Vegan Double Chocolate Chip Cookies with Peanuts
These chocolatey cookies are full of chopped peanuts and chocolate chips. They're sweet, a little salty, and completely delicious.
Servings: 26 cookies
Calories: 151kcal
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ½ cup vegan butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoon soy milk (or other non-dairy milk)
- 1 cup all purpose flour
- ¼ teaspoon salt
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup chocolate chips (vegan)
- ½ cup roasted and salted peanuts, chopped
Instructions
- Preheat oven to 350°. Prepare your baking sheet by lining it with parchment paper.
- Using a stand mixer, cream together the vegan butter and the brown sugar. You can also use a hand mixer and a large bowl.
- Beat in the vanilla extract and soy milk.
- Add in the flour, unsweetened cocoa powder and the baking soda. Mix it on low speed until well combined.
- Use a spoon to stir in the chocolate chips and the chopped peanuts. You can also use your hands which I think works even better. The batter will be very thick.
- Roll the cookie batter into balls and place on the prepared baking sheet.
- Bake for 10 minutes. Remove from oven and let the cookies rest for 3 minutes.
- Optional: Use a fork to slightly flatten the cookies.
- Use a spatula to move the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days.
Notes
- My favorite vegan butter is Earth Balance.
- I use Trader Joe's chocolate chips which are naturally dairy-free.
Nutrition
Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 106mg | Potassium: 107mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2IU | Calcium: 20mg | Iron: 1mg