Vegan Chocolate Chip Peanut Butter Cookies
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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Servings: 20
Equipment
- 1 large mixing bowl and hand held electric mixer or sturdy spoon
- 1 parchment lined baking sheet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 flax eggs 2 tablespoons flax meal + 4 tablespoons warm water, set 15 minutes to thicken
- 1 cup (258 grams) natural creamy peanut butter
- ½ cup (80 grams) 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.2 flax eggs
- 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.1 cup natural creamy peanut butter, ½ cup coconut sugar, 1 teaspoon pure vanilla extract
- Add the baking powder, baking soda, and fine sea salt to the wet mixture. Stir until well combined.1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon fine sea salt
- Gently fold in the chocolate chips or chunks using a spoon or spatula.½ cup vegan chocolate chips
- 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.
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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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