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Vegan Peanut Butter Chocolate Chip Cookies

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They’re soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

So I had a major craving for a good chocolate chip cookie… Being fairly new at this whole vegan baking thing, I had to scour the Internet in search of ideas and inspiration, so I could whip me up a batch.  

One thing I quickly came to realize is that “vegan” isn’t necessarily synonymous with “healthy”… There are TONS of really yummy looking vegan dessert recipes out there, but as soon as you start to read the ingredient list, they quickly loose their appeal! Indeed, a lot of them call for standard ingredients, such as vegan butter or margarine, granulated sugar, brown sugar, corn syrup, etc.  

Hmpft. While I understand that there is no real way to create a truly healthy chocolate chip cookie, I still wanted to indulge in a somewhat healthier treat. So I went ahead and crafted my own recipe. And while I’m still new at this, I think I managed to whip up a pretty decent batch of vegan cookies, seriously! 

Those cookies are loaded with flavor, super soft, tender, slightly chewy, and all kinds of yummy! And while they do contain peanut butter, the peanut taste is very subtle and not at all overwhelming… it just contributes in making the cookies taste super rich and buttery

One thing’s for sure: they totally, positively took care of my craving!  

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Preheat your oven to 375°F; line a large cookie sheet with a silicon mat or parchment paper and set aside. Then, in a large bowl combine the firm coconut oil, peanut butter and coconut sugar.

It’s very important that your coconut oil be firm and not melted. If it’s too soft, don’t hesitate to stick it in the fridge for a couple of minutes until it firms up. 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Beat on high with a hand mixer until well combined and creamy.

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Pour in the almond milk and vanilla extract…

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

…and resume beating on high until fluffy, about 1 minute.

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

In a separate bowl combine the flours, corn starch, ground flaxseed, baking soda, and salt; whisk well to fully combine and add to the wet ingredients. 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Beat the wet and dry ingredients on low speed, increasing gradually to medium-high, until everything is combined, no more.

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Now throw in about 1-1/4 cups of the chocolate chips. Save a handful of them to push into the cookies later… 

About those chocolate chips, be sure to read the ingredients carefully as most of them contain dairy and other unhealthy ingredients! My personal favorite brands include Enjoy Life and Made Good but of course, there are many other good ones to choose from. Feel free to use your own favorite!

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Switch to a large wooden spoon or rubber spatula and delicately mix those chocolate chips right in. 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, using a large spring-loaded cookie scoop, scoop balls of dough onto the cookie sheet. If you didn’t have one of those, a large spoon would also do the trick – you’ll want to use about 3 tbsp of dough per cookie. Once that’s done, press the dough balls down gently with a fork (or with your fingers) to flatten them… 

I chose to make big cookies but I suppose you could make smaller ones, if you preferred. Only you’d need to cook them for a few minutes less, I guess! 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Flip the cookies over so the smooth side is up; just because it makes for a prettier cookie… Then, press a few extra chocolate chips on top of the unbaked cookies (again, for an even prettier cookie!) and then send them to the oven. 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Bake your cookies for 10-12 minutes, depending on how soft you want your cookies to be. When baked to your liking, take the pan out of the oven and press yet a few more chocolate chips on top of the warm cookies; 

How pretty do we want those cookies to be? 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Let the cookies cool on the baking sheet for at least 15 minutes before delicately transferring them to a cooling rack.

The cookies will still be quite soft at this point, so be sure to use a good flat spatula to handle that transfer! 

Vegan Peanut Butter Chocolate Chip Cookies by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

And then, give them another good 15 minutes to cool before you have a taste… 

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Trust me, those babies taste much better when you give them at least 30 minutes to cool before you eat them. This will not only allow the cookies to firm up someenough that you can finally lift them up with one hand without them falling to pieces — but it will also give their flavor a chance to sort of settle and intensify.

Oh, and speaking of flavor… if you want to take that to the next level (and yes, you guessed it, make your cookies even more prettier!) sprinkle your cookies with a little bit of Fleur de Sel before you indulge. Oh hell yum! 

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Then, before you store them, be sure to let your cookies cool completely. Those cookies are rather delicate so I strongly recommend that you store them flat and in a single layer to avoid breakage. After all, you’ve worked so hard to make them all kinds of pretty… 

Keep them in an airtight container at room temperature, for up to a few days. Or was that hours? 

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They're soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Vegan Peanut Butter Chocolate Chip Cookies

Treat yourself to one of these Vegan Peanut Butter Chocolate Chip Cookies. They’re soft and tender and filled with tons of chocolate goodness submerged in subtle notes of rich and buttery peanut butter.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 14 large cookies
Calories 252 kcal
Author Sonia! The Healthy Foodie

Ingredients

Wet Ingredients

Dry Ingredients

Instructions

  1. Preheat your oven to 375°F; line a large cookie sheet with a silicon mat or parchment paper and set aside.

  2. In a large bowl combine the firm coconut oil, peanut butter and coconut sugar. Beat on high with a hand mixer until well combined and creamy. Add the almond milk and vanilla extract and resume beating until fluffy, about 1 minute.

  3. In a separate bowl combine the flours, corn starch, ground flaxseed, baking soda, and salt; whisk well to combine.

  4. Add the dry ingredients to the wet and beat on low speed, increasing slowly to medium-high, until all the ingredients are combined, no more.

  5. Switch to a spatula and stir in about 1-1/4 cups of the chocolate chips.

  6. Now, using a large spring-loaded cookie scoop, scoop balls of dough onto the cookie sheet . If you didn’t have one of those, a large spoon would also do the trick – you’ll want to use about 3 tbsp of dough per cookie.

  7. Then, press the dough balls down gently with a fork (or with your fingers) to flatten them and flip them over so the smooth side is up. Press a few extra chocolate chips on top of the unbaked cookies and then send them to the oven. Bake for 10-12 minutes, depending on how soft you want your cookies to be.

  8. Take the pan out of the oven and press yet a few more chocolate chips on top of the warm cookies;

  9. Let the cookies cool on the baking sheet for at least 15 minutes before transferring them to a cooling rack. Cool completely before storing, preferably flat and in a single layer to avoid breakage.

Nutrition Facts

Vegan Peanut Butter Chocolate Chip Cookies

Amount Per Serving

Calories 252 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 9g 45%

Sodium 174mg 7%

Potassium 68mg 2%

Total Carbohydrates 28g 9%

Dietary Fiber 2g 8%

Sugars 12g

Protein 3g 6%

Calcium 3.1%

Iron 9.4%

* Percent Daily Values are based on a 2000 calorie diet.

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