Healthy & Special Diets > Vegan Recipes > Vegan Baking & Desserts > Vegan Cookie Recipes

Vegan Peanut Butter Chocolate Chip Cookies

Indulge in these irresistibly chewy vegan peanut butter chocolate chip cookies. This easy recipe requires no eggs or dairy and is perfect for satisfying your sweet cravings while adhering to a vegan lifestyle. The combination of peanut butter and chocolate is a classic for a reason!

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 18 cookies
Ingredients
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup Vegan butter, softened
  • 1/2 cup Creamy peanut butter
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar, packed
  • 1 teaspoon Vanilla extract
  • 1 cup Vegan chocolate chips
  • 1/4 cup Unsweetened applesauce

Preparation

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes for easy cleanup.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed for proper rising.

Cream Together Wet Ingredients

In a large bowl, cream together the softened vegan butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.

Add Applesauce and Vanilla

Beat in the applesauce and vanilla extract until well combined. The applesauce acts as an egg replacement, adding moisture and binding the ingredients.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Add Chocolate Chips

Stir in the vegan chocolate chips. Make sure they're evenly distributed throughout the dough.

Baking the Cookies

Drop by rounded tablespoons onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.

Cooling

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 450 kcal
Protein: Approximately 8g
Fat: Approximately 25g
Carbohydrates: Approximately 50g
Fiber: Approximately 3g
Please note that these values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This recipe contains a significant amount of sugar and fat. Enjoy in moderation as part of a balanced diet. Consider using natural peanut butter with no added sugar or oils. You can also reduce the amount of sugar slightly without significantly impacting the texture or flavor.

← Vegan Oatmeal Raisin Cookies Zesty Vegan Lemon Poppy Seed Cake →

FAQ

  • Can I use a different type of vegan butter?

    Yes, you can use any vegan butter alternative that you prefer. Just make sure it's softened before creaming it with the sugars.
  • Can I use a different nut butter?

    Yes, almond butter or cashew butter would also work well in this recipe.
  • How do I store these cookies?

    Store the cookies in an airtight container at room temperature for up to 5 days.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough for up to 2 months. Thaw it in the refrigerator overnight before baking.