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Easy vegan peanut butter and chocolate chip cookies, chewy in the middle and lightly crisp on the outside. Dangerously more-ish and delicious gluten-free.

These easy vegan peanut butter and chocolate chip cookies are chewy in the middle and lightly crisp on the outside. Dangerously moreish and could not be more popular with our families – the kids really do ask for them on repeat over any other cookies recipe we make. This also includes the child that isn’t keen on peanut butter (we aren’t sure where they came from).

This really is a no-fuss recipe; minimal washing up and no chilling of cookie dough is required. Good luck trying not to eat all the easy vegan peanut butter and chocolate chip cookie dough before the cookies make it into the oven to bake.

A note about the panda…doesn’t every kitchen have a helpful baking panda? Admittedly the baking panda isn’t so great with the washing up but delights in creating a scrumptious cookie.

happy-panda-and-cookies

What kind of peanut butter to use?

Personally, we like to use slightly thicker crunchy peanut butter. These easy vegan peanut butter and chocolate chip cookies work equally well with smooth peanut butter. If you’d like to add a little more depth to that nutty flavour, then we’d highly recommend a dark roasted peanut butter – so, so, so good!

We don’t tend to use really runny peanut butter at home so we’ve not tried it with this recipe. But if it works do, please let us know.

Could I use another kind of nut butter?

It is true peanut butter isn’t for everyone and we have tested cashew butter in this recipe and it creates a delicious cookie. We do plan to use other kinds of nut butter so we’ll let you know what the results are like.

Can the easy vegan peanut butter and chocolate chip cookies be made gluten-free?

Absolutely! Use plain gluten-free flour and ¼ tsp of xanthan gum (this helps with the crump texture) and you’ll have the most gorgeous cookies.

 

Chocolate chips, chunks or broken pieces in the easy vegan peanut butter and chocolate chip cookies?

Any or all of them, this is entirely up to personal preference. The kids prefer chunks or chips – the adults love pieces of dark chocolate broken into the easy vegan peanut butter and chocolate chip cookie dough. This way there are lovely mouthfuls of melted chocolate in each cookie. The best solution is to do a mix of chips and chunks.

Milk or dark chocolate?

Well, dark and over 70% obviously! But plant-based milk might be preferred by younger taste buds.

Vegan egg substitute

We’ve used 1 tablespoon of milled flaxseed/ linseed mixed with 3 tablespoons of water, then set to one side for about 10 minutes to become a gelatinous mix.

Quick plant-based product list

Not affiliated – but might be helpful if you aren’t sure which plant-based alternatives to choose.

We used –

Butter substitute – Naturli available in Waitrose and Sainsburys or cheaper but works equally well is Vitalite plant-based spread.

Peanut butter – crunchy Whole Earth Foods or Manilife.

Gluten-free flour- Plain Dove free from flour

Do send us a message if you have any other queries and we’d love to hear from you in the comments if make these delicious easy vegan peanut butter and chocolate chip cookies.

 

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easy vegan peanut butter & chocolate chip cookies

Easy Vegan Peanut Butter & Chocolate Chip Cookies

  • Author: Healthy Twists
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 16 to 20 cookies 1x
  • Category: Baking
  • Cuisine: vegan & gluten free
  • Diet: Vegan

Description

Easy vegan peanut butter and chocolate chip cookies, chewy in the middle and lightly crisp on the outside. Dangerously more-ish and delicious gluten-free.


Ingredients

Scale

75g vegan butter, softened

75g peanut butter

80g light brown muscovado sugar

80g granulated sugar

2 tsp vanilla extract

1 tbsp ground flaxseed/linseed

3 tbsp water

200g plain flour (gluten-free flour if needed + 1/4 tsp xanthan gum)

½ tsp bicarbonate of soda

¼ tsp salt

100g chocolate chips or chunks – vegan 70%+ coco solids


Instructions

Mix together the milled flaxseed and the 3 tbsp of water and place to one side to thicken.

 

Heat the oven to 190°C/fan170°C/gas 5 and line two baking trays with baking paper.

 

Put 150g soft butter, light brown muscovado sugar and granulated sugar into a bowl and beat until smooth and creamy.

 

Beat in 2 teaspoons of vanilla extract and the flaxseed mix.

 

Sift 200g plain flour, ½ teaspoon bicarbonate of soda and ¼ teaspoon salt and add ¼ teaspoon xanthan gum if using gluten-free flour – into the bowl and mix it in with a wooden spoon.

 

Add the chocolate chips or chunks and stir well.

 

Use a heaped tablespoon to make scoops of the mixture, roll them into a ball, place them well spaced out onto the baking trays. Then gently press the dough down with the flats of your fingers. This mixture should make about 20 cookies.

 

Bake for 10 to 12 minutes until they are light brown on the edges and still slightly soft in the centre if you press them.

 

Leave the cookies on the tray for 10 minutes, give them a little twist and then lift them onto a cooling rack.


Keywords: peanut butter and chocolate chip cookies

 

Have you ordered our 1st COOKBOOK!

We’ve written The Plant-Based Family Cookbook filled with 60 easy to make tasty recipes that you and your family will enjoy, perfect for if you are fully plant-based or hoping to introduce more vegan meals into your week.

 

The plant-based family coo

And if you are looking for more peanut butter deliciousness try these recipes;

Chocolate & Peanut butter porridge
Peanut butter and chocolate porridge with blueberries

Peanut Butter Hot Chocolate

Spiced Peanut butter hot chocolate

 

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