Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. As an independent blogger, these affiliate links help to keep my website free. I only recommend products and services that add value to my readers.Vegan peanut butter chocolate chip cookies are thick, soft, crunchy, and extra delicious and can be made by mixing all the ingredients in one bowl, then scooping the dough and baking it.
As I told you in my previous vegan peanut butter milkshake, I am fond of peanut butter. And I love eating these, so any recipe that contains peanut butter, I love them. and also peanut butter has a lot of protein that why I call these cookies protein packed peanut butter chocolate chip cookies
First, what is peanut butter?
As You Know, Peanut Butter Is A Culinary Paste Or Spread Prepared From Dry-Roasted Ground Peanuts. It Frequently Contains Additives That Alter The Flavor Or Texture, Such As-Salt, Sweeteners, Or Emulsifiers. Peanut Butter Is One Of The Healthiest Butter Eaten Worldwide, Mainly The Fitness Freak People Love To Have This To Gain Their Weight There Are Many Befits Of Peanut Butter.
Is peanut butter healthy for you?
Peanut butter provides a good amount of protein, along with essential vitamins and minerals, such as magnesium, potassium, and zinc.
These cookies are huge and imposing! They’re thick, full of peanut butter taste and richness, with slightly crunchy edges and a nicely browned top that’s nearly crumbly but not too much.
These vegan peanut butter chocolate chip cookies are my favorite vegan cookies. These peanut butter cookies are worth your time because, in these cookies, you will find the buttery flavor that comes with the peanut butter and filled with the chocolate chips that add a chocolaty flavor to your cookies.
Here I am using agave syrup instead of sugar; if you don’t, you can use the different vegan sugars available in the markets. There is no difference between my cookies and your cookies, just a piece of my experiment, so make your own cookies with your preferences and enjoy them.
Why Should You Bake Vegan Peanut Butter Chocolate Chip Cookies?
- They are made with just 7 ingredients
- They are totally vegan, gluten-free, egg-free and dairy-free.
- They are filled with chocolaty goodness.
- They’re prepared in a single mixing bowl.
- These cookies are reminiscent of a chocolate-covered peanut butterball!
- They’re unbelievably soft and melt-in-your-mouth excellent.
- These cookies are created without the use of butter, oil, dairy, or gluten.
- Gluten-free, dairy-free, soy-free, flourless, egg-free, and vegan.
How to Make Vegan Peanut Butter Chocolate Chip Cookies:-
These vegan peanut butter chocolate chip cookies are super easy to make with your homemade ingredients; that’s why these cookies are so special. These vegan peanut butter cookies require only 7 ingredients.
equipment you need:
Ingredients:-
| 7.7 oz peanut butter (215 g) | ½ cup agave syrup (160 ml) |
| ¼ cup water (60 ml) | 3.5 oz wheat flour (100 g) |
| 1 tsp baking powder | 1 tsp vanilla extract |
| 3.5 oz chocolate chips (100 g) |
Peanut butter:- I use smooth Whole Earth peanut butter, which has a creamy texture. Any creamy kind should work excellent; I haven’t tried these vegan peanut butter chocolate chip cookies with the crunchy version, but I imagine you’d need to use a little more of it to get the proper texture. I’ve also not tried these with natural peanut butter (the kind that separates). Again, I believe it would work OK, although the cookies could spread more.
Agave syrup:- Here, agave syrup is used as a sweetener alternative to brown sugar.
chopped chocolate or chocolate chips:- I consider using chocolate chips because chopped cookies are not evenly chopped, and I mostly love the evenly chocolate flavor in the cookies thas why I use the chocolate chip.
Flour:- I always use all-purpose flour because it works best in these cookies
Baking soda – baking powder works as well.
Vegan Peanut Butter Chocolate Chip Cookies recipe:-
- Preheat the oven at 350°F (180°C).
- Add agave syrup and peanut butter to the bowl and combine them gently.
- Now add water and vanilla extract to a mixing bowl. Extract and mix everything together.
- Next, add the sifted flour and baking powder. Again mix them.
- Stir in the chocolate chips. Keep some aside for decoration.
- After preparing the dough, scoop out the dough with the scooper and place it on a baking sheet.
- Make sure you place the dough with some space because it may expand and get attached to the other cookies during baking.
- When you place the cookies on the baking sheet, press them with your hand and give them the desired shape.
- Now add some chocolate chips on top of the cookies.
- Bake for 15-20 minutes at 350°F (180°C) in a preheated oven. Until the cookies have a light brown color.
- Let them keep cool for 30-45 min to set.
- Enjoy!
Tips by me:-
- Measure the flour correctly using the measuring tool because if you don’t measure the ingredient correctly, you won’t make a perfect cookie dough.
- Before baking, press some more chocolate chips into the dough to make gooey pools of chocolate on the cookies!
- Don’t overmix the dough. It only needs to be gently mixed into the bowl.
- Add 1 tablespoon vegan milk to the cookie batter for thin and crispy cookies.
- If you love some salty flavors in the cookies, you should use some sea salt in the cookie dough.
- You can use brown sugar instead of agave syrup. I don’t have brown sugar available in my kitchen; that’s why I use agave syrup; both work well.
How To Store Vegan Peanut Butter Chocolate Chip Cookies?
You can keep your peanut butter cookies fresh for up to 5 days in an airtight container. They also tolerate being lightly covered for a few days. Refrigerate them for up to 2 weeks to keep them fresher.
How To Freeze Vegan Peanut Butter Chocolate Chip Cookies?
Allow the peanut butter cookies to cool fully before storing them in a freezer-safe container with parchment paper between layers of cookies. Cookies can be stored for up to two months—Thaw in the refrigerator or on the counter.
Roll the dough into balls as indicated, lay them on a cookie sheet, and freeze until firm. Frozen dough balls can be stored in a freezer bag or freezer-safe container for up to 2 months. When ready to bake, just lay the frozen dough on a baking sheet coated with parchment paper and bake for 2 – 4 minutes longer than the recipe time.
Frequently Asked Questions:-
No! Unlike other peanut butter recipes, which ask for chilling the dough before baking to keep it from spreading too much, this recipe does not call for chilling the dough, resulting in one fewer step and cookies in minutes. However, if the temperature in your kitchen is over 80 degrees, you may choose to roll the balls and chill them in the refrigerator for 30 minutes before baking
Overbaking the cookies will result in hard cookies, so keep an eye on them while they’re baking. The edges should be golden brown, and the middles should be somewhat soft.
Why are These Ridges Formed On The Top Of The Cookies?
The Ridges On The Tops Of The Cookies Are The Result Of Using A Cookie Scoop! The Cookie Dough Balls Will Be Smooth If You Merely Create Them With Your Hands.
This is most likely due to over-measuring your flour. Over-flouring will result in dry, thick, or crumbly cookies.
Recipe Card:-
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
- 7.7 oz peanut butter
- 1/4 cup water
- 1 tbsp baking powder
- 100 gram chocolate chips
- 160 ml agave syrup
- 100 gram wheat flour
- 1 tbsp vanilla extract
Instructions
- Preheat the oven at 350°F (180°C).
- Add agave syrup and peanut butter to the bowl and combine them gently.
- Now add water and vanilla extract to a mixing bowl. Extract and mix everything together.
- Next, add the sifted flour and baking powder. Again mix them.
- Stir in the chocolate chips. Keep some aside for decoration.
- After preparing the dough, scoop out the dough with the scooper and place it on a baking sheet.
- Make sure you place the dough with some space because it may expand and get attached to the other cookies during baking.
- When you place the cookies on the baking sheet, press them with your hand and give them the desired shape.
- Now add some chocolate chips on top of the cookies.
- Bake for 15-20 minutes at 350°F (180°C) in a preheated oven. Until the cookies have a light brown colour.
- Let them keep cool for 30-45 min to set.
Notes
- Measure the flour correctly using the measuring tool because if you don’t measure the ingredient correctly, you won’t make a perfect cookie dough.
- Before baking, press some more chocolate chips into the dough to make gooey pools of chocolate on the cookies!
- Don’t overmix the dough. It only needs to be gently mixed into the bowl.
- Add 1 tablespoon vegan milk to the cookie batter for thin and crispy cookies.
- If you love some salty flavours in the cookies, you should use some sea salt in the cookie dough.
