These Vegan Peanut Butter Chocolate Chip Cookies are scrumptious, thick and chewy. Easy to make, this recipe will take you back to the cookie you loved as a kid but without the sugar and bad stuff. Sugar free, with over 5 grams of protein per cookie, they are perfect with a glass of milk.
Why I Love Vegan Peanut Butter Chocolate Chip Cookies
Unparalleled Flavor and the Perfect Fusion of Peanut Butter and Chocolate
I’m obsessed with making yummy, healthy cookies, since I love taking low carb cookies along with me on hikes, road trips, or simply as a snack to eat throughout the day. These cookies more than satisfy the craving for moist peanut butter and rich chocolate.
Vegan Peanut Butter Chocolate Chip Cookies: Health-Boosting Delights
The main ingredient, peanuts, has long been regarded as a healthy, vegetarian source of protein. Peanuts are also an excellent source of Vitamin E, Niacin (B3), Manganese, Vitamin B6, Magnesium, and Copper. In addition, peanuts contain oleic acid, which helps prevent heart disease, and omega-6, a fatty acid known to lower bad cholesterol and increase good cholesterol.
Peanut Butter as a Source of Nutrition
Some fun history facts: Before peanut butter reached the US, the Aztecs and the Incas roasted peanuts and ground them into a paste. They are, in fact, credited with having invented peanut butter in the 14th century.
In the United States, however, peanut butter didn’t emerge until the 19th century when a doctor was looking for a source of protein for poor people with bad teeth. Then, in 1895, the Kellogg brothers, the founders of the corn flake, patented the first US peanut butter process. Peanut butter, accordingly made its debut in American recipes in the 19th century.
Chocolate chips, however, weren’t invented until 1937, when Ruth Graves of the Toll House Inn, Massachusetts, added chunks of a semi-sweet Nestlé chocolate bar to a cookie recipe. In other words, the peanut butter chocolate chip cookie is a 20th century creation.
You might also like my Keto Chocolate Chip Pecan Pie.
Ingredients in Vegan Peanut Butter Chocolate Chip Cookies
- Flax seed meal – to make a flax seed egg (or use a real egg)
- Peanut flour – Put roasted, unsalted peanuts in a blender to make peanut flour.
- Coconut flour – adds a natural sweetness to the recipe.
- Brown granulated sweetener of choice – but white works too. I use monk fruit sweetener, a natural, 0-calorie, 0-glycemic-index sugar replacement.
- Baking powder – adds a bit of volume.
- Crunchy peanut butter – adds crunchy nuts to the cookie, so you don’t have to chop any peanuts. I also recommend selecting natural, unsalted, sugar free peanut butter with no oil added.
- Coconut oil – is used as a vegan butter replacement. You could also omit the coconut nuance and instead use avocado oil which is a neutral-tasting oil that is lower in saturated fat.
- Unsweetened almond milk – adds a bit of moisture to these Vegan Peanut Butter Chocolate Chip Cookies and hardly any calories.
- Sugar free dark chocolate chips – Semi-sweet and white chocolate chips also taste great – or simply use your favorite chocolate chips.
How to Make These Healthy Cookies
1. Make a flax seed meal egg now for the vegan version.
2. In a medium-bowl, mix the dry ingredients.
3. Add the wet ingredients to the dry ingredients and mix.
4. Then, add the chocolate chips to the dough.
5. Use a spoon or cookie scoop to form the cookies. Then, place them on a greased baking sheet or a sheet lined with parchment paper.
6. Flatten the Vegan Peanut Butter Chocolate Chip Cookies a bit, with a fork if necessary. This is a good time to shape them into circles by hand.
7. Bake and enjoy.
Trending now: Vegan Zucchini Protein Muffins.
Kitchen Equipment to Make These Cookies
- A blender or food processor – to make peanut flour.
- A bowl and spoon – to mix the dough.
- A large nonstick baking sheet – Spray with baking spray or line with parchment paper.
- Parchment paper – If you don’t have a nonstick baking sheet, put parchment paper on a regular baking sheet.
How to Store Vegan Peanut Butter Chocolate Chip Cookies
- To store them: Store cookies unrefrigerated in a sealed container for 2 days. After that, refrigerate them for up to 5 days.
- To freeze them: Store in a sealed container and freeze them for up to 3 months. This is a great way to keep them handy for hikes or excursions.
Looking for More Healthy Cookie Recipes?
- Protein Chocolate Chip Walnut Cookies
- Chocolate-Chip Keto Almond Butter Cookies (NO BAKE)
- Easy Keto Marzipan Cookies
- Almond Flour Pumpkin Cookies
You can also FOLLOW ME on INSTAGRAM, FACEBOOK and PINTEREST for more great recipes!
Recipe Card
Vegan Peanut Butter Chocolate Cookie Recipe
Equipment
- 1 Blender or food processor to make the peanut flour
- 1 Large baking sheet
- parchment paper if you don't have a nonstick baking pan
Ingredients
- 1 cup roasted & unsalted peanuts
- ¼ cup coconut flour
- ½ cup brown granulated sweetener of choice I use monk fruit. White also works.
- 1 tsp baking powder
Wet ingredients
- 1 tablespoon flax seed meal not whole flax seeds or 1 egg
- ½ cup crunchy peanut butter I use Trader Joe’s Crunchy Organic Peanut Butter. If your peanut butter isn't runny, microwave it a few seconds.
- ¼ cup coconut oil
- 1-2 tablespoons unsweetened almond milk
- ½ cup dark chocolate chips of choice semi-sweet and white also taste great
Instructions
- Vegans: First make a flax seed egg. Put the flax seed meal in a bowl and add 3 Tbs water. It needs a few minutes to gel.
- Preheat the oven to 350.
Dry Ingredients
- Make the peanut flour: Pulse the peanuts in blender or food processor a few times for about 4 seconds. Don't overdo it or you'll make peanut butter.
- Mix the peanut flour, coconut flour, granulated sweetener, and baking powder.
Wet Ingredients
- Add the flax seed egg or regular egg, peanut butter and coconut oil to the dry ingredients.
- Add 1-2 Tbs of unsweetened almond milk. This amount will vary depending on how runny your peanut butter is.
Add the Chocolate Chips
- Stir in the chocolate chips with a spoon.
Assemble the Cookies
- Spray a nonstick baking sheet with spray-on canola oil or line your baking sheet with parchment paper.
- Use a spoon or cookie scoop to form the cookies and put them on the baking sheet.
- Next, use a fork to press down and flatten the cookies. Then, shape them into circles by hand.
- Bake at 350 for 10-12 minutes or until lightly brown on bottom.
- When you take the cookies out of the oven, they will be very fragile. I leave them on the cookie sheet for 1-2 minutes. Then I use a spatula and gently move them to a cooling rack or plate. Wait for them to fully cool.
Mr Spriggs says
These cookies are absolutely delicious!! They taste every bit as good as ones with sugar and normal flour. Easy to make. I’m not really a baker but Cathy’s recipe made the perfect cookie on my first attempt.
Yum!!
Cathy says
Thank you. I’m glad you like them and that they turned out for you.
Anna says
The peanut butter cookies with chocolate chips are very delicious. Baking with ‘Monk Fruit Sugar’ and healthy ingredients keeps my glucose and weight under control.
Can’t wait to try all recipes.
Anna
Cathy says
Thanks so much for your review. I’m glad you liked them. Looking forward to hearing what you think of the other recipes.