Description
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.
Ingredients
- 1 cup (200 grams) coconut sugar
- 1 cup (240 grams) (crunchy) peanut butter
- 2 teaspoons vanilla extract
- 1 cup (90 grams) oat flour (gluten-free)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ cup (60 ml) almond milk
- 3 tablespoons vegan chocolate chips
- 5–9 pieces dark vegan chocolate chunks to press in the middle of the cookies
Instructions
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.
Combine
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.
Shape
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
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.
Notes
- 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.