Vegan Chocolate Chip Peanut Butter Cookies

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a stack of three Vegan Chocolate Chip Peanut Butter Cookies with crisscross shape on top

5 from 6 votes

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www.theconsciousplantkitchen.com

If you are looking for an upgrade to your ordinary cookies, try these Vegan Chocolate Chip Peanut Butter Cookies. Soft, big, thick, chewy, loaded with peanut butter flavors and bites of chocolate chips.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-chocolate-chip-peanut-butter-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time11

Total Time21

Servings: large cookies

Calories: 299.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Dairy-Free Butter (Unsalted)
½ cup Peanut Butter (Unsalted)
¼ cup Granulated Sugar
⅔ cup Soft Brown Sugar
1 teaspoon Vanilla Extract
1 tablespoon Flaxmeal
2 ½ tablespoons Lukewarm Water
1 ¼ cup All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Salt
⅔ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

In a large bowl, or the bowl of the stand mixer, beat the butter and peanut butter until smooth.
Incorporate both sugars until creamy.
Beat in the vanilla extract, flax egg, and baking soda for a few seconds, then beat in the flour.
Fold in chocolate chips and beat few seconds to evenly incorporate.
Line two large baking sheets with lightly oiled parchment paper.
Scoop out two tablespoons of batter (for 12 large cookies) onto the cookie sheet and leave a thumb space between each cookie.
Chill the cookie dough for 15 minutes.
Preheat the oven to 350°F (180°C).
Remove from the fridge, flatten each cookie dough ball with the back of a fork.
Bake in the center rack of the oven for 10-12 minutes for large cookies (2-tablespoon worth of batter) or 8-11 minutes for smaller cookies (1 tablespoon of batter) or until golden brown.

Nutrition