Simple Vegan Peanut Butter Chocolate Chip Cookies

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A match made in heaven, peanut butter & chocolate. These soft cookies are by far the best mixture of salty, sweet and peanut butter flavor. I’m not sure why simple ingredients such as chocolate make these about ten times better but I am also the connoisseur of all the chocolate things. Although, if you ask my wife, just the basic peanut butter cookie without any add in’s is IT (she’s clearly wrong). I laugh when she argues simpler is better (I disagree, except when it comes to vanilla bean ice cream, I repeat, try So Delicious Cashew Milk Very Vanilla). She also hates when there are unnecessary nuts or seeds in a recipe. We tried a few Blue Apron and Purple Carrot subscriptions and I always had to leave the nuts & seeds out for her for those recipes. Her argument is “why does rice or quinoa need seeds?”. I say “For crunch and a texture difference”. She says it’s completely unnecessary if it’s seasoned well. Good point. Seasoning is everything! I can’t say that I hated when I got her portions of nuts & seeds though 🙂

Print Recipe

Simple Vegan Peanut Butter Chocolate Chip Cookies

Prep Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: baking, chocolate chip, chocolate chip cookie, digital scale, measurement, measuring spoon, Peanut Butter, plant based, recipe, vegan, weight

Servings: 24

Ingredients

• 340 g natural peanut butter (I prefer freshly ground)
• 225 g Earth Balance Buttery Spread (room temperature)
• 200 g brown sugar (or sub coconut sugar for healthier spin)
• 225 g evaporated cane sugar
• 380 g all purpose flour
• 1 tsp Himalayan sea salt
• 2 ½ tsp baking soda
• 1 Tbsp flaxmeal
• 55 g water
• 30 g unsweetened applesauce
• 170 g semisweet or dark vegan chocolate chips
• pinch himalayan sea salt (to top cookie)

Instructions

• Preheat oven to 350F. Line bottom of baking tray with parchment paper or use a silicone mat (silpat).
• Make flax egg substitute by combining ground flaxseed plus water and applesauce. Let sit for ten minutes.
• In a large separate bowl of an electric mixer, insert paddle & cream sugars, buttery spread, and peanut butter on medium speed until well incorporated and fluffy. Add flax egg mixture & mix until well combined.
• In the same bowl, place a sifter over the butter mixture & start adding all dry ingredients to the sifter. Sift the dry ingredients through to the wet and then use low speed to incorporate until it is thoroughly combined. This should not take longer than a minute of mixing & use a rubber spatula to check the sides and bottom of bowl.
• Incorporate your add ins (chocolate chips) and mix briefly until combined.
• Use cookie scoop to prep cookie dough balls and level off the cookie with your hand or the side of the mixing bowl. Place cookie balls onto sheet pan, flatten slightly, give signature criss cross shape with tines of fork and wrap with plastic wrap and place in freezer until frozen.
• Take sheet tray out of freezer, make sure cookies are separated in rows at least 2 inches from each other. You can bake 1 or all cookies, depending on how many you need for your circumstances! Add a pinch of salt to each cookie top prior to baking.
• Bake for 13-15 minutes until desired light or golden brown color. 13 for more gooey & soft, 15 for more cooked through & chewy with crisp edges. Let cool for at least 10 minutes on cookie sheet and move to a wire cooling rack to cool completely. Enjoy warm or gobble up later stored in airtight container!

Notes

*Notes: Can also be made sans chocolate chips like in the picture above if you are like my wife (or have a partner who prefers them this way…we know who is right!). Either way, they are great with a big glass of your preferred plant based milk alternative!