Oooh, chocolate and peanut butter…is there any better combo? Not in my book! And these ooey-gooey Chunky Vegan Peanut Butter Chocolate Chip Cookies are just the way to dive into this great pair of ingredients. With just 7 ingredients (not including flour), you can whip up these delicious, classic peanut butter cookies in about 35 minutes. The secret is high quality dark chocolate chunks and crunchy natural peanut butter. Try chopping up your favorite non-dairy dark chocolate bar into chunks to stir into the cookie dough. Though you can certainly use dark chocolate chips, too.
These vegan chocolate peanut butter cookies are so easy! Just whip up a batch of aquafaba (the liquid leftover in canned chickpeas) with brown sugar as an egg replacement, and stir in peanut butter, vanilla, and a touch of vegan margarine. Then fold in flour, baking soda, and the chocolate. Scoop up the cookie dough on a baking sheet, press down with a fork, and bake until tender, moist, and delicious! These cookies are perfect for special occasions, such as birthday parties and holiday cookie trays, as well as kids lunchbox treats, picnics, and potlucks. With a lighter touch of added sugars, fats, and salt, these peanut butter chocolate chip cookies truly deliver amazing taste. To make these cookies gluten-free, use gluten-free flour blend. Freeze extras to pull out later on.
Description
These yummy chunky vegan peanut butter chocolate chip cookies—filled with crunchy peanuts and chunky dark chocolate—are so easy to make with just a few key pantry staples.
- Mix aquafaba and brown sugar with an electric mixer for about 5 minutes, until mixture becomes creamy and peaks form.
- Gently mix in peanut butter, soft margarine spread, and vanilla just until smooth.
- Gently mix in flour and baking soda until well combined (do not overmix).
- Stir in chocolate chunks.
- Preheat oven to 375 F.
- Roll dough into small balls (makes 26 cookies)
- Place on two ungreased baking sheets.
- Press down with a fork to flatten.
- Bake until golden brown (about 15 minutes).
- Remove, cool, and store in an airtight container.
- Makes 26 cookies.
Notes
Try high quality vegan dark chocolate bars and chop them into chunks for this recipe.
To make this recipe gluten-free, use gluten-free flour blend.
You can freeze these cookies in an airtight container for up to six months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
For more plant-based cookies, check out some of my favorites:
As an Amazon Influencer, I earn from qualifying purchases. For more information about affiliate links, click here.
