Nothing beats the classic combination of heavenly peanut butter and chocolate. These drool-worthy Vegan Peanut Butter Chocolate Chip Cookies are a delightful combination of rich peanut butter and melty chocolatey goodness all wrapped up in a delicious, guilt-free treat. These tasty sweets are sure to be a family favorite come the holidays. Brighten up your Christmas cookie platter with these soft cookies that will be gone in a flash. These lovelies are perfect for any holiday, bake sales, or any day of the week. Guaranteed to get rave reviews!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
Mom and I pride ourselves with our cookies. As most of our Readers know by now, we consider ourselves cookie queens. Our baked desserts often get rave reviews, so we wanted to make sure this one would put a huge smile on our Readers faces with the first bite!
Who doesn’t love a great cookie? Especially when combining two favorites: peanut butter and chocolate – SO MUCH YUM!
Simple and Tasty
This recipe is so easy to make with simple and healthy ingredients. You can whip these lovely cookies up pretty quickly.
The beauty of these cookies is that you can taste the dough to get the sense of how they are going to taste. Don’t you just love that about plant-based baking? I know I do!
These cookies are quite tasty if we do say so ourselves. I’ll let Mom tell you more.
Hi! Robin here!
TP109 is the ultimate cookie monster. He is constantly encouraging us to make new test desserts for him for “testing” purposes, of course. LOL
We typically have a lot of frozen cookies and dessert breads in the freezer for him, but occasionally we run out since he eats cookies most every evening with his cup of coffee. He’s fortunate to be skinny and healthy.
He loved these cookies and wanted you to know that he really enjoyed them.
We can’t wait for you to try them.
If you try these tasty cookies, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
More Delicious Cookies
- Vegan Turtle Cookies
- Ginger Snap Cookies
- Mexican Hot Chocolate Cookies
- Peanut Butter Shortbread Cookies
- Healthy Vegan Cranberry Walnut Cookies
- Vegan Thumbprint Cookies
Here’s a link to our Ultimate WFPB Holiday Cookie round up.
Products Used:
- Large 14 x 20 baking sheet
- Silicone pads (or Parchment paper)
Vegan Peanut Butter Chocolate Chip Cookies
- Prep Time: 10 Minutes
- Cook Time: 9-11 Minutes
- Total Time: 20 Minutes
- Yield: about 18 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These drool-worthy, oil-free Vegan Peanut Butter Chocolate Chip Cookies are a delightful guilt-free treat that is sure to please.
Ingredients
Dry Ingredients:
- 1 ½ cup rolled oats, chopped *
- 1 cup almond flour *
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons flax meal
- ½ teaspoon sea salt *
Wet Ingredients:
- ½ cup pure maple syrup
- 1 teaspoon vanilla
- 1 teaspoon molasses
- ½ cup unsalted, unsweetened natural peanut butter
Other Ingredients:
- ¾ cup vegan chocolate chips *
Instructions
- Preheat the oven to 350 F.
- Line a large baking sheet with silicone baking mats or parchment paper, set aside.
- Place 1 ½ cups of rolled oats into a food processer, pulse for 15 seconds, then place into a large bowl.
- Then add all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
- Add all the Wet Ingredients into the dry ingredients bowl, stir well by hand to combine. Stir in the chocolate chips, mix well.
- Scoop us 2 tablespoons of cookie dough, roll into a ball and place onto the lined baking sheet, then slightly flatten into a thick disk. Try to keep the cookies in a uniform size and shape for even baking. Note: These cookies do not raise or flatten out much. Pretty much what you put into the oven is the size and shape that will come out of the oven.
- Bake in a preheated 350 F oven (center rack) for 9 to 11 minutes. Remove and allow to set on baking sheet for 3 to 5 minutes to set up before transferring to a baking rack.
Notes
Tips for Success:
- Measuring Almond Flour: We have found that measuring almond flour can get tricky since it can be light and airy. We lightly packed it down when measuring. When making the cookie dough, the dough should come together into a ball. It shouldn’t be too wet or too dry. If you pick it up, and it feels really wet, then add a Tablespoon or more of almond flour. Just mix it right in until it comes together. Check the cookie dough for “roll-ability” before adding the chocolate chips. (Refrigerate to allow the cookie dough to firm up if needed.)
- Silicone Baking Mats: We used silicone baking mats. We have not tested parchment paper lined baking sheets. If using parchment paper, make sure the oven rack is slightly above the center rack setting.
- Baking Sheet: We used a large 14 x 20 baking sheet, then placed two silicone baking mats. We laid them vertically on the baking sheet, so that the silicone mats stuck over the edges a little. Just form the silicone mats to the baking sheet. They will stick up a little like an “L” on the wider end. This is fine. We place the side that sticks up like an “L” toward the back of the oven. If you don’t have a large baking sheet, use 2 small ones, but bake only one batch (one cookie sheet) at a time.
- Cookie Scoop: We used a small cookie scoop (1 ½ inches in diameter). This helped keep the cookies uniform. Note: We used the cookie scoop twice to make one cookie.
- Rolling Cookie Balls: Rolling cookie balls can be just a tad bit challenging if you are using Enjoy Life Semi-Sweet Chocolate Chunks. The issue is that these chunks come in two sizes (in the bag), a small chunk and a longer chunk. The longer chunk is a tad too big. Here’s what we did, we laid the one cup measurement of mega chunks out on our chopping board and chopped in half the bigger log-like ones to make it easier to roll the cookies. You don’t have to do this, but it helps.
- Baking Times/Resting Times: If you are looking for a gooey type of cookie, then bake for 9 minutes and set for 3 minutes. If you are looking for a softer cookie, bake for 10 to 11 minutes and set for 3 to 5 minutes.
*Notes Continued:
*Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Chunks. Feel free to use your favorite chocolate chips.
*Almond Flour Substitutes: This cookie was specifically created to use almond flour. We do not have any substitutions to offer.
*Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain).
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes about 18 cookies
*Storage: Use within 4 days.
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Chocolate and peanut butter is just so dang satisfying. ?
I got 30 cookies (weighed each ball to about 22 grams). I always need a little sweet treat, so this is a good recipe to make and have them in the freezer.
Hi there Sandra 🙂
Yaaaay!!! We are so glad to hear that you enjoyed this sweet treat. We couldn’t agree more – chocolate and peanut butter is our weakness lol. Thank you so much for sharing your wonderful feedback with us! We truly appreciate you and your support.
-Ameera and Robin 🙂
This is the end of the search for the perfect chocolate chip cookie. I have tested way too many ♡♡♡ Absolutely melt in your mouth AMAZING!!
Hi there Dorothy 🙂
Woot woot!!! We are so thrilled to hear that this recipe delivered and your search for the perfect chocolate chip cookie is complete – *doing a happy dance*. Thank you so much for taking the time to share your wonderful feedback with us.
-Ameera and Robin 🙂
These were delicious but very crumbly and hard to put into a ball. Any thoughts for the next batch? More maple syrup?
Hi there Catherine 🙂 We are glad you enjoyed the taste of these cookies, but we were so sorry to hear that they were crumbly and hard to create a ball. It sounds like your peanut butter may be the issue. If your peanut butter is too thick, it will not create the right cookie dough texture. If you purchase your peanut butter, it is important not to pour off any of the settled oil on top, you need to stir it all throughout the peanut butter to create a more “runny” style peanut butter. We hope this helps. -Ameera… Read more »
I made these last night for the first time and they were excellent!
Hi there Christine 🙂
Yaaaay!!! We are so thrilled to hear that you gave this recipe a try and enjoyed these cookies. We appreciate you sharing your awesome feedback and for taking the time to write.
-Ameera and Robin 🙂
Would it be possible to almond butter instead of peanut? Thanks!
Hi there Maria 🙂
Thank you so much for reaching out to us. We have not tried swapping out the peanut butter for almond butter. You can always give it a try.
-Ameera and Robin 🙂
Can you recommend WFPB brands of peanut butter that you use? I always thought peanut butter had added oil. That’s why I usually use almond butter. Thanks so much!!
Hi there Kim 🙂
Thank you so much for reaching out to us. We use Fresh Thyme Peanut Butter. It is oil-free and unsweetened (no added oil).
-Ameera and Robin 🙂
Oooops !!! Never mind on the peanut butter question. I just found the listing of compliant foods. Thank you!!
Kim,
Awesome! Glad you found it.
-Ameera and Robin
Made these to celebrate the end of my covid isolation period. They came out great, so nice to eat while they are still warm. Had to modify the recipe a bit to what I had in my pantry. I used 1 cup of oatflour instead of the 1.5 cup oats and added cardamom and orange blossom water instead of the vanilla. Also, I cut up some Lindt 85% dark chocolate instead of the chocolate chips. Thank you for the recipe!
Hi there Sarah 🙂
Woo hoo!!! We are so happy that you enjoyed this recipe. Thank you so much for sharing your delicious adjustments and wonderful review. We appreciate you taking the time to write.
-Ameera and Robin 🙂
These are my go-to cookie nowadays. I’m lazy and don’t chop the oats and they still work perfectly. I sometimes add in sugar-free dried cherries and Hu brand chocolate chips (WFPB compliant) and they are sooooo good. Perfect to pack along for hikes, on a long run, or when I simply need a sweet treat. And they’re omni adult and teenager approved! Neither one can resist them!! So yum. Thanks for the great recipe!
Hey there Lisa 🙂
YAYYYY!!! We are so happy that you enjoy this recipe! We sincerely appreciate you taking time to write an awesome review.
-Ameera and Robin
These are fantastic. My mom makes these every week. I also make them often but I do almond butter for the peanut butter. Again, another genius recipe from you ladies.
Thank you so much for your recipe gifts to the world!
Hi there Justin 🙂
YAYYYYY!!! We are so happy that you enjoy these cookies. You have a great Mom if she is making them every week for you. Love the Almond Butter Substitution too! We sincerely appreciate you taking time to leave us an awesome review of this recipe!
-Ameera and Robin
I made these cookies yesterday, and they were delicious! After my husband and I each ate a couple, I let them completely cool. Then I put the rest in a cookie tin with a tight lid. Today they seem to have gotten soft. Any idea as to why? Is there anything I can do to crispen them up again?
Hi there Perki,
We are so happy that you and your husband enjoyed these cookies. Like most baked good that are homemade and have no preservatives, when placed in a cookie tin, they can soften a tad. If you want to crisp them up, simple place in a 350F oven for a few minutes to crisp them up again. I hope this helps.
-Ameer and Robin
These cookies are hands down the best I’ve had! So flavorful and the texture is great. I will be making these regularly and stocking my freezer with them. By the way, they were also super easy and fast to make and my husband who can be picky about the texture of vegan/WFPB cookies LOVES them. These are a win all around. Thank you!
Hi there Julie,
YAYYYYY!!!! We are thrilled that you enjoyed this recipe! Thank you so much for taking time to leave us a fantastic review. We sincerely appreciate it.
-Ameera and Robin