Vegan Peanut Butter Chocolate Chunk Cookies

Vegan Peanut Butter Chocolate Chunk Cookies
Yield 18 cookies
Estimated Time , with active and inactive
Difficulty easy
Special requirements Stand mixer (optional), #40 ice cream scoop (optional)

I’ve been exploring more vegetarian and vegan cooking recently, and making cookies for my team, where one is vegan, gave me a perfect opportunity to figure out a tasty vegan cookie recipe! I never grew up on peanut butter cookies, but after doing some research they seemed like the best recipe to start with! After looking at a few recipes, I came up with this recipe, and I think it’s pretty tasty! Annie does too, so I think they’re a win. Don’t be surprised if they’re dry, though, these are peanut butter cookies after all!

Some notes on the recipe: bananas are there to add moisture and provide a nice fruity flavor to the cookies. To ensure the cookies are vegan, make sure the dark chocolate is 100% dark. You could probably substitute maple syrup for the brown sugar and almond flour for the all-purpose flour to make these Paleo friendly, too (the vanilla is up to you there), but I haven’t tried it. If you do, let me know!

Ingredient Amount Procedure
Active: 5 minutes
Smooth peanut butter 1 cup
Dark brown sugar 1 cup
Ripe bananas, mashed 2
Vanilla extract 1 tsp

  1. Preheat oven to 350°F.

  2. Cream together peanut butter, brown sugar, banana, and vanilla. If using a stand mixer, do so with the paddle attachment on medium-low speed.
Active: 5 minutes | Inactive: 7 minutes
All purpose flour 3/4 cup
Baking soda 1 tsp
Ground cinnamon 1 tsp
100% dark chocolate 4 oz
Kosher salt 1/4 tsp

  1. Combine flour, baking soda, kosher salt, and ground cinnamon in a separate bowl so everything is evenly distributed.

  2. Add the flour mixture into the peanut butter mixture and mix to fully combine.

  3. Roughly chop the chocolate and mix into the dough. The dough is going to be the consistency of damp sand, but should hold its shape when compressed.

  4. Using a #40 Ice Cream Scoop, or about 1.5 tbsp, make balls of dough, and compress so they stay together.

  5. Using a fork, press the balls of dough into disks, creating a crossed pattern in the dough.

  6. Bake for 7 minutes.

  7. Remove from baking sheet onto wire rack and let cool completely before eating.