I’ve posted so many variations on the beloved chocolate chip cookie that every time I post a new one, I have to try really hard to pull out what exactly makes it special or different. And for today’s vegan recipe, it is absolutely the maple syrup sweetener. these Maple-Sweetened Chocolate Chip PEanut Butter Cookies bake up soft and fluffy, with enough rich denseness to make these a satisfying treat.
For texture, these cookies are more on the fluffy side, rather than chewy. And I love that in a peanut butter-infused cookie.
Maple-Sweetened Cookies mean that they are not too sweet for me. Just perfect in every sense of things.
A hint of peanut butter, rich vegan chocolate chips, some rustic texture from a few rolled oats and buttery vanilla flavor throughout.
If you just need some baking time in the kitchen, these are a winner!…
Peanut Butter Chocolate Chip
I love peanut butter cookies, but sometimes too much peanut butter can dry out a cookie and make it lose it’s tender, fluffy texture. Well these cookies have just enough peanut butter to bring peanut butter flavor, but it is balanced well with the vegan butter so that the soft, buttery cookie texture stays in tact.
The all maple sweetener gives these cookies the coziest more alluring – and addicting – flavor. The sweetness is delicate and complex, intoxicating in dreamy sweet aroma.
Kinda like when you pour maple syrup over top waffles or pancakes and the aroma wafts up to your face and you are in heaven. Yeah, kinda like that.
Plus, the fact that these contain no refined sugars like cane sugar or brown sugar is a pretty cool thing too! (I have nothing against those sugars in baking, but it’s nice to do 100% maple-sweetened cookies sometimes.)
Oats Oats Oats
I wanted some sort of texture to these cookies. So I folded in some rolled oats at the very end. Not a lot! Just enough to add some hidden texture. You could also use chopped nuts, but I think that messes with the pure peanut flavor a bit.
Vegan Egg Replacer
We loved these cookies so much that I had to make a second batch today — just a few days after our first batch. Yes, really. Oh quarantine life.
Well the first batch , I used tofu as the egg replacer. Today I used flax egg. Honestly, I could barely tell the difference in the two cookie variations. I think the tofu binds a bit better – making a slightly more dense cookie in a way. I actually LOVE silken tofu-infused cookies. But flax egg works great too. Apple sauce or another brand of egg replacer would also work – cookies tend to be pretty flexible for vegan egg replacers, just expect varying textures with some types.
If you are an avid vegan baker, it’s a good idea to experiment with different egg replacers at some point so that you can discover your own personal faves!
Maple-Sweetened Peanut Butter chocolate Chip Cookies
- ⅓ cup peanut butter, creamy**
- ½ cup vegan butter
- ¼ cup silken tofu, or a flax egg
- ½ cup maple syrup, + 2 Tbsp
- 1 tablespoon vanilla extract
- ⅛ teaspoon cinnamon, optional
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅔ cups all purpose flour
- ⅓ cup rolled or quick oats
- 1 cup vegan chocolate chips
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add the wet ingredients to a large mixing bowl and beat until combined. It's ok if the mixture is not perfectly smooth at this point. TIP: If you use tofu instead of the flax egg, you may want to add a step and blend the wet ingredients to make sure the tofu smoothes out.
- Add the dry ingredients to the wet bowl.
- Beat until smooth and fluffy.
- Fold in the oats and chips.
- You can either chill the dough for an hour or so – or bake right away. I like chilled dough cookies, they stay a bit more dense, but this batter is also ready to go as is! Scoop dough onto the baking sheet(s).
- Bake at 350 for 12-14 minutes. Edges should be very light golden brown.
- Remove baking sheet from the oven and transfer cookies to a cooling rack. Serve after at least a few minutes of cooling.
- Storage: If stored in a sealed bag, these cookies will get very soft and cake-like from moisture. I actually like them stored uncovered, so that they retain their natural complex texture. A light paper towel draped over top the plate of cookies works – store in fridge if keeping for over a day.
- baking sheet
- mixing bowl
- dough scooper or spoon
nutrition estimate | per serving
disclosure: contains one affiliate link