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. Sugarfree, 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
They taste great and are 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.
Peanut butter cookies have many health-boosting benefits
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, on the other hand, 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. That makes the peanut butter chocolate-chip cookie a 20th century creation.
The ingredients for 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 recipes.
- Brown granulated sweetener of choice, but white works too. I use Lakanto Golden Monk Fruit Sweetener, a natural, 0-calorie, 0-glycemic-index sugar replacment.
- 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, sugarfree peanut butter with no oil added.
- Coconut oil is used as a vegan butter replacement. Another option is to use avocado oil which is a neutral-tasting oil that is lower in saturated fat.
- Unsweetened almond milk adds a bit of moisture to the cookies and hardly any calories.
- Stevia-sweetened dark chocolate chips. Semi-sweet and white chocolate chips also taste great. I suggest using your preferred chocolate chips. I usually use chips by Lily’s and Bake Believe.
How to make vegan peanut butter chocolate-chip cookies
Kitchen equipment for these low-carb cookies
- A blender to make peanut flour.
- A bowl and spoon to mix the dough (no stand mixer needed)
- A large nonstick baking sheet which I nonetheless spray with spray-on canola oil
- Parchment paper. If you don’t have a nonstick baking sheet, then put parchment paper on a regular baking sheet.
How to store vegan peanut butter chocolate-chip cookies
- To store them: Store 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. I would like to point out that this is a great way to keep them handy for hikes or excursions. In fact, I make it a point to store cookies in the freezer.
Other popular cookie recipes
- Protein Chocolate Chip Walnut Cookies
- Keto Chocolate-Chip Almond Cookies (NO BAKE)
- Easy Keto Marzipan Cookies
Vegan Peanut Butter Chocolate Chip Cookies
- 1 Blender to make the peanut flour
- 1 Large baking sheet
- 1 cup roasted & unsalted peanuts I use Trader Joe's roasted & unsalted peanuts
- 1/4 cup coconut flour
- 1/2 cup brown granulated sweetener of choice I use Lakanto Golden Monk Fruit Sweetener. White also works.
- 1 tsp baking powder
- 1 Tbs flax seed meal not whole flax seeds or 1 egg
- 1/2 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.
- 1/4 cup coconut oil
- 1-2 Tbs unsweetened almond milk
- 1/2 cup dark chocolate chips semi-sweet and white also taste great
- 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.
- Make the peanut flour: Pulse the peanuts in blender 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.
- Add the flax seed 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 pan with spray-on canola oil or use wax paper. I'm in the habit of spraying canola oil on all my pans before using them.
- Roll 1 tablespoon scoops of dough into a ball in your hand and put them on the baking sheet. If the dough sticks to the spoon or your hands, wet them.
- Next, use a fork to press down and flatten the cookies.
- 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.