Vegan Peanut Butter Chocolate Chip Cookies

8 cookies
18 min

If you’re in the mood for a classic treat, then whip up these Vegan Peanut Butter Chocolate Chip Cookies! These cookies are soft and fudgy on the inside with crisp edges and rich peanut butter flavor. They’re completely vegan, eggless, and dairy-free thanks to some handy dandy applesauce which serves as our egg replacer.


For the full recipe, step by step photos and video:

https://tyberrymuch.com/vegan-peanut-butter-chocolate-chip-cookies/

why we love these vegan peanut butter cookies

Besides these cookies being downright delicious, we love them because they’re so easy! You only need one bowl and ingredients that you probably have on hand already. These cookies don’t require any chilling time so they’re also super speedy.

how to make chewy & fudgy cookies!

There are 4 necessary tips and steps the help take these cookies from fluffy & cakey to chewy & fudgy. Be sure to follow all of the steps and tips below to ensure your vegan peanut butter cookies come out nice and fudgy like the cookies in these photos!


1. measuring the flour:

  • Accurately measuring the flour is critical to this recipe. Even 1-2 tbsp extra flour will result in thicker, puffier cookies.
  • It’s important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g.


2. don’t chill the cookie dough!

  • Contrary to other cookie recipes, we do NOT want to chill the cookie dough for these vegan cookies.
  • The cookie dough will be super soft once you mix everything together, but it should be scoopable. You should be able to roll it into a ball.
  • Chilling the dough would prevent it from spreading. And that’s the opposite of what we want here.


3. flattening the cookie dough:

  • Once you roll the cookie dough into balls, gently press down on the top to flatten them into thick discs. This helps the cookies spread out more in the oven.
  • You can also leave the cookie dough as balls of dough. They will still spread when baked and result in a chewy texture…just not as much as in the photos.


4. tapping the baking tray:

  • When you remove the cookies from the oven, immediately tap the baking tray on the stove or counter 6-8 times. This helps flatten out the cookies further, helping them be chewier.

storing the cookies

Now that we’ve made these delicious cookies, we need to store them (if you even have leftovers)! I recommend storing them at room temperature for no more than 2 days in a closed container or ziplock baggie.


After 2 days, I highly recommend freezing them. To freeze these cookies, place them in a freezer baggie and store them for 1-2 months.

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Vegan Peanut Butter Chocolate Chip Cookies
Recipe details
  • 8  cookies
  • Prep time: 5 Minutes Cook time: 13 Minutes Total time: 18 min
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Ingredients
Wet
  • ⅓ cup smooth peanut butter, 80g
  • ¼ cup melted vegan butter, 60g
  • ¼ cup applesauce, unsweetened, 60g
  • ½ cup brown sugar, packed 100g
  • 1 tsp vanilla extract
Dry
  • 1 cup all purpose flour, 120g, spoon and level method- see notes
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dark chocolate chips
Instructions

In a large bowl, mix together the smooth peanut butter, melted vegan butter, applesauce, brown sugar, and vanilla. 
Add the all-purpose flour, baking soda, and salt on top. Sift the dry ingredients together with a fork, then mix them into the wet mixture.
Fold in the chocolate chips.
The dough will be very soft but should be able to be scooped and rolled. Scoop about 1 1/2-2 tbsp of dough and roll them into balls. You should be able to make 8 large cookies. 
Space the cookies 2” apart on the ungreased baking sheet.
Press balls of dough slightly with the palm of your hand to flatten them into thick discs. 
Bake at 350F for 13-14 minutes. The edges of the cookies should be slightly golden brown and firm. The center should no longer look wet or jiggly.
When you remove the baking sheet from the oven, smack the baking sheet on the counter or stovetop 6-8 times. This helps deflate the cookies and makes them less puffy.
Let the cookies cool for 5 minutes on the baking sheet. Then, transfer them to a cooling rack to finish cooling.
Tips
  • 1. Measuring the Flour:
  • Accurately measuring the flour is critical to this recipe. Even 1-2 tbsp extra flour will result in thicker, puffier cookies.
  • It's important to use either a scale or the spoon and level method for measuring flour. For reference, 1 cup scooped directly from the bag (not spoon and leveled) is 140g. Whereas 1 cup using the spoon and level method is approximately 120g. To make these cookies, we need 120g of flour.
  • 2. Flattening the Cookie Dough
  • Once you roll the cookie dough into balls, gently press down on the top to flatten them into thick discs. This helps the cookies spread out more in the oven.
  • 3. Tapping the Baking Tray after Baking
  • When you remove the cookies from the oven, immediately tap the baking tray on the stove or counter 6-8 times. This helps flatten out the cookies further, helping them be chewier.
Thank You Berry Much
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Comments
  • Bus49638425 Bus49638425 on Jan 26, 2024

    Looking closely at your cookie what other chip did you use was that Carmel or peanutbutter chips? I'd like mine to look like yours but that's why I was looking so closely at the cookies thanks in advance,DawnyZ

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