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–+ servings
vegan chocolate chip cookies maple-sweetened

Maple-Sweetened Peanut Butter chocolate Chip Cookies

These tender, fluffy cookies have the perfect dose of dreamy maple to sweeten things up. Vegan recipe.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Servings: 17 cookies
Author: Kathy Patalsky

Equipment

  • mixer
  • baking sheet
  • mixing bowl
  • dough scooper or spoon

Ingredients

Wet:

  • 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

Dry:

  • ⅛ teaspoon cinnamon optional
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ⅔ cups all purpose flour

Fold in:

  • ⅓ cup rolled or quick oats
  • 1 cup vegan chocolate chips

Instructions

  • 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.

Notes

**PEANUT BUTTER: Choose a peanut butter than is nice and oily, soft and spoonable. If your peanut butter is on the dry side, your cookies will be too.
SERVING SIZE TIP: Instead of baking all the cookies at once, bake six at a time and store the leftover dough in the fridge for another day!

Nutrition Estimate

Calories: 202kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Sodium: 120mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 254IU | Calcium: 30mg | Iron: 2mg