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 30 minutes!
Prep Time15 minutesmins
Cook Time10 minutesmins
Servings: 18cookies
Calories:
Author: Natasha Minocha
Ingredients
1.5cupAll purpose flour
1/2cupCocoa powder
1/2tspBaking soda
1/4tspSalt
3/4cupCoconut sugarYou can use brown sugar instead.
1/2cupPeanut butter, smoothYou can use crunchy peanut butter
1/3cup Coconut oil, melted and cooledYou can use softened butter instead
1/3cupAlmond milkYou can use any milk
1.5tspVanilla
Peanut Butter Glaze ( optional)
1tbspPeanut butter
2tbspHot water
1-2tbspIcing 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.