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Vegan Peanut Butter Chocolate Chip Cookies

vegan peanut butter recipe

I love baking with fresh produce and purees. But you're either a banana person - or you're just not.

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These little dumplin's are for the latter.

 

So if you're not into my Peanut Butter Oatmeal Breakfast Cookies, you can find yourself a peanut butter cup quencher in this little corner of the internet instead. 

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1 bowl, 10 ingredients, and less than 30 minutes to show-time - these hearty treats are super delicious and fool-proof, too.

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Hope you love 'em!

Prep time: 10 miN

Bake time: 12-14 min

Total time: 22-25 min

Makes 16 Cookies

Ingredients:

  • 1 cup natural peanut butter (runny & soft)

  • 1/3 cup maple syrup

  • 1/3 cup unsweetened applesauce

  • 1/4 cup non-dairy milk

  • 2 tsp vanilla extract

  • 1.5 cups rolled oats

  • 3/4 cup oat flour (or all-purpose flour)

  • 3/4 cup garbonzo bean flour

  • 1 tsp baking soda

  • 1/4-1/2 tsp sea salt (optional, if peanut butter not already salted)

  • 1/2 cup mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F and line a large baking tray with parchment paper.

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In a large bowl, combine the peanut butter, maple syrup, applesauce, non-dairy milk and vanilla until smooth. 

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Add in the dry ingredients and fold in the chocolate chips. Mix until just combined. 

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Spoon out 16 cookies onto the prepared baking sheet and gently press each one into a cookie shape. Add some more chocolate chips on top if needed. 

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vegan recipe

Bake at 350 degrees for 12-14 minutes. Remove from the oven, transfer to a cooling rack and serve while warm & gooey.

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vegan peanut recipe
vegan peanut

Store in an air-tight container at room temperature for up to 3-4 days, or refrigerate for up to a week.

 

ENJOY!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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