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Vegan Peanut Butter Cookies
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5 from 2 votes

Vegan Peanut Butter Chocolate Chip Cookies

Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Dessert
Servings: 24 cookies
Calories: 292kcal

Ingredients

  • 2 ½ cups all-purpose flour or gluten free 1:1 subsitute
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted dry roasted peanuts
  • 16 tablespoons vegan butter (1 cup)
  • ¾ cup brown sugar
  • ¾ cup granulated white sugar
  • 1 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • ½ of a ripe banana
  • 1 cup vegan chocolate chips

Instructions

  • Preheat the oven to 350°F. Line a cookie sheet with a silicone mat or parchment paper. Set aside. In a food processor pulse dry roasted peanuts 10 times. Set aside.
  • In a medium bowl whisk together flour, salt, baking powder, and baking soda. Set aside.
  • In a stand mixer cream vegan butter until smooth. Add vanilla extract, sugar and banana. Cream until combined and smooth.
  • Using a rubber spatula wipe down the sides of the bowl as needed.
  • With the mixer on low add in the flour mixture, scraping down the sides again as needed.
  • Add in chopped peanuts and then chocolate chips.
  • Using a cookie scoop or spoon, scoop out dough, about 2 tablespoons worth, and place on a lined baking sheet about 2 inches apart.
  • Using a fork, very lightly push down on the dough to create a cross hatch pattern.
  • Bake at 350°F for 10-12 minutes. Careful not to overcook as these will be lightly browned around the edges but not on top.
  • Remove from the oven and allow to sit on the baking sheet for 2 minutes. Transfer to a cooling rack and repeat with the remaining cookie dough.

Nutrition

Serving: 24cookies | Calories: 292kcal | Carbohydrates: 32g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 269mg | Potassium: 155mg | Fiber: 2g | Sugar: 18g | Vitamin A: 358IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 2mg