If you are looking for an upgrade to your ordinary cookies, try these Vegan Chocolate Chip Peanut Butter Cookies. Soft, big, thick, chewy, loaded with peanut butter flavors and chocolate chips.
I am not sure what I can add to describe these cookies. They certainly steal all the attention from any classic veganes Keksrezept. Not only do they taste amazing, but they also look irresistible with their perfect crisp on the outer edges due to the mechanical scoop I am using to release the dough.
If you’ve been visiting The Conscious Plant Kitchen for a while, you know our passion for peanut butter and cookies. But all our previous cookie recipes using peanut butter tend to be crunchy and crumbly like my Mandelmehl-Erdnussbutterkekse.
Don’t get me wrong, I love crunchy vegane erdnussbutterkekse, but a chewy peanut butter chocolate chip cookie is dreamy! Now if you prefer thick cookies, try my Bananenbrotplätzchen. Let me share my tips and tricks to make the best vegan peanut butter chocolate chip cookies.
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Vegan Chocolate Chip Peanut Butter Cookies
If you are looking for an upgrade to your ordinary cookies, try these Vegan Chocolate Chip Peanut Butter Cookies. Soft, big, thick, chewy, loaded with peanut butter flavors and bites of chocolate chips.
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Portionen: 12 large cookies
Kalorien: 299.6 kcal
Inhaltsstoffe
- ½ Tasse Milchfreie Butter (ungesalzen)
- ½ Tasse Erdnussbutter (ungesalzen)
- ¼ Tasse Unraffinierter Rohrzucker
- ⅔ Tasse Weicher brauner Zucker
- 1 Teelöffel Vanilleextrakt
- 1 Esslöffel Leinsamenmehl
- 2 ½ Esslöffel Lauwarmes Wasser
- 1 ¼ Tasse Allzweckmehl - (Anmerkung 1)
- ½ Teelöffel Backsoda
- ½ Teelöffel Salz
- ⅔ Tasse Milchfreie Zartbitterschokoladenstückchen
Anleitungen
- In a large bowl, or the bowl of the stand mixer, beat the butter and peanut butter until smooth.
- Incorporate both sugars until creamy.
- Beat in the vanilla extract, flax egg, and baking soda for a few seconds, then beat in the flour.
- Fold in chocolate chips and beat few seconds to evenly incorporate.
- Line two large baking sheets with lightly oiled parchment paper.
- Scoop out two tablespoons of batter (for 12 large cookies) onto the cookie sheet and leave a thumb space between each cookie.
- Chill the cookie dough for 15 minutes.
- Den Backofen auf 350 ° C vorheizen.
- Remove from the fridge, flatten each cookie dough ball with the back of a fork.
- Bake in the center rack of the oven for 10-12 minutes for large cookies (2-tablespoon worth of batter) or 8-11 minutes for smaller cookies (1 tablespoon of batter) or until golden brown.
Notizen
Hinweise 1Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.
Ernährung
Portion: 1Plätzchen | Kalorien: 299.6kcal | Kohlenhydrate: 33.2g | Eiweiß: 4.7g | Fett: 17.2g | Gesättigte Fettsäuren: 4.9g | Mehrfach ungesättigtes Fett: 3.8g | Einfach ungesättigte Fettsäuren: 7.5g | Transfett: 1.3g | Natrium: 252.3mg | Kalium: 167.3mg | Ballaststoffe: 2.1g | Zucker: 19.6g | Vitamin A: 3.8IU | Vitamin B12: 0.03ug | Vitamin C: 0.003mg | Kalzium: 26.4mg | Eisen: 2.1mg | Magnesium: 46.7mg | Phosphor: 85.1mg | Zink: 0.7mg
Zutaten und Substitutionen
In diesem Absatz finden Sie alle meine Tipps zur Auswahl der richtigen Zutaten. Das vollständige Rezept mit Mengenangaben finden Sie in der Rezeptkarte am Ende des Beitrags!Zum vollständigen Rezept
- Butter auf pflanzlicher Basis – Also called vegan butter or margarine. Both work great as long as it’s dairy-free and softened at room temperature for 20 minutes.
- Cremige Erdnussbutter – Unsalted, without added oil or added sugar as it would affect the cookie’s sweetness and texture. You can try sunflower seed butter, but it might turn your cookies green. You might want instead to use my Sunflower Butter Cookies
- Weicher brauner Zucker for ultra-chewy cookies.
- Weißer Zucker or caster sugar is the trick to making crispy edges on your cookies.
- Vanilleextrakt für den Geschmack.
- Flaxegg – Before starting the recipe, mix flax meal and lukewarm water to make a flax egg. Set aside until gooey. This is used as an egg replacer, it adds a truly chewy texture to your peanut butter cookies
- Allzweckmehl – Für eine glutenfreie Variante verwenden Sie mein Umrechnungsleitfaden für glutenfreie Produkte.
- Backsoda for a little rise
- Salz to boost the flavors
- Vegane Schokostückchen – Dark chocolate chips, oat milk chocolate chips, or simply cut-out chocolate chunks out of a dark chocolate bar. You can also swap chocolate chips for shredded coconut – this makes ultra-chewy peanut butter cookies, or use chopped pecans or walnuts for crunch.
How to Make Vegan Chocolate Chip Peanut Butter Cookies
- The secret to making the best vegan peanut butter cookies is to gently cream the vegan butter and peanut butter at first. I like to use a stand mixer with a paddle attachment, but you can also stir both ingredients, in a mixing bowl using a silicone spatula.
- When smooth and creamy, use a hand beater or keep working with the paddle attachment to cream both sugar into the peanut butter mixture. Beat until light brown, and sugar is well incorporated.
- Now, whisk in baking soda, salt, flax egg, and vanilla extract for a few seconds. Finally, whisk in flour, until the batter is thick and consistent.
- Fold in chocolate chips and whisk for a few seconds to evenly incorporate. I don’t like my cookies too sweet, so I used only 2/3 cup of chocolate chips. But feel free to use up to 1 cup if you love your peanut butter cookies loaded with chocolate chips.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with cooking spray. Use a mechanical cookie dough scoop to form cookies of about 2 tablespoons in size and release them on the baking sheet.
- Leave a thumb space between each cookie. Chill baking sheets for 15 minutes. Then, use the back of a fork to press the cookie and form a crisscross shape on top. I made 12 large peanut butter cookies. For this size, baking time is between 10 to 12 minutes. If you make smaller cookies, 24 cookies are more conventional, equivalent to 1 tablespoon of cookie dough size each. Then, bake them for 8 to 11 minutes.
Carines Backtipps
- Chilling or not chilling cookie dough. The big question when it comes to cookies is always, should I chill the cookie dough before baking? My tip is to bake a single cookie, unchilled, and see how it behaves. If it is overspread, then chill the dough for 30 minutes. But, if you keep it’s shape, then bake the dough without chilling.
- Use a cookie dough scoop. This is the best way to portion cookies of the same size but also make beautiful chocolate chip cookies. Do you see the lines on top of my cookies? They come from the scoop. If you roll the cookie dough into balls by hand to remove any lines that add crispiness to the edges.
- Press with a fork for extra texture. When you form a crisscross on top of a peanut butter cookie, you not only make it cute, but you add texture. The top of the cookies hardens faster, adding crispy outer edges to the cookies.
- Watch them closely. As soon as they get golden brown, crispy on the edge, but still soft in the middle, take them out of the oven. Let them cool on the rack so the cookie feet firm up, but the center stays soft and chewy.
This easy gingerbread cookie recipe is everything a classic cookie should be soft in the center with a crispy outside edge and seasoned to perfection with a combination of molasses and spices like ginger, cinnamon, cloves and allspice. One of my favorite things about baking this cake is how delicious it smells in my kitchen.
Made them for my skeptical friends, and they couldn’t tell they’re plant-based, haha. Your recipes are a lifesaver. Thank you!
Vielen Dank!
Tried these cookies on a whim, and now I’m hooked! Carine, your recipes never disappoint. Swapped peanut butter for almond butter – still divine. A cookie masterpiece, indeed. Much love!
Oww thanks!
Carine, these cookies are now a staple in my home!
Thank you, I’m glad!
Carine, your peanut butter cookies are a taste sensation! I made them for my book club, and they vanished in minutes.
Just baked these vegan chocolate chip peanut butter cookies – they’re pure bliss!
Baked these cookies with my kids, and it was a blast!
That’s amazing ! thank you.