Chocolate chip peanut butter cookies are gooey, soft and chewy, just like every cookie should be.
I am a cookie lover through and through. Ask me my favorite cookie and it will always always be chocolate chip. My mom baked them every single week of my childhood (and she still does)! She stuck to the basics: chocolate chip cookies, chocolate chocolate chip cookies, and oatmeal chocolate chip cookies.
Here I am continuing the tradition of weekly cookies, though I’ve strayed a bit from the three family recipes that I now know by heart. After many tiny changes and tweaks to the recipes I know and love, I have…
Peanut butter chocolate chip cookies!
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There’s still chocolate chips, of course, but this time there’s also peanut butter, no butter, and no eggs. Aka vegan! Because I’m always trying to find a way to make sweets a lil bit healthier and a lil bit more plant powered.
By replacing the butter with applesauce, the cookies become a bit more chewy, but the contribution of peanut butter helps bring in the smooth creaminess like butter would. The combination brings forth the perfect soft, never crumbly, cookie.
Vegan Chocolate Chip Peanut Butter Cookies
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 3/4 cup applesauce, unsweetened
- 1/4 cup + 1 tbsp peanut butter
- 1 tsp vanilla
- 1 egg replacer, such as a flax egg (1 T ground flax, 2 tbsp water)
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats, uncooked
- 1 cup non-dairy chocolate chips
- Preheat oven to 350F. Make flax egg by combining 1 tbsp flax seed and 2 tbsp water. Let set two minutes before using. In a medium bowl, mix together applesauce and sugar with using a wooden spoon. Add in vanilla and flax egg, stirring to combine. Stir in peanut butter.
- Combine flour, baking powder, baking soda, and salt in separate bowl, stirring thoroughly to combine. Pour dry ingredients into wet mixture, stirring until loose, wet dough forms.
- Mix in rolled oats and chocolate chips. For easier to handle cookie dough and more uniform cookies, let down chill in fridge for an hour. Spoon cookie dough onto parchment lined cookie sheet. Bake in 350F oven for 13-14 minutes, until lightly browned.