These tasty little vegan peanut butter chocolate chip cookies are super easy to make plus they’re made with all-natural peanut butter, whole-wheat flour and olive oil. That means no added sugar, no eggs, no butter and no milk! Just peanut butter chocolate chip yumminess! I talk a bit about replacing eggs in baking in this post and you can read about dairy-free chocolate chip options below.
If you’re new to dairy-free living, I’d recommend reading my post on Vegan Options to Replace Diary in Your Diet. Cooking and baking dairy-free is easier than you might think and with all the amazing dairy-free products coming out today, it’s easier than ever!
Dairy-Free Chocolate Chip Options
As far as dairy-free chocolate goes, you have a few options. A good quality dark chocolate bar shouldn’t contain any dairy, just read the ingredients for any milk ingredients. Simply chop into pieces and use to replace chocolate chips. I usually use Green & Blacks Organic Dark Chocolate.
Another great option is Enjoy Life Chocolate Chips or Chocolate Chunks. Both products are free from common allergens such as soy, wheat, dairy and gluten. They are wonderful and work well to replace dairy milk chocolate in all your favourite recipes.
You could also use raw cacao nibs. Cacao is an amazing superfood that is high in antioxidants, protein, essential fats, minerals and vitamins. Keep in mind they aren’t really sweet and will add a strong, raw dark chocolate flavour but they make an excellent health-conscious choice for replacing tradition chocolate chips in recipes. You can also use cacao powder in place of cocoa in your baking recipes. Shop here on Amazon.
Carob is a great choice for replacing dairy-based chocolate to make vegan-friendly treats. Carob chips are made from the pod of the carob tree. The pods are dried, roasted and made into carob powder before being made into chips. Carob has a natural sweetness so typically doesn’t have as much sugar added to it as chocolate does. I think carob chips taste pretty much like chocolate chips and I use them often in vegan recipes.
You can use carob chips one-to-one to replace chocolate chips in any recipe. You can find carob chips in sweetened and unsweetened versions, I’d recommend using sweetened chips in treat recipes. Shop here on Amazon.
Vegan Peanut Butter Chocolate Chip Cookies
Next time I make these I’m taking them to work, asap. Why are cookies so delicious? They’re quick and easy to make in one bowl, nothing fancy. Get on it, you’re just a few minutes away from peanut butter chocolate chip oooey gooey yummy yum yums.
Be sure not to over bake these little delights or they’ll end up on the hard side! I made some of mine quite small and they only needed 6 minutes in the oven. If you use about 1 tbsp per cookie they should be done in 7-8 minutes. They’ll seem underdone when you take them out but as they cool they firm up and become fudgy, chewy, flavourful bites of goodness.Print
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup all-natural peanut butter
- 3/4 cup pure maple syrup
- 1/3 cup olive oil
- 1 1/2 teaspoon vanilla extract
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine flour, baking soda and salt. Set aside.
- In a separate mixing bowl, combine peanut butter, oil, vanilla maple syrup. Mix until smooth.
- Add the flour mixture to the wet ingredients. Stir until combined.
- Stir in chocolate chips.
- Using your hands or a small spoon, drop rounded tablespoons of dough on a cookie sheet. Press lightly with a fork.
- Bake for 7-9 minutes. They may seem a bit soft but they’ll firm up as they cool. Let them settle on a rack for 10 minutes. Enjoy!
- Store in a airtight container.