Sink your teeth into the rich, chocolatey layers of our Vegan Chocolate Peanut Butter Cookies, where the classic peanut butter cookie meets a chocolate lover’s dream.
Double chocolate magic comes alive with both cocoa powder and vegan chocolate chips, while smooth peanut butter adds a comforting, familiar twist. True to tradition, they’re rolled in sugar for a subtle crunch and marked with the iconic cross-hatch pattern, offering a perfect balance of peanut butter and chocolate in every bite.
1. Measure our the flour by sifting first and then measuring or by lightly stirring the flour and gently spooning it in the measuring cup. (See blog post for details.) Measure the cocoa powder the same way. Add both to a medium-sized bowl. Add the cornstarch, baking soda, and salt on top and mix well until everything is incorporated. Make sure that all of the little cocoa powder balls are mixed in. Set aside.
2. Combine the vegetable shortening, peanut butter and brown sugar in a larger bowl. Beat until mixed and creamy. Add the flax egg, milk, and vanilla. Continue beating until all is mixed.
3. Sprinkle the flour mixture on top of the fat/sugar mixture. Beat at low/med speed until all is combined. Don't over mix. Stir in the chocolate chips. Cover and place in the refrigerator for 30 minutes to chill the dough.