Vegan Peanut Butter Chocolate Chip Cookies
User Reviews
4.8
Vegan Peanut Butter Chocolate Chip Cookies
Description
The Vegan Peanut Butter Chocolate Chip Cookies rely on ground flaxseed mixed with water to create a flax egg that gels and binds the dough instead of regular eggs. Natural peanut butter provides a creamy, nutty base that is mixed smooth with brown sugar to create a thick dough. Vanilla extract and baking soda complete the flavor and leavening aspects. Chocolate chips folded through the dough bring texture and sweetness.
Dough balls are portioned with a cookie scoop and gently pressed flat since the dough does not spread while baking. Baking at 350°F for 7 minutes yields soft, gooey centers, while 9 minutes produces a crispier texture with golden edges. Cooling on the pan then transferring to a rack helps cookies set without breaking.
These cookies are suitable for vegan and gluten-free diets with appropriate ingredients and provide a classic peanut butter cookie experience with a soft to crisp texture option. Handling carefully when cooling is important due to their tender nature.
Making the flax eggs ahead allows proper gelling for best texture. Natural creamy peanut butter is recommended to avoid density. Nonstick spray on the scoop aids easier portioning. Checking cookies at different bake times allows customization of texture from soft to crisp.
Ingredients
- 2 tbsp Flaxseed ground
- 3 tbsp water
- 1 cup brown sugar packed
- 1 cup peanut butter see note, natural
- 1 tsp vanilla extract
- 1 tsp baking soda
- ⅔ cup chocolate chips vegan
Instructions
- First, add ground flaxseed and water to a small bowl. Stir to combine. Let this sit for 10 minutes to gel together.
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a mixing bowl or stand mixer, mix packed brown sugar and peanut butter until smooth and creamy.
- Then, add in flax eggs, vanilla extract, and baking soda. Stir to combine.
- Fold in chocolate chips.
- Use cookie scoop to scoop balls of dough onto lined baking pan.
- Since these cookies do not spread much, carefully press down on each cookie.
- Bake for 7 to 9 minutes or until middles are just set and edges are lightly golden. Soft gooey cookies take about 7 minutes while crispy cookies take 9 minutes.
- Finally, remove from oven. Allow cookies to cool for 10 minutes on pan before carefully removing to a cooling rack to finish cooling.
Notes
- Prepare flax eggs first and let gel for 10 minutes to mimic egg white texture.
- Use natural creamy peanut butter containing only peanuts and salt for best texture.
- If dough sticks to the cookie scoop, lightly spray it with nonstick spray for easier scooping.
- Cookies do not spread much during baking; gently press dough balls flat before baking.
- Soft cookies bake for about 7 minutes; crispy cookies take about 9 minutes at 350°F.
- Handle baked cookies carefully as they are soft and fragile initially.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 156mg | 7% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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