These Vegan Peanut Butter Chocolate Chip Cookies are going to be your new go-to cookie recipe from now on. You can make these for absolutely any party, holiday or get together! They’re made in 1-bowl, gluten-free, and 100% plant-based. Make No-Bake Peanut Butter & Jelly Cups, Chickpea Chocolate Chip Cookies, or Sweet Potato Brownies next!
Why I Love This Recipe
- Plant-Based: Vegan Peanut Butter Chocolate Chip Cookies are completely plant-based without any dairy or eggs.
- Healthier Dessert: These cookies are significantly healthier than basic cookie recipes. No butter or oil, no refined sugar, and 100% dairy-free so they won’t leave you feeling sluggish or bloated afterwards.
- One Bowl: I love a one bowl dessert recipe… mix everything together in one bowl, scoop into cookies, and bake!
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Notes on Ingredients
- Flour: You’ll need to use gluten-free all-purpose flour. Find a 1:1 gf flour blend like Bob’s Red Mill or King Arthur.
- Coconut Sugar: Keeps this recipe refined sugar free and lower glycemic. You can sub for any other granulated sugar.
- Peanut Butter: Adds flavor and chewy, moist texture to the cookies without any butter or oil. I like to use organic, natural, creamy peanut butter.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Peanut Butter Chocolate Chip Cookies?
- Preheat the oven to 350 degrees F and line a baking sheet with parchment.
- In a large bowl, mix all of the dry ingredients then add the wet ingredients and stir.
- Stir in the chocolate chips.
- Form into balls, add to the baking sheet then press each cookie down flat.
- Bake for 10-12 minutes.
- Let cookies cool for at least 20-minutes. Enjoy!
- Step 1: First, mix the cookie dough together.
- Step 2: Then, roll the cookie dough into balls and add to a parchment lined baking sheet.
- Step 3: Flatten each cookie and bake for 10-12 minutes.
- Step 4: Finally, let cool for at least 20 minutes before removing from pan. Enjoy!
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Commonly Asked Questions
Yes! Any nut or seed butter is a fine replacement for peanut butter.
Make a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 5 minutes until it has thickened.
I recommend Lily’s stevia-sweetened chocolate or Just Date date-sweetened chocolate. They are the best and have the cleanest ingredients when it comes to vegan chocolate.
They keep well in both! Store the cookies in the fridge for up to 5 days or in the freezer for a couple months.
“These are the best cookies I’ve ever made and they are so simple, easy to make, and pretty much fail safe! I’ll definitely try variations of this by adding/substituting other ingredients like maybe ginger-molasses or walnuts-chocolate chips or even just plain oatmeal-pb. So yummy and totally addictive!”
– Therese
Extra Helpful Tips
- Flatten out the cookies a bit before baking as they won’t spread much.
- Let the cookies fully cool on the baking sheet for at least 20 minutes so they can fully set.
- Try Gluten-free Cherry Cobbler or Tahini Blondies next!
If you tried these Vegan Peanut Butter Chocolate Chip Cookies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Peanut Butter Chocolate Chip Cookies (healthy!)
Equipment
Ingredients
- ¼ cup oats rolled
- ¼ cup all-purpose flour gluten-free
- ½ cup coconut sugar
- ⅛ teaspoon sea salt
- ½ teaspoon baking powder
- ½ cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 flax egg mix 1 tablespoon flax with 3 tablespoon water and let it sit for 5 minutes
- ¼ cup dark chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, add all of the dry ingredients to a bowl and whisk. Then, add all the wet ingredients and stir. If the dough is too dry, add a splash of dairy-free milk. If it's too wet, add a tablespoon more of flour.
- Once dough is combined, stir in the chocolate chips.
- Form dough into 1.5 tablespoon balls then add each to the baking sheet and flatten them a bit.
- Bake for 10-12 minutes or until edges are golden brown. They will firm up and bake a bit more once they cool so don’t over-bake.
- Let cool for 20-minutes. Serve and enjoy!
Notes
- Flatten out the cookies a bit before baking as they won’t spread much.
- Let the cookies fully cool on the baking sheet for at least 20 minutes so they can fully set.
- Feel free to add in any other mix-ins of your choosing like nuts, raisins, dried fruit, white chocolate chips, etc.
Chris Wechsler says
Made them for Mother’s Day to give out! I made in heart shapes, they are so delicious!
Danielle Keith says
Omg I love that!
Martha Mosqueda says
I made these with my 4 year old daughter and we loved how simple the recipe is. We substituted 1/4 C applesauce for the flax egg and soda water for the baking soda. They turned out delicious! My daughter said, “These are better than ice cream!” Thank you for this wonderful recipe that we will use for years to come.
Danielle Keith says
This made my day!
Karen says
These just came out of the oven and they look and smell absolutely amazing! I know they’re going to be delicious because when I licked the spoon, it was like heaven! This is the first (added) oil and butter free cookie recipe I’ve tried and thanks to you, I will never again make cookies with vegan butter or oil again! This recipe is a total keeper!!
Therese says
These are the best cookies I’ve ever made and they are so simple, easy to make, and pretty much fail safe! I’ll definitely try variations of this by adding/substituting other ingredients like maybe ginger-molasses or walnuts-chocolate chips or even just plain oatmeal-pb. So yummy and totally addictive!
Danielle Keith says
Wow I am so happy you loved it!!!
Monica says
I don’t normally like the texture or taste of gluten free cookies and cookies are my least favorite bakery dessert…. BUT these are the most delicious cookies I have ever tasted. They were so moist and chewy. I made them for my 3 year grandson who has gluten allergies.
After my first taste he almost didn’t get any!!! I really had to stop myself. I will definitely put this on my recipe folder. 😋❤️
Taylor From HealthyGirl Kitchen says
They are SO delicious! I always have to stop myself from eating them all too haha! Thanks for making them and sharing with your grandson!
Sara says
Sooo easy and delish! My husband and I decided that these are by far the best HEALTHY, and easy vegan cookies we’ve made. Love that there was no butter or oil. They are extremely moist and chewy. 10/10! Can’t wait to make again.
Monica C. says
Excellent! This is the easiest and tastiest cooking I have ever had! I used Almond flour instead of all purpose flower and a vegan egg replacement by Bob’s Red Mill. Absolutely delicious! Will be making these often. 10/10, chefs kiss!