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 vegan cookie recipe. 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 almond flour peanut butter cookies. Don’t get me wrong, I love crunchy vegan peanut butter cookies, but a chewy peanut butter chocolate chip cookie is dreamy!
Let me share my tips and tricks to make the best vegan peanut butter chocolate chip cookies.
Ingredients and Substitutions
- Plant-Based Butter – Also called vegan butter or margarine. Both work great as long as it’s dairy-free and softened at room temperature for 20 minutes.
- Creamy Peanut Butter – 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
- Soft Brown Sugar for ultra-chewy cookies.
- White Sugar or caster sugar is the trick to making crispy edges on your cookies.
- Vanilla Extract for flavor.
- 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
- All-Purpose Flour – I didn’t try all-purpose gluten-free flour, but some blends could work if they mention a 1:1 ratio substitute to wheat flour.
- Baking Soda for a little rise
- Salt to boost the flavors
- Vegan Chocolate Chips – 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.
Creaming Fat And Sugar Together
- 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.
Making The Peanut Butter Cookie Dough
- 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.
Baking Peanut Butter Cookies
- 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.
Expert Tips To Make The Best Vegan Peanut Butter Cookies
- 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.
Damien’s Take On These Cookies
Hands down the best vegan cookies I’ve ever tried. In fact, their taste and texture is very similar to these street cookies baked on the fly in small city shops. They are very crunchy and very chewy at the same time. Perfect!
More Vegan Cookies
Did You Like This Recipe?
Vegan Chocolate Chip Peanut Butter Cookies
- 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.
- Preheat the oven to 350°F (180°C).
- 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.