Vegan Peanut Butter Chocolate Chip Cookies by Juliet Sear

  • Total Time

    30m
    • Prep Time

      15m
    • Bake Time

      15m
  • Serves

    16

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/V/Veg
    • Dairy free
    • Egg free
    • Vegan
    • Vegetarian
  • 8 Reviews

    5 star rating

These vegan peanut butter chococlate chip cookies are thick and delicious. These rich decedent vegan cookies are crispy on the edges and soft in the centres. They are loaded with peanut butter and chocolate chunks. 

Method

  1. Preheat oven to 180ºc and prepare two large baking trays with baking parchment.

  2. Add the vegan butter and white sugar to an electric mixer and cream them together. Then add in the peanut butter and vanilla and mix together until well combined.

  3. Add the flour and salt, mix on very low until you reach a thick crumbly dough.

  4. If at this stage you are able to mix it into a rollable cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter so you can just judge this by eye. I used Flora Dairy Free and Proper Nutty and I did add all the milk.

  5. Add in the soy milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls.

  6. Add in your chocolate chips or chunks and mix in. Roll into big balls and place onto a parchment lined baking tray. Aim for around 16- 20 cookies from your batch

  7. Bake for 15 minutes until the tops are golden brown. The middles will still be very soft and wobbly, this is what you want don’t be tempted to over bake! , they will firm up as they cool.

  8. Let the cookies cool and firm up on the baking sheet before moving them.

     

    Watch this video for more vegan baking hacks.

Let's Bake

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Reviews

  1. 5 star rating

    Really easy to make and delicious, so pleased! I used oat instead of soya milk, had no self-raising flour so just added some baking soda, and broke up a bar of 70% dark chocolate instead of choc chips. I will definitely make them again!

  2. 5 star rating

    Some of the best vegan cookies ever !!

  3. 5 star rating

    My 9 year old made these - one of the best cookies I’ve tasted!

  4. 5 star rating

    This is the second time we’ve made these and they really are the nicest cookies we’ve ever had. With vegan kids and a fussy grandmother living here, these go down a treat, thank you Juliet for this recipe 😊

  5. 5 star rating

    Delicious and easy recipe to follow. Also flexible - worked well with doves gluten free flour too.

  6. 5 star rating

    Really simple to make, they taste amazing and this is the only vegan cookie recipe I’ve found that uses ingredients you’d usually have in your house so you don’t have to go out especially for them.

  7. 5 star rating

    Easy recipe, these were delicious

  8. 5 star rating

    Tried this recipe and they were great.

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