These vegan peanut butter chococlate chip cookies are thick and delicious. These rich decedent vegan cookies are crispy on the edges and soft in the centres. They are loaded with Proper Nutty peanut butter and chocolate chunks.
8 ingredients8 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Method
Step 1
Preheat oven to 180ºc and prepare two large baking trays with baking parchment.
Step 2
Add the vegan butter and white sugar to an electric mixer and cream them together. Then add in the peanut butter and vanilla and mix together until well combined.
Step 3
Add the flour and salt, mix on very low until you reach a thick crumbly dough.
Step 4
If at this stage you are able to mix it into a rollable cookie dough, so what you have is a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter so you can just judge this by eye. I used Flora Dairy Free and Proper Nutty and I did add all the milk.
Step 5
Add in the soy milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls.
Step 6
Add in your chocolate chips or chunks and mix in. Roll into big balls and place onto a parchment lined baking tray. Aim for around 16- 20 cookies from your batch
Step 7
Bake for 15 minutes until the tops are golden brown. The middles will still be very soft and wobbly, this is what you want don’t be tempted to over bake! , they will firm up as they cool.
Step 8
Let the cookies cool and firm up on the baking sheet before moving them.
Watch this video for more vegan baking hacks.
Ingredients
MetricImperial
For the Cookies
100gVegan butter or spread
200gBillington's Unrefined Golden Caster Sugar
250gProper Nutty peanut butter
1 tbspNielsen-Massey Vanilla Extract
175gAllinson's Self-Raising White Flour
1 tspSalt
3 tbspSoy milk
175gVegan chocolate chips or chunks
Utensils
Baking tray
Nutritional information per 51g serving
Energy 286cal
Fat 17g
of which Saturates 5.6g
Carbohydrates 26g
of which Sugars 17g
Protein 6.3g
Salt 0.64g
12 Baker Ratings
These cookies were a success! and I had a happy family, who were all very keen on extra portions... my daughter had hers with vegan chocolate ice-cream. I didn't use choc chips and instead added some vegan choc-nut spread with the peanut butter. My son said that they were a wee bit too salty. I shall add only 1/2 tsp of salt next next time I think. Thankyou for the recipe, super! :)
