Vegan Peanut Butter Chocolate Cookies

Vegan Peanut Butter Chocolate Cookies

These Vegan Peanut Butter Chocolate Cookies were inspired by the recipe I posted about recently for Chocolate Chip Orange Cookies. I’ve actually made a YouTube video showing you how to make these Chocolate Chip Orange Cookies, and the process involved is pretty similar, so if you’d like a step-by-step guide of how to make these, you can watch the video here

Vegan Peanut Butter Chocolate Cookies

These cookies look and taste much more decadent than they are. They’re vegan and low in sugar, so they’re much healthier than normal cookies, but you’ll barely even realise they don’t contain butter or eggs.

Forget faffing about with dates or flax or coconut sugar – which a lot of vegan dessert recipes seem to call for – these cookies use only ingredients that non-vegans would want to have in their store cupboard anyway.

All you need is to mix a few basic ingredients in one bowl, meaning they’re also super quick and easy to make, even easier than regular cookies! Definitely no need for a food processor, which lots of healthy/vegan recipes seem to require.

I’ve used peanut butter as a butter substitute, added some crunchy roasted peanuts, plenty of dark chocolate chips, and of course a generous pinch of salt.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Vegan Peanut Butter Chocolate Cookies
Yields 12
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  1. 5 heaped tablespoons smooth peanut butter
  2. 1/2 teaspoon vanilla extract
  3. 1/2 teaspoon salt
  4. 4 tablespoons maple syrup (or sub any other sweetener/sugar)
  5. 100g self-raising flour (or sub 100g plain flour + 1 teaspoon baking powder)
  6. Handful of roasted peanuts
  7. 40g dark chocolate, cut into small pieces (or dark chocolate chips)
  8. Splash of milk (any kind)
  1. Preheat oven to 180 degrees
  2. Mix together the peanut butter, peanuts, maple syrup, vanilla and salt in a bowl
  3. Sift in the flour, the chocolate chips and a splash of milk, and mix again
  4. Cover a baking tray with greased baking paper and use your hands to mould the mixture into 12 cookies of identical size – I find the best way to do this is to make 12 balls of equal size and then press down on them with a fork afterwards. For me, this achieves the best thickness
  5. Bake in oven for around 8 minutes
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