Description
These Vegan Soft Chocolate Peanut Butter Cookies are a delightful treat combining creamy peanut butter and rich vegan chocolate chips in a soft, chewy cookie. Made with a flaxseed egg and vegan butter, these cookies are perfect for anyone looking for a dairy-free, egg-free indulgence with a perfect balance of sweetness and flavor.
Ingredients
Wet Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup vegan butter, at room temperature
- 1/2 cup no-stir peanut butter
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 teaspoon coconut oil (refined, for no coconut flavor)
Dry Ingredients
- 1/2 cup lightly-packed brown sugar
- 1/4 cup granulated sugar
- 1 cup + 3 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup vegan chocolate chips (dark and semi-sweet mix recommended)
Instructions
- Make the flax egg: In a small bowl, combine the ground flaxseed and water, stirring well. Set this mixture aside to thicken; this acts as a vegan egg replacer.
- Cream butter and peanut butter: In a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat vegan butter and peanut butter together for 1 minute until fluffy. Scrape down the sides to ensure even mixing.
- Add sugars: Add both brown sugar and granulated sugar to the mixture and beat for an additional 1-2 minutes until the mixture is cohesive and fluffy, scraping down the sides as needed.
- Incorporate vanilla and flax egg: Stir in the vanilla bean paste or extract and the prepared flax egg. Mix until fully combined, scraping down sides if necessary.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly mixed.
- Combine dry and wet mixtures: Gradually add the dry flour mixture to the wet butter and peanut butter mixture in two batches, mixing for about 20 seconds after each addition just until combined.
- Chill the dough: Place the dough in the refrigerator while preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Shape cookies: Once the oven is preheated and dough chilled, roll the dough into golf ball-sized balls. The dough will be sticky but workable. Place 8 dough balls on your prepared baking sheet.
- First bake: Bake the cookies for 6 minutes at 350°F.
- Flatten cookies: Remove the baking sheet from the oven and gently bang it on a heat-safe surface a few times to flatten the cookies slightly, then return to the oven.
- Final bake: Bake for an additional 7-9 minutes until the total baking time reaches 13-15 minutes and cookies are set but still soft.
- Cool cookies: Allow cookies to cool for 10 minutes on the baking sheet, then carefully transfer them to a wire rack to cool completely.
- Prepare chocolate drizzle: Melt the vegan chocolate chips and refined coconut oil together in 30-second bursts in the microwave, stirring between each until smooth.
- Decorate: Drizzle the melted chocolate over cooled cookies with a spoon, then refrigerate to set the chocolate before serving.
Notes
- Use no-stir peanut butter for best texture and ease of mixing.
- Refined coconut oil is used so there is no coconut flavor in the chocolate drizzle; unrefined coconut oil will add a coconut taste.
- Flattening the cookies after initial baking ensures a soft and chewy texture rather than a puffy cookie.
- For best results, measure flour using the spoon-and-level method to avoid dense cookies.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Flaxseed acts as an excellent vegan egg substitute to bind ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
