Vegan Chocolate Chip Peanut Butter Cookies are perfect for anyone who loves bite-size thick, delicious cookies. These soft, chewy treats are packed with creamy peanut butter flavor and melty chocolate chips, making them irresistible for any sweet tooth craving!
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Loaded with creamy peanut butter and studded with rich chocolate chunks, these soft, chewy cookies are perfect for peanut butter lovers. The best part? They’re dairy-free, egg-free, and incredibly easy to make.
You won’t need to chill the dough, so you can whip up a batch quickly whenever those cookie cravings hit, just like with these meringue almond cookies!
Imagine the smell of these cookies filling your kitchen—warm notes of peanut butter and chocolate wafting through the air. This one-bowl recipe is not only quick to prepare but also uses pantry staples.
In just 20 minutes, you’ll have cookies that are thick, chewy, and loaded with chocolate in every bite. The texture is soft and moist, making these treats perfect for an afternoon snack or dessert.
Like my peanut butter pie and these chocolate peanut butter rice krispie treats, these vegan peanut butter chocolate chip cookies are the perfect blend of chocolate and peanut butter. And they deliver big flavor with minimal effort, just like these cookie dough balls.
This is one of those recipes that reminds me of cozy afternoons, baking with family or friends, and filling the house with the delicious aroma of freshly baked cookies.
And let's be honest—there’s nothing quite like biting into a warm, gooey vegan chocolate chip cookie straight from the oven!
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Why You'll Love This Recipe
- Soft, Chewy Texture: These cookies are thick, moist, and packed with peanut butter flavor, with chocolate that melt perfectly into every bite.
- No Chill Time Required: Unlike many cookie recipes, you won’t need to chill the dough—just mix, bake, and enjoy!
- Easy, No-Fuss Ingredients: Made with simple pantry staples like peanut butter, coconut sugar, and flax egg, you won’t need to hunt down any hard-to-find ingredients.
- Naturally Vegan: No need for butter, eggs, or dairy—these cookies are entirely plant-based while still delivering a rich, classic flavor.
- Quick and Simple: Ready in just 20 minutes, including prep time, these cookies are perfect for spontaneous baking sessions.
Recipe Ingredients
You'll need the following ingredients to make vegan peanut butter chocolate chip cookies:
Ingredient Notes:
- Flax Eggs: A simple mixture of ground flaxseed and warm water that acts as a great egg substitute, providing binding while keeping the cookies moist.
- Natural Peanut Butter: Use creamy, unsweetened peanut butter for the best peanut butter flavor. Be sure to stir it well before using to combine any separated oil.
- Coconut Sugar: A natural sweetener that adds a deep, caramel-like flavor. You can substitute with brown sugar if preferred.
- Vanilla Extract: Enhances the overall flavor, adding a warm, sweet aroma to the cookies.
- Baking Powder & Baking Soda: These leavening agents help create a soft yet slightly crisp edge, giving the cookies a perfect balance of texture.
- Vegan Chocolate Chips: I use Enjoy Life (no affiliate) vegan chocolate chips, but any dairy-free chocolate will work. Or even swap in chocolate chunks for an extra melty texture.
See recipe card below for all ingredients and quantities.
How to Make Vegan Chocolate Chip Peanut Butter Cookies
- Step 1: Preheat Oven: Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- Step 2: Prepare the Flax Eggs: In a small bowl, mix 2 tablespoons of ground flaxseed with 4 tablespoons of warm water. Let it sit for about 15 minutes until it thickens.
- Step 3: Mix Wet Ingredients: In a large mixing bowl, combine the flax egg, natural peanut butter, coconut sugar, and vanilla extract. Use an electric mixer or a sturdy spoon to mix until smooth.
- Step 4: Add Dry Ingredients: Add the baking powder, baking soda, and fine sea salt to the wet mixture. Stir until well combined. Gently fold in the chocolate chips or chunks using a spoon or spatula.
- Step 5: Bake Cookies: Use a cookie scoop or spoon to portion out 1 heaping tablespoon of dough. Roll into balls and place about 2 inches apart. Slightly press down on the cookie dough. Bake for 8-10 minutes until the edges are golden brown.
- Step 6: Cool & Serve: Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Cool completely before eating.
Expert Tips
- Use Creamy Peanut Butter: For smooth, soft cookies, opt for natural, unsweetened peanut butter. Avoid using processed peanut butters with added oils or sugars.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix just until combined to avoid dense cookies without the crisp edges.
- Adjust Sweetness: If you prefer a sweeter cookie, you can add an extra tablespoon of coconut sugar or drizzle the cookies with melted chocolate after baking.
Serving Suggestions
- Coffee Break: These cookies pair beautifully with a hot cup of coffee or espresso for a cozy, indulgent snack.
- Classic Pairing: Serve these vegan peanut butter cookies with a cold glass of almond milk for dipping, or your favorite non-dairy milk for a perfect afternoon treat.
- Ice Cream Sandwiches: Sandwich some vegan ice cream, like this cinnamon banana nice cream, between two cookies for a decadent dessert.
Storage Tips
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For best results, store in the fridge for up to a week.
- Freezing: To extend their shelf life, freeze the cookies in a ziplock bag for up to 2 months. Thaw at room temperature before serving.
- Dough Storage: The cookie dough can also be frozen. Scoop the dough into balls, freeze them on a baking sheet, then transfer to an airtight container. Bake from frozen, adding an extra minute or two to the baking time.
More Chocolate Peanut Butter Recipes You'll Love
Recipe
Vegan Chocolate Chip Peanut Butter Cookies
Equipment
- 1 large mixing bowl and hand held electric mixer or sturdy spoon
- 1 parchment lined baking sheet
Ingredients
- 2 tablespoons flax meal + 4 tablespoons warm water, set 15 minutes to thicken
- 1 cup (258 grams) natural creamy peanut butter
- ½ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) vegan chocolate chips
Instructions
- In a small bowl, mix 2 tablespoons of ground flaxseed with 4 tablespoons of warm water. Let it sit for about 15 minutes until it thickens.
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the flax eggs, natural peanut butter, coconut sugar, and vanilla extract. Use an electric mixer or a sturdy spoon to mix until smooth.
- Add the baking powder, baking soda, and fine sea salt to the wet mixture. Stir until well combined.
- Gently fold in the chocolate chips or chunks using a spoon or spatula.
- Use a cookie scoop or spoon to portion out about 1 heaping tablespoon of dough. Roll into balls and place about 2 inches apart. Slightly press down on the cookie dough balls. Bake for 8-10 minutes until the edges are golden brown.
- Allow cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack. Cool completely before eating.
Notes
- Use Creamy Peanut Butter: For smooth, soft cookies, opt for natural, unsweetened peanut butter. Avoid using processed peanut butters with added oils or sugars.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix just until combined to avoid dense cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days. For best results, store in the fridge for up to a week, and the freezer for up to 2 months.
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