Rich and Chewy Vegan Double Chocolate Peanut Butter Cookies
Servings: 36
Calories: 138kcal
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 the 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.
Print Recipe
Equipment
- mixer
Ingredients
Flax Egg
- 1 Tablespoons Ground Flax
- 3 Tablespoons water
Dry Ingredients
- 1¼ cups all purpose flour measured correctly
- ¼ cup unsweetened cocoa powder measured correctly
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
Fat, Sugar, Wet Ingredients
- ½ cup vegetable shortening
- ¾ cup creamy peanut butter
- 1¼ cups brown sugar packed
- 3 Tablespoons agave nectar
- 2 teaspoons vanilla extract
Other
- ½ cup granulated sugar for rolling
- ½ cup vegan chocolate chips
Instructions
Prepare and Flax Egg
- (The oven will be preheated in a later step at 375℉) Prepare two baking sheets with parchment paper or a silicone mat.
- Make the flax egg by whisking together to ground flax and water. Let sit for at least five minutes while you are preparing the other ingredients.1 Tablespoons Ground Flax, 3 Tablespoons water
Dry Ingredients
- 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.1¼ cups all purpose flour, ¼ cup unsweetened cocoa powder, 1 Tablespoon cornstarch, ¾ teaspoon baking soda, ¾ teaspoon salt
Fat, Sugar, and Wet Ingredients
- 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.1 Tablespoons Ground Flax, ½ cup vegetable shortening, ¾ cup creamy peanut butter, 1¼ cups brown sugar, 3 Tablespoons agave nectar, 2 teaspoons vanilla extract, 3 Tablespoons water
Combine All
- 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.½ cup vegan chocolate chips
- Sometime during the next 30 minutes preheat your oven to 375℉ and make sure the oven rack is in the center position.
Bake and Finish
- Use a cookie scoop or large spoon to portion out small round dough balls. Roll the balls in the granulated sugar before placing the sugared balls onto the prepared cookie sheet about two inches apart. Flatten the dough balls slightly and like you would with a peanut butter cookie, make a criss cross pattern with your fork (see blog post). (You can return the rest of the dough to the fridge while the first batch is baking.)½ cup granulated sugar
- Bake at 375℉ for 8-9 minutes until the cookies have "set". They should be just starting to brown but that will be impossible to tell because of their dark color. Jiggle to cookie sheet around to see how they've set. Do not over-bake! Allow to cool on the cookie sheet for about ten minutes before removing the cookies to a wire rack to finish cooling.
- While the first batch is cooking, you can prepare the next batch. Repeat.
Notes
The nutritional information is just a guess for this recipe. You will only use about half of the sugar listed in the ingredients list. It's easier to roll the cookies in sugar if you use more for rolling. The nutritional information is based on if you had used the full amount.
The chocolate chips I use are the Enjoy Life mini chips. I can find them in my grocery store. If you can't then you can order the vegan chocolate chips on Amazon (affiliate link).
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Sodium: 97mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg