These Easy Vegan Peanut Butter Chocolate Chip Cookies are quick to make and only require 1 bowl. They are made with simple ingredients and have the perfect combination of peanut butter and chocolate. Both vegans and non-vegans love them!
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.
Making the Peanut Butter Chocolate Chip Cookies
To start, gather all of your ingredients. Preheat your oven to 350°. Prepare a baking sheet by lining it with parchment paper.
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. I prefer to use natural peanut butter.
Add in the dairy-free milk and vanilla extract and mix well. I like using unsweetened soy milk but pretty much any vegan milk is fine to use.
Next, add the dry ingredients (not the chocolate chips) to the wet ingredients. Add in the flour and baking soda and mix until well combined.
Mix in the vegan chocolate chips with a rubber scraper, wooden spoon, or with your hands. I find it easiest to use my hands as it's a thick crumbly dough. I recently found vegan dark chocolate chunks so I sometimes like to do a mixture of those with semi-sweet chocolate chips.
Note: 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.
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.
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.
Transfer to a cooling rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 4 days. But there's no way these yummy chewy cookies will last that long!
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 peanut butter?
It is really better to use creamy because of all of the chocolate chips.
Can I use whole wheat flour in this easy recipe?
Yes, but don't use 100% whole wheat for best results. I would suggest a combination of ½ whole wheat and ½ all purpose flour.
I don't have any brown sugar. Can I substitute another kind?
If you don't have any brown sugar, you can just use regular white sugar for the whole amount.
These delicious cookies combine chocolate chips and smooth peanut butter. They are easy to make and are the perfect cookie for chocolate and peanut butter lovers.
Looking for more vegan cookies? Check out:
- Easy Homemade Lemon Cookies
- The Best Vegan Snickerdoodles
- Hearty Vegan Trail Mix Cookies Without Oats
Easy Vegan Peanut Butter Chocolate Chip Cookies
- 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
- 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.
- I like to use unsweetened soy milk.
- My favorite chocolate chips to use are Trader Joe's semi-sweet chocolate chips.