These vegan peanut butter chocolate chip cookies only lasted 2 days in my house! They were so good that we just wanted to keep eating them. So we did!
I remember the peanut butter cookie recipe me and my mom made when I was young. There were 2 cups of sugar and 2 cups of butter, not to mention we used white flour. These cookies were amazingly delicious and there’s nothing wrong with a higher sugar/ fat/ carb recipe.
Skill: Easy | Time: 35 min | Servings: 21 cookies
I’m sharing a slightly more nutritious option for vegan peanut butter cookies. We’ll use whole wheat flour and substitute some sugar for bananas!
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Tips for the Best Vegan Peanut Butter Cookies
This is a very simple recipe, so my best tip is to not over-complicate things!
Start by mixing together the wet ingredients in a large bowl. The peanut butter will be sticky but it’s completely okay to lick the spoon when you’re done.
Stir the dry ingredients together in a separate bowl, then add to the wet mixture. If you want, the dry ingredients can be added directly into the wet (to save cleaning an extra bowl); if you do this, I recommend stirring the salt into the wet mixture so you don’t end up with a salty bite after baking into cookies!
Now it’s time to stir together. This recipe creates a firm dough, so use your hand to mix the peanut butter cookie dough.
Don’t forget chocolate chips! They are optional but since I’m calling this a vegan peanut butter chocolate chip recipe, I assume you’re here for some chocolate. Lots of chocolate chips are vegan, particularly dark chocolate or semi-sweet chocolate.
Some peanut butter cookie recipes call to refrigerate the dough before baking, but there’s no need in this recipe! As soon as it’s mixed, the dough can be rolled into balls, flattened onto a parchment or silicone lined baking tray and baked!
Don’t forget to flatten the cookies. These peanut butter cookies won’t expand much on their own so flatten them out to whatever thinness/ size you want before baking. I’ve made smaller width but thick cookies for these pictures!
Why Banana in Vegan Peanut Butter Cookies?
Aside from banana and peanut butter being a classic combo (not to mention peanut butter, chocolate and banana together), banana is used for 2 other reasons:
- To cut down on the added sugar: I believe in living a balanced life and don’t impose unnecessary restrictions on my eating. However, regular sugar doesn’t provide much nutrition. When possible, I like to replace added sugars with whole food ingredients. I only do this if replacing the regular sugar with something else results in a tasty final product. I’m not about to eat a gross cookie just because it’s “healthy”. In this case, not only can the banana provide sweetness, the banana itself enhances the overall flavor of a classic vegan peanut butter chocolate chip cookie.
- As a binding ingredient: Bananas are great to use as a binder in vegan baking. Recipes often use eggs to bind, but instead, we’re using banana and ground flaxseed!
What Flour to Use for Vegan Peanut Butter Cookies
I use whole wheat flour in this recipe. It also works with all-purpose flour; both options contain gluten. If you aren’t familiar with what gluten does in baking, it provides structure to the final product.
I chose whole wheat flour because it provides more fiber compared to all-purpose flour. Often I use 50/50 whole wheat and all-purpose, but these worked out great with 100% whole wheat. If taste or texture isn’t compromised, I like to use more whole food ingredients.
Can this Recipe be Gluten Free?
I haven’t tested this recipe using gluten free flour, therefore I can’t confirm if there’s a reliable gluten free option.
If you have a gluten free flour blend that states it can work in place of all-purpose flour, that’s likely fine to use. I would guess that oat flour works for this recipe but I make no guarantees.
How to Get the Right Peanut Butter Cookie Dough Consistency
Depending on the brand of natural peanut butter you use, the final dough and cookies may be a different texture compared to mine.
These cookies should be soft. They should hold together well but still make a few crumbs when eating them.
If your natural peanut butter is runny, like mine is, you don’t need additional liquid. If you have a firmer (less liquid) peanut butter, extra plant-milk may be needed to form a nice dough.
The dough is the right texture when all dry ingredients are incorporated and the dough is firm enough to roll into balls. If it’s really hard to get the dry ingredients mixed in, add a tablespoon of extra plant-milk at a time until everything is mixed well.
How to Freeze Peanut Butter Cookies
After baking, make sure to cool the vegan peanut butter chocolate chip cookies completely. Use cooling racks to do this! If you cool them on the baking tray, the bottoms are likely to get soggy.
After the cookies are cooled completely, you can place them into a container then into the freezer. Make sure the container is airtight.
Peanut butter chocolate chip cookies should last 2 to 3 months in the freezer.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Delicious Vegan Dessert Recipes
Vegan Peanut Butter Chocolate Chip Cookies with Banana
- Large bowl
- Baking tray
- Silicone baking mat
- 1 C natural peanut butter
- ½ C brown sugar , packed
- 1 small banana , mashed
- ¼ C soy milk , unsweetened (or any plant milk; may need up to 3 tbsp more)
- 2 tbsp ground flaxseed
- 4 tbsp water
- ½ tbsp vanilla extract
- 1 C whole wheat flour
- 1 tsp baking powder
- ⅛ tsp salt (do not use if peanut butter is salted)
- ⅓ C chocolate chips (semi sweet or dark chocolate)
- Preheat the oven to 350 °F.
- In a small bowl make a “flax egg” by mixing together 2 tbsp of ground flaxseed with 4 tbsp water. Set aside. Ground flaxseed will absorb the water and create a gel texture.
- In a large bowl, stir together 1 C natural peanut butter, ½ C brown sugar (packed means to literally pack the sugar into the measuring cup; press it down firmly until the measuring cup is filled), 1 mashed banana, ¼ C plant-based milk and ½ tbsp vanilla extract. Stir in the flaxseed and water mixture, after it has gelled.
- In a separate bowl, stir together 1 C whole wheat flour, 1 tsp baking powder and 1/8 tsp salt (only use salt if peanut butter is unsalted).
- Mix together the flour mixture with the peanut butter mixture. It’s easiest to use your hand. If the dough feels very firm and the flour isn’t incorporating well, add 1 tbsp of plant-milk (you may need up to 3 tbsp of extra plant-milk, depending on how liquid your peanut butter is and how large the banana is).
- Once you have a ball of dough, add in the chocolate chips.
- Use your hands to roll the dough into evenly sized balls and place onto a baking tray lined with either parchment paper or a silicone mat (to prevent sticking). I’ve made fairly small cookies here, but yours can be however large you like. This recipe makes 2 large trays worth of cookies.
- Flatten each ball of dough using a fork. The dough won’t expand much once baked so press the dough as thin as you want the final cookie to be. I’ve kept them pretty thick for these photos.
- Place the baking tray with flattened cookies into the oven for 10 minutes. It’s best to do one tray at a time for even baking.
- Once out of the oven, let sit for a few minutes before transferring the cookies onto a cooling rack until they are fully cooled.
- These can be stored in an airtight container for up to 5 days on the counter or up to 10 days in the fridge. They can also be frozen (for about 2-3 months).