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    Home » Recipes » Cookies

    Easy Vegan Peanut Butter Chocolate Chip Cookies (No Butter)

    Published: Feb 26, 2023 · Modified: Jun 19, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    These vegan peanut butter chocolate chip cookies are super easy to make and only need one bowl. These thick, chewy cookies are made with simple ingredients and have the perfect mix of peanut butter and chocolate. This is my most popular cookie recipe!

    Stack of peanut butter chocolate chip cookies.

    What's better than peanut butter cookies? That's easy - peanut butter cookies with chocolate chips! The hearty, slightly salty peanut butter combined with the sweet chocolate is the perfect match.

    To say we love these cookies is an understatement! Aside from being incredibly delicious, they're also easy to make and don't have any added butter. They might just be the perfect cookie!

    Can't get enough peanut butter? Check out my vegan buckeyes, vegan fluffernutter cookies, and chocolate peanut butter mug cake recipes.

    Jump to:
    • Why You'll Love These Vegan Peanut Butter Chocolate Chip Cookies
    • Ingredient Notes
    • How To Make Vegan Peanut Butter Chocolate Chip Cookies
    • Expert Tips
    • Storage Tips
    • Recipe FAQs
    • More Vegan Cookie Recipes
    • Recipe
    • Comments

    Why You'll Love These Vegan Peanut Butter Chocolate Chip Cookies

    • No butter: What's also great about these decadent cookies is that there is no added (vegan) butter. With all of the peanut butter in these cookies, there's no need for any added butter.
    • 1 bowl: I love only having to use one bowl. It makes cleanup so much easier!
    • Chocolate + peanut butter: Enough said!

    Ingredient Notes

    Ingredients: peanut butter, flour, white and brown sugars, non-dairy milk, baking soda, vanilla extract, chocolate chips.
    • Peanut butter - I like using natural peanut butter that doesn't have any added oils or sugar, just peanuts and salt. Make sure you use creamy, not crunchy, so the dough binds together better.
    • Non-dairy milk - I use unsweetened soy milk but any non-dairy flavor is fine.
    • Non-dairy chocolate chips - Any brand is fine. I use Trader Joe's chocolate chips which are accidentally vegan. I recently found vegan dark chocolate chunks so I sometimes like to do a mixture of those with semi-sweet chocolate chips.

    Please see the recipe card below for the full list of ingredients and amounts needed.

    How To Make Vegan Peanut Butter Chocolate Chip Cookies

    Step 1: To start, preheat your oven to 350°. Prepare a baking sheet by lining it with parchment paper.

    Peanut butter creamed with sugar in a bowl.

    Step 2: In a stand mixer, cream together the peanut butter, brown sugar, and white sugar. You can also use a large bowl and an electric mixer if you don't have a stand mixer.

    Wet and dry ingredients mixed together.

    Step 3: Add in the dairy-free milk and vanilla extract and mix well. Next, add in the flour and baking soda and mix until there are no chunks of flour.

    Chocolate chips mixing in the cookie dough.

    Step 4: Mix in the vegan chocolate chips with a rubber scraper, wooden spoon, or with your hands. I find it easier to use my hands instead of a spoon as it's a thick crumbly dough.

    Dough balls pressed down with a fork.

    Step 5: Roll the dough into balls and place on prepared cookie sheet. Use a fork to gently press down on the cookie dough balls. If any chocolate chips fall out, just push them back in.

    Baked cookies on a cookie sheet.

    Step 6: Bake in the preheated oven for 11 minutes. Take the baked cookies out of the oven and let them rest for around 3 minutes on the baking tray to firm up a bit.

    Cookies cooling on a wire rack.

    Step 7: Transfer the cookies to a cooling rack to cool completely.

    Plate of peanut butter chocolate chip cookies.

    Plate, serve and enjoy!

    Expert Tips

    • If you are using natural peanut butter, like I do, make sure that it is very well mixed. You don't want the oil separated or have any dry parts.
    • These will be very soft right out of the oven and need a few minutes to firm up. Let them rest before transferring to a cooling rack.
    • There are A LOT of chocolate chips in these cookies as that's how my family prefers them. You can always add less to get even more peanut butter flavor. Just make sure the chocolate chips are well dispersed throughout the dough.

    Looking for more vegan cookie recipes with chocolate chips? Try out my banana chocolate chip, miso chocolate chip, pumpkin chocolate chip, and oatmeal chocolate chip recipes.

    Storage Tips

    Room Temperature

    Store these cooled cookies in an airtight container at room temperature. For best texture, eat within 4 days.

    Freezer

    Once cooled, you can put the cookies in a freezer safe bag and freeze up to 4 months. Defrost overnight in the fridge or out on the counter at room temperature for a shorter amount of time.

    Close up of a peanut butter chocolate chip cookie with a bite taken out.

    Recipe FAQs

    Don't these cookies need a flax egg?

    No. I don't like baking with flax eggs (ground flax plus water) because I find it gives baked goods a gummy texture. These cookies don't need it.

    Can I use crunchy peanut butter instead of creamy?

    It is really better to use creamy because of all of the chocolate chips. The creamy peanut butter binds the dough better.

    Can I use whole wheat flour instead of white?

    Yes, but don't use only whole wheat flour. I would do a combination of ½ whole wheat and ½ all purpose flour.

    Can I substitute another kind of sugar for brown sugar?

    If you don't have any brown sugar, you can just use regular white sugar for the whole amount. The cookies won't have that hint of molasses that brown sugar gives but they will still be delicious!

    More Vegan Cookie Recipes

    • trail mix cookie in half.
      Hearty Vegan Trail Mix Cookies Without Oats
    • Plate of oatmeal raisin cookies.
      Simple Vegan Oatmeal Raisin Cookies
    • Plate of chocolate peanut cookies.
      Vegan Double Chocolate Chip Cookies With Peanuts
    • Snickerdoodle broken in half with cookies in the background.
      Dairy Free Snickerdoodle Recipe (Soft and Chewy)

    If you tried this Vegan Peanut Butter Chocolate Chip Cookie Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!

    Recipe

    Stack of peanut butter chocolate chip cookies.

    Easy Vegan Peanut Butter Chocolate Chip Cookies

    These decadent cookies have the perfect combination of peanut butter and chocolate. They are chewy, delicious, and a family favorite.
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 11 minutes minutes
    Total Time: 26 minutes minutes
    Servings: 24 cookies
    Calories: 164kcal
    Author: Jen Cardenas

    Equipment

    • Cookie sheet
    • cooling rack

    Ingredients

    • 1 cup peanut butter, creamy
    • ½ cup brown sugar
    • ¼ cup white sugar
    • 6 tablespoon unsweetened non-dairy milk
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • 1 teaspoon baking soda
    • 1 cup non-dairy chocolate chips
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    Instructions

    • Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
    • In a stand mixer, or in a large mixing bowl with a hand mixer, cream together the peanut butter, brown sugar, and white sugar.
    • Add in the non-dairy milk and vanilla extract. Mix well.
    • Add in the flour and baking soda and mix until well combined.
    • Mix in the chocolate chips with a rubber scraper, wooden spoon, or with your hands. I find it easiest to use my hands.
    • Roll the dough into balls and place on prepared baking sheet. Use a fork to gently press down on the dough balls. If any chocolate chips fall out, just push them back in.
    • Bake in the preheated oven for 11 minutes. Take the baked cookies out of the oven and let them rest for around 3 minutes on the baking sheet.
    • Transfer to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for up to 4 days.

    Notes

    • There are A LOT of chocolate chips in these cookies as that's how my family prefers them. You can always add less to get even more peanut butter flavor. Just make sure the chocolate chips are well dispersed throughout the dough.
    • Don't skip the rest time when the cookies are done baking. They will be very soft and need a few minutes to firm up.

    Nutrition

    Calories: 164kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 95mg | Potassium: 117mg | Fiber: 1g | Sugar: 12g | Vitamin A: 8IU | Calcium: 21mg | Iron: 1mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Alexander says

      February 27, 2023 at 4:41 pm

      5 stars
      This did not taste vegan at all…. There were an obscene amount of chocolate chips…which was a good thing.

      Reply
      • jencardenas says

        February 27, 2023 at 4:44 pm

        Thanks Alexander! We like our cookies with LOTS of chocolate chips.

        Reply
    2. Giuseppe says

      February 27, 2023 at 5:43 pm

      5 stars
      Who says vegan cookies have to be tasteless? These were the best peanut butter and chocolate chip cookies I've ever had!
      So so good!

      Reply
      • jencardenas says

        February 28, 2023 at 1:46 pm

        Thanks so much for the positive feedback!!

        Reply
    3. Heather says

      February 27, 2023 at 5:47 pm

      5 stars
      These cookies are delicious!
      -from a non-vegan

      Reply
      • jencardenas says

        February 28, 2023 at 1:46 pm

        Thanks Heather. I'm always trying to win over the non-vegans!

        Reply
    4. Joe says

      February 27, 2023 at 6:44 pm

      5 stars
      I tried the vegan peanut butter chocolate chip cookies and couldn’t stop eating them because they were so good!

      Reply
      • jencardenas says

        February 28, 2023 at 1:47 pm

        Thanks for the comment. I'm so glad you liked them!!

        Reply
    5. Jen says

      March 09, 2023 at 5:07 pm

      5 stars
      I love everything that’s peanut butter and chocolate. These are my new favorite cookie!

      Reply
    5 from 8 votes (3 ratings without comment)

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    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

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