These vegan chocolate peanut butter cookies are pools of chocolatey, peanut buttery goodness with layers of flavor and texture packaged in lusciously soft delights. You can bake these dairy-free chocolate peanut butter cookies in just half an hour!
It’s been a while since I baked cookies. I think it was around Christmas, and I made ginger-cranberry oatmeal cookies. In a home where even one day without soft-baked cookies, vegan or otherwise, seems like eleven thousand years, that’s a really long time.
So, much to the appreciation of the people at home, on Friday morning, I gathered the ingredients for peanut butter chocolate vegan cookies. The combination of peanut butter and cocoa cookies had been in my head for some time because all of us are big, big fans of peanut butter, and who here doesn’t love chocolate?
Jump to:
Reasons To Make These Vegan Chocolate And Peanut Butter Cookies
Cookies come out creamy and fudgy, with PB’s sweet/salty flavor shining through.
The recipe is easy, remarkably quick, and makes about 18 decent-sized cookies.
Peanut butter and chocolate is an irresistible combo!
Recipe Ingredients & Swaps
Sweetener: Instead of coconut sugar, you can use brown sugar, raw sugar, or even jaggery powder.
Oil: Instead of coconut oil, you can use softened butter, as long as you don’t need to bake vegan chocolate peanut butter cookies.
Milk: Feel free to swap some homemade almond milk (what I used) with coconut or regular milk.
How To Make Vegan Chocolate Peanut Butter Cookies?
Step 1: In a bowl, toss all the dry ingredients of these vegan cocoa cookies—all-purpose flour, baking soda, and baking powder—and set them aside.
Step 2: In another bowl, add coconut sugar, peanut butter, coconut oil, almond milk, and vanilla extract. Beat the ingredients to get a creamy, fluffy mixture.
Step 3: Mix the dry ingredients with the wet ingredients to make vegan chocolate and peanut butter cookie dough.
Step 4: Roll the dough into small balls.
Step 5: Use the tines of a fork to flatten the dough balls slightly, imparting that lovely signature crisscross pattern of chocolate peanut butter cookies.
Step 6: Bake the vegan cookies for 8–10 minutes.
Step 7: Let cool for a few minutes on the tray before transferring to a cooling rack.
Optional step: Make the glaze while the peanut butter chocolate cookies cool. Drizzle the glaze using a spoon or piping bag.
Final step: Serve and savor!
Make peanut butter glaze
- Mix peanut butter with warm water and icing sugar.
- Drizzle the smooth, thick paste on the cookies using a spoon.
- I used a piping bag since there was one at hand.
Pro Tips
- The coconut oil has to be melted and then cooled before you pour it in.
- The dough of these peanut butter and chocolate cookies is crumbly. Add some more milk, if it looks dry-ish.
- The cookies are actually creamy peanut butter fudge masquerading as scrumptious chocolate cookies. The trick to getting that crackly exterior with a decadently tender center is not to overbake them.
Recipe FAQs
If you bake the peanut butter cookies for too long, they will get dry. About 8 to 10 minutes should do it. I recommend keeping an eye on the eight-minute mark.
You can use your favorite gluten-free flour. I love to use buckwheat flour, like I did for my gluten-free chocolate chip cookies and gluten-free waffle cookies!
How To Serve
Once the cookies are out of the oven and cooled (which takes 5 minutes), you can top them up with some peanut butter glaze. This is an entirely optional step. The taste is phenomenal with or without the glaze.
The soft cookies have a brownie-like thickness. Not at all cakey, but uber-fudgy. Think soft, rich interiors you’ll love to sink your teeth into with a tall glass of cold milk or a cup of coffee!
📖 Recipe
Vegan Chocolate Peanut Butter Cookies
Ingredients
- 1.5 cup All purpose flour
- 1/2 cup Cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Coconut sugar You can use brown sugar instead.
- 1/2 cup Peanut butter, smooth You can use crunchy peanut butter
- 1/3 cup Coconut oil, melted and cooled You can use softened butter instead
- 1/3 cup Almond milk You can use any milk
- 1.5 tsp Vanilla
Peanut Butter Glaze ( optional)
- 1 tbsp Peanut butter
- 2 tbsp Hot water
- 1-2 tbsp Icing sugar
Instructions
- Preheat your oven to 180C. Line a baking tray with Silpat or baking paper.
- Combine the flour, cocoa powder, baking soda, and salt in a large bowl.
- In another bowl, combine the sugar, oil, milk, peanut butter, and vanilla extract.
- Cream all of these together till a well mixed and fluffy.
- Mix the dry ingredients into the creamed mixture. The mixture will look a bit crumbly but not dry. You should be able to form balls with this dough. Add some more milk, if it looks dry-ish.
- Form even sized balls with this dough and place them on the prepared tray. Make a criss-cross pattern with tines of a fork.
- Bake for 8-10 minutes. I baked mine for 10 minutes. These are soft baked cookies.
- Let cool for a few minutes on the tray before transferring on a cooling rack.
- If you want to glaze the cookies. Let them cool completely, then drizzle over the peanut butter glaze using a spoon or piping bag.
Peanut Butter Glaze
- Combine all the ingredients for the glaze in a small bowl. Whisk till very thick and smooth.
Monika says
Looking forward to making these.
In the future, can you put the gram measurements for the ingredients? It makes it more precise...and just easier overall! Thanks!
Natasha Minocha says
So glad you like the recipe, Monika! and yes, I will start doing that for my recipes. Thank you for the suggestion and for following along!:)
Sheetal Soni says
Hi,
Eggless Cookie with healthy options are gr8 liking by my family
My kids like cookie in shapes so can i bake them in silicone moulds and if yes and what temperature
Natasha Minocha says
Hi Sheetal, glad to know your family enjoys healthy bakes.:) I haven't tried baking cookies in silicone molds. But you can certainly try this out. Or try chilling this dough and rolling it out. You can cut the dough into desired shapes.
All the best!