Vegan Peanut Butter Chocolate Chip Cookies
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!
- 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 teaspoon 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
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.
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.
Calories: 169kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 1mgSodium: 186mgPotassium: 96mgFiber: 1gSugar: 11gVitamin A: 242IUVitamin C: 1mgCalcium: 13mgIron: 1mg