Forever a favorite, these Vegan Peanut Butter Chocolate Chip Cookies are addictive, delicious and super easy to make. The best thing about these yummy vegan cookies is that they are made with only 4 ingredients and are gluten-free too! These treats are perfect for a post-work-out snack, are fab to take on a hike or just for a treat.
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These vegan peanut butter cookies are based on a recipe for yummy salted peanut biscuits that my lovely Granny used to make, and we know Granny's cooking is always a hit. This recipe is a simplified version that's been made gluten-free, but is still ultra delicious. It's now my go-to recipe for whenever I want delicious chewy cookies!
If you want to try another of my Granny's easy recipes, you should definitely try this one: Granny's Famous Rum Balls made Vegan! If you want a healthier cookie, these 3-Ingredient Walnut Cookies from Very Veganish are also totally delicious!
🍪Ingredients
These vegan chocolate chip peanut butter cookies are made from just four ingredients plus a little bit of water and a sprinkle of sea salt. Other vegan peanut butter cookies contain plain flour, coconut oil or even a flax egg, but I've found that these cookies turn out perfectly every time, using just the ingredients below.
- Peanut butter - High in protein and good fats, and also helps to bind these cookies. I used a Crunchy Peanut Butter, which I like as it gives them a satisfying crunch, but you can use a smooth or creamy peanut butter if that's what you have. By using peanut butter, this recipe requires no added oil or vegan butter, making these cookies a healthier choice.
- Vegan Chocolate chips - either chocolate chips or chunks will work. Sometimes I just use chocolate chunks from a vegan chocolate bar that I bashed up; chocolate is chocolate after all. I'm pretty sure these would be fab without the chocolate chunks, but where would the fun be in that?
- Chickpea flour - which is also known as gram flour, besan flour or garbanzo flour. It's made from ground up chickpeas. Chickpea flour is amazing as it's a gluten-free flour, has extra protein in it & also helps to bind the cookies.
- Brown sugar- a small amount of sugar goes into these cookies. I use brown sugar for the flavour, but you could use white sugar, maple syrup or even coconut sugar.
- Flakey salt - a little flakey sea salt enhances the nuttyness of the peanuts and balances the sugar.
- You'll also need a little water or soy milk to help bind the batter.
Head down to the recipe card for quantities and full instructions.
👩🏽🍳How To
Follow along for the perfect easy cookies that all peanut butter lovers will adore!
- Mix up a batter of the peanut butter, chickpea (or gram) flour, brown sugar & water or plant-milk
2. Add chocolate chips/chunks and stir with a wooden spoon or spatula.
3) Scoop out the batter with a spoon or cookie scoop onto a baking tray or cookie sheet lined with parchment paper.
4) Squish the cookie dough balls with a fork, add a sprinkle of salt and bake cookies for 20 mins or until golden brown.
❄️Storing and Freezing
If you don't eat these vegan chocolate chip peanut butter cookies immediately, you'll be pleased to know that they store very well. They'll keep for up to a month in an airtight container and they'll stay nice and fresh.
You can freeze these cookies if you desire. They will be good for up to three months. Pop them in the oven for a few minutes to refresh their flavours.
🥜Substitutions and Variations
This recipe is already totally vegan and gluten-free. However you might want to try these fun alternative ideas to make it:
- Nut Free- try making this with Sun-Butter (this is a nut free sunflower seed butter).
- Milk Chocolate- try using vegan milk or white chocolate chips.
- Other legume flours- yellow split pea flour is excellent as a substitute for chickpea/gram flour.
- Plain Flour or All Purpose Flour: if you don't want to use a gluten-free flour, use plain flour instead. You might need to increase the amount of peanut butter to get the cookies to bind.
🔪Equipment
You'll need a large mixing bowl, a wooden spoon or spatula and a baking sheet and parchment paper to make these cookies. You can mix them up with an electric mixer if you wish, but I find the thick crumbly dough is easier to work with when using a spatula.
❓FAQs
Yes, you can use any nut butter. I love using almond butter.
Of course, but obviously chocolate makes everything amazing! You could add raisins or whole nuts instead of chocolate chips.
I love these cookies with this homemade 4 ingredient icecream for my own version of Vegan Cookies and Cream Icecream! If you want to buy your icecream, we love Jude's Salted Caramel vegan icecream. Of course, these cookies taste amazing on their own (that's generally how I eat them!).
More Vegan Cookie Recipes
If you're a fan of yummy vegan cookies, try out these recipes:
I'm going to make another batch of these vegan chocolate chip peanut butter cookies really soon, so I hope you try them too!
📖 Recipe
Vegan Peanut Butter Chocolate Chip Cookies. (Gluten Free!)
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 170 g (⅔ cup) crunchy peanut butter
- 50 g (¼ cup) brown sugar
- 50 g (¼ cup) Chickpea (gram) flour
- 50 g (¼ cup) Chocolate chunks or chips
- 3-4 tablespoon water (enough to bind)
- A sprinkle of flakey salt (I like Maldon Salt)
Instructions
- Preheat your oven to 190°C / 375°F / Gas Mark 5.
- In a large bowl, add the nut butter, sugar & chickpea flour.170 g crunchy peanut butter, 50 g Chickpea (gram) flour, 50 g brown sugar
- Add the water & stir to combine. Add a little extra water if the dough is too dry.3-4 tablespoon water
- Stir through the chocolate chips.50 g Chocolate chunks or chips
- Line a cookie sheet/oven sheet with baking paper.
- Use a teaspoon to scoop out walnut sized chunks of dough. Lightly roll them into a ball.
- Place them on the cookie sheet, sprinkle the flaky salt over them & use a fork to slightly flatten them.A sprinkle of flakey salt
- Bake in the oven for around 20 mins, until golden.
- Leave to cool slightly before eating. Don't worry if they're a bit soft when they come out the oven - they will harden up!
Lucia says
Amazing!!! Obsessed with the texture and rich flavor + so little ingredients and so fast to make!!
Louise-Claire Cayzer says
I'm so glad you love them as much as I do!
Caroline says
These sound tasty, love the idea of the added nuttiness from the chickpea flour.
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Kristen says
These were SO good! Will definitely make again. Thank you! 🙂
Mairead says
Thank you for another delicious gluten-free vegan cookie recipes. Thanks for the tips on how to use peanut butter for making cookies.
Tavo says
Absolutely delicious cookies; thank you for this fantastic recipe! I will make it again!!