Cooking is one of my passions. I’ve always enjoyed making savory dishes, but baking was not my thing because I thought it was so hard. Thanks to the blog (and also to my big sweet tooth) I’ve realized that’s not true at all and this cookie recipe proves it.
There are the most delicious vegan cookies I’ve ever tried (peanut butter + chocolate = food orgasm) and the recipe is SO simple. You just need to mix all the ingredients in a bowl, make the cookies and bake them. Besides, they’re super healthy, oil-free, gluten-free, cholesterol-free and plant based, yay! If you want to make them even healthier, use some chopped naturally sweetened dark chocolate instead of the chocolate chips.
We try to include some step-by-step photos for you guys because we find them so helpful when we try to make recipes from other blogs, especially when we bake. Hope you like them!
If you like these vegan peanut butter chocolate chip cookies, check out these cookie recipes: 5-ingredient chocolate cookies, chocolate chip oatmeal cookies, 5-ingredient oatmeal cookies, vegan gluten-free gingerbread men and simple vegan dehydrated cookies.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
- Combine the dry ingredients in a large mixing bowl (the oat flour, almond flour, sugar and baking powder).
- Mix the peanut butter and the milk in a jar and whisk or stir to combine.
- Add the liquid ingredients to the large mixing bowl (the peanut butter-milk mixture and the flax eggs) and stir until well combined.
- Add the chocolate chips and stir until they’re evenly incorporated.
- If the dough is sticky, refrigerate covered for about 20 minutes.
- Now it’s time to make our cookies! We use this cookie scoop, but you can also use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto the lined baking sheet. Press down slightly to flatten.
- Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
- Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
- Store in a sealed container at room temperature for 3 to 4 days or in the freezer for a month.
- Use certified gluten-free oats if needed.
- Feel free to use any other type of flour or sweetener. Add more or less if needed.
- If you can’t eat peanuts, use almond butter or any other nut butter.
- Any plant milk will do.
- Chopped dark chocolate is a healthier alternative to chocolate chips, although it will melt while baking.
- Serving Size: 1 cookie
- Calories: 113
- Sugar: 10.9 g
- Sodium: 41.2 mg
- Fat: 5.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 15.2 g
- Fiber: 1.4 g
- Protein: 2.1 g