Vegan Peanut Butter Cookies
These vegan peanut butter cookies are made with just 4 ingredients! Packed with chocolate and sprinkled with salt, these are perfect for your cookie cravings.
Servings 18 cookies
Calories 122kcal
Ingredients
- 1 cup chunky peanut butter
- 1/4 cup pure maple syrup
- 1/2 cup dairy-free chocolate chips
- 2 tsp flaky sea salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mix peanut butter and maple syrup in a stand mixer with paddle attachment for about 15 seconds or just until combined.
- Fold in the chocolate chips, then portion the dough with a medium-sized cookie scoop.
- Arrange the cookie dough balls 2 inches apart on the parchment-lined baking sheet. Sprinkle their tops with flaky sea salt.
- Bake for 12 to 14 minutes or until the edges are golden brown.
- Allow the vegan peanut butter cookies to cool on the pan for at least 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For that classic pb cookie look, skip the chocolate chips and add criss-cross patterns to your vegan peanut butter cookies with a fork! This will also help flatten the cookies since they won't spread as much like classic peanut butter cookies.
- You can store these dairy free peanut butter cookies in an airtight container at room temperature for up to 2 days. We haven't tried freezing the leftover cookies.
- Portion your peanut butter cookie dough with a cookie scoop for soft cookies that are uniform in shape and size. A 2-tablespoon scoop will yield 14 baked cookies, while a 1.5-tablespoon scoop will make 18 cookies.
Nutrition
Serving: 1c | Calories: 122kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 70mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Calcium: 18mg | Iron: 1mg