Vegan Peanut Butter Chocolate Chip Cookies

vegan peanut butter chocolate chip cookie

I’m married to the cookie monster. Yes, you read that correctly. He’s obsessed with chocolate chip cookies! One night, I was going to make a batch but realized I was out of chocolate chips – gasp! So I tried to think of another kind of cookie to make and decided on peanut butter. The cookies turned out so good that I decided to make them again and this time also add chocolate chips.

vegan peanut butter chocolate chip cookies

That is how the idea for these vegan peanut butter chocolate chip cookies was born. And wow, what a great idea it was! Two of my favorite things combined, peanut butter and chocolate! A friend of mine tried one yesterday and was very impressed, saying she never would have known they were vegan – just more proof that you don’t need eggs and and dairy butter to make great cookies.

It’s easy to find Earth Balance in grocery stores these days. If you can’t find it, perhaps checking a health food store or Whole Foods. Vegan chocolate chips are also fairly easy to find and might not be labeled as vegan. Check the ingredients list for milkfat or other dairy products.

vegan peanut butter chocolate chip cookies

I recommend using organic sugar, because that will ensure that it has not been processed with bone char. There are also a variety of sugars on the market these days that are vegan such as coconut sugar and maple sugar.

These cookies were a success all around and of course, my cookie monster – I mean husband – loved them! 

vegan peanut butter chocolate chip cookies

Vegan Peanut Butter Chocolate Chip Cookies
Yields 16
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1 1/4 cup flour
  2. 1 cup vegan chocolate chips
  3. 1/2 cup organic unsalted peanut butter
  4. 1/2 cup coconut oil
  5. 1/2 cup organic sugar
  6. 1/2 cup brown sugar
  7. 1/4 cup organic almond milk (or other plant-based milk)
  8. 1 tsp vanilla
  9. 3/4 tsp baking soda
  10. 1/2 tsp baking power
  11. 1/2 tsp salt
  1. Preheat the oven to 375 degrees.
  2. Combine the coconut oil, peanut butter, vanilla, sugars and almond milk in a bowl.
  3. Combine the flour, salt, baking soda and baking powder in another bowl.
  4. Stir the flour mixture into the peanut butter mixture.
  5. Mix in the chocolate chips.
  6. Form the dough into 2-inch balls and place on a greased cookie sheet, spacing 2 inches apart.
  7. Bake at 375 for 14-15 minutes.
  8. Let cool for 5-10 minutes - if you can wait that long!
  1. Serve with cold plant-based milk of your choice (soy, coconut, almond, rice, oat - there are many delicious options!)
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  • Gretchen Roesch

    These cookies are amazing!!! The best vegan cookies I’ve ever made, and I’ve made a bunch. So soft and delicious. I’m allergic to peanut butter so I used soy nut butter, and they tasted incredible.

    • I’m so glad you like them! Great idea for a substitute – I’m glad you found a good one.

  • Julian

    Wondering if I could sub coconut oil for margarine?

    • I don’t see why not since margarine is made from oil. I think as long as you melted the margarine first it would blend up the same way by providing enough liquid to get the texture right.

      If you try it, please let me know! I could update the recipe as a tip for others, too.

      Thanks for your comment!

      • Momo Kervision

        I used half margarine, half coconut oil (I was running out) and they came out fine, if a little burned, but that could be a problem with the oven.