Vegan Chocolate Chip Cookies with Peanut Butter Recipe
So, you woke up craving cookies but remembered you’re a plant-powered queen. Fear not, we’ve got your back and your tastebuds. This isn’t your average, bland, guilt-ridden health snack masquerading as dessert. These vegan chocolate chip cookies are soft, chewy, peanut buttery perfection—and yes, they’re dairy-free, egg-free, and absolutely not fun-free. Bake them for the ‘gram, your PMS cravings, or just because adulting is hard and you deserve joy. Plus, if anyone asks, they’re high in plant-based protein (wink). Now grab your mixing bowl and pretend you’ve got your life together.
Vegan Chocolate Chip Cookies with Peanut Butter Recipe
Rich, chewy, chocolatey cookies with the nutty goodness of peanut butter—made entirely vegan. Easy to make and hard to stop eating.
Ingredients
Method
- Preheat oven to 180°C (350°F). Line your tray like a responsible adult.
- In one bowl, mix flour, baking soda, and salt. Pretend you’re on MasterChef.
- In another, whisk peanut butter, brown sugar, melted coconut oil, plant milk, and vanilla.
- Combine the dry and wet ingredients. Stir gently like it’s your therapist’s advice.
- Fold in chocolate chips—unless you’re folding in laundry instead, which…no.
- Scoop dough into balls. Flatten slightly like your enthusiasm at 9 a.m.
- Bake for 9-10 minutes until golden and irresistible.
- Cool for 5 minutes. Eat three before they fully cool, obviously.
Notes
Nutritional Values (Per Cookie)
- Calories: 170
- Total Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Iron: 6%
- Magnesium: 5%
- Vitamin E: 4%
- Zinc: 3%
- Folate: 5%
Tips & Notes
- Use chilled dough for thicker cookies (if you can wait, which you won’t).
- Swap coconut oil with olive oil for a different flavor twist.
- Add chopped almonds or walnuts for extra drama.
- Store in an airtight container—but they won’t last long enough.
- Try not to eat all the dough. It’s vegan, yes. Still, try.
