These vegan peanut butter chocolate chip cookies are a one-bowl job with no eggs and no fuss — crunchy peanut butter brings the body and the peanut pieces, maple syrup brings the chew. They bake in about 17 minutes, and pressing a few extra chips on top makes them look bakery-made.
Prepare to meet your new favorite cookie! These vegan peanut butter chocolate chip cookies are irresistibly tender, perfectly chewy, and packed with rich, nutty flavor. Sweetened with maple syrup and loaded with chocolate chips, they’re the ultimate plant-based comfort food that’s impossible to resist. Good luck eating just one!
Ingredients
• (Yields 24 Cookies)
• 1 ½ cups / 380g (13.4 oz) crunchy peanut butter
• 2 ¼ cups / 270g (9.5 oz) spelt or all-purpose flour
• 1 tsp / 5g (0.18 oz) baking soda
• 1 tsp / 6g (0.21 oz) salt
• 1 ½ cups / 360ml (12.2 fl oz) maple syrup
• 2 tsp / 10ml vanilla extract
• 1 ½ cups / 255g (9 oz) vegan chocolate chips
Instructions
1. Preheat oven to 375°F / 190°C and line baking sheets with parchment paper.
2. In a microwave-safe bowl, melt the peanut butter for 30-45 seconds, stirring until smooth.
3. In a large bowl, combine the flour, baking soda, and salt. Stir in the melted peanut butter, maple syrup, and vanilla until just blended.
4. Fold in the vegan chocolate chips.
5. Drop 2-tablespoon-sized balls of dough onto the prepared sheets and flatten slightly.
6. Bake for 15-17 minutes, or until golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Nutrition Information (per cookie)
• Calories: 237
• Protein: 6 g
• Total Fat: 11 g
• Saturated Fat: 3 g
• Carbohydrates: 31 g
• Cholesterol: 0 mg
• Sodium: 238 mg
• Fiber: 2 g
• Sugar: 19 g
Pro Tips
• For the best texture, do not overmix the dough once the flour is added. Stir only until no dry streaks remain.
• Press a few extra chocolate chips onto the tops of the dough balls before baking for that picture-perfect cookie look.
• These cookies freeze wonderfully! Store them in an airtight container or freezer bag for up to 3 months.
FAQ
Q: Can I use a different flour instead of spelt
A: Absolutely. The recipe works equally well with standard all-purpose flour. For a gluten-free version, you can try a 1:1 gluten-free baking blend, but be aware the final texture might be slightly different.
Q: Is all peanut butter suitable for a vegan diet
A: Most natural peanut butters are vegan, containing only peanuts and salt. However, you should always check the label, as some brands add honey (which is not vegan) or other non-plant-based additives. Choose a brand that is 100% plant-based for this recipe.
Q: Are these vegan cookies a good source of protein
A: Yes, for a cookie, they are a great source of plant-based protein. With 6 grams (0.21 oz / 6 g) of protein per cookie, primarily from the peanut butter and spelt flour, they make for a more satisfying and substantial vegetarian treat.
Q: How do I store these plant-based cookies to keep them fresh
A: Store the cookies in an airtight container at room temperature for up to 5 days. For longer-term storage, they freeze exceptionally well. Simply place them in a freezer-safe bag or container for up to 3 months.
More Recipes You’ll Love
- Savory Bread Pudding: The Most Delicious Way to Use Stale Bread!
- The Ultimate Craving-Crusher: Quick & Easy Vegetarian Brownies
- Vegan Blueberry Crumble with Crisp Almond Topping
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 375°F / 190°C and line baking sheets with parchment paper.
- In a microwave-safe bowl, melt the peanut butter for 30-45 seconds, stirring until smooth.
- In a large bowl, combine the flour, baking soda, and salt.
- Stir in the melted peanut butter, maple syrup, and vanilla until just blended.
- Fold in the vegan chocolate chips.
- Drop 2-tablespoon-sized balls of dough onto the prepared sheets and flatten slightly.
- Bake for 15-17 minutes, or until golden brown.
- Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
