Vegan Peanut butter Chocolate Chip Cookies

4.43 from 7 votes

Vegan Peanut butter Chocolate Chip Cookies

Moist easy and delicious vegan peanut butter chocolate chip cookies. So easy to make. All in one bowl. Delicious kid friendly vegan cookie and dessert recipe.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: small cookies

Calories: 236kcal

Author: Maria

Equipment

Ingredients

2 tablespoons ground flax seeds
5 tablespoons water
½ cup vegan butter
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
2 tablespoons soy milk
1 tablespoon vanilla
1¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dairy free chocolate chips

US Customary - Metric

Instructions

Create the flax egg by mixing together the ground flax seeds with water in a small mug. Set it aside for 5-10 minutes to let it thicken up.
2 tablespoons ground flax seeds, 5 tablespoons water
Melt the butter in the microwave for a 10-20 seconds. Mix the vegan butter with the peanut butter, then add the sugars and mix.
½ cup vegan butter, ½ cup white sugar, ½ cup brown sugar, ½ cup peanut butter
Add the vanilla, soy milk, and flax egg mixture and mix well.
2 tablespoons ground flax seeds, 2 tablespoons soy milk, 1 tablespoon vanilla
In a separate bowl, mix together the flour, baking powder and salt.
1¼ cups all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
Add the dry ingredients and chocolate chips to the wet ingredients. Mix until flour is all mixed in, but don't over mix. It will make the cookies tough. If the dough seems too dry, add an extra tablespoon or two of soy milk.
1 cup dairy free chocolate chips
Let the dough chill for 30 minutes in the fridge to prevent the cookies from over spreading.
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. Use a 1-2 tablespoon cookie scoop and roll the dough into balls. Place them on the baking sheet. Gently smash each cookie dough ball with the back of a spatula to flatten them slightly. Push in extra chocolate chips on top if preferred.
Bake for 10-12 minutes or until the edges are golden and top is slightly golden brown. Let them sit on the baking sheet for a minute or two, then transfer to a cooling rack. These cookies are delicate when warm, so be careful when transferring them to a cooling rack. They will firm up when they cool.

Notes

These cookies are really delicate when you take them out of the oven, but they firm up once they've cooled. Try not to move them too much after getting them to a cooling rack.

If you'd like crunchy cookies, before baking, push the cookie balls down with a fork. This spreads them out more and makes them bake evenly.

I love baking my cookies to the point where the outer edges are golden but the inner part looks a little soft. They firm up once they've cooled.

Let your vegan butter sit out and warm up a little before mixing. You want the peanut butter, and vegan butter to be about the same temperature.

It also helps if your plant based milk sits out and warms up slightly before mixing.

Nutrition