Chocolate and peanut butter are a match made in sweet tooth heaven. Something about that nutty, creamy richness paired with the dark, slightly bitter edge of cacao is utterly irresistible. It’s a winning combination in any format, but especially when transformed into soft, chewy, buttery cookies that you can really sink your teeth into. These vegan peanut butter chocolate chip cookies are easy to make and versatile.
These thick, bakery-style vegan peanut butter chocolate chip cookies may just be your new favorite dessert. And guess what? The dough can also be rolled into balls and dipped in vegan chocolate for the most divine cookie dough truffles!
With hundreds, if not thousands, of peanut butter cookie recipes on the internet, what makes this the best one ever? Well, I’m glad you asked!
Seamlessly replacing dairy-based butter at an equal ration and with the same great taste, there are many options available now on the mainstream market. They’re typically made from a combination of plant-based oils, so double-check labels to find brands that are soy- free or palm-oil free if needed.
Keep it sweet! Both brown and granulated sugar are used here for the right texture and flavor, but you could use coconut sugar and evaporated cane juice instead for a less processed option.
You’re the apple of my eye, and the replacer of my eggs! That’s right, good old applesauce seamlessly takes the place of eggs (a perfect vegan egg replacer!), working as a binder and adding moisture at the same time. In a pinch, you could try using pumpkin puree or mashed banana instead, but bear in mind that it will change the overall flavor.
The real star of the show, make sure you get high-quality natural peanut butter with no hydrogenated oils. You definitely taste the difference, so make it count. If you’d like to try a new flavor adventure, experiment with some of the different varieties on the market, like chocolate peanut butter, spicy peanut butter, or just classic crunchy peanut butter. If peanut allergies are an issue, consider substituting sunflower butter, soynut butter, or tahini (sesame seed butter) instead.
Holding everything together as the foundation of this treat, all-purpose is the flour for
this job. If gluten is a concern, use your favorite gluten-free flour blend that measures the same
as conventional white flour.
Not all dark chocolate is vegan, but there are plenty of cacao morsels
out there without and milk derivatives. You could always change things up by using half dark, half vegan white chocolate, or experiment with using mini chips for better distribution.
It’s impossible to go wrong with this recipe, but for the best results, there are a few tips and tricks to easily step up your cookie baking game.
I’m sure I don’t need tell you how to eat a cookie, but here are a few ideas for further enhancing the experience:
A fully American food if there ever was one, it all started with George Washington Carver, a famed agricultural educator largely credited with the invention of peanut butter itself. To promote peanuts as a more viable crop for farmers, he compiled over 100 peanut recipes, demonstrating their diverse culinary applications.
In 1925, he published a research bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, which included three recipes for peanut cookies calling for crushed or chopped whole peanuts. It wasn’t until the early 1930s, however, that ready-made peanut butter was used.
This Vegan Peanut Butter Chocolate Chip Cookie recipe comes from the kitchens of Toni Okamoto & Michelle Cehn and was published in an early version of The Friendly Vegan Cookbook. Article written by Michelle Cehn and Hannah Kaminsky and edited by Amanda Meth. Please note that this vegan cookie recipe may contain affiliate links which supports our work at World of Vegan.