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–+ servings
Vegan Peanut Butter Chocolate Chip Cookies – vegetarian recipe
Stav Kogan

Vegan Peanut Butter Chocolate Chip Cookies

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.
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 24 Cookie
Calories: 237
Ingredients Method Nutrition

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 (5 g / 0.18 oz) baking soda
  • 1 tsp (6 g / 0.21 oz) salt
  • 1 ½ cups / 360ml (12.2 fl oz) maple syrup
  • 2 tsp (10 ml) vanilla extract
  • 1 ½ cups / 255g (9 oz) vegan chocolate chips
  • 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.

Method
 

  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.
  4. Stir in the melted peanut butter, maple syrup, and vanilla until just blended.
  5. Fold in the vegan chocolate chips.
  6. Drop 2-tablespoon-sized balls of dough onto the prepared sheets and flatten slightly.
  7. Bake for 15-17 minutes, or until golden brown.
  8. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 237kcalCarbohydrates: 31gProtein: 6gFat: 11g

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