Vegan peanut butter chocolate chip cookies are chewy, delicious, made with pantry staples, and are dairy free! 

This is one of my favorite chocolate chip cookies recipes to make, mainly because I always have these ingredients on hand! Another major perk is since the cookie dough is eggless, you can eat it straight from the bowl if you wanted! 

With the fall season upon us, you may want to also try my vegan pumpkin chocolate chip cookies. The same great recipe, except all of the pumpkin flavor you can ask for!

Ingredients Needed 

• chia seeds
• water
• whole wheat pastry flour – can also use all-purpose flour
• baking soda
• baking powder
• kosher salt
• maple sugar – light brown sugar also makes a great swap
• creamy peanut butter
• mini chocolate chips

How to Make Vegan Peanut Butter Chocolate Chip Cookies

Preheat the oven and line a baking sheet with parchment paper. 

Mix together the chia seeds and water in a small bowl and set aside. 

Combine the flour, baking powder, baking soda, and salt in a separate bowl. 

Stir in the sugar, then add the peanut butter and chia mixture. Mix the dough well so it thickens. 

Fold in the chocolate chips. 

Roll the cookie dough into 1 ½ inch balls and place on the baking sheet, leaving 1 to 2 inches between each cookie.  

Use the back of a fork to make a criss cross on each cookie dough ball while leaving them thick. 

Bake until the edges are lightly brown, but the center is still a little underdone. Transfer to a wire rack to cool. 

Tips for Making 

• The chia seeds and water are our egg replacement, which is also why the actual dough is edible. 
• Be careful to not over bake the cookies so they stay chewy. 
• If you flatten them too much with a fork, they will be crunchier and cook quicker. 
• If desired, swap the chocolate chips for chocolate chunks. 

How to Store and Freeze

• Keep leftover cooled cookies in an airtight container on the counter for 3 days.
• To freeze the cookie dough, follow the instructions to make the dough (stop before adding the criss cross and baking). Place the baking sheet with the cookies on it in the freezer until they are solid. Transfer to a freezer bag and freeze for up to 3 months. 
• Thaw in the fridge overnight, then add the hatch marks and bake. 

Can I Use Crunchy Peanut Butter? 

Crunchy peanut butter will not work for this recipe, only use creamy. 

More Vegan Desserts That Are Delicious and Easy: 

• Vegan Oatmeal Cookies
• Eggless Macaroons
• Vegan Mug Brownie
• Coconut Energy Balls
• Vegan Sugar Cookies

Vegan Peanut Butter Chocolate Chip Cookies

Vegan peanut butter chocolate chip cookies are chewy, delicious, made with pantry staples, and are dairy free!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 19 minutes minutes

Servings: 20

Ingredients

• 1 tablespoon chia seeds
• 2 ½ tablespoons water
• ¼ cup whole wheat pastry flour or all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 2/3 cup maple sugar or light brown sugar
• ¾ cup creamy peanut butter
• 1/3 cup mini chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment or a silpat.
• In a small bowl, mix together chia and water. Set aside.
• In a separate medium bowl, add flour, baking soda, baking powder, and salt and mix well.
• Add sugar and incorporate throughout. Add peanut butter and chia mixture and mix dough well as it thickens. Fold in chocolate chips.
• Scoop heaping tablespoons of dough, roll into balls (~1 ½ inches diameter), and place on baking sheet. Repeat with remaining dough, spacing dough 1 to 2 inches apart.
• With the tines of a fork, make a hatchmark/crisscross indent on each ball of dough, but leave the cookies thick.
• Bake till lightly golden at the edges and a little underdone in the center, 8 to 9 minutes. Transfer to a wire rack to cool.

Video

Notes

Note: cookies stay fresh in an airtight container at room temperature for 3 days.
Note: To freeze dough, prepare dough through step 5 but place baking sheet in the freezer. Once solid, store the dough balls in a resealable freezer bag up to 3 months. To cook, thaw in the refrigerator then continue with step 6.