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!
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.
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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
- 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.
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.
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.
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.
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.
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.
Step 7: Transfer the cookies to a cooling rack to cool completely.
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.
Recipe FAQs
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.
It is really better to use creamy because of all of the chocolate chips. The creamy peanut butter binds the dough better.
Yes, but don't use only whole wheat flour. I would do a combination of ½ whole wheat and ½ all purpose flour.
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
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
Easy Vegan Peanut Butter Chocolate Chip Cookies
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
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.
Alexander says
This did not taste vegan at all…. There were an obscene amount of chocolate chips…which was a good thing.
jencardenas says
Thanks Alexander! We like our cookies with LOTS of chocolate chips.
Giuseppe says
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!
jencardenas says
Thanks so much for the positive feedback!!
Heather says
These cookies are delicious!
-from a non-vegan
jencardenas says
Thanks Heather. I'm always trying to win over the non-vegans!
Joe says
I tried the vegan peanut butter chocolate chip cookies and couldn’t stop eating them because they were so good!
jencardenas says
Thanks for the comment. I'm so glad you liked them!!
Jen says
I love everything that’s peanut butter and chocolate. These are my new favorite cookie!