Vegan Peanut Butter Chocolate Chip Cookies

These vegan peanut butter chocolate chip cookies are soft, chewy, salty, and sweet! The one bowl recipe is easy to make, dairy-free, eggless, and gluten-free friendly. It’s made in 30 minutes with pantry staples and uses a no chill cookie dough. These delicious cookies are perfect for peanut butter lovers!

I’m a firm believer that there is no better duo than peanut butter and chocolate. That’s why these peanut butter cookies are loaded with chocolate chips! You may have already tried my No-Bake Peanut Butter Brownie Cups and Homemade Peanut Butter Cups, but there’s just something special about these classic cookies.

This recipe is similar to my reader-favorite Vegan Chocolate Chip Cookies, but it contains the addition of creamy peanut butter. The texture is soft, chewy, and moist. The exterior is golden and crispy, while the inside is perfectly gooey. Best of all, the flavor is salty-sweet and filled with pockets of melted chocolate!

These peanut butter chocolate chip cookies are:

• Vegan, dairy-free, egg-free, and gluten-free friendly
• Quick, easy, and a one bowl cookie recipe
• Crispy on the outside, yet soft and gooey inside
• A sweet and salty cookie recipe
• Made in 30 minutes // uses a no chill cookie dough
• The best dessert for peanut butter lovers!

Ingredients in vegan peanut butter cookies

• Flour: All-purpose flour, also known as plain flour, is a main ingredient for these peanut butter chocolate chip cookies. If you are gluten-free, you can use gluten-free baking flour instead. I recommend using the Bob’s Red Mill brand.
• Vegan butter: Vegan buttery spread is best for this recipe. You can use butter sticks, but I always get better results with the tub variety.
• Peanut butter: Use your favorite creamy peanut butter. I highly recommend a thicker no-stir kind, rather than a super drippy kind.
• Sugar: These cookies are sweetened with both granulated sugar and light brown sugar. This combination creates a sweet flavor and moist texture.
• Chocolate chips: Use your favorite chocolate chips, whether dark or milk, to create pockets of melted chocolate in every bite.
• Almond milk: Use almond milk or any other type of plant-based milk.
• Vanilla extract: A generous amount of vanilla extract adds a sweeter flavor and heavenly aroma.
• Baking soda and baking powder: These ingredients leaven the cookie dough, helping the cookies rise and spread while baking.
• Salt: Salt enhances the other ingredients, and it creates a subtle salty flavor.

How to make vegan peanut butter chocolate chip cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, add vegan butter, peanut butter, sugar, and light brown sugar. Using an electric handheld mixer or a stand mixer, cream the ingredients together until combined (about 1-2 minutes). Add the almond milk and vanilla extract. Cream together once more to combine.

Next, add the all-purpose flour, baking soda, baking powder, and salt to the bowl. Fold the ingredients together until evenly combined. Then, stir in the chocolate chips.

After, scoop the peanut butter chocolate chip cookie dough into balls and transfer to the baking sheet. Leave some space between each ball so they have room to spread. 

Bake cookies for 12-14 minutes on the middle rack in your oven. Remove the cookies from the oven while the center still appears underbaked.

Once you remove them from the oven, let the cookies rest on the baking sheet for 5 minutes. They will de-puff and firm up while cooling. Enjoy!

Tips for making the best vegan peanut butter chocolate chip cookies

Use no-stir peanut butter. I recommend using a thicker, no-stir variety of peanut butter. I don’t recommend using a super thin, drippy type of peanut butter. The texture of your cookies will vary depending on the brand used. I love the Earth Balance Creamy Peanut + Flaxseed Spread for this recipe.

Measure the flour correctly. Use a food scale to weigh the flour for the best results. This recipe uses 170g of all-purpose flour. If you don’t have a food scale, make sure you do not pack the flour into the measuring cup. Instead, gently spoon the flour into the measuring cup and scrape off any excess with a flat surface (like the back of a knife).

Bake cookies on the middle rack in your oven. For the softest and chewiest cookies, only use the middle rack of your oven. This will result in even baking.

Underbake the cookies. Remove cookies from the oven while the edges are light golden brown, but the center is still underbaked. The cookies will de-puff and firm up while cooling on the baking sheet.

How to make round cookies: Immediately after removing the cookies from the oven, place a large round cookie cutter (or a large glass) over a cookie. Spin the cookie cutter in circular motions to form the edges into a perfect circle. Do this while the cookies are still hot and pliable! Work quickly before they cool down. Read how to make perfectly round cookies for a video tutorial.

How to store them

Store leftover vegan peanut butter chocolate chip cookies inside a sealed container at room temperature. They will stay fresh for about 3-4 days.

If you would like to store them longterm, you can freeze the unbaked cookie dough or the baked cookies. Follow the steps below.

• How to freeze cookie dough: place balls of cookie dough inside a ziplock bag. Remove as much air from the bag as possible before sealing. Store in the freezer for up to 3 months. Let thaw to room temperature before baking.
• How to freeze cookies: place cookies inside a ziplock bag. Store in the freezer for up to 3 months. Let thaw to room temperature before consuming.

If you try these Vegan Peanut Butter Chocolate Chip Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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