Vegan Peanut Butter Chocolate Chip Cookies

When my 3 year old was couldn’t have dairy (thanks to some not-so-fun food allergies), these Vegan Peanut Butter Chocolate Chip Cookies were my go-to dessert for him. He absolutely loved them and always asked for more. Fast forward to today, he’s now 5 and still asking me to make these cookies!

And for good reason: they’re SO good. As a busy mom, I also love that they come together in one bowl in just a few minutes. This is hands-down the best peanut butter cookie recipe that’s diary-free, egg-free, vegan, and true perfection!

Why You’ll Love these Vegan Peanut Butter Chocolate Chip Cookies

If you’ve ever tried making a vegan cookie recipe, then you know it can be tricky to get the texture just right. But I can tell you firsthand that these healthy peanut butter cookies are INCREDIBLE! Here’s what you’ll love about them:

• Healthier Ingredients: Made with natural peanut butter, almond flour, and oat flour, these cookies offer a great source of protein and fiber that actually add so much flavor and the best texture.
• Easy to Make: With just one bowl and straightforward instructions, you can whip these up in 20-25 minutes total —minimal cleanup required!
• Perfectly Sweet: The balance of maple syrup and brown sugar means these vegan cookies have just the right amount of sweetness.
• Vegan Friendly: No animal products here, making them a fantastic option for anyone following a vegan lifestyle. They’re dairy-free, gluten-free, and egg-free!

Want more next-level vegan recipes? Try these 27+ Vegan Comfort Food Ideas!

Peanut Butter Cookies Vegan Ingredients

Unsalted Peanut Butter – I prefer using creamy, runny peanut butter for that perfectly smooth texture. It’s the star of the show here, bringing that rich, nutty flavor we all love in peanut butter cookies!

Vegan Butter – Softened vegan butter helps create a tender crumb in these cookies. You can use any brand you like; just make sure it’s softened to room temperature for easy mixing. Coconut oil also works great!

Maple Syrup – A natural sweetener that adds a subtle, earthy sweetness to the cookies. If you prefer, honey (if not strictly vegan) or agave syrup can be used as alternatives.

Brown Sugar – This adds moisture and a lovely depth of flavor with its caramel notes. You can also try coconut sugar for a refined sugar-free option!

Vanilla Extract – A dash of vanilla enhances all the other flavors, giving the cookies that classic sweet vanilla taste.

Almond Flour – A gluten-free favorite that contributes to a soft, chewy texture while keeping the cookies grain-free. I recommend using Super-Fine Almond Flour for the best results!

Oat Flour – This gluten-free flour adds a light, mildly sweet flavor and helps bind the cookies. This is my favorite brand of oat flour for baking!

Baking Soda/Baking Powder – These are essential for helping the cookies rise and achieve a delightful texture.

Salt – Just a pinch to balance the sweetness and elevate the overall flavor profile. You can also add flaky sea salt on top before baking!

Mini Chocolate Chips – Because what’s a peanut butter cookie without a little chocolate? These add little pockets of joy, but you can leave them out or use cacao nibs for a less sweet, more antioxidant-rich option.

How to Make Vegan Peanut Butter Cookies

These Vegan Peanut Butter Cookies are not only super easy to make, they’re addicting and SO good! I recommend using an electric hand mixer (or a stand mixer) to save time. Here’s how to whip them up quickly:

1. Preheat and Prep – Heat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix Butter & Sugars – Beat the room temperature vegan butter and brown sugar until fluffy, then add in the peanut butter, maple syrup, and vanilla.
3. Add Dry Ingredients – Fold in the almond and oat flours, baking soda, baking powder, and salt until just combined.
4. Add Chocolate Chips – Stir in the chocolate chips, saving some to top the cookies if desired.
5. Scoop & Flatten – Drop the dough by spoonfuls onto your baking sheet, flattening slightly.
6. Bake – Bake the cookies for 12-15 minutes, or until the edges are golden. Allow to cool slightly and enjoy!

Tips for Vegan Peanut Butter Chocolate Chips Cookie

Make these easy, one-bowl peanut butter cookies in no time with these tips!

• Make sure the vegan butter is softened (but not melted) for the perfect cookie texture.
• Use a silicone spatula to fold the ingredients together—this prevents overmixing, which can lead to tough cookies.
• Give each cookie a little press before baking; since they don’t spread much, this helps them bake evenly.
• Top with or mix in chocolate chips, chopped nuts, flaky sea salt, or anything else you want!

How to Store Vegan Peanut Butter Cookies

Keep these vegan cookies fresh by letting them cool completely, then store them in an airtight container at room temperature for up to 5 days! For longer storage, pop them in the fridge; they’ll keep well for up to 2 weeks. Just bring them to room temperature before serving, or heat them up in the microwave for a few seconds for a warm, gooey cookie!

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Freezing the Dough

One of my favorite hacks is to double the cookie dough recipe, then store half of it in the freezer for quick baking later on! To freeze:

• Scoop individual cookies onto a baking sheet and freeze until solid.
• Transfer the frozen dough balls to a zipper bag and keep them frozen for up to 3 months.
• When ready to bake, place them on a baking sheet, add a couple of extra minutes to your baking time, and enjoy freshly baked cookies any time you like!

More Vegan & Healthy Cookie Recipes

• Vegan Cookie Bars
• Gluten-Free Monster Cookies
• Vegan Salted Caramel Chocolate Cookies
• Heavenly Hunks
• Tahini Chocolate Chip Cookies