I’m not vegan but I still love these peanut butter cookies.
Unlike a lot of recipes out there that are adjusted from the original to be vegan, these peanut butter cookies were designed to just be vegan from the beginning. We make them all the time to just have around the house, as well as for when we have friends or family over who follow a vegan diet. They come together in one bowl in under 10 minutes making them one of the easier cookie recipes out there!
A few notes:
- Make these gluten free: You can easily make these vegan peanut butter cookies gluten free as well by using oat, almond, or rice flour.
- Protein Powder: I really like to use PBFit Pure Peanut Protein powder in these cookies. It’s essentially just dehydrated peanuts and I think it helps the texture of the cookie and intensifies the peanut flavor. If you don’t have this on you, add another two tablespoons of flour and an additional tablespoon of peanut butter.
- Peanut butter: We use unsalted and unsweetened peanut butter in our house. If you’re going to use something like Skippy or Jiffy, I’d remove the salt and some of the sugar. Those brands of peanut butter already have lots of sugar and salt in them so make sure you take that into account when putting together the cookie dough. Also, I usually use creamy peanut butter but chunky peanut butter would also work just fine in these!
Vegan Peanut Butter Chocolate Chip Cookies
Easily made gluten, these vegan peanut butter chocolate chip cookies are one of my go to bakes!
Ingredients
- ½ Cup Peanut butter unsalted and unsweetened
- ¾ tsp Baking soda
- 3 Tbsp Flour AP, oat, whole wheat, almond, and rice all work
- 3 Tbsp PBFit Pure Protein Powder
- ⅓ Cup Sugar
- 2 Tbsp Unsweetened Applesauce
- ½ tsp Vanilla
- ⅛ tsp Salt
- ½ Cup Chocolate Chips
Instructions
- Preheat oven to 350℉.
- Add all ingredients except the chocolate chips to a bowl and mix until a dough forms.½ Cup Peanut butter, ¾ tsp Baking soda, 3 Tbsp Flour, 3 Tbsp PBFit Pure Protein Powder, ⅓ Cup Sugar, 2 Tbsp Unsweetened Applesauce, ½ tsp Vanilla, ⅛ tsp Salt
- Add chocolate chips to taste.½ Cup Chocolate Chips
- Take about a tablespoon of dough, roll it into a ball, and place on a parchment lined baking sheet.
- Bake for about 10-12 minutes.
- Let cool for at least 10 minutes on the baking sheet before moving to a wire rack.
Notes
- Make these gluten free: You can easily make these vegan peanut butter cookies gluten free as well by using oat, almond, or rice flour.
- Protein Powder: I really like to use PBFit Pure Peanut Protein powder, which is essentially just roasted dehydrated peanuts, in these cookies. I think it helps the texture of the cookie and intensifies the peanut flavor. If you don’t have this on you, add another two tablespoons of whatever flour you’re using and an additional tablespoon of peanut butter.
- Peanut butter: We use unsalted and unsweetened peanut butter in our house. If you’re going to use something like Skippy or Jiffy, I’d remove the salt and some of the sugar since those brands of peanut butter already have lots of sugar and salt in them. Also, I usually use creamy peanut butter but chunky peanut butter would also work just fine in these!
