Vegan Peanut Butter chocolate Chip Cookies

Vegan peanut butter chocolate chip cookies on a blue plate with a glass of red wine

Rich and decadent vegan peanut butter chocolate chip cookie recipes. These will disappear quickly.



  1. Preheat oven to 375 F.
  2. Add the vegan butter and sugar to a large mixing bowl. Using an electric mixer, cream them together. It’s ok if the butter is a little chunky. Add in the peanut butter and vanilla and mix together until combined.
  3. In a separate bowl, mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix in with a spoon by hand, until it becomes a thick, crumbly dough. If your dough is crumby, add 1 tablespoon of almond milk at a time, until dough is proper cookie dough that is easily molded. I added between 4 and 5 tablespoons of almond milk to my dough in order to get this consistency. If your dough is perfect from the start, you don’t need to add the almond milk – it’s purely for getting the right dough consistency.
  4. Add in your chocolate chips and mix until evenly dispersed.
  5. Line baking sheet with parchment paper. Roll dough into big balls and place on baking sheet. The recipe will make about 20 cookies. Do your best to make sure most of them make it to the oven.
  6. Bake for 15-18 minutes until the tops are golden brown. They will look soft in the middle, which is the desired texture, and. will firm up as they cool.
  7. When golden brown, remove from oven. Let the cookies cool about 5-10 minutes on baking sheet or cooling wire rack before serving.
  8. Store in an airtight covered container once completely cool. Will hold for 4-5 days.


*Recipe is a guide. Adapt as desired.

Keywords: vegan cookies, vegan peanut butter chocolate chip cookies, peanut butter cookies