Get the Recipe: Vegan Peanut Butter Chocolate Chip Cookies
These Vegan peanut butter chocolate chip cookies are soft, thick, and so easy! This one bowl recipe is made with only a handful of ingredients and comes together quickly. These gluten free peanut butter cookies are like a chocolate peanut butter ball in cookie form!
Ingredients
- 2 tbsp ground flaxseed
- 3 tbsp water
- 1 cup packed brown sugar
- 1 cup natural peanut butter, see note
- 1 tsp vanilla extract
- 1 tsp baking soda
- ⅔ cup Vegan chocolate chips
Instructions
- First, add ground flaxseed and water to a small bowl. Stir to combine. Let this sit for 10 minutes to gel together.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, mix packed brown sugar and peanut butter until smooth and creamy.
- Then, add in flax eggs, vanilla extract, and baking soda. Stir to combine.
- Fold in chocolate chips.
- Use cookie scoop to scoop balls of dough onto lined baking pan.
- Since these cookies do not spread much, carefully press down on each cookie.
- Bake for 7 to 9 minutes or until middles are just set and edges are lightly golden. Soft gooey cookies take about 7 minutes while crispy cookies take 9 minutes.
- Finally, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack to finish cooling.
Notes
- Make flax eggs first so they have time to gel together. They will have a similar texture to an egg white.
- Use natural creamy peanut butter (the kind made with only peanuts and salt). Traditional peanut butter will lead to denser cookies.
- I love Enjoy Life dark chocolate chips because they are gluten free, dairy free, soy free and Vegan.
- If the cookie dough mixture is too sticky for your cookie scoop, lightly spray cookie scoop with nonstick spray. This will help you scoop the dough.
- These cookies do not spread much while baking.
- They are soft and fragile after they are baked. Handle carefully!
- For soft gooey cookies, check them at 7 minutes. For a crispier cookie, bake for about 9 minutes.
Calories: 203kcal, Carbohydrates: 23g, Protein: 5g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 156mg, Potassium: 139mg, Fiber: 2g, Sugar: 20g, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg