Vegan Peanut Butter Cookies

4 from 8 votes

These tasty vegan peanut butter cookies are ready in minutes and also gluten-free and refined sugar free. Irresistibly delicious and wholesome!

Prep Time2

Cook Time11

Total Time13

Course: Dessert

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: cookies

Author: James Wythe

Cost: £3

Ingredients

4 tsbp coconut oil melted, roughly 60g
4 tbsp maple syrup
2 tbsp peanut butter smooth or crunchy
150 g plain flour (I use gluten-free) roughly 1 cup
1 pinch salt
75 g chocolate (I use dark) chopped

Instructions

Pre heat the oven to 180C. Melt the coconut oil in a pot over a low heat.
Add to a large mixing bowl along with the maple syrup, peanut butter and salt and mix together.
Now add the flour and chopped chocolate and mix together.
Roll into 6 balls, place onto a baking tray lined with baking paper.
Press down the top with either a fork or something flat (like the bottom of a glass) and bake for 11 minutes at 180C.
Take them out of the oven (they should still be quite doughy to touch) and allow to cool for 1-2 minutes. This helps to firm the outer part of the cookie whilst keeping it doughy in the middle.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container at room temperature for a few days.

To Freeze: Store in an airtight container for up to 3 months.

Tip 1: You can opt for smooth or crunchy peanut butter in these vegan chocolate peanut butter cookies.

Tip 2: These peanut butter chocolate chip cookies are best enjoyed warm!

Tip 3: I like these cookies to still be doughy in the middle. If you prefer them to be crispier, just leave them in the oven for a couple more minutes.

Nutrition