Vegan Peanut Butter Chocolate Chip Cookies

Soft, melty vegan peanut butter chocolate chip cookies...doesn't that sound amazing? Well, it is! These easy flourless peanut butter cookies require just a few simple ingredients and 20 minutes...from start to finish.

You can have one of these tasty, warm, melt-in-your-mouth cookies in your belly in no time!

A little while back, I shared my recipe for vegan almond butter cookies. These cookies are a variation of that recipe, which was an adaptation of my peanut butter oatmeal chocolate chip cookies.

You can't go wrong with any of my cookie recipes...all of them are simple to make, delicious, vegan + gluten-free, and they take minimal time to prepare.

You can go from an immense cookie craving situation to fixing up that cookie craving in under 30 minutes...with all of those recipes!

It's up to you which cookie you choose to make, but if you love the combo of peanut butter and chocolate, I'd like to recommend these crave-worthy and super easy vegan gluten-free peanut butter chocolate chip cookies that I think may just become one of your new favourites!

Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!

Ingredients You'll Need

All you need is seven ingredients. Two of them (the water and ground flax seeds) will combine to make a flax egg (click here to learn all about flax eggs).

How to Make Them

(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions at the end of this post.)

The first step towards making these cookies is mixing all of the ingredients.

Add all of the ingredients (except the chocolate chips) to a bowl, mix, add in the chocolate chips, and mix again until they're evenly distributed in the dough.

You'll notice from the picture below that the peanut butter you'll need is the runny kind that needs to be stirred and has just one ingredient in the list: roasted peanuts.

Make sure that the peanut butter you use has no other added ingredients like salt, sugar, or oil.

The next step is to scoop out your cookie dough using a spoon or a medium cookie scoop (this is the one I own, love, and use A LOT!) onto your cookie sheet.

Next, flatten each cookie ball slightly. Then bake, and after a few minutes, you'll have a batch of soft, chewy cookies that will likely disappear faster than you expect!

After taking them out of the oven, you'll need to let them sit and cool for a bit before eating or they'll crumble apart, so be patient.

If you're looking for a durable, high-quality cookie sheet, I recommend the one I'm using in the picture below, you can check it out here on Amazon.

Recipe Variation

If you're running low on chocolate chips or you just don't feel like adding them, plain peanut butter cookies are also pretty amazing, so if you want to omit the chocolate, feel free to do so.

The result will be just as good, just not as chocolaty 🙂

If you're making them plain, after scooping out the cookie dough onto your cookie sheet, you can take a fork and press in the classic peanut butter cookie criss-cross marks, if you'd like.

For some vegan chocolate chip recommendations, read this article: Are Chocolate Chips Vegan? (These Brands Are!)

Storing Leftovers

When the cookies have cooled completely, place them in an airtight container and store at room temperature for up to 5 days.

Making Ahead

The dough can be frozen for baking later. Just scoop the dough onto a parchment-lined cookie sheet and place the whole cookie sheet in the freezer. Once completely frozen, place each cookie ball in an airtight freezer-safe bag or container and freeze for up to 2 months. When you’re ready to bake them, add about 2 minutes to the baking time, at the same temperature.

What's the Texture Like?

Every time I make any of my flourless nut butter cookie recipes, I'm always amazed by the texture. Despite not having any flour or eggs, they hold together nicely and they look like cookies that have flour in them.

And the answer to the question: "Can I make peanut butter cookies without eggs" is a definite yes! No eggs are needed for this recipe. This recipe uses a vegan flax egg, the texture is unaffected, and you won't miss a thing.

All that to say, the texture is delicate and slightly crumbly, and these cookies melt in your mouth. And because there's no flour, the peanut butter flavour is very prominent. Mixed with the chocolate, they taste like a peanut butter cup. Mmm...so good.

And as you know, I always share a peek at what the inside of my vegan gluten-free treats looks like, so there's never any mystery over what to expect:

Whether you choose to use coconut sugar, brown sugar, or add chocolate chips (or not), this egg-free, dairy-free, no flour, super easy and quick vegan peanut butter chocolate chip cookie recipe (wow, that was a mouthful!) will turn out perfectly every time (as long as you follow the recipe exactly as it's written!).

I hope they become a new fave in your home (like it is in mine!)

If You Make Them...

...please let me know by leaving a comment below or by posting a pic and tagging me on Instagram.

And If You Like This Recipe...

...you may also like these:

• Oatmeal Cranberry Chocolate Chip Cookies
• Almond Flour Peanut Butter Cookies
• Vegan Chocolate Chip Cookie Bars
• Vegan Oatmeal Raisin Cookies
• Oatmeal Chocolate Chip Coconut Cookies