• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » dessert » Peanut Butter Chocolate Chip Cookies

    by Kathy Patalsky · updated: Apr 21, 2022 · published: Oct 25, 2018 · About 5 minutes to read this article. Leave a Comment

    Peanut Butter Chocolate Chip Cookies

    Jump to Recipe

    These vegan Peanut Butter Chocolate Chip Cookies are rich and buttery with peanut butter flavor in every bite. Loads of melty chocolate chips in there too.

    This recipe will come in handy over the holidays too! Cookie exchange, holiday get-together or party of one? I got you.

    Perfect pairing? You can try almond, soy, pea or any other plant milk you love. Crumble these over top some banana ice cream or a vanilla smoothie. And I definitely think these cookies pair well with any cozy night in, binge-watching your latest fave TV show. Bonus, these cookies will make your whole house smell amazinggggg. Think, vanilla bean peanut butter clouds bouncing around your kitchen type aromas. Plus, what’s new with me!..
    (Ps. don’t miss the recipe tweak/update noted below..)

    Rich peanut butter flavor..

    Melty chocolate chips..

    Peanut butter cookies are one of my all time favorite recipes to make. And since I realized that I don’t have a straight-up, basic recipe for Peanut Butter Chocolate Chip Cookies here on the blog, I knew I needed to post this one for you guys.

    For the egg replacer, I used a flax egg, but you could also try using apple sauce or even a mashed banana. I like the fluffiness of the flax egg though. My trick for a great flax egg is to grind the flax seeds very finely and then use warmish water when you whisk things together.

    Basic Flax Egg = 1 Tbsp ground flax seed + 4 Tbsp water

    What’s new with me? One thing is that I recently started a new writing class. It is a night class, a few times a week, so that involves trying to keep my eyes open and brain turned on until 10pm at night, sometimes 10:30 and beyond if we go over. I am a total morning person when it comes to getting work done, so night classes are a challenge for me – but I think that is why I love it: the challenge.

    I have really enjoyed challenging myself and taking some classes the past year in subjects like art, photography and writing of all sorts. Blogging for over ten years is amazing, but I never want to feel stuck or bored, and learning new skills helps me avoid that feeling. Classes not only let me learn new skills and use my creativity in new ways, but they also get me out of the house and interacting with others just like me. Which, any work from home person will tell you is greatly welcomed. I mean, I love my cat co-workers and doing phone calls with brands and colleagues from home, but nothing beats face-to-face interaction.

    And there are some really great networking opportunities that can stem from classes. So as you can see, I’m a big advocate for the ‘never stop learning’ mantra. So if you are thinking about doing something for yourself in a different area of wellness – sign up for a class. Fitness classes are great, always awesome too, but our brains love the exercise too!

    Have you taken a class for your career or to learn or develop a new hobby or skill? I would love to hear about it!

    So, these cookies.. Total ‘study snack’ material. Bake up a batch of these and your homework session feels a whole lot cozier. Study sesh, holiday party, any day of the week, for anything, like, ever…

    In a baking mood? Try these!

    For the chocolate chips, I used semi-sweet from Guittard. It can be a challenge to find REALLY amazing vegan chocolate chips, but these are absolutely my favorite right now.

    For the peanut butter, you can use creamy or chunky, whatever your preference. Just make sure it is well stirred so that the texture is neither too dry or too oily.

    Recipe Update! So I made these a second and third time to test things further .. oh and we just really love them. And I found a tweak you can choose to make if desired. So if you want your cupcakes a bit fluffier and more spread make these modifications:

    1 – Do not chill the dough before baking
    2 – Add 1 tsp apple cider vinegar + another Tbsp of sugar + 1/8 tsp baking soda

    The cookie batch from those modifications..

    Vegan Peanut Butter Chocolate Chip Cookies

    These buttery, nutty peanut butter cookies are speckled with melty chocolate chips. Vegan.
    5 from 1 vote
    click the stars to rate
    Print Pin
    Prep: 25 mins
    Cook: 10 mins
    Total: 35 mins
    Servings: 1 dozen

    Ingredients

    • 1 tbsp finely ground flax seed
    • 4 tbsp warm water
    • 5 tbsp vegan butter
    • 1/2 cup peanut butter
    • 1 tbsp vanilla extract
    • 1/3 cup raw turbino sugar
    • 1/3 cup brown sugar, organic
    • 3/4 cup all purpose flour
    • 1/8 tsp salt
    • 2 tsp baking powder
    • 1 cup vegan chocolate chips

    Instructions

    • Combine the flax meal and warm water in a small dish. whisk together and let sit for at least three minutes to gel up a bit.
    • In a large mixing bowl, combine the flax mixture (flax egg), vegan butter, peanut butter, sugars and vanilla. Beat until mostly smooth and fluffy.
    • Add in the flour, salt and baking powder. Beat again until fluffy. Fold in the chocolate chips.
    • Transfer the dough to a small bowl (or keep in the large bowl if your fridge can handle it) and chill the dough for at least fifteen minutes before using.
    • While the dough is chilling you can preheat the oven to 350 and line a baking sheet with parchment paper.
    • Remove the dough from the fridge, it should be nice and chilled. Roll into small balls and place on the parchment. Repeat until all the dough is used. Press down on the cookies using a fork, to get a criss-cross pattern in the center.
    • Bake at 350 for 9-12 minutes. Remove from the oven and allow to sit for two minutes until transferring to a cooling rack to finish cooling. Serve warm or store leftovers in sealed baggies for later.
    recipe author: Kathy Patalsky

    nutrition estimate | per serving

    Calories: 3059kcal | Carbohydrates: 356g | Protein: 53g | Fat: 177g | Saturated Fat: 61g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 52g | Trans Fat: 1g | Sodium: 1331mg | Potassium: 1855mg | Fiber: 24g | Sugar: 238g | Vitamin A: 2673IU | Vitamin C: 1mg | Calcium: 746mg | Iron: 21mg
    baking, cookies, Dessert
    American
    baking, chocolate, chocolate chips, cookies, dessert, easy, peanut butter, vegan
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    Pin it for later:

    « Simple Vegan Pumpkin Pie
    Sweet ‘n Sassy Sweet Potato Pockets »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Super Fudgy Peanut Butter Brownies

    10 Tips for Flying with a Toddler

    Spicy Stovetop Beans

    JUST Egg Omelet

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. Adam Edell

      Adam Edell: Thank you so much for being nearly the only single source on…

      Commented on: How to Make Soy Milk

    2. Joe in Texas

      Joe in Texas: I am making this incredible sandwich again tonight--so wonderful!

      Commented on: Preview "Spicy Peanut Tofu Sandwich"

    3. Kathleen

      Kathleen: I eat these at least twice a month with a sweet potato!…

      Commented on: Buffalo Chickpeas

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me