These Vegan Peanut Butter Chocolate Chip Cookies melt in the mouth. They are perfect for enjoying with a cup of tea or coffee.
American cookies
There are tonnes of cookies made across America every year.
But, some of the most classic cookies are the humble chocolate chip cookies, double choc chip cookies, oatmeal raisin and the peanut butter cookies.
It's the peanut butter cookie that we're making today.
What I love about peanut butter cookies is that the peanut butter behaves differently to regular butter meaning you get a really creamy, peanut flavour in a melt in the mouth, almost cake-y cookie.
How to make Peanut Butter Cookies
The secret to peanut butter cookies is swapping half of the vegan butter you'd ordinarily add to a cookie dough, and replacing this with peanut butter. Simple right?
The rest of the process is easy.
You beat together the vegan butter, peanut butter, sugar and vanilla paste together until it is really light and fluffy and creamy. Next you beat in the flour and chocolate chips. This will make quite a crumbly dough but you can bring it together with a couple of tablespoon of plant milk.
Once the dough has come together it's the fun part. Break off balls of dough and roll them into balls roughly the size of a golf ball.
When they bake they will spread a tiny amount though they will remain relatively domed. This is one of the reasons why they have a more cake-like texture than regular chocolate chip cookies which are often more chewy with crisp edges.
They bake in just 15 minutes so you don't have to wait too long to tuck into them.
I love them warm, fresh out of the oven when they are still a bit soft and the chocolate chips are still gooey.
The recipe
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
- 100 g vegan butter
- 200 g caster sugar
- 1 tablespoon vanilla paste
- 250 g smooth peanut butter
- 175 g self raising flour
- 100 g dark chocolate chips
- 3 tablespoon plant milk
Instructions
- Preheat the oven to 180C/356F/gas 4.
- Line two baking trays with baking paper.
- Add the vegan butter, caster sugar, vanilla paste and peanut butter into a mixing bowl and beat together until soft and creamy.
- Add in the flour and chocolate chips and beat again until you have a stiff dough.
- If the dough is not coming together and is too crumbly, add in the plant milk 1 tablespoon at a time.
- Shape the dough into balls roughly the size of golf balls and place onto your baking trays leaving 2 inches between them to allow them to spread. (You may need to cook them in batches)
- Bake for 15 minutes, until golden brown.
- Leave to cool on the baking trays until they are more firm then transfer to a wire rack to finish cooling.
Nutrition
More vegan cookie recipes
I hope you enjoy these cookie recipes. There are plenty more seasonal cookie recipes on the blog too. If you want Easter, Halloween or Christmas cookies I've got you covered!
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