If you’re not a lover of choc chip cookies or peanut butter, I’ll forgive you. However, if you are a lover of both, then get your bake ON because these choc chip vegan cookies are about to change your life. BOLD STATEMENT! But seriously I’m quite proud of these. My choc chip vegan cookie is an easy recipe and makes a whole lot. Perfect to share right?! If you don’t like peanut butter, swap it for any nut or need butter. I can imagine almond and cashew butter tasting amazing.
Since having my own kitchen, I’ve made it a mission to have cookies in the house every week. You’re probably asking how anyone’s waistline can handle that? Well moderation is key of course but these are only 112 calories each and that’s better than store bought ones if I’m not mistaken. These vegan choc chip cookies are the ones I want to bake with my future kids and one day with my grandchildren.
I remember my granny always having cookies in her home and every day we would get to eat one or two at tea time. It’s crazy how I’ve never reflected on these memories as much as I do now. Maybe my love for baking was born back then already and I hadn’t realized it. Let the cookie legacy live on!
Why I’m not a store bought cookie fan
I’m not a big fan of store bought cookies. I’ve tried Lenny and Larry’s and the obvious vegan famous Oreos but none quite hit the spot of a home baked cookie. Who agrees here? As with anything homemade, you control what goes into it. I’ve never been a fan of supporting anything palm oil related and with Oreos using palm oil, I would prefer to stay away from those. There are a bunch of complicating theories and opinions out there on this. Do some research and decide for yourself. I’m all for sustainable. SO if Oreos suddenly labelled as using sustainable palm oil then I might consider buying them once a year lol!
Why is this recipe the bomb?
I’ve made quite a few vegan cookie recipes and every time, they don’t quite meet my high expectations. THIS vegan choc chip cookie recipe finally does. It’s crunchy on the outside, soft on the inside, not too sweet, has a good ration of salt to sweet and the peanut flavor is subtle. The choc chunks are heavenly. Isn’t everything chocolate though? There is also a secret ingredient which I normally toss away because I’ve never successfully used it for anything else.
What’s the secret ingredient???
Heard of aquafaba before? This term has become quite the trend recently. Aquafaba is the brine from a can of chickpeas. Normally one just throws this away but this brine is a magical unicorn I tell you! You can make chocolate mousse and meringue with it as well but I’ll only crown it queen when I’ve managed to work with it myself. Every time I tried meringue it flopped on me. I’m totally blaming myself of course but one day I’ll get this down.
Be sure to save (it freezes) this brine every time you open a can of chickpeas and use it for recipes like this. Now what are you waiting for? Give this vegan choc chip peanut butter cookies a try and maybe, just maybe you will start baking cookies once a week too.
Vegan choc chip peanut butter cookies
- 3 cups cake flour
- 1 cup rolled oats
- 1 1/2 cups lightly packed sugar coconut sugar or your choice
- 1/2 tsp salt
- 3 tbsp peanut butter unsalted or PB2
- 2 tbsp baking powder
- 6 tbsp vegan butter or coconut oil
- 3 tbsp aquafaba
- 100 g chocolate chips or chocolate chunks
- Pre heat oven to 350 degrees Fahrenheit or 200 degrees Celsius.
- Add the butter or solid coconut oil and crumble into the flour mix. Add the peanut butter and the aquafaba and mix until all combined.
- Separate mixtures into 36 even balls and roll into balls.
- Oil a baking tray or line trays with baking paper.
- Line the cookies onto the sheets and press them down using a fork.
- Bake for 20-25minutes until golden brown.
- Remove from the oven and allow to cool properly before packing them away.
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If you give this recipe a try, be sure to let me know what you think and tag me on instagram @the_hungry_herbivore
Until next time, adios 🙂