Vegan Peanut Butter Chocolate Chip Cookies
This post may contain affiliate links. Please read my Privacy Policy.
Vegan peanut butter chocolate chip cookies are the perfect marriage of flavors. Loaded with peanut butter flavor and chocolate chips, this recipe brings out the best of both flavors.
Vegan peanut butter chocolate chip cookies are the perfect combination of both flavors. This recipe is loaded with tons of peanut butter and chocolate chips. I don’t think you can have too much of either ingredient. Do you?
I also have a love for these vegan chocolate muffins or scotcheroo recipe. Both have chocolate, and the scotcheroo has chocolate AND peanut butter. Did someone say yum?
Ingredients
- All-purpose flour – 2 and 1/2 cups (313g)
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Unsalted vegan butter – 1 cup (230g; 2 sticks)
- Organic or vegan sugar – 1 cup (200g)
- Light brown sugar – 1/2 cup (150g)
- Aquafaba – 6 tablespoons*
- Creamy peanut butter – 2 cups (500g)
- Vanilla extract – 1 and 1/2 teaspoons
- Vegan chocolate chips, vegan mini chocolate chips, or vegan chocolate chunks 1 and 1/2 cups (300g)
- Instead of aquafaba, you can use chia or flax seeds. Mix 2 tbsp of seeds + 6 tbsp of warm water. Let sit for 10 minutes to create a binding gel-like consistency.
Fun Fact: The first chocolate chip cookie recipe was created by Ruth Graves Wakefield in 1938. She ran the Toll House Inn in Massachusetts and added chunks of Nestle chocolate to her cookie dough, creating a sensation that would become one of the most popular cookies in America.
Directions
Step One: Prep – Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
Step Two: Combine dry ingredients – In a small bowl, combine flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
Step Three: Combine wet ingredients – In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream the vegan butter, peanut butter, brown sugar, and white sugar until thoroughly combined. Add the aquafaba and vanilla extract and fully incorporate.
Step Four: Combine all ingredients – Add the dry ingredients to the large bowl with the wet ingredients. Mix them with a spatula to avoid overmixing. Lastly, mix in the chocolate chips by hand.
Step Five: Shape and Bake – Scoop up the dough and roll it into a ball using a cookie scoop or a large spoon. Place the cookie dough balls on the baking sheet, spacing each ball about two inches apart. Using the palm of your hand, gently press down on the cookie to slightly flatten it. Bake the cookies for 20 – 22 minutes or until golden. Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Hint
After scooping the dough into balls and placing them on a baking sheet, store the baking trays in the refrigerator for one hour to chill the dough. This step helps to solidify the butter so the cookies hold their shape better and don’t spread as much during baking.
Expert Tips
.
How to Store These Cookies
| Location | Instructions |
|---|---|
| Counter | Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days. |
| Refrigerator | Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week. |
| Freezing Cookie Dough | After making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months. |
| Freezing Baked Cookies | Place the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired. |
FAQ
When finding the best peanut butter for baking, I recommend cream Skippy or Jiff. The texture is perfect for baking. I do not recommend natural peanut butter. These tend to be dry and create cookies that fall apart.
To test if the cookies are ready, lightly press down on one cookie —if your finger leaves an imprint, the cookies need to be baked a little longer.
Target is my favorite place to buy vegan chocolate chips. They have great prices and different sizes. I have consistently found vegan chips at Target, Sprouts, and Whole Foods. My local Kroger has been hit or miss.
In the mood for something else? Check out my other cookie recipes
Vegan Peanut Butter Chocolate Chip Cookies
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Hand Mixer or Stand Mixer
- 1 cookie scooper (recommended)
Ingredients
- 2 and ½ cups (313g) All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup (230g; 2 sticks) Unsalted vegan butter
- 2 cups (500g) Creamy peanut butter
- ½ cup (150g) Light brown sugar
- 1 cup (200g) Organic or vegan sugar
- ⅓ cup + 1 tablespoon (6 tablespoons) Aquafaba
- 1 and ½ teaspoons Vanilla extract
- 1 and ½ cups Vegan chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the vegan butter, peanut butter, brown sugar, and white sugar until light and fluffy. Beat in the aquafaba and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this will make the cookies tough.
- Stir in the chocolate chips.
- Use a cookie scoop or large spoon to scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently press down on each cookie with the palm of your hand to flatten it slightly.
- Bake the cookies for 20-22 minutes, or until they are golden brown and set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
| Location | Instructions |
|---|---|
| Counter | Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days. |
| Refrigerator | Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week. |
| Freezing Cookie Dough | After making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months. |
| Freezing Baked Cookies | Place the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired. |
