Easy vegan peanut butter cookies made with just 5 ingredients in one bowl. These cookies are made from scratch in 20 minutes. The ingredients you need are plain (all-purpose) flour, brown sugar, peanut butter, dairy free spread and chocolate chips.

Easy Vegan Peanut Butter Chocolate Chip Cookies

I was in the mood for some easy baking today, so what better than one-bowl cookies?

I've seen recipes for cookies where the ingredient quantities are all equal, like making a Victoria sponge where you add 225g of butter, sugar and flour. So easy to remember.

Don't worry I add cup measures as well as metric to this recipe.

I wanted to make peanut butter cookies and as the peanut butter is a good binder, I didn't think I would need an egg replacer.

I decided to have a play and I was prepared for it to take a few batches to get this recipe right, but luck was on my side and the first batch were the perfect chewy cookies with a good hit of peanut butter and dark chocolate but not too sweet.

This is now my go-to recipe.

Happy days!

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Small batch cookies

Not only is this cookie dough mixed up in one-bowl, but it's a small batch too.

You'll have enough cookies to see you through a few days or enough to share.

This recipe makes 9 small to medium chewy cookies with a generous amount of chocolate in each bite.

The 100g recipe

This recipe is super easy to remember as all the ingredients come in the same quantity, 100 grams.

I also give the measurements in cups and tablespoons for my international readers, but those metric quantities are nice and easy to remember.

• 100g flour
• 100g sugar
• 100g peanut butter mix (25g dairy free-spread and 75g peanut butter)
• 100g chocolate chips

Easy peasy!

also try Easy Almond & Raisin Cookies or chocolate chip oat cookies

How to freeze cookie dough

Cookies dough is very forgiving and I haven't found one yet that can't be frozen. So why not make a double batch of this dough, bake one batch now and pop the other batch in the freezer for cookie emergencies?

The best way to freeze and bake cookie dough

1. Make a batch of cookie dough.
2. Roll into balls and place in the freezer on a lined baking sheet for an hour.
3. Pop the frozen cookie dough balls in a freezer bag, marking the name of the cookie and date and you can also add the bake temperature and bake time so you don't have to refer back to your recipe.
4. When you want cookies, just take how many you want out of the bag and pop on a lined baking tray for a few minutes before baking them while the oven heats. Keep an eye on them, they make take a little longer to bake. Take them out when they start to go golden at the edge.
5. Enjoy your quick sneaky treat.

Do you need to refrigerate peanut butter cookie dough?

If you're making peanut butter cookie dough to bake right away and you don't intend to freeze it for another day, there is no need to chill the dough in the fridge.

Some cookies benefit from a chilled dough that has had time to relax, but peanut butter cookie dough can be used right away without chilling.

This is a quick ready-to-use dough!

also try - vegan chocolate chip muffins

Cookie Dough Ingredients

1. Plain Flour - also known as all-purpose flour
2. Brown Sugar - I used demerara sugar
3. Peanut Butter - mixed with some soft dairy-free spread
4. Chocolate Chips - you could add chunks of dark chocolate instead

Cookie ingredient tips

Flour

I weighed the flour straight into the bowl, but feel free to sieve the flour if you are super keen. 

We call it plain flour here in the UK but it is known as all-purpose flour elsewhere. It has no raising agent in it.

Brown Sugar

I used demerara sugar in these cookies for that caramel flavour, but if you have brown sugar you could use that instead.

Peanut Butter

Peanut butter changes in consistency depending on the temperature. It can be quite thick and unyielding when cold or runny and thinner when warm. 

My peanut butter was thick and stiff, so I whipped it with the dairy-free spread before adding it to the mixing bowl, to soften it up.

I also added some water to loosen the mixture a little. If your peanut butter is runny you may need less water. You just need enough so you can mix all the ingredients together easily.

Chocolate Chips

I used dark chocolate chips for this recipe. When buying them do check the back of the packet as many dark chocolate chips contain milk and are not suitable for vegans. 

If you can't find suitable chocolate chips, why not chop a bar of dark chocolate into small chunks and add that instead?

Why do you fork peanut butter cookies?

Peanut butter cookies traditionally have a criss-cross pattern made by pushing a fork into the cookie dough ball first in one direction, then crossing across in the other direction.

But why do we mark peanut butter cookies like this?

Peanut butter cookies do not flatten and spread like other cookie dough while baking, so pressing down with the fork helps flatten the cookie for an even bake as well as giving a nice bit of decoration.

Making vegan peanut butter chocolate chip cookies

Step-by-step photos

Follow these step-by-step instructions for the best results. Printable recipe below.

1. Weigh out ingredients

Pre-heat your oven and weigh out your ingredients.

If your peanut butter is hard, whip it with the dairy-free spread until soft.

2. Add ingredients to a mixing bowl

First add the flour and sugar and mix, then add the peanut butter and dairy-free spread (whipped together if the peanut butter is too firm).

3. Make the cookie dough

Mix your ingredients together, adding a little water until you have a smooth cookie dough (just enough water so you can mix the ingredients).

Fold in the chocolate chips, then roll the dough into 9 balls and place on a lined baking sheet. You may need to bake these in 2 batches to give the cookies room, depending on the size of your baking sheet.

Press the cookies down with a fork in a criss-cross patter and bake for 15 minutes until golden at the edges.

Leave to cool for a few minutes on the baking sheet then move to a cooling rack to finish cooling.

Top liner tip!

Just in case you are wondering I use a Silpat liner on my baking sheets, they are amazing. Nothing sticks to them and you can throw them in the dishwasher. 

Those sheets are a top buy. I got them from Amazon, but I think you can buy them elsewhere now. And no I don't and have never worked for them.

How do you know when the cookies are baked?

Cookie dough can be soft to the touch when it comes out of the oven. It crisps up as it cools so don't rely on that as an indication of whether they are baked or not.

These cookies will be soft to the touch after 15 minutes, but will be starting to turn golden brown at the edges when they are baked.

You don't want the whole cookie to be golden brown, so when the edges are golden, take them out. This will give a crisp edge and a soft chewy centre.

If you bake them longer you will have a crisper cookie without that sought after chewiness.

All oven temperatures vary, so start checking the cookies 2 to 3 minutes ahead of the final baking time and let the colour guide you.

More vegan cookies to try

If you like these vegan peanut butter cookies, you may like to try some of my other cookies.

1. Lemon and Sweet Basil Shortbread Cookies - these buttery Scottish cookies are flavoured with lemon and just a hint of basil.
2. Pumpkin Spice Shortbread Cookies - the taste of Halloween in a crumbly shortbread biscuit.
3. Oaty Chocolate and Banana Cookies - a chewy oat cookie with a big chocolate hit.
4. Oreo Chocolate Tiffin - a no bake cookie slice with Oreos and raisins.
5. Blueberry and Lemon Oaty Bars - these oat bars are like a Scottish flapjack with fresh blueberries and lemon.

Reader's Cookies

Readers have been messaging me and emailing to say they loved these cookies. 

S Doon from one of my local Facebook Groups kindly allowed me to share her photo of the cookies she made. She said they were amazing and loved that they were made in 5 minutes and baked in 15 minutes.

She also blamed me for putting on weight, but I'll let that one slide as she's so lovely, haha.

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Remember and say hi. I'm always happy to chat and answer questions and I love to see photos when you make my recipes.

cookies, dairy-free cookies, vegan cookies, quick cookies, freezable cookies, how to freeze cookies, peanut butter cookies, chocolate chip cookies, vegan peanut butter cookies, vegan chocolate chip cookies, one-bowl cookies, small batch cookies

baking

American, vegan

Yield: 9 cookies

Author: Jacqueline Meldrum

Easy Vegan Peanut Butter Chocolate Chip Cookies

Easy vegan peanut butter cookies made with just 5 ingredients in one bowl. These cookies are made from scratch in 20 minutes.

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

• 100g/1/ 2 cup plus 3 tbsp plain flour (all-purpose)
• 100g/1/2 cup demerara sugar (or brown sugar)
• 100g/1/2 cup peanut butter mix (2 tbsp dairy-free spread and peanut butter)
• 100g/2/3 cup chocolate chips
• 4 tbsp water (less if you peanut butter is runny)

instructions:

How to bake Easy Vegan Peanut Butter Chocolate Chip Cookies

1. Preheat oven to 180c/160c fan/350f/gas mark 4.
2. Weigh out your ingredients.
3. If the peanut butter is firm, mix it with the dairy-free spread to soften it before adding.
4. Add all the ingredients except for the water to  mixing bowl. Add the water a tablespoon at a time. You just want to add enough so you can mix the dough.
5. Roll the dough into 9 balls and place on a lined baking tray and press with a fork into a criss-cross pattern.
6. Bake for 15 minutes until golden at the edges.
7. Remove from the oven and allow to cool for a few minutes on the baking tray, then move to a cooling rack to finish cooling.
8. Enjoy!

NOTES:

If your peanut butter is runny you may not need to add as much water.
The peanut butter mixture is 25g dairy-free spread and 75g peanut butter or 2 tbsp of dairy free spread made up to half a cup with peanut butter.
These cookies will be soft to the touch when baked, you can tell they are ready when they go golden at the edges. This will give you a chewy cookie, leave until they are completely golden brown for a crisper cookie.
Freeze cookie dough balls on a lined baking sheet in the freezer for an hour then pop in a sealed freezer bag, adding the baking time and temperature to the bag as well as a date. Take out as many as you want to bake and leave on a lined baking sheet for a few minutes while the oven heats. They make take a minute or two longer to bake.

Calories
253.81

Fat (grams)
7.49

Sat. Fat (grams)
2.77

Carbs (grams)
55.52

Fiber (grams)
1.20

Net carbs
54.32

Sugar (grams)
10.96

Protein (grams)
2.56

Sodium (milligrams)
41.65

Cholesterol (grams)
0.00

Created using The Recipes Generator