Description
Delight in these rich and chewy Vegan Peanut Butter Chocolate Chip Cookies, perfect for a dairy-free treat. Made with creamy natural peanut butter, vegan butter, and luscious vegan chocolate chips and chunks, these cookies combine classic flavors with a vegan twist. Quick to prepare and baked to golden perfection, they’re ideal for sharing or enjoying anytime you crave a comforting sweet snack.
Ingredients
Scale
Wet Ingredients
- 100 g vegan butter (stick/block butter, not spreadable kind)
- 200 g natural peanut butter
- 1 flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, set to gel)
Sugars
- 150 g soft brown sugar
- 70 g granulated sugar
Dry Ingredients
- 100 g plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Chocolate
- 100 g vegan chocolate chips
- 90 g vegan dark chocolate, roughly chopped into large chunks
Instructions
- Preheat the Oven: Set your oven to 180°C (356°F) and prepare two baking trays by lining them with parchment paper. This prevents sticking and ensures even baking.
- Cream the Butter and Sugars: In a large mixing bowl, add the vegan butter and whisk using an electric mixer for 1-2 minutes until fluffy. Incorporate the peanut butter, soft brown sugar, and granulated sugar, then beat for another couple of minutes to fully combine and cream the mixture.
- Add Flax Egg: Mix in the prepared flax egg thoroughly, ensuring it is evenly distributed throughout the creamed mixture.
- Combine Dry Ingredients: Add the plain flour, baking soda, baking powder, and sea salt to the bowl. Use a spatula to gently fold the dry ingredients into the wet until they form a dough that holds together well.
- Mix in Chocolate: Stir in three-quarters of the vegan chocolate chips and chopped dark chocolate chunks into the dough, ensuring they are well incorporated.
- Shape Cookies: Using an ice cream scoop or cookie scoop, portion out dough balls onto the prepared trays, spacing them at least 2 inches apart to allow room for spreading. Top each cookie with the remaining chocolate chips and chunks to create beautiful melty chocolate pools on top.
- Bake: Place the trays in the oven and bake the cookies for 12-14 minutes until the edges turn golden and the centers look set but still soft.
- Cool on Tray: Remove the baking trays from the oven and let the cookies cool in place for about 5 minutes to firm up.
- Transfer to Cooling Rack: Carefully slide the parchment paper with the cookies off the trays onto wire racks. Let the cookies cool completely for 15-20 minutes to reach room temperature and achieve optimal texture.
- Store Properly: Once fully cooled, store the cookies in an airtight container at room temperature. For the crispiest texture, enjoy within the first 1-2 hours; afterwards, cookies will become chewier but remain delicious.
Notes
- The flax egg is a vegan substitute for eggs and can be made by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water; allow it to gel for a few minutes before adding.
- Using stick or block vegan butter ensures the best texture and structure for the cookies, unlike spreadable tub butters.
- These cookies can be stored at room temperature in an airtight container for up to 5 days.
- For a nut-free alternative, substitute peanut butter with sunflower seed butter.
- Adjust granulated sugar amount for preferred sweetness; brown sugar adds moisture for a chewier cookie.
