Vegan Peanut Butter and Chocolate Chip Cookies

These Vegan Peanut Butter and Chocolate Chip Cookies are easy to make and make a fantastic treat that you won’t even realise are plant based. Packed full of dark chocolate chunks, these are just the right balance of sticky, sweet and crisp at the edges.

There is no chill time required for these cookies, so they’re great to make if you’re short on time but looking to create something delicious. They keep and travel well too, making them perfect for mid-afternoon treats, lunchbox snacks or little gifts for friends. Additionally, the dough freezes really well – so you can make the recipe, freeze as balls in an airtight bag/container, then just remove one or two to bake when the mood takes you!

The base of the cookies comprises of peanut butter, basic vegetable oil and golden syrup. I recommend using a non-natural peanut butter for better texture! If golden syrup is not available where you are, you can substitute for any similar sticky substance: light molasses, corn syrup or honey (although no longer strictly vegan). 

Tips for the best Vegan Peanut Butter and Chocolate Chip Cookies

• Golden Syrup: This is a super sticky substance and contributes to the overall texture. If you cannot find golden syrup, corn syrup or light molasses are a great substitute. Honey also works but this would mean they are no longer strictly vegan! 
• Peanut Butter: I use a non-natural, high sugar variety. You can use natural, but I find the oiliness makes for a slightly more crumbly texture. It will still work though! 
• Filling: I roughly chop up a big bar of dark chocolate, but chips work great too. Check the packet to confirm it’s vegan! (High cocoa mass makes this more likely, but always worth double checking)
• Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake
• Bake Time: Take the cookies out when they are getting dark around the edges, about 12-15 minutes.
• Chill Time: These need no chill time, making them hassle free! 

I bake these Vegan Peanut Butter and Chocolate Chip Cookies on classic sheet pans (like these) and think they’re terrific to package up for snacks! For more cookie recipes, check out these Lemon and White Chocolate Cookies. For more baking inspiration, head on over to my Instagram.

Vegan Peanut Butter and Chocolate Chip Cookies

These are easy to make and make a fantastic treat that you won't even realise are plant based. Packed full of dark chocolate chunks, these are just the right balance of sticky, sweet and crisp at the edges.

5 from 1 vote

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Author: Florence Jackson

Ingredients

• 65 ml Vegetable Oil
• 135 g Golden Syrup See notes for alternatives
• 80 g Peanut Butter See notes
• 50 g Granulated Sugar
• 75 g Light Brown Soft Sugar
• 210 g Plain Flour
• 1/2 tsp Baking Soda
• 150 g Dark Chocolate Roughly Chopped

Instructions

• Preheat oven to 200c/180c Fan/Gas 6. Line 2 large baking trays.
• In a large bowl, combine the oil, golden syrup peanut butter and both sugars until fully combined into a sticky mixture. Fold in the flour and baking soda until a cookie dough forms. 
• Fold in the chopped chocolate. Create 8 balls of the dough (a large tablespoon of mixture each) and place on the trays, spaced apart. Press down before baking for 12-15 minutes. Let cool on a wire rack.