For those of you who have been following this blog for awhile, you know that one of my best friends from growing up (that I’ve known now for 23 years!) is vegan and has a vegan food blog too. I’ve made a bunch of special desserts for her over the years that I’ve shared here (vegan oreos, vegan cookie dough truffles,vegan chocolate chip cookies, vegan mocha cupcakes), and this is another one for the list. This time though, I’m using her recipe! She has a lot of great recipes on her website, but these vegan peanut butter chocolate chip cookies are by far the fan-favorite. I’ve sampled hers many times, but I’ve been meaning to try them out for myself for forever and I’m so glad I did.
Her birthday was a few weeks ago, and I made a double batch of her infamous cookies – one to photograph and share with my family, and one batch to make into a cookie cake. As you all know, cookie cakes are one of my favorite birthday treats, and since she’s the queen of peanut butter chocolate chip oatmeal cookies, I knew transforming her recipe into a cookie cake would be the perfect treat for her big day. I brought the decorated cookie cake to the bar where we celebrated, skipped the singing, but was sure to share it with all of her friends, and our waiter too. It’s such a popular recipe for a reason! These cookies have the perfect crisp and chewy exterior and super soft insides so it’s almost impossible to tell they are free of butter and eggs. Just look at that gorgeous texture inside the cookie!
If you want to bake a vegan treat, cookies are always a great place to start. It’s easy to substitute oil and/or shortening for the butter, and you don’t miss the egg in most recipes. Just make sure your chocolate chips are free of any dairy products and you can make this recipe easily. You’ll please your vegan and non-vegan friends alike, and in case you’re interested, it makes for a great birthday cookie cake for your vegan BFF too!
Vegan Peanut Butter Chocolate Chip Oatmeal Cookies
Recipe adapted from Paint + Tofu
Yield: 24 cookies
Ingredients:
1/3 cup peanut butter
2 tbsp vegetable oil
1 cup granulated sugar
1/3 cup of nondairy milk (I used almond milk)
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup of rolled oats
1/2 cup vegan chocolate chips
Directions:
Preheat oven to 425 degrees and line two cookie sheets with a silpat mat or parchment paper. In the bowl of an electric mixer, beat together the peanut butter, oil, sugar, milk, and vanilla extract together until well combined, about 2 minutes.
In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add the dry ingredients and beat until just combined. Add the oats and chocolate chips and use a rubber spatula to gently fold everything in until evenly distributed.
Mix the peanut butter, oil, sugar, nondairy milk and vanilla together.
Use a small ice cream scoop or a spoon to form balls of cookie dough, about 2 tbsp each. Press each cookie down with the back of a spoon, fork, or your fingers so they are flattened patties. Bake for 8 -10 minutes, or until the edges are JUST slightly golden brown. Be careful not to overbake these, they may look underdone but trust us on this one, take them out around minute 8-9 for best results. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Those look amazing! I can see why they are a favorite. Love how easy these are too–no chilling needed? Might have to try them myself :)
These are incredibly yummy !!! Perfect amount of peanut butter and chocolate. : )
I used 1 cup of brown sugar (loosely filled) since that’s all I had…BIG hit with my 14 year old son and his entire soccer team.
Will be making these often for sure.
These cookies look great! Is 425 degrees down on the sugar a little, as I correct for the overn temperature?
I amgoing to tripling the recipe. Can I cut back on the sugar a little? I usually like to
add a bit more chips to my recipes. P.S. I have great recipe for peanut butter bars with chips, (not egg free) that I substitute well mashed up chick peas or canelli beans for 1/4 to 1/3 cup of the cup coconut oil the recipe calls for. Thanks for the recipe.
Sorry for the mixed up email. I just wanted to verify that 425 degrees is right for the oven.
Thanks again,
Judy
Hi Erica! Thank you so much for sharing this recipe. It’s our favourite cookie recipe of all time. We have made them for so many events (even for prizes in a bike race!) and they are always a hit. We are asked the recipe every time.
Tanya & Jeff
I loved the Paint and Tofu recipe so much but since their blog is no longer online, I haven’t been able to make them. All other vegan, PB choc cookie recipes are inferior. SO happy to find the recipe here! Screenshotting it now so I never lose my favourite blog recipes again!