Vegan Peanut Butter Chocolate Chip Cookies (1 Bowl)
Craving cookies that are chewy, chocolatey, and ridiculously easy to make? These vegan peanut butter chocolate chip cookies come together in one bowl with wholesome ingredients—and they're so good, you'll want to make a double batch.
Servings 16 cookies
Calories 206kcal
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.
Notes
*How to Measure Flour: Spoon the flour into your measuring cup and then level it off. Don't use the measuring cup to scoop the flour, or the flour will be too compacted, and you'll end up using way too much flour.
Tip: Don't forget to flatten your cookies before baking! These cookies don't spread like traditional cookies.
Storage: Keep in an airtight container on the counter for up to 5 days or store in the refrigerator for up to 10 days.
Nutrition
Calories: 206kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 151mg | Potassium: 135mg | Fiber: 2g | Sugar: 16g | Vitamin C: 0.003mg | Calcium: 35mg | Iron: 1mg