Last updated on May 31st, 2022 at 01:26 pm Show Updated Recipe. Here it is, friends! My favourite flavour combination all baked up in a golden delicious cookie. Buttery, thick and utterly delicious.  Recipe adapted from New York Times Cooking. This recipe was originally posted August 19, 2020 and updated December 20, 2021 with an amended recipe, process images and recipe tips. Can you feel the excitement in the air? These vegan peanut butter chocolate chip cookies are the bee's knees and her elbows too. Reasons to Make These Peanut Butter CookiesPeanut butter and chocolate is such a wicked flavour combination, it only makes sense to put it in a cookie. These cookies are:
So far on this blog I've created Peanut Butter Overnight Oats, Peanut Butter Caramel and No-Bake Peanut Butter Chocolate Oat Squares. But, we are far from done. Now, if you can't eat peanut butter due to allergies or whatnot, I have a Vegan Tahini Chocolate Chip Cookies recipe. They are also pretty fantastic. But, today I am buzzing - it may be a little sugar buzz, I've eaten a lot of cookies - to share these peanut buttery cookies. What You'll Need | IngredientsPeanut butter: These are not fancy or healthy cookies - use good old fashioned creamy peanut butter. In Australia you'll want a something like Bega Peanut Butter and in the US use Skippy Creamy Peanut Butter or Jif. Softened vegan butter: I have adjusted this recipe to use softened vegan butter. Don't worry - you don't need to cream it with a mixer. A whisk will do. You can also use slightly melted and cooled pure or refined coconut oil. Sugars: This recipe uses both granulated and brown sugar. Granulated sugar helps cookies spread while brown sugar gives a delicious caramel flavour. Milk: I use soy milk in most of my baking but you can use any dairy-free milk. I even used water in this recipe and it worked great! Vanilla: use a good quality vanilla extract for a rich, deep flavour. Flour: All-purpose to make things simple Baking soda: baking soda is generally used to create chewier cookies, that's why we are using it here. Chocolate chips: Use vegan chocolate buds or chunks - it's up to you! You'll find full instructions and measurements in the recipe card at the bottom of the post. Many chocolate chip cookie recipes ask you to cream butter and sugar together and slowly add in a protein, this one doesn't. I don't feel like doing that today and I would never ask you to do something I don't want to do. These peanut butter chocolate chip cookies are simple and fuss free. We are talking Cooking Level: Easy. To make these cookies: Step 1: Whisk the peanut butter and butter (or softened coconut oil) together in a large bowl until smooth. Stir in the sugars, vanilla extract and milk/water and combine until smooth. Step 2: Sift in the flour, baking soda and fine salt. Step 3: Stir until just combined. Step 4: Add a truck load of chocolate chips or chunks. Step 5 an 6: Scoop or roll the dough into balls and bake in a moderate oven for around 13-15 minutes. Remove from the oven and press the cookies down gently with a spatula if they are still domed. Sprinkle with sea salt flakes. These golden cookies emerge all thick and wonderful; crispy around the edges and soft and cakey in the middle. Bliss. And the smell, oh the smell! My house is filled with clouds of chocolate and vanilla and peanut butter. It's like being a kid again. A kid who is grown up and can eat as many cookies as I please. Served with a cold glass of oat milk, they are snack time perfection. Enjoy, x. A Note on Cookie SpreadingPeanut butter in cookie recipes prevents normal spreading and humidity can also play a part. If the cookies don't spread enough during baking, gently press them down with a spatula after removing them from the oven. You will get all those gorgeous cracks! Recipe Tips
FAQsWhy use two different sugars in chocolate chip cookies? Granulated sugar helps the cookie to spread while brown sugar gives a soft chewy bite. I love using raw caster sugar in my cookies but white granulated sugar works too. Can I eat this cookie dough raw? Yes and you should. One of the up sides of being vegan is no raw eggs to worry about! Can I freeze this cookie dough? Totally. Chill again for an hour before transferring them to a freezer-proof bag. Label the bag with the date and then you can go ahead and freeze those cookies for up to 3 months. You'll want to thaw them to room temperature before rolling and baking.
The original recipe has been adjusted to skip the dough chilling process and we are now using softened butter. You can also use softened coconut oil. Coconut oil goes hard when chilled and this was affecting the dough for a few cooks. After much testing, we found we can skip the chilling step with no affect to the finished cookie. Weights and Measures Tablespoon and cup measures vary slightly between countries. For most recipes, the difference is negligible and doesn't affect the recipe. For baking recipes, the difference can matter. This recipe is forgiving so the difference in measures does not affect it so there is no need to convert to weights unless preferred. Exception: Japan - use the weights provided, not Japanese cups. Tips for Success Using a thick creamy peanut butter works best (see ingredients section above for details). You can use crunchy or smooth, just make sure it's thick and creamy. If using coconut oil, allow it to cool to room temperature before making the cookie dough. It will absorb better and be less greasy. Recipe Notes Peanut butter in cookie recipes prevents normal spreading and humidity can also play a part. If the cookies don't spread enough during baking, gently press them down with a spatula after removing them from the oven. You will get all those gorgeous cracks! Resting your cookies after baking for at least 15 minutes will allow them to firm up a little. The cookies will keep in an airtight container at room temperature for up to 3 days. Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you! What makes cookies fluffy vs flat?Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
What makes a cookie moist and chewy?Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Do you have to put eggs in peanut butter cookies?Many old-fashioned peanut butter cookie recipes use eggs, peanut butter, and sugar—but no flour. (Try my Keto Peanut Butter Cookies for a flourless option!) To make no egg peanut butter cookies instead, flour is required, along with other classic ingredients like butter, leavening agents, and a dash of milk.
How do you make cookies chewy?Adding about ½ teaspoon of cornstarch for every 1 cup of flour will prevent the gluten in the flour from developing fully. Cornstarch will also help prevent the cookies from spreading too much, making them nice and thick, keeping the center soft and chewy.
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3 ingredient vegan peanut butter chocolate chip cookies
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