Vegan Peanut Butter Chocolate Chip Cookies

These chunky vegan peanut butter chocolate chip cookies are slightly chewy with melting chocolate in the middle. These cookies are easy to make with less than 10 ingredients. A decadent peanut butter taste with a subtle chocolate flavor makes these cookies a crowd-pleaser all your round. 

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If you like chocolate and peanut butter, I don’t think there is much convincing to do when I say: vegan peanut butter chocolate chip cookies.

These peanut butter chocolate chip cookies may be oil-free, butter-free, and gluten-free, but they are not dry! There are two ways to bake these cookies: soft and puffy or a bit chewier. 

For these cookies, Billie Eilish inspired me on Instagram stories. She made these cookies, and I could tell these cookies made sense. She made sugary peanut butter before continuing with the recipe, and I think that is a genius way to make these cookies delicious and not dry without any oil or butter.

This recipe is perfect for anyone, vegan, oil-free, gluten-free. But also, those who are not vegan, gluten-free, or oil-free will LOVE this recipe.


Peanut butter: Any peanut butter you like will do, smooth or crunchy. I used all-pure crunchy peanut butter with no additives. 

Sweetener: A granulated vegan sugar, such a coconut sugar or brown sugar, will give these cookies a delicious caramel flavor.

Vanilla: A subtle hint of vanilla enhances all the other flavors in the cookies.

Gluten-free flour: Oat flour is the easiest for this recipe. If you have rolled oat in your kitchen cupboard, all you have to do is quickly pulse the oats in a food processor until you have a flour consistency. 

Plant-milk: A plant-milk is the liquid of choice for this recipe. Any plant milk will be great in this recipe, such as oat milk, soy milk, coconut milk, or rice milk.

Salt: Salt enhances the sweetness and reduces any bitterness caused by dark chocolate. Salt is also a general flavor amplifier.

Chocolate chips: Chocolate chips or chocolate chunks are delicious with peanut butter. It is what makes peanut butter chocolate chip cookies such a classic recipe. 

ingredients for vegan peanut butter chocolate chip cookies on a white backdrop in several bowls


The trick to perfect peanut butter chocolate cookies is balance. Too much fat, liquid, or too much flour can ruin your recipe. So be sure to use two bowls and follow the recipe to create that perfect balance for this simple cookie recipe.

Step 1. Make the sugary peanut butter

Combine the peanut butter and coconut sugar in a small bowl to make sugary peanut butter. You can mix this in a standing mixer or use a bit of arm power and mix this very well with a spatula and then fork. Then add vanilla, combine and set aside.

bowl with peanut butter and sugar mixed on a white backdrop with a bowl of oat flour, chocolate chips and milk next to it

Step 2. Combine with the dry ingredients

Combine oat flour, salt, and baking soda in a small bowl. Stir to combine and add to the bowl with the sugary peanut butter.

spatula in a white bowl with the dough for vegan peanut butter chocolate chip cookies

Step 3. Add liquid

Add plant-based milk to the bowl, such as almond milk or soy milk. Combine and add in the chocolate chips too.

a white bowl with the dough for vegan peanut butter chocolate chip cookies with chocolate chips mixed into the dough

Step 4. Shape

Finally, scoop the batter onto a lined baking sheet and shape with a fork before baking.


There are a few reasons why I love these cookies so much.

First of all, it’s simple to make. There is no chilling required, and all ingredients can be eaten raw, making this a foolproof recipe.

This brings me to the next point; this recipe only requires 5 minutes of baking. You can bake it longer (max 20 minutes) to make the cookies a bit flatter and a bit chewier. Somehow, I like that, but it’s totally up to you. 5 minutes in the oven is all the patience you will need to collect to make these cookies. 

baked vegan peanut butter chocolate chip cookies with melted chocolate on top on white parchment paper

The batter also comes together in less than 10 minutes. If you have a (standing) mixer, you will probably only need 5 minutes.

The most important part of this recipe is the cooling down process. You will need to let these cookies cool down before moving them. If they come out of the oven, you will probably not be able to scoop them up from your baking tray: do not worry. I promise that once they have cooled down properly, there are ready to be served.

All in all, these peanut butter chocolate chips cookies are ready in less than 20 minutes.

So, if you have a cookie craving and the right ingredients at home, it’s faster to make these cookies than go to the supermarket. I consider this an important fact to remember. Ok, unless you live right above a cookie factory that happens to make vegan, gluten-free oil-free cookies. You win.


I would recommend not stepping away from these cookies’ main ingredients and techniques. You could, of course, do so, and you will probably still create delicious cookies, but they will not be the same as the ones I made.

Crunchy peanut butter
Instead of crunchy peanut butter, you can use smooth peanut butter or other kinds of nut butter such as almond butter or cashew butter. A seed butter is also possible, such as tahini. But as you can imagine, these cookies will not be peanut butter cookies anymore. Just make sure your peanut butter or any substitute is thick and creamy.

Chocolate chips
If chocolate chips are too modest for you (I hear you), try chocolate chunks (chopped up vegan chocolate) instead for a more intense chocolate flavor. 

It is easy to change the sweetener without changing the core flavors of the cookies. You can use any vegan sugar (not a liquid sweetener) and create delicious peanut butter chocolate chip cookies. 

If these cookies are too sweet for you, see recipe notes for the alternative recipe.

The oat flour is what makes these cookies gluten-free, but you can also use almond flour. 

Plant-based milk
Any plant-based milk will work in this recipe. Good options are soy milk and oat milk.

vegan peanut butter chocolate chip cookies with chocolate on top on brown parchment paper


I’m pretty sure everyone will love these cookies. They are easy to make and have a store-bought texture. And even though my cookie recipes usually are a little bit lower in sugar and fat, I think these cookies are still better than store-bought cookies, as in no E-numbers, no additives, no gluten, no oils, and whatnot. Simple is best and delicious.

These cookies are versatile when it comes to baking time. Bake shortly in a preheated oven for a fluffy cookie and bake a bit longer for a chewier cookie.

It’s also worth mentioning that these cookies have an outstanding balance in flavors. The peanut butter or chocolate is not overwhelming, and the cookies are perfectly sweet.

These cookies are a perfect snack and a delicious treat to have in your kitchen.

If you manage to have some cookies left after a day, you can freeze them for later.


Are you going to make these peanut butter chocolate chip cookies? If so, I’d love to see your cookies. Share it with me on Instagram and tag @TheGreenCreator #TheGreenCreator so I can see your delicious cookies in action.

baked vegan peanut butter chocolate chip cookies with melted chocolate on top on white parchment paper next to a napkin
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vegan peanut butter chocolate chip cookies with melted chocolate on top on a white plate with a white backdrop


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  • Author: Bianca
  • Prep Time: 5
  • Cook Time: 5-10
  • Total Time: 0 hours
  • Yield: 9 large cookies 1x
  • Category: baking, sweets
  • Method: oven
  • Cuisine: American
  • Diet: Vegan


Delicious vegan peanut butter chocolate chip cookies with melting chocolate in the middle. These cookies are easy to make with less than 10 ingredients. A rich peanut butter taste with a subtle chocolate flavor. Gluten-free and oil-free.




Preheat the oven at 350°F (180°C)

Sugary peanut butter
Add the coconut sugar and peanut butter to a medium bowl and combine for one minute in a standing mixer or 5 minutes with a fork. The sugar should be well combined with the peanut butter. No clumps should be left. If you use crunchy peanut butter, there will be peanut chunks.

Add vanilla to the sugar peanut butter and combine 30 seconds in a standing mixer or with a fork.

Dry ingredients
Combine oat flour, baking soda, and salt in a separate small bowl. Mix well.

Add the dry ingredients to the bowl with the sugary peanut butter and combine well. Add in the almond milk and mix again. 

Finally, add the chocolate chips (or chunks) and combine. The dough should be sticky.

With a measuring cup (a 1/3 cup), scoop out equal amounts of the batter. Place them evenly onto a parchment-lined baking tray. You should have about 9 large cookies.

Bake at 180°C (350°) for 5 minutes and remove from the oven, but leave the cookies on the baking tray. Let cool completely until the cookies are set.

Keep at room temperature
Keep the cookies covered at room temperature. You can enjoy them for up to 5 days, even though the texture will be a bit harder. These cookies are also freezer-friendly for up to 3 months. Thaw the cookies in the fridge when you have a cookie craving. You can also freeze the batter. When you are ready to bake these cookies, thaw the batter to room temperature until you can shape the cookies to bake. 


  • Your peanut butter (crunchy or smooth) should be thick and creamy.
  • Vegan chocolate chips are delicious for this recipe, but any delicious vegan chocolate can be chopped up into chunks and used for this recipe, either for the batter or as a melting topping. 
  • The cookies will firm up as they cool. It’s essential to allow the cookies to cool and set before transferring the cookies from the baking tray to a plate.  
  • I use a 1/3 measuring cup to shape the cookies, but an ice scoop is also a good (and traditional) way to shape the cookies.
  • If your dough is too sticky to shape, wet your hands/fork to create the cookies.
  • If you flatten the cookies with a fork, they will be a bit crunchier.
  • Bake these cookies only 5 minutes for soft cookie, bake the cookies 10-15 minutes for a more chewy and crunchier cookie.
  • If the amount of sugar in this recipe is too sweet for you, reduce the amount of sugar and peanut butter, milk, and flour. So, if you use 10% less sugar, use 10% less peanut butter, flour, and milk.
  • If you don’t necessarily want to make these cookies gluten-free, you can use flour with gluten, such as all-purpose flour. Bake for 5 minutes and do a fork test to see if they are done. Oat flour can be eaten raw, but it is not recommended to consume all-purpose flour raw. 
  • Keep the cookies covered at room temperature. You can enjoy them for up to 5 days, even though the texture will be a bit harder.

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