Easy Vegan Chocolate Peanut Butter Cookies
Soft cake like cookies, easily mixed by hand. These will last a few days in an airtight container, if you can resist eating them all.
Ingredients
- 6 Ounces dairy free butter 1 ½ sticks
- 4 Ounces pure maple syrup ¼ cup
- 1 Tsp baking soda
- ⅓ Cup warm water
- ½ Tsp vanilla extract
dry ingredients
- 1 ¼ Cup all purpose flour spooned and leveled
- ¾ Cup light brown sugar packed
- ½ Tsp baking powder
- 2 Tbsp corn starch
- ¼ Cup cocoa powder
- 1 Pinch salt
- ½ Cup vegan chocolate chips
filling
- peanut butter
Instructions
- Melt together the dairy free butter and maple syrup. Do not boil.
- Mix the hot water, vanilla, and baking soda. Once the butter is melted remove from heat and add the water mixture to the pot.
- Place all the dry ingredients together except the vegan chocolate chips and use a metal whisk to combine them, breaking up the sugar as needed.
- Pour the liquid mixture into the dry and whisk together until all the dry ingredients are incorporated. Stir in the chips.
- The batter will look wet, like a cake batter. Use plastic wrap and cover the surface of the batter. Place in the fridge for 1-2 hours or overnight until the mix is firm. If you’re in a rush, you can put it in the freezer.
- While the mix is chilling spoon 20 or so tsp of peanut butter onto parchment paper and place into the freezer.
- Preheat oven to 350° F.
- When the batter is firm, use a cookie scoop (1” diameter) and scoop some up. Use your thumb to create a dent in the dough. Put 1 portion of peanut butter inside and close the cookie.
- The cookies will spread to about double the size, so leave a lot of space.
- Bake in your preheated oven for 13-15 minutes. The cookies will look dry on top.
Notes
Leave to cool completely on cookie sheet.
Store in airtight container on the counter for a soft cake like texture.
Store in airtight container in the fridge for chewier cookie texture.
You can skip the vegan chocolate chips, and peanut butter if you wish.
If you’re using natural peanut butter, it will not freeze completely hard, but it will become thick and easier to fill the cookie with. I do not recommend using room tempurature peanut butter, it will spread throughout the cookie.