Vegan Peanut Butter Chocolate Chip Cookies
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.
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
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