Vegan Peanut Butter Chocolate Chip Cookies

Are you ready to bake the most delicious and easy vegan peanut butter chocolate chip cookies ever? Whip up a batch of these mouth-watering cookies! Perfect for the chocolate and peanut butter lovers, the combination of these two flavors will tantalize your taste buds.

A stack of vegan peanut butter chocolate chip cookies sits beside a bowl of chocolate chips and more cookies in the background.

I love making lots of chocolate chip cookies. And most of my recipes are based on my original vegan chocolate chip cookies recipe.

Don’t want to make a whole batch of cookies? Try this single-serving vegan cookie-in-a-mug recipe!

Studies show that eating vegan foods can reduce your carbon footprint and improve your health. With this vegan peanut butter chocolate chip cookie recipe, you can enjoy all the benefits of a vegan diet AND indulge your sweet tooth. Win Win!

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Egg Substitute — We’ll use either a flax egg or a chia egg. I always prefer grinding chia seeds so they don’t add texture to the cookies.
  • Fat —  We’ll combine vegan butter with peanut butter for the best flavor and cookie texture.
  • Sugar — Using both brown sugar and granulated sugar makes the best chocolate chip cookies.
  • Vanilla — A full tablespoon of vanilla extract adds the best flavor.
  • Flour — Use all-purpose flour, whole wheat pastry flour, or gluten-free baking flour. Always use the sift and spoon method ot measure flour.
  • Cornstarch — A tablespoon of cornstarch makes the best tender cookies.
  • Leavener — We’ll use both baking soda and baking powder.
  • Salt — A bit of salt enhances the cookie dough flavor.
  • Chocolate Chips — Use your favorite .dairy-free chocolate chips.

Marly’s Tips

You can make vegan oatmeal peanut butter chocolate chip cookies by substituting 1 cup of flour with 1 cup of oat flour.

Looking down on chocolate chip cookies cooling on a wire rack.

Why This Recipe is a Winner

  • INDULGENT — Combining vegan butter, peanut butter, and chocolate chips is a winning flavor combination!
  • CROWD-PLEASING — Serve these yummy cookies at your next party and watch the fun begin!
  • VERSATILE — Add other ingredients, like chopped nuts or colorful sprinkles, to make them just the way you like them.

I love making vegan chocolate chip peanut butter cookies and then getting creative with the add-ins. It mixes things up a bit, which keeps it fun and interesting.

Any of these add-ins can make your cookies extra special:

Storage Tips

Store cookies in an airtight container at room temperature for up to 5 days. They’ll keep even longer in the fridge (up to 10 days) or they can be frozen for up to 2 months. We like to reheat refrigerated cookies in the microwave for a few seconds. Be careful, though, because the chocolate heats up quickly!

A hand holds a cookie with a bite taken out, revealing lots of chocolate chips.

Vegan Cookies

If you love this vegan peanut butter chocolate chip cookies recipe here are more favorite vegan cookies to try:

A stack of chocolate chip cookies beside a bowl of chocolate chips.

Vegan Peanut Butter Chocolate Cookies

Delicious vegan peanut butter chocolate chip cookies are soft and chewy, and lots of tender chocolate chips throughout. These cookies are perfect for dipping in almond milk!
5 from 1 vote
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 22 minutes
Servings: 36 cookies
Calories: 145kcal


  • 1 flax egg
  • ½ cup vegan butter 1 stick, softened
  • ½ cup peanut butter
  • ¾ cup brown sugar
  • ¾ cup granular sugar
  • 1 tablespoon vanilla
  • 2 ¾ cups all-purpose flour sifted
  • 1 tablespoon cornstarch (optional)
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 ½ cups dairy-free chocolate chips


  • Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.
  • Make the flax egg and set it aside.
  • Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax egg and vanilla and beat again to combine.
    Looking at a beater full of creamy vegan butter and sugar whipped together in a stand mixer.
  • In a separate bowl, combine the flour, cornstarch (see note), baking soda, baking powder, and salt. Stir to combine. Pour the flour mixture in with the butter mixture. Stir to combine.
    Dry ingredients, like flour, in a glass bowl.
  • Add the chocolate chips and stir until combined. Be sure to cover the cookie dough when not in use to prevent it from drying out.
    Cookie dough in a metal mixing bowl with a blue spatula.
  • Drop by rounded spoonful about 2 inches apart on prepared cookie sheet. (Or you can roll the cookie dough balls for more precise edges to the cookies). Bake for 9 minutes, (or up to 11 minutes depending on your desired final cookie texture). If you prefer chewier cookies, remove them at 9 minutes. If you prefer crispier, cook for a few minutes longer. See note.
    Looking down on a baking sheet with cookie dough balls ready to be baked.
  • Once the cookies are done, allow them to cool for a minute or two on the cookie sheet, before transferring to a wire rack to cool completely.
  • Store in a sealed container for up to a week either on the counter or in the fridge. Or you can freeze these cookies for up to two months.

Recommended Equipment

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Regarding cornstarch, I have made this with and without the cornstarch and the recipe is fine either way. However, I like the addition of cornstarch as it slightly reduces the protein in the flour and makes for a more tender cookie.
Regarding flour, I use primarily all-purpose flour. However, if you want to use whole wheat, use one of these three options: 1) do half all-purpose and half whole wheat; 2) use whole wheat pastry flour (this is different than whole wheat flour); 3) do half all-purpose and half whole wheat white flour. Either way, you may need to add another tablespoon of water.
Assess your dough before baking. If the dough is too sticky, it means there’s not enough flour. Add a tablespoon or two of flour to get a thicker consistency.
Baking Time: I recommend baking these cookies for 9 minutes in a preheated oven, then removing them and allowing them to sit on the baking dish for another 2 minutes. Because of residual baking, the cookies will firm up even after removing them from the oven. As a result, I find removing them at 9 minutes, creates a deliciously tender cookie!
Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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