Best 2 Worlds Best Vegan Peanut Butter Chocolate Chip Cookies Recipes

Indulge in the ultimate vegan treat with our collection of the world's best peanut butter chocolate chip cookies. These delectable cookies are crafted with a symphony of wholesome ingredients, ensuring a guilt-free indulgence that tantalizes your taste buds. Dive into the classic combination of rich peanut butter and decadent chocolate chips, perfectly balanced with a hint of sweetness. Each bite offers a delightful symphony of flavors and textures, leaving you craving more. With three irresistible variations – classic, gluten-free, and refined sugar-free – our recipes cater to diverse dietary preferences, ensuring everyone can relish these heavenly cookies.

Check out the recipes below so you can choose the best recipe for yourself!

WORLD'S BEST VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIES

World's Best Vegan Peanut Butter Chocolate Chip Cookies image

I have a recipe in my box so old and used it's hard to read so I've decided to copy it here for all eternity. Originally a non-vegan recipe, I've modified it over the years to match my healthier lifestyle. If you don't have turbinado sugar, brown sugar will do. And yes, all purpose flour will work, but whole wheat pastry flour is better for you. If you do decide to use AP flour, omit the soy or almond milk. I'm embarrassed to say that I've never actually counted the cookies this recipe makes as the size I make depends on my need for chocolate on a given day. I'll guess it's 3 dozen, YMMV. Hope you enjoy this recipe as much as my family does.

Provided by joop9182

Categories Chocolate Chip Cookies

Time 15m

Yield 36 cookies

Number Of Ingredients 12

Ingredients

2 tablespoons bob's red mill egg substitute
6 tablespoons water
1/2 cup vegan margarine
1/2 cup peanut butter
1 1/2 cups turbinado sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups whole wheat pastry flour
1/3 cup vanilla soymilk or 1/3 cup almond milk
12 ounces chocolate chips, to your taste
1/2 cup chopped pecans (or both) or 1/2 cup chopped walnuts (or both)

Steps:

Preheat your oven to 350.
Mix Egg Replacer with water until very smooth and set aside. I love BRM but if you have a different favorite egg substitute, use that.
Cream the margarine and peanut butter together.
Add the sugar and egg replacer, add the soda, salt and vanilla.
When all is smooth, add in the flour. Whole wheat pastry flour is much dryer than normal all purpose flour, so once it's been incorporated, add in 1/3 cup of soy or almond milk a bit at a time until you have a smooth dough.
Turn in your chocolate and nuts, if desired.
Bake (preferably on a pizza stone) at 350 for 8-10 minutes.

PEANUT BUTTER CHOCOLATE CHIP COOKIES

Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

Ingredients

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

Preheat oven to 325 degrees F.
Have ready at least 2 baking sheets lined with parchment paper.
Cream butter until smooth.
Add peanut butter and both sugars and beat until combined well.
Add egg and beat well.
Stir in flour and baking soda gradually until well combined.
Stir in chocolate chips by hand.
Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

Tips:

Use creamy peanut butter for a smooth and rich cookie.
Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
Bake the cookies until the edges are golden brown and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These vegan peanut butter chocolate chip cookies are the perfect combination of sweet, salty, and chocolatey. They're easy to make and always a hit with friends and family. So next time you're craving a delicious and satisfying cookie, give this recipe a try. You won't be disappointed!