The other day I was asking myself -in one of those self-talks about food… everyone has those, right? It’s a common thing, right?-, “will there be a person who doesn’t like cookies?” Especially Peanut Butter Choco-Chip Cookies?
If you are that person, oh man, I don’t think we can remain friends…
Just kidding just kidding!
These are the first vegan cookies I ever made. I wanted to make cookies that would be crispy, but didn’t have vegan butter or anything similar to it. So I tried peanut butter to replace the fat and they came out great!
In addition to it, the taste that peanut butter gives to the cookies is so good!
Another thing that I love about these peanut butter choco-chip cookies is that they can be ready in a blink of an eye and don’t need a ton of ingredients to make them, yay!
This is a great recipe for when the sweet tooth cravings kick in but don’t want to spend ages whipping something up. So, I would say this is a winning combo! They are super delicious, so easy and quick to prepare, very nutritious, and also high in protein.
Peanut Butter Choco-Chip Cookies (Vegan)
- 200 g whole wheat flour
- 120 g brown sugar (or coconut sugar)
- 100 ml plant milk (soy, coconut, almond, etc.)
- 100 g peanut butter
- ½ tbsp vanilla extract
- ½ tsp baking soda
- 80 g vegan chocolate chips (or chocolate chunks)
- Preheat oven to 180°C.
- In a bowl, mix raw cane/brown sugar and milk until sugar is dissolved. Then, add peanut butter and mix again, just until everything is integrated.
- Sift whole wheat flour and baking soda into the previous bowl and thoroughly fold them in using a silicone spatula (it is easier with that type of material). Be careful not to overmix, combine just until a homogeneous batter is formed.
- Add chocolate chips/chunks to the batter and scoop it onto a non-stick baking tray or silicone mat. Make sure to leave enough space between the cookies because they will expand a little.
- Bake for 18-20 minutes or until golden brown.