Vegan Peanut Butter Chocolate Chip Cookies-the name is self-explanatory, isn’t it? These cookies perfectly blend salty peanut butter and decadent dark chocolate. 

Did you like our Vegan Peanut Butter Cups Recipe? I find them delectable! After eating these cute dessert cups, I realized peanut butter and chocolate go well together. For this reason, I decided to incorporate the two flavors into one cookie. These cookies are soft and chewy; and you get chocolate in every bite. 

Why You’ll Love This Recipe? 

• Packed with peanut butter: if you are a peanut butter fan, you will love this recipe. What’s a peanut butter cookie which is not loaded with peanut butter?! I have added more than enough to provide perfect peanut flavor.

• Vegan: Making vegan recipes can sometimes be challenging as not every time trial recipe works out. However, I love to experiment and make any favorite recipe of mine into a vegan version. 

• Chunky cookies: They are chunky and thick, which makes them soft, chewy, and pretty wholesome.

Important Ingredients Used In The Recipe

• Peanut Butter: Creamy smooth peanut butter is the best version to use. You may use any brand that you prefer. 

• Vegan dark chocolate: I prefer dark chocolate only as it pairs better with peanut butter than milk chocolate. 

• Baking powder: since the cookies are thick, it needs softness provided by baking powder. 

How To Make Vegan Peanut Butter Chocolate Chip Cookies 

• Collect the ingredients: gather all the ingredients needed. Meanwhile, preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Prepare a baking tray with butter paper or a silicon mat. 

• Creaming: Start by mixing vegan and peanut butter. Ensure that both blend well. Add in the sugars and continue creaming. 

• Add wet ingredients: add soy milk and vanilla essence into the creamed mixture. 

• Add dry ingredients: Sieve all the dry ingredients flour, baking powder, and salt. Mix into the creamed mixture and form a dough. 

• Add Dark Chocolate: Add chopped dark chocolate and combine the dough. 

• Shaping: Take 80g of dough and make a ball. Place it on a lined baking tray and press a little. Do the same with the rest of the dough. 

• Garnish: Sprinkle some peanuts and chocolate chips on top of the cookie. 

• Freeze: put the tray in the freezer for 15 minutes. 

• Bake: bake the cookies at 180C (OTG mode: upper rod + lower rod + fan) for 15-18 minutes. 

Chef’s Tips For The Recipe

Cookie size

I have made this cookie thick and chunky. You can reduce the quantity of each ball as per the size you want to make. For example, you can take 40-60g of cookie dough instead of 80g.

Peanut butter 

Although I recommend using creamy peanut butter, you can also opt for chunky peanut butter as it will have crushed peanuts.

How To Store Vegan Peanut Butter Chocolate Chip Cookies

Store baked cookies in an airtight box in a cool, dry place. 

You may store any leftover cookie dough for later use in the freezer by cling-wrapping the dough. 

More Easy Recipes

Look out for more vegan recipes: vegan peanut butter cookies, dairy-free oatmeal cookies, and vegan lemon cake.