ice cream scoop), scoop the cookie dough. Place each cookie scoop onto the lined baking sheet. Leave 1 inch between each one.
    • Bake for 13-15 minutes or until lightly browned on the sides. They will be raw in the middle. 
    • Remove from oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. 
    • Store in an airtight container for a week, at room temperature. 

    Notes

    STORING INSTRUCTIONS. Vegan peanut butter chocolate chip cookies can be stored in an airtight container at room temperature for up to a week. 
    FREEZING INSTRUCTIONS. Once baked, allow cookies to cool completely. Place them on a baking sheet in a single layer, don’t overlap. Place the baking sheet in the freezer for 1-2 hours. When the vegan cookies are solid, transfer to an airtight container. I line the container with parchment paper and layer the cookies, separating the layers with sheets of parchment paper to prevent breakage. 
    MAKE AHEAD INSTRUCTIONS. The dough can be made and stored in the fridge, in an airtight container, for up to 1 week. You can also freeze the vegan cookie dough for up to 3 months in an airtight container.
    INGREDIENTS AND SUBSTITUTIONS 
    Apple sauce. You can either use Homemade Apple Sauce or store-bought. I make a double batch and freeze it in jars.
    Brown sugar. I either use cane sugar, brown sugar or panela, what I have on hand. 
    Gluten-free option. If you want to make these cookies gluten-free, substitute all-purpose flour for gluten-free all-purpose flour at a ratio of 1:1.
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
    See our full nutrition disclosure. 

    Nutrition

    Calories: 212kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 191mgPotassium: 96mgFiber: 1gSugar: 14gVitamin A: 360IUVitamin C: 1mgCalcium: 19mgIron: 1mg

    Additional Info

    Course Breakfast
    Keyword peanut butter cookies, vegan chocolate chip cookies, vegan peanut butter cookies
    Tried this recipe?Let us know how it was!
    Natalia's Signature
    « Vegan Gluten Free Strawberry Cake
    Vegan Gluten Free Chocolate Chip Cookies »

    Reader Interactions

    Comments

    1. Cathleen

      August 11, 2023 at 9:40 pm

      5 stars
      These peanut butter cookies are perfect!! I am making them on repeat these days, thank you so much for sharing. Peanut butter and chocolate are a match made in heaven 🙂

      Reply
      • Natalia

        August 12, 2023 at 4:03 pm

        Hi Cathleen, I’m super happy to hear that you enjoyed the cookies! Thanks for leaving a comment.

        Reply
    2. Amy Casey

      July 24, 2023 at 1:29 pm

      5 stars
      These cookies look SOOO amazing! I have a vegan personal chef friend that will love these cookies.

      Reply
      • Natalia

        July 26, 2023 at 2:21 pm

        I’m sure she will! We always have a jar of these cookies on the kitchen counter!

        Reply
    « Older Comments
    5 from 71 votes (38 ratings without comment)

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