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Baked cookie broken in half

Vegan chocolate peanut butter cookies

  • Author: noasmodernkitchen
  • Total Time: 34 minutes
  • Yield: 15 coo 1x
  • Diet: VeganDiet


These vegan chocolate peanut butter cookies are soft, indulgent and oozing with chocolate. They are absolutely delicious and they are unbelievably easy to make.


  • 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


    1. Preheat the oven to 180c.
    2. Line a baking sheet with greaseproof paper.
    3. 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.
    4. In a separate bowl, mix together the peanut butter, sunflower oil and golden syrup.
    5. Tip the wet ingredients into the bowl of dry ingredients, along with the water.
    6. 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.
    7. Bake for 8 or 9 minutes. The edges of the cookies should be firm but the middle of the cookies should still be soft.
    8. Leave the cookies to cool for 10 minutes. They will harden as they cool.
    9. 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


  • Serving Size: 1 cookie
  • Calories: 180 per cookie