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5 from 13 reviews

These vegan peanut butter chocolate chip cookies are soft, chewy, loaded with chocolate and so easy to make! They take just 20 minutes, there’s no chill time, and you only need 10 simple ingredients!

vegan peanut butter chocolate chip cookies on parchment with a spoon of peanut butter

Peanut butter cookies are such a childhood favorite of mine- and I know I’m not alone! My soft and chewy peanut butter cookies are one of the most popular recipes on the blog so I knew I had to make a recipe for vegan peanut butter cookies that was both dairy free AND egg free!

Featured Reader Review

“Best peanut butter chocolate chip cookies ever! I make these all the time for family and friends, vegan and non veg, and EVERYONE loves them. Thank you for an amazing recipe!” 

Abby
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Vegan peanut butter chocolate chip cookies are the perfect cookie to dip in a glass of milk, and did I mention how easy they are to make? Almost too easy – you’ll be running to the kitchen to make more!

vegan peanut butter cookies split in half and stacked on top of each other

Why These Vegan Peanut Butter Chocolate Chip Cookies Work

  • Peanut butter can sometimes make cookies dry and chalky – but not these! These recipe only uses 1 cup of flour, which helps make the cookies soft and chewy.
  • These cookies are loaded with chocolate chips – and we all know that peanut butter and chocolate are a match made in heaven!
  • This recipe requires ingredients that you probably already have in your pantry!
  • You can make these cookies soft and thick, or you can make them flat and crispy if that’s more your style! All you have to do is add 1 tablespoon of vegan milk to the dough. In the photo below, the one on the left is has milk added into the dough (thin and crispy), and the one on the right does not.
two vegan peanut butter cookies side by side

Ingredients Needed

  • Peanut butter: Creamy peanut butter works best, and I like to use regular Jif or Skippy peanut butter instead of natural. You can use natural but the cookies texture will be affected slightly.
  • Ground/milled flaxseed: The ground flaxseed mixed with water acts as an egg substitute (please note that it must be ground, not whole!). You can also use chia seeds to make a chia egg instead.
  • Flour: These cookies work best with all-purpose flour.
  • Brown sugar/white sugar: I don’t recommend substituting other sugars, but you could use coconut sugar instead of the brown sugar if that’s all you have.
  • Chocolate chips: I recommend semisweet or dark chocolate in these cookies, since it balances out the sweetness and goes so well with peanut butter! You can use semisweet chocolate chips or chopped up vegan baking chocolate. You could even use vegan white chocolate chips, crushed peanuts, or leave the chocolate chips out.
ingredients to make vegan peanut butter cookies in bowls with labels

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

STEP ONE: Make the flax egg by adding the flax to a bowl with warm water. Stir and set it aside until the consistency is gel-like (around 10-15 minutes).

STEP TWO: When the flax egg is ready, preheat the oven to 350° F and line two baking sheets with parchment paper. Beat the butter and peanut butter together in the bowl of a standing mixer or handheld mixer until smooth.

step by step showing how to make vegan peanut butter chocolate chip cookies

STEP THREE: Add both sugars and mix until light and fluffy, then stir in the flax egg and vanilla extract.

STEP FOUR: Slowly add in the flour, baking soda, and salt and mix until just combined (don’t over-mix!). Stir in the chocolate chips.

STEP FIVE: Make 1.5 tbsp sized balls of dough and bake one tray at a time for 8-11 minutes or until the edges and middle look slightly set. Let cool for 15 minutes then transfer to a cooling rack to cool completely.

spoon showing texture of a flax egg
flax egg
vegan peanut butter cookies dough on baking sheet
peanut butter cookie dough
vegan peanut butter cookies split in half with more cookies around them

Expert Tips

  • Properly measuring your flour is crucial for soft peanut butter cookies. I highly recommend a $10 kitchen scale since measuring your ingredients is the most accurate option. If you don’t have one, you can learn how to properly measure your flour here.
  • Press some extra chocolate chips into the dough before it’s baked to create gooey pools of chocolate on the cookies!
  • Don’t over-mix the flax egg into the dough. It just has to be gently stirred into the bowl.
  • For thin and crispy cookies, add 1 tablespoon of vegan milk to the cookie dough.
  • I love to sprinkle sea salt on the cookies after they’re baked, I love how it balances out the sweetness!
vegan peanut butter cookies stacked on each other with more cookies around them

Storage Instructions

The cookies will last up to 5 days at room temperature in an air tight container.

You can also freeze the cookies for up to 3 months in a freezer ziploc bag. When ready to eat, remove the cookies from the freezer and leave them at room temperature until thawed.

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If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

vegan peanut butter chocolate chip cookies on parchment with a spoon of peanut butter
5 from 13 reviews

Vegan Peanut Butter Chocolate Chip Cookies

Gabby Kislanko
These vegan peanut butter chocolate chip cookies are soft, chewy, and easy to make! Ready in 20 minutes, with 10 ingredients and no chill time!
Prep Time: 10 minutes
Bake: 10 minutes
Total Time: 20 minutes
Servings: 18 cookies
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Ingredients
 

  • 1 tbsp ground/milled flaxseed
  • 2½ tbsp warm water
  • ½ cup vegan butter, softened
  • ½ cup creamy/smooth peanut butter (SEE NOTES)
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • ½ tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup (125 g) all-purpose flour, *SEE NOTES
  • ½ cup semisweet vegan chocolate chips or chopped chocolate

Instructions
 

  • Add 1 tbsp of milled/ground flaxseed and 2½ tbsp of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). *SEE NOTES
  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, beat butter and peanut butter together until smooth.
  • Mix in brown sugar and white sugar for 1 minute. Add in the flax egg and vanilla extract.
  • Mix in the flour, salt, and baking soda until combined. Do not over-mix! Fold in the chocolate chips.
  • Use a cookie scoop or your hands to form 1.5 tbsp sized balls of dough. Press a few more chocolate chips into the top of each cookie (if desired). Put the dough onto the baking sheets, around 3-4 inches apart and bake one sheet at a time, for 8-11 minutes. The edges will look golden brown.
  • Let cool on the baking sheet for 10-15 minutes (you can sprinkle with some sea salt if desired), then transfer to a wire rack to cool completely.

Equipment

Baking Sheet
Cooling Rack
Mixing Bowl

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
FLAX EGG: The flax egg won’t work properly in the recipe unless wait for it to become gel-like and goopy. If after 15 minutes it’s still watery, you can put it in the fridge for a few minutes to firm it up. The flax seed must be ground up, not whole. You can also use chia seeds to make a chia egg, or a store-bought egg replacer. If you’re not vegan, you can replace this with one egg.
MEASURING THE FLOUR: It’s important to properly measure the flour in every recipe, but even ½ tbsp too much flour will totally change these cookies. If they don’t spread or are crumbly, the flour was over-measured. Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
PEANUT BUTTER: I recommend the regular Skippy or Kraft-type peanut butters for this recipe. You can use natural peanut butter but it will change the texture and structure of the cookies, making them slightly crunchier and they will spread more.
COOKIE SCOOP: The crinkly top you see in the pictures is a result of using a cookie scoop! If you just roll them into balls, the cookies will be smooth on top but equally as delicious.
FOR THIN, CRISPY COOKIES: If you want to make thin and crispy cookies, add 1 tbsp of milk to the dough together with the flax egg and vanilla extract. There is a photo further up in the post for reference.
Storage and Freezing Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.
To freeze the cookies, place them in a freezer ziploc bag for up to 3 months. Thaw at room temperature.
Calories: 169kcal, Carbohydrates: 18g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 186mg, Potassium: 96mg, Fiber: 1g, Sugar: 11g, Vitamin A: 242IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.