Vegan Peanut Butter Chocolate Chip Cookies
The peanut butter and chocolate chip combo is borderline magical! I love when I can take conventional recipes and turn them into ones that everybody can enjoy!
Even though these cookies are dairy free and eggless, they taste amazing and you would never know the difference! The same goes for these blondies, pumpkin brownies, and double chocolate muffins.
Ingredients Needed
- vegan butter – let it soften before using.
- brown sugar – pack it down when measuring.
- granulated sugar – coconut sugar can also be used.
- vanilla
- Applesauce – use the unsweetened variety. The other kind has added sugar and may throw off the flavor of the cookies.
- Flour – all purpose is best for this recipe. You can use a gluten free all purpose flour as well, such as Bob’s Red Mill.
- peanut butter – the all natural creamy kind. The only ingredients should be peanuts and maybe a little salt.
- baking soda – helps the cookies to rise.
- sea salt – adjust if your peanut butter has added salt.
- chocolate chips – check the label to ensure they are vegan friendly.
How to Make Vegan Peanut Butter Chocolate Chip Cookies
Line a baking sheet with parchment paper and grease with non stick cooking spray. Preheat the oven to 350 degrees.
Cream the butter and sugars in a large mixing bowl using a stand or hand mixer until smooth.
Stir in the vanilla, applesauce, and peanut butter to the sugar mixture.
Add the dry ingredients, and mix just until combined.
Fold in the chocolate chips.
Use a cookie scoop to make dough balls and place them on the cookie sheet 2 inches apart.
Bake for 10 minutes.
For flatter cookies, tap the pan on the counter gently and they will spread.
Cool cookies on the pan for 10 minutes then transfer them to a wire rack.
Tips for Making
- Normally I do not chill the dough. However, if they spread too much for your liking, you can refrigerate the dough for 30 minutes before adding them to the baking sheet.
- To keep the cookies soft and chewy, avoid overbaking them. They should look a tad soft in the middle, and just golden brown around the edges.
- Don’t overcrowd the pan. If needed, bake in batches.
- If you want them to have crinkles on top use a cookie scooper. If you use your hands they will be smoother.
- Add a few extra chocolate chips before the cookies are completely done for aesthetics and more chocolatey flavor.
How to Store
Keep leftover cookies in an airtight container or bag for up to 5 days on the counter.
You can also freeze the dough for later. Allow it to come to room temperature before baking, or add a couple of minutes to the baking time.
Cooled cookies can be frozen as well. Thaw them on the counter until soft before eating.
More Delicious Vegan Cookie Recipes:
- Vegan Oatmeal Raisin Cookies
- Crispy Vegan Oatmeal Chocolate Chip Cookies
- Vegan Double Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar (vegan)
- Almond Flour Oatmeal Cookies (Vegan, GF)
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
- 3/4 cup vegan butter room temperature
- 1 cup brown sugar tightly packed
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup unsweetened applesauce
- 2 ½ cups flour all purpose
- ½ cup creamy all natural peanut butter just peanuts in the ingredients, no added oils or sugars
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup Vegan chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper and spray with cookings spray.
- In a large mixing bowl, add room temperature butter, brown sugar and white sugar. Cream with a hand mixer or standing mixer with paddle attachment until smooth.
- Add vanilla extract, applesauce, and peanut butter to the mixing bowl. Stir until combined.
- Next, add in flour, baking soda and sea salt. Mix until combined.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined pan. Space about 2 inches apart.
- Bake for 10-11 minutes or until cookies look barely set in the middle.
- Remove cookie sheet from the oven. If you like flatter cookies, lightly tap the pan on countertop to help cookies spread slightly.
- Finally, allow cookies to cool on pan for 10 minutes. Carefully transfer to a wire rack before serving and enjoy!
