Vegan Peanut Butter Chocolate Chip Cookies
These vegan peanut butter chocolate chip cookies are a peanut butter lovers' dream! They're soft and chewy on the inside with crisp edges on the outside.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Kitchen Scale optional
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (130 g) creamy peanut butter Jif or Skippy
- ½ cup (113 g) vegan butter melted (use stick not a tub!)
- ¾ cup (150 g) light brown sugar packed
- ¼ cup (50 g) cane sugar
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1 cup (195 g) mini semi-sweet chocolate chips
- flaky sea salt optional, for topping
Instructions
- In a small bowl, whisk together ground flaxseed meal and water. Set aside for at least 5 minutes.1 flax egg
- In a medium mixing bowl, whisk together flour, baking soda and salt.1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk together melted butter, light brown sugar, cane sugar and peanut butter until smooth and combined. Add in the set flax egg and vanilla extract and whisk until combined.½ cup creamy peanut butter, ½ cup vegan butter, ¾ cup light brown sugar, ¼ cup cane sugar, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the ingredients together until just combined. Add in the mini chocolate chips and mix once more.1 cup mini semi-sweet chocolate chips
- Cover the cookie dough with tin foil or plastic wrap and chill in the fridge for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Using a 1 oz cookie scoop, scoop the dough into a total of 18-20 balls.
- Working in batches, space ~8 cookie dough balls 2" inches apart on your prepared baking sheet. Bake for 11-12 minutes, or until the edges are golden and the middle is still slightly soft. Repeat until all the dough has been baked or store the remaining dough for later.
- Sprinkle the cookies with flaky sea salt and allow to cool on the baking sheet for 5 minutes. Enjoy!flaky sea salt
Notes
Make sure your baking soda is fresh and active. If it has been open for 30 days or more, replace it.
The cookies will not all fit on one baking sheet (you'll likely need two or three). Bake one tray at a time rather than putting multiple trays in the oven at the same time. This will allow for even heating/baking of the cookies.
Leftover, unbaked cookie dough can be stored in the freezer for up to 3 months or in the fridge for up to 4 days. Baked cookies can be frozen for up to 3 months, kept in an airtight container at room temperature for 3-4 days, or in the fridge for 1 week.
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