If you’re anything like me, you want cookies that are easy, delicious, and make as few dirty dishes as possible. These one-bowl vegan peanut butter chocolate chip cookies check all the boxes. They’re chewy, perfectly sweet, and come together in just 30 minutes—no mixer, no chill time, no stress.
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Oh, and did I mention they’re secretly packed with wholesome ingredients like oat flour and flaxseed? These are cookies you can feel good about devouring!
I love peanut butter cookies, but there’s just something about combining them with chocolate chips that makes it perfect.
I actually developed this recipe to be a standard vegan chocolate chip cookie, but I like to replace vegan butter with peanut butter to make it include more whole foods, where possible. With the amount of peanut butter in this recipe, there was no way I could pass it off as a regular chocolate chip cookie—the peanut butter flavor is very prominent! So, peanut butter chocolate chip cookie it is!
It is truly a happy accident! With my degree in Bakery Science, I love experimenting in the kitchen and sometimes the end result is something even better than what I originally planned.
The Best One-Bowl Chocolate Chip Cookies
So many recipes overcomplicate the steps. Honestly, you can still get bakery-style cookies with one bowl and no fancy equipment. These cookies are:
- Made in one bowl for easy cleanup
- Packed with wholesome ingredients
- Naturally vegan, gluten-free, and dairy-free
- No chilling required
- Soft, chewy texture (with crispy edges to hold shape) with melty chocolate chips in every bite
Ingredients and Substitutions
Here’s what you’ll need along with some possible substitutions. Already got everything? You can scroll down the recipe card at the bottom of the post for exact measurements.
- Natural creamy peanut butter – Go for the drippy kind (just peanuts + salt). Avoid dry or no-stir varieties, which can mess with the texture.
- Brown sugar – Adds that cozy caramel flavor and helps the cookies stay chewy.
- Flaxseed + water – This is our egg replacer. Let it sit for 5 minutes to thicken into a flax egg.
- Almond milk – You can sub with any plant-based milk you like.
- Vanilla extract – A must for that classic cookie flavor.
- Oat flour – I recommend using store-bought oat flour for the best texture. You can also use an all-purpose gluten-free flour mix or even regular all-purpose flour. Both turn out great!
- Dairy-free chocolate chips – I like using dark chocolate chips, but semi-sweet works too!
Dairy Free Baking
Just wanted to share a quick note on dairy-free baking. You don’t need butter or milk to make amazing cookies. Peanut butter brings richness and fat, while plant milk keeps everything moist. And when it comes to chocolate, there are tons of great dairy-free chips out there. Just check the label to make sure they’re vegan!
Step-by-Step Photos to Make These Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Make the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes to gel.
In a large bowl, beat the peanut butter and brown sugar together until smooth.
Add the flax egg, almond milk, and vanilla, and mix again.
Stir in the oat flour, baking soda, and salt until fully combined. You’ll have a thick batter.
Fold in the chocolate chips—the best part!
Roll the dough into heaping tablespoon-sized balls and place on your baking sheet. Flatten slightly with your hand (they won’t spread much).
Bake for 10–12 minutes until the edges look set. Don’t worry if the centers seem soft—they’ll firm up as they cool.
Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack.
Tips
- The type of peanut butter your use is extremely important. I use the Kirkland brand from Costco with nothing added except sea salt. Look for all-natural peanut butter and skip any that have added oil or sugar. A lot of the natural peanut butter require refrigeration so make sure to measure out and let it warm up to room temp before mixing.
- Use store-bought oat flour for best results. Yes, it’s totally possible to make homemade oat flour, but most regular appliances can’t get it to the finely ground texture you’ll need for this recipe.
- Don’t overbake! The cookies will continue to firm up after coming out of the oven.
Cookie FAQs
Yes, absolutely! These vegan peanut butter chocolate chip cookies freeze beautifully. You can freeze the baked cookies in an airtight container for up to 2 months. Just let them thaw at room temperature when you’re ready to enjoy. You can also freeze the unbaked cookie dough balls and bake them straight from frozen. Just add an extra minute or two to the bake time.
You could try using sunflower seed butter instead of peanut butter, though it may affect the flavor and color slightly.
Other Cookie Recipes to Try Next
- 3-Ingredient Banana Oatmeal Cookies
- Cookie Fries
- Vegan Snickerdoodle Cookies (also with peanut butter!)
- Red Velvet Cookie Dough (no baking required!)
If you tried this vegan peanut butter chocolate chip cookie recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Vegan Peanut Butter Chocolate Chip Cookies (1 Bowl)
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup natural creamy peanut butter room temperature
- ⅔ cup packed light brown sugar
- 3 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 cup oat flour *see notes
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup dairy free chocolate chips
Instructions
- Preheat oven to 350F. In a small bowl combine the ground flax seed and water for 5 minutes to thicken.1 tablespoon ground flaxseed
- In a medium bowl, beat together the peanut butter and brown sugar until smooth using an electric hand mixer or a whisk.1 cup natural creamy peanut butter, ⅔ cup packed light brown sugar
- Add the flax egg mixture, milk, and vanilla and mix again until well combined.3 tablespoons almond milk, 1 teaspoon vanilla extract
- Add the oat flour, baking soda, and salt and mix to form a dough and no dry flour remains. The consistency will be a thick batter.1 cup oat flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in the chocolate chips until evenly distributed.⅔ cup dairy free chocolate chips
- Using a heaping tablespoon per cookie, roll the dough into a ball and place on a cookie sheet lined with parchment paper. Flatten the cookies with the palm of your hand since these cookies do not spread much. Repeat with the remaining dough. This recipe makes about 16 cookies. Press extra chocolate chips into the tops of the cookies if desired.
- Bake on the center rack for 10-12 minutes until the edges are set. The centers will still seem soft and undercooked at this point but they will continue to cook and set up as they cool.
- Remove from the oven and allow cookies to cool on the pan for 10 minutes before transferring them to a cooling rack to cool fully.
