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Vegan Soft Chocolate Peanut Butter Cookies

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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.

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

  1. In a small bowl, mix your flaxseed and water (this is your flaxegg!). Set aside.
  2. 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.
  3. 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.
  4. Add your vanilla bean paste and flaxegg, and beat to combine. Scrape down the sides.
  5. In a separate bowl, add your flour, baking soda, and salt. Whisk to combine.
  6. 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.
  7. Stick the bowl with the dough in your fridge, then preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  8. 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.
  9. Place 8 cookie balls on your prepared baking sheet and bake for 6 minutes.
  10. 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)**.
  11. 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.
  12. 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.

Keywords: easy peanut butter cookies, vegan cookies, soft peanut butter cookies

Find it online: https://www.fooduzzi.com/2023/12/vegan-chocolate-peanut-butter-cookies/

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