Vegan Soft Chocolate Peanut Butter Cookies
Soft, chewy chocolate peanut butter cookies! These vegan cookies are so easy, require minimum chilling time, and are ready in about a half hour! So good.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
FOR THE COOKIES:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup vegan butter, at room temperature
- 1/2 cup no-stir peanut butter*
- 1/2 cup lightly-packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste/vanilla extract
- 1 cup + 3 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
FOR TOPPING:
- 3/4 cup vegan chocolate chips (I used a combo of dark and semi-sweet!)
- 1/2 teaspoon coconut oil (refined for no coconut flavor)
Instructions
- In a small bowl, mix your flaxseed and water (this is your flaxegg!). Set aside.
- Add vegan butter and peanut butter to a stand mixer fitted with a paddle attachment (or use a big bowl and a hand mixer!), and beat to combine for 1 minute. The mixture should get nice and fluffy. Scrape down the sides.
- Add both brown and white sugar, and beat for another 1-2 minutes, or until the mixture is cohesive and fluffy. Scrape down the sides.
- Add your vanilla bean paste and flaxegg, and beat to combine. Scrape down the sides.
- In a separate bowl, add your flour, baking soda, and salt. Whisk to combine.
- In two batches, add your flour mixture to your butter/peanut butter/sugar mixture, combining between each. Mix well, about 20 seconds, until everything is combined.
- Stick the bowl with the dough in your fridge, then preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Once your oven is pre-heated, take your dough from the fridge and roll them into golfball-sized balls. The dough will be sticky but workable.
- Place 8 cookie balls on your prepared baking sheet and bake for 6 minutes.
- Carefully remove the pan from the oven and bang the sheet on a heat-safe surface a couple times to get the cookies to flatten. Then bake for another 7-9 minutes (for a total of 13-15 minutes baking time)**.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a cooling rack to cool completely.
- Meanwhile, melt your chocolate chips and coconut oil (I used a microwave with 30-second bursts). Drizzle chocolate over your cookies with a spoon, allow to set in the fridge, and enjoy!
Notes
* Use a no-stir peanut butter (not a natural one) for best results. I like the no-stir peanut butter from Trader Joe’s.
** If you like warm/room temperature cookies, bake for 15-17 minutes so that the cookies are completely set. I like underbaking and keeping them in the fridge –– they’re extra chewy this way!
Adapted from The Cookie Dough Diaries.
