Vegan Peanut Butter Chocolate Chip Cookies
These cookies are everything you want in a peanut butter chocolate chip cookie — chewy centers, lightly golden edges, and that satisfying crosshatch pattern pressed right into the top. The secret to skipping eggs without sacrificing texture is a simple flax egg: just ground flaxseed and water stirred together until it thickens into a gel, which binds the dough beautifully. Vegan butter and creamy peanut butter team up to create a rich, soft dough that bakes up with just the right amount of chew, while vegan chocolate chips fold in for pockets of melty chocolate in every bite. The key move here is pulling them from the oven when the centers still look slightly underdone — they firm up perfectly as they cool, so resist the urge to overbake. This batch makes 18 cookies, which sounds like plenty until you realize how fast they disappear. Whether you're baking for a crowd or just stocking your own cookie jar, these are the kind of treat that nobody will guess are completely plant-based.
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- ½ cup vegan butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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