These vegan peanut butter chocolate chip cookies require 1 bowl, just 7 ingredients and bake in 10 minutes! A super simple, guilt-free cookie your family will love!
Fresh from the oven, these vegan peanut butter chocolate chip cookies are delicious. They are crisp on the outside yet soft and chewy in the middle. The molten chocolate chips are spread throughout making them even more of a scrumptious (yet healthy) treat.
Why you’ll love these cookies
- Super simple to make
- Require 1 bowl and just 7 ingredients
- Bake in 10 minutes
- Are freezer-friendly
- Wholesome mix of natural peanut butter, cashews, almond meal and coconut
- Sweetened with maple syrup
- Vegan (if you use dairy free chocolate)
- A hit with the entire family
To make your own batch of gorgeously gooey vegan peanut butter and chocolate chip cookies follow these simple steps…
Begin by preheating your oven to 160 degrees celsius (320F) and line an oven tray with baking paper. Set aside.
Place the peanut butter, cashews, almond meal, desiccated coconut, vanilla bean paste and maple syrup into the large bowl of a food processor and blitz until smooth.
Chop the chocolate into small pieces.
Add the chocolate to the cookie dough and mix through using a spatula.
Rub a little oil into your hands, take heaped teaspoons of the dough and shape into rounds. Arrange cookies on the prepared tray and slightly flatten using a fork.
Bake for 10-12 minutes or until golden.
Allow the cookies to cool on the tray. Serve alongside a perfectly pink smoothie and perhaps a little orange for a lovely little morning tea treat.
MORE COOKIE RECIPES FOR KIDS
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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vegan peanut butter choc chip cookies
- Total Time: 20 mins
- Yield: 12-16 cookies (depending on scoop size) 1x
Description
These vegan peanut butter chocolate chip cookies require 1 bowl, just 7 ingredients and bake in 10 minutes! A super simple, guilt-free cookie your family will love!
Ingredients
- 2/3 cup (165 grams) natural peanut butter (Please see notes)
- 1/2 cup (75 grams) cashews
- 1/2 cup (50 grams) almond meal (ground almonds)
- 1/2 cup (40 grams) desiccated coconut
- 1 tablespoon vanilla bean paste (or extract)
- 2 tablespoons pure maple syrup
- 65 grams (dairy-free) dark chocolate, cut into small pieces
Instructions
- Preheat oven to 160 degrees celsius (350F) and line an oven tray with baking paper. Set aside.
- Place the peanut butter, cashews, almond meal, desiccated coconut, vanilla and maple syrup into the large bowl of a food processor and blitz until smooth.
- Gently fold through the dark chocolate pieces.
- Using wet (or oiled) hands take teaspoons of the dough and shape into cookies. Arrange cookies on tray, slightly flatten with fork.
- Bake for 10-12 minutes or until golden. Enjoy x
Notes
Natural peanut butters can vary greatly in their oil content, if your cookie dough isn’t sticking together simply add a tablespoon of water or melted coconut oil to the dough and pulse to combine.
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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blueberry coconut cookies with choc drizzle
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Oh wow! Too easy and looks delish. That’s tomorrow night’s dessert.
I just made these. They were yummy but very very crumbly. I tried giving one to my almost 2 year and it completely fell apart. Would adding an egg help? Thanks for the recipe.
Me and my hubby don’t like coconut is there anything we could use as a substitute?
Hi there, mine were really crumbly too unfortunately. I used water and extra coconut oil too but they are just falling apart.. Comment as above – would an egg or a mashed banana help? Thanks
Yes mine were extremely crumbly and just fell apart when picked up. Any suggestions?
Ahhh the oil content of nut butters varies so greatly! Sounds like your mixture may have needed a little more water. How did they taste? X
My daughter has a serious allergy to cashews is there any non-nut substitute I could use.
Almonds will work too – just blitz a little longer. Kayla xx
Delish! Love this high energy, low sugar recipe.
Slight adaptations – LSA instead of almond meal, finely chopped cashews as my food processor is broken:/ and added 2 finely chopped dried figs. Miss 4 and Miss 2 very happy, as is mummy with her coffee and cookie!
Wonderful! Thanks for leaving a rating and letting us know your adaption worked – that’s great! So happy your girls (and mummy) enjoyed them. Kayla x