Best Vegan Peanut Butter Chocolate Chip Cookie Recipe Guide

There’s something magical about the classic combination of peanut butter and chocolate. The rich, nutty undertones of peanut butter paired with bursts of melty chocolate are a timeless duo, loved by all ages.

But what if you could enjoy this indulgence in cookie form—completely vegan, without sacrificing an ounce of flavor or texture? That’s exactly what you’ll discover in this recipe for the best vegan peanut butter chocolate chip cookies.

They’re soft, chewy, and brimming with chocolatey goodness, all while being dairy-free and egg-free. Whether you’re a seasoned vegan, baking for someone with allergies, or simply looking to try something new, these cookies are guaranteed to win over hearts and taste buds alike.

Plus, they require minimal effort and basic pantry ingredients—making them the perfect sweet treat for any occasion.

Why You’ll Love This Recipe

These vegan peanut butter chocolate chip cookies are not just another plant-based treat—they’re a revelation. Here’s why they stand out:

• Incredibly Soft & Chewy: Thanks to the perfect ratio of peanut butter and brown sugar, these cookies have a melt-in-your-mouth texture.
• Easy & Quick: No fancy ingredients or complicated steps—just simple mixing, scooping, and baking.
• Allergy-Friendly: Completely free from dairy, eggs, and can be made gluten-free with one swap.
• Customizable: Add nuts, swap chocolate chips for chunks, or experiment with different nut butters.
• Perfect for Sharing: Whether it’s a bake sale, family gathering, or cozy night in, these cookies please everyone.
• Freezer Friendly: Make a batch ahead of time and freeze for future cookie cravings.

“These cookies are so good, my non-vegan friends couldn’t believe they were dairy- and egg-free!”

Ingredients

Optional add-ins: 1/2 cup chopped peanuts, 1/2 tsp cinnamon, or a sprinkle of flaky sea salt for topping.

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk or electric hand mixer
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Wire cooling rack
• Measuring cups and spoons

Instructions

1. Preheat the oven and prep your baking sheet.

   Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

2. Mix the wet ingredients.

   In a large mixing bowl, combine the peanut butter, brown sugar, granulated sugar, non-dairy milk, neutral oil, and vanilla extract. Whisk or beat until smooth and creamy.

3. Combine dry ingredients.

   In a separate medium bowl, whisk together the flour, baking soda, and salt.

4. Bring the dough together.

   Add the dry ingredients into the wet mixture. Stir with a spatula or wooden spoon until just combined—don’t overmix.

   The dough will be thick.

5. Fold in chocolate chips.

   Gently fold in the vegan chocolate chips (and any optional add-ins like chopped peanuts).

6. Scoop and shape.

   Use a cookie scoop or tablespoon to portion out dough balls (about 2 tablespoons each) onto the prepared baking sheet. Leave about 2 inches between each for spreading.

   Flatten slightly with your fingers or the back of a spoon.

7. Bake.

   Bake in the preheated oven for 10-12 minutes. The cookies should look slightly underbaked in the center but set around the edges.

8. Cool.

   Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will firm up as they cool.

9. Enjoy!

   Serve warm or at room temperature. Store in an airtight container for up to 5 days, or freeze for longer storage.

“Don’t overbake! Vegan cookies often firm up as they cool, and overbaking leads to dryness.”

Tips & Variations

• Peanut Butter: For best results, use creamy, conventional peanut butter (like Jif or Skippy), but natural peanut butter works too—just make sure it’s well-stirred and not too oily.
• Make Them Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
• Mix Up the Chocolate: Try vegan chocolate chunks or a mix of dark and semi-sweet chips for extra decadence.
• Nut-Free Option: Substitute sunflower seed butter for peanut butter and use allergy-friendly chocolate chips.
• Extra Crunch: Add 1/2 cup chopped roasted peanuts for a crunchy twist.
• Flavor Boost: Mix in a dash of cinnamon or espresso powder for a subtle flavor upgrade.
• Freezing Dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a bag for fresh-baked cookies anytime.

“Sprinkle a pinch of flaky sea salt on top before baking for a bakery-style finish.”

Nutrition Facts

The nutrition values below are approximate, based on a batch of 18 cookies:

Note: Nutrition will vary with brands and add-ins. For a lower-calorie option, replace some sugar with a natural sweetener.

Serving Suggestions

• Enjoy these cookies warm from the oven with a cold glass of almond or oat milk.
• Sandwich a scoop of vegan ice cream between two cookies for the ultimate dessert.
• Crumble over Chocolate Heaven Cake or your favorite brownies for extra texture.
• Pack them up for a picnic, lunchbox treat, or afternoon snack.
• Serve alongside a spread of festive vegan treats at your next get-together.

“Try dunking your cookie in a hot cup of coffee or tea for a cozy treat!”

Conclusion

These vegan peanut butter chocolate chip cookies prove that you don’t need dairy or eggs to achieve the perfect cookie. With their irresistibly soft centers, golden edges, and generous bursts of chocolate, they’re bound to become a staple in your baking repertoire.

The recipe’s simplicity makes it ideal for busy weeknights, spontaneous cravings, or special occasions when you want to impress. Plus, with so many possible variations, you can make them uniquely yours every single time.

Whether you’re new to vegan baking or a seasoned plant-based pro, these cookies are sure to delight. Be sure to experiment, share with friends, and savor every chewy, chocolatey bite.

If you loved this recipe, don’t forget to explore other delicious options on the blog, like Chocolate Pixie Cookies or the dreamy Cinnamon Pecan Ice Cream. Happy baking!

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