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    Home > Recipes > Cookies > Vegan Peanut Butter Chocolate Chip Cookies

    Vegan Peanut Butter Chocolate Chip Cookies

    Published on July 7, 2021. Last updated on September 9, 2021. By Gabby. 23 Comments

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    Jump to Recipe

    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
    TABLE OF CONTENTS show
    1 Why These Vegan Peanut Butter Chocolate Chip Cookies Work
    2 Ingredients Needed
    3 Step By Step Instructions
    4 Storage and Freezing Instructions
    5 Vegan Peanut Butter Chocolate Chip Cookies

    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!

    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

    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 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 tablespoon 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.

    step by step showing how to make vegan peanut butter chocolate chip cookies
    • spoon showing texture of a flax egg
      flax egg
    • vegan peanut butter cookies dough on baking sheet
      peanut butter cookie dough
    Do I have to chill the cookie dough?

    Nope! No chill time required. Note that if you made any substitutions to the recipe, they may spread more. Sometimes I like to bake one cookie first to see if I want the dough chilled or not.

    Why are my cookies not soft?

    Over-baking the cookies will lead to hard cookies, so keep a close eye on them when they're in the oven. The edges should be golden brown and the cookies should look slightly soft in the middles.

    Why didn't my cookies spread?

    This is likely a case of over-measuring your flour. Too much flour will also lead to dry, dense, or crumbly cookies.

    Can I add crushed peanuts to these cookies?

    Absolutely! Chopped peanuts add a lovely crunch to the cookies.

    Can I make these cookies with dairy and eggs?

    If you do not follow a vegan diet, I would recommend trying these soft and chewy peanut butter cookies, then add chocolate chips to them.

    Why don't my cookies have the ridges on top like yours?

    This ridges on top of the cookies are from using a cookie scoop! If you just make the cookie dough balls with your hands they will be smooth on top.

    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 and Freezing 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.

    MORE VEGAN COOKIE RECIPES YOU'LL LOVE

    • Vegan Double Chocolate Chip Cookies
    • Vegan Red Velvet Cookies
    • Vegan Gingersnaps
    vegan peanut butter chocolate chip cookies on parchment with text overlay

    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

    Vegan Peanut Butter Chocolate Chip Cookies

    Gabby
    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!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Bake 10 mins
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 169 kcal

    Equipment

    • Baking Sheet
    • Cooling Rack
    • Mixing Bowl

    Ingredients
     
     

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

    Instructions
     

    • Add 1 tablespoon of milled/ground flaxseed and 2½ tablespoon 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 tablespoon 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.

    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 tablespoon 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 tablespoon 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.

    Nutrition

    Calories: 169kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 186mgPotassium: 96mgFiber: 1gSugar: 11gVitamin A: 242IUVitamin C: 1mgCalcium: 13mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. nwar

      June 08, 2022 at 4:04 am

      5 stars
      Hii Love This Recipe ! BEST COOKIE I've ever tried
      is there any way i can make it healthier and lessen the sugar

      Reply
      • Gabby

        June 08, 2022 at 2:27 pm

        Hi Nwar! So happy to hear that you loved the recipe so much! I haven't tested this recipe with healthy alternatives, but you could probably try using whole wheat flour and coconut sugar! Let us know how it goes if you try it and thanks so much for the review 🙂

        Reply
    2. Abby

      May 18, 2022 at 3:41 pm

      5 stars
      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! 😋

      Reply
      • Gabby

        May 18, 2022 at 3:50 pm

        Hi Abby! Yay! I am soo happy to hear that!! Thank you so much for taking the time to leave a review 😀

        Reply
    3. Melissa

      December 04, 2021 at 1:59 am

      5 stars
      So fun to bake these with littles! My husband has a huge sweet tooth and is hard to impress, and he said they're THE BEST 💕

      Reply
      • Gabby

        December 04, 2021 at 5:15 pm

        Hi Melissa! I am so happy to hear that the cookies were a hit! How sweet that you baked them with your little ones and so glad it got your husband's stamp of approval too! Thanks so much for taking the time to come back and leave a review 😀

        Reply
    4. Alyssa DelTurco

      October 28, 2021 at 5:18 pm

      5 stars
      AMAZING I’ve made these 2 or three times now and they’re my GF’s new favorite cookie. I use all coconut sugar and for the “brown sugar” I mix it with maple syrup until it’s a similar consistency. And use GF flour. Still turns out awesome. LOVE!!

      Reply
      • Gabby

        October 28, 2021 at 8:28 pm

        Hi Alyssa! Yay!!! I'm so happy to hear that you both love the cookies and that they turn out well with the substitutions! Thanks so much for taking the time to come back and leave a review 🙂

        Reply
    5. Tanya Small

      July 20, 2021 at 4:10 pm

      5 stars
      Best peanut butter chocolate cookies ever. The combo of soft and chewy is on point!

      Reply
      • Gabby

        July 22, 2021 at 2:42 pm

        Hi Tanya! I'm happy to hear that, what a compliment! Thanks so much for the review!

        Reply
    6. Shayla

      July 20, 2021 at 3:47 pm

      5 stars
      Mmmm, soo yummy! My daughter made me try a bite of hers. I ate 4 right after that

      Reply
      • Gabby

        July 21, 2021 at 2:59 pm

        Hi Shayla! I'm so happy to hear that you both loved the cookies! Thanks for the review 🙂

        Reply
    7. Daniella

      July 20, 2021 at 12:33 am

      5 stars
      These are delicious and easy and my 3 year old loves them!

      Reply
      • Gabby

        July 22, 2021 at 2:43 pm

        Hi Daniella! I'm so glad to hear that they are kid-approved! Thanks so much for stopping by 😀

        Reply
    8. Anna Frevola

      July 19, 2021 at 4:53 pm

      5 stars
      Last minute company and these are my go to. Easy quick and most of all delish! Such great instructions. Great recipe

      Reply
      • Gabby

        July 22, 2021 at 2:51 pm

        Hi Anna! So glad that you that you found the recipe easy to follow and that they were a hit with your guests! Thanks for stopping by 🙂

        Reply
    9. Pat

      July 19, 2021 at 4:01 pm

      5 stars
      I love peanut butter and these are the best!

      Reply
      • Gabby

        July 20, 2021 at 3:16 pm

        Hi Pat! So happy to hear that you loved the recipe! Thanks so much for stopping by 😀

        Reply
    10. Leah Henderson

      July 19, 2021 at 2:50 pm

      5 stars
      best cookies ever!

      Reply
      • Gabby

        July 19, 2021 at 3:50 pm

        Hi Leah! I'm so happy to hear that you liked them - thanks so much for taking the time to leave a review! 🙂

        Reply
    11. Simmy

      July 08, 2021 at 8:40 am

      Hi! Can I use dairy free spread in place of vegan butter?

      Reply
      • Gabby

        July 08, 2021 at 2:24 pm

        Hi Simmy - yes you sure can! 🙂

        Reply
        • Simran

          July 09, 2021 at 2:22 am

          Thank you! Going to try them today!

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