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Vegan Peanut Butter Chocolate Chip Cookies

Vegan Peanut Butter Chocolate Chip Cookies Mattie

Written by Mattie    
 
4.6 (8)
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Vegan Peanut Butter Chocolate Chip Cookie

For me, the ultimate cookie is crispy on the outside, yielding to a satisfying chew on the inside. This should not be confused with just a soft cookie. It should resist your bite a little and take a few moments to break down in your mouth as it provides burst of flavor with every chew. In contrast, soft cookies tend to be great on the first bite and disintegrate into nothingness soon after, often leaving you feel like you’re chewing on sweet dust. I’m a huge fan of peanut butter but I find the texture of peanut butter cookies to too often fall into the soft-only or even worse, the crumbly camp. If you scale back on their precious peanut butter they retain their chewy qualities but also quickly turn into regular cookies with just a hint of peanut butter flavor. I set out to find the optimum combination of decadent chewiness while keeping a peanut butter punch as intense as possible (and tossing in chocolate chips for good measure). This tightrope walk is extremely dangerous in that it causes you to eat way too many test cookies as you perfect your recipe.

Building an optimal Peanut Butter Chocolate Chip Cookie

The flax meal in these cookies provides some binding power to keep things moist and chewy and assist in emulsifying the oil-based ingredients with the water-based ingredients. the apple cider vinegar curdles the proteins in the non-dairy milk and adding flavor complexity. The cinnamon, coconut oil, vanilla extract and coconut oil enhance flavors to the point of where vegan butter isn’t necessary. The molasses also assists chew; a similar affect of using brown sugar.

Find more Peanut Butter recipes on Veganbaking.net

Vegan Peanut Butter Chocolate Chip Cookie Recipe

½ cup + 2 Tablespoons non-dairy milk
2 Tablespoons golden flax meal
½ teaspoon apple cider vinegar
 
1 ½ cups + 2 Tablespoons all-purpose flour
¾ teaspoon baking soda
½ teaspoon cinnamon
1 teaspoon salt
 
1 ¾ cups sugar
1 ¼ cups unsalted, natural style peanut butter
¼ cup unrefined coconut oil, melted
 
1 teaspoon vanilla extract
1 teaspoon molasses
 
1 cup + 2 Tablespoons semi-sweet chocolate chips

Vegan Peanut Butter Chocolate Chip Cookie

1) Prepare the egg replacer mixture and line your baking sheets

Preheat your oven to 350F (177C). In a small bowl whisk together the flax meal, non-dairy milk and apple cider vinegar. Allow it to sit for 10 minutes so the mixture thickens and curdles. Line two cookie sheets with parchment paper.

2) Whisk together the dry ingredients

In a medium mixing bowl whisk together the all-purpose flour, baking soda, cinnamon and salt until well incorporated. Set aside.

3) Whisk together the flavor building ingredients

In another medium mixing bowl whisk together the sugar, peanut butter and coconut oil until well mixed. Mix in the flax meal mixture from step 1 followed by the molasses and vanilla extract.

4) Build the cookie dough

Add the flour mixture from Step 2 and mix until just incorporated. You may have to use your hands at this point because the dough will be pretty thick. Use your hands to fold in the chocolate chips.

5) Bake the vegan cookies to perfection

Form the dough into 1 ½ inch balls and place them on the cookie sheet so they're spaced about 2 to 3 inches apart. Use a fork to flatten them to ¾ inch and bake for 15 to 17 minutes, rotating the baking sheets halfway through the baking duration. These cookies will not turn golden as they bake so it's important to pay attention to the baking time.
 Store the cookies in an air tight container at room temperature for about one week or in the freezer for up to two months. This recipe makes about 22 to 24 Vegan Peanut Butter Chocolate Chip Cookies.


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Average user rating from: 8 user(s)

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4.6  (8)
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Great recipe - thank you for sharing! Made perfect, beautiful cookies on the first try. I made them exactly as directed along with my regular chocolate chip recipe, and these were better! Love. Thank you!
Rating 
 
5.0
Reviewed by Sarah June 25, 2014

Fantastic

Great recipe - thank you for sharing! Made perfect, beautiful cookies on the first try. I made them exactly as directed along with my regular chocolate chip recipe, and these were better! Love. Thank you!

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These really are outstanding! After trying a vegan Alfredo sauce recipe last night that was miserably disgusting and disappointing (not one of yours, just to be clear) this is such a lovely surprise! But even without that terrible experience so fresh, these would be wonderful. I halved the recipe, and also used whole wheat flour for half of the flour. Plus, I did reduce the sugar just by a bit because it was easier to measure half of 1.5 cups of sugar rather than 1 3/4 (plus I thought it would be fine given guyfriday's review and my similar tendency to like things on the less sweet side. These turned out perfectly after 17 minutes (my cookie balls were on the big side) - perfect caramelized crunchiness on the bottom, and chewy in the middle. Really just perfect, probably the best peanut butter cookies I've had, and definitely the best I've ever made (vegan or not)! Thank you!!
Rating 
 
5.0
Reviewed by Cheyenne April 29, 2014

SO Great!

These really are outstanding! After trying a vegan Alfredo sauce recipe last night that was miserably disgusting and disappointing (not one of yours, just to be clear) this is such a lovely surprise! But even without that terrible experience so fresh, these would be wonderful. I halved the recipe, and also used whole wheat flour for half of the flour. Plus, I did reduce the sugar just by a bit because it was easier to measure half of 1.5 cups of sugar rather than 1 3/4 (plus I thought it would be fine given guyfriday's review and my similar tendency to like things on the less sweet side. These turned out perfectly after 17 minutes (my cookie balls were on the big side) - perfect caramelized crunchiness on the bottom, and chewy in the middle. Really just perfect, probably the best peanut butter cookies I've had, and definitely the best I've ever made (vegan or not)! Thank you!!

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This cookie has an excellent texture, but if you're not a fan of super super sweet desserts, feel free to cut the sugar down to 1 1/4 cup!
Rating 
 
3.0
guyfriday Reviewed by guyfriday March 02, 2014
Top 500 Reviewer  -   View all my reviews (1)

Good, but way too sweet!

This cookie has an excellent texture, but if you're not a fan of super super sweet desserts, feel free to cut the sugar down to 1 1/4 cup!

Owner's reply

Hi guyfriday! Sorry the cookies were on the sweet side for you. I actually dislike excess sugar in baking so I make sure to do the best I can to not go overboard with it in my recipes. I do make mistakes though so if I find this recipe to be a little too sweet for my taste in the future, I'll reduce the sugar and update the recipe accordingly. Thanks for sharing!

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After doing a quick google search I clicked on your website and boy am I glad I did. These are the best PB chocolate chip cookies I have ever had! Thank you for sharing the recipe :)
Rating 
 
5.0
Reviewed by Melissa December 14, 2013

Yum!

After doing a quick google search I clicked on your website and boy am I glad I did. These are the best PB chocolate chip cookies I have ever had! Thank you for sharing the recipe :)

Owner's reply

I'm thrilled that these cookies worked so well for you Melissa!

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I don't normally write reviews but I just had to comment on how good these are! My husband and I couldn't stop eating them. I ran out of peanut butter, so I used half almond butter and half peanut butter. The batches that came out best were the ones that I baked for 15 min. The ones left I longer were more crunchy than chewy. Thanks for such a great recipe!
Rating 
 
5.0
Reviewed by Megan April 20, 2013

Delicious cookie!

I don't normally write reviews but I just had to comment on how good these are! My husband and I couldn't stop eating them. I ran out of peanut butter, so I used half almond butter and half peanut butter. The batches that came out best were the ones that I baked for 15 min. The ones left I longer were more crunchy than chewy. Thanks for such a great recipe!

Owner's reply

So glad these cookies worked out for you Megan!

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I just found your website last evening and these peanut butter cookies are the first recipe I tried. Just took them out of the oven and can't stop eating them!!! They are better than any other pb cookie I've ever had - even those loaded with butter! You are a genious, Mattie!! Thank you so much for sharing your recipes and kitchen science. I intend to try many, many more of your recipes!!
Rating 
 
5.0
Reviewed by Peg January 25, 2013

Sooooooo Good!!!

I just found your website last evening and these peanut butter cookies are the first recipe I tried. Just took them out of the oven and can't stop eating them!!! They are better than any other pb cookie I've ever had - even those loaded with butter! You are a genious, Mattie!! Thank you so much for sharing your recipes and kitchen science. I intend to try many, many more of your recipes!!

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I substituted 1 cup oat flour and 1/2 + 2TBS rice flour for the flour in this recipe, and the cookies turned out great. The dough was soft, not thick (probably because of the oat flour), so I made them like drop cookies and shortened the baking time to about 10 minutes.
Rating 
 
5.0
Freeda Reviewed by Freeda July 08, 2012
Top 10 Reviewer  -   View all my reviews (8)

Wheat-free version

I substituted 1 cup oat flour and 1/2 + 2TBS rice flour for the flour in this recipe, and the cookies turned out great. The dough was soft, not thick (probably because of the oat flour), so I made them like drop cookies and shortened the baking time to about 10 minutes.

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I tried these out, and found them to be "pretty good". I think the chewiness was the best quality. A little crunch on the outside with a healthy chew. It's not really a big deal, but I had a hard time keeping the chocolate chips in the dough when making balls. They kept falling out, the dough looked slick rather than sticking to them. thanks for sharing!!!
Rating 
 
4.0
Reviewed by Angela November 14, 2011

Pretty good

I tried these out, and found them to be "pretty good". I think the chewiness was the best quality. A little crunch on the outside with a healthy chew. It's not really a big deal, but I had a hard time keeping the chocolate chips in the dough when making balls. They kept falling out, the dough looked slick rather than sticking to them. thanks for sharing!!!

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