Vegan Peanut Butter Chocolate Chip Cookies Recipe (2024)

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 22 minutes minutes

Author: Marly McMillen

• ▢ 1 flax egg
• ▢ ½ cup vegan butter 1 stick, softened
• ▢ ½ cup peanut butter
• ▢ ¾ cup brown sugar
• ▢ ¾ cup granular sugar
• ▢ 1 tablespoon vanilla
• ▢ 2 ¾ cups all-purpose flour sifted
• ▢ 1 tablespoon cornstarch (optional)
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 ½ cups dairy-free chocolate chips

• Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.

• Make the flax egg and set it aside.

• Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.

• In a separate bowl, combine the flour, cornstarch (see note), baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.

• Add the chocolate chips and stir until combined. Be sure to cover the cookie dough when not in use to prevent it from drying out.

• Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. (Or you can roll the cookie dough balls for more precise edges to the cookies). Bake for 9 minutes, (or up to 11 minutes depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer. See note.

• Once the cookies are done, allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.

• Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.

Regarding cornstarch, I have made this with and without the cornstarch and the recipe is fine either way. However, I like the addition of cornstarch as it slightly reduces the protein in the flour and makes for a more tender cookie.

Regarding flour, I use primarily all-purpose flour. However, if you want to use whole wheat, use one of these three options: 1) do half all-purpose and half whole wheat; 2) use whole wheat pastry flour (this is different than whole wheat flour); 3) do half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.

Assess your dough before baking. If the dough is too sticky, it means there’s not enough flour. Add a tablespoon or two of flour to get a thicker consistency.

Baking Time: I recommend baking these cookies for 9 minutes in a preheated oven, then removing them and allowing them to sit on the baking dish for another 2 minutes. Because of residual baking, the cookies will firm up even after removing them from the oven. As a result, I find removing them at 9 minutes, creates a deliciously tender cookie!