Vegan Chocolate Peanut Butter Cookies
The only recipe you will ever need for delicious eggless cookies. This recipe for vegan chocolate peanut butter cookies is a variation of the delicious and widely loved Pret vegan cookies.
These vegan chocolate peanut butter cookies are soft, indulgent and oozing with chocolate. They are absolutely delicious and they are unbelievably easy to make.
These cookies will keep well for a few days in an airtight container. You can also freeze individual cookies for when you need a little treat.
Enjoyed best fresh out of the oven whilst still warm!
Star Ingredients
- Sugar – This recipe uses caster sugar and light brown sugar. The light brown sugar helps to keep the cookies moist and give them a lovely rich flavour. I like to sieve my caster sugar to remove all the lumps, especially if it has been in the cupboard for a while.
- Sea salt – The addition of sea salt brings out the richness in the chocolate and the caramel flavour of the light brown sugar
- Dark chocolate – I only use dark chocolate in this recipe, but you could use half milk and half dark chocolate if you want a lighter flavour taste. I often think milk chocolate is nicer for children. If you are vegan or follow a dairy-free diet, of course just use your trusted chocolate brand. I like to use a good quality chocolate because it really does make such a difference. I use Lindt chocolate in most of my chocolate bakes. I love it for its high cocoa content, and the fact that its easy to find in most shops and is an affordable high quality chocolate.
- Sunflower oil – Any cooking oil with a mild flavour will work for these cookies, for instance vegetable oil or melted butter if you are not following a vegan or dairy free diet.
- Golden syrup – The syrup helps to combine the mixture, as well as providing a lovely caramel flavour.
- Water – This again helps to bind the mixture together. We are trying to make the cookies soft and moist without the addition of egg, so the final mixture is quite wet but this is completely normal.
Vegan chocolate peanut butter cookies
- Total Time: 34 minutes
- Yield: 15 coo 1x
- Diet: VeganDiet
Description
These vegan chocolate peanut butter cookies are soft, indulgent and oozing with chocolate. They are absolutely delicious and they are unbelievably easy to make.
Ingredients
Scale
- 40g caster sugar – Sieved to remove all lumps
- 100g light brown sugar
- 2g sea salt
- 100g dark chocolate – Broken into small pieces
- 200g plain flour – Sieved
- 20g cocoa powder – Sieved
- Half a teaspoon of bicarbonate of soda – Sieved
- 70g peanut butter
- 65ml sunflower oil
- 100g golden syrup
- 40ml water
Instructions
-
- Preheat the oven to 180c.
- Line a baking sheet with greaseproof paper.
- Place the dry ingredients into a large bowl (caster sugar, light brown sugar, sea salt, chocolate pieces, plain flour, cocoa powder and baking powder), and combine.
- In a separate bowl, mix together the peanut butter, sunflower oil and golden syrup.
- Tip the wet ingredients into the bowl of dry ingredients, along with the water.
- Mix everything together with a wooden spoon, but try not to overmix. Then using a metal spoon or an ice cream scoop, place balls of the dough onto the lined baking sheet. The mixture will be quite greasy so this is why I suggest using a spoon for this step. You should be able to make around 15 cookies with the quantities described.
- Bake for 8 or 9 minutes. The edges of the cookies should be firm but the middle of the cookies should still be soft.
- Leave the cookies to cool for 10 minutes. They will harden as they cool.
- These cookies are so good when enjoyed warm out of the oven, however they will keep perfectly well for up to 3 days in an air tight container.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 cookie
- Calories: 180 per cookie
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