Vegan Peanut Butter Chocolate Chunk Cookies

I feel sorry for people with peanut allergies. I live for peanut butter and have been making these cookies for as long as I can remember and usually would add the fork crisscrossing on top and eat them plain. Loving chocolate though, I thought about how I could raise the deliciousness meter. Chocolate chunks? Good start. Plus chocolate drizzle? Yes please.

Another new one for me was to use aquafaba for the egg substitute. I had some leftover and gave it a shot and I’m so glad I did. It worked perfectly in this recipe. Another note is to use vegetable shortening. You could use vegan butter but they won’t have the same texture and will most likely spread more. Find a good non-hydrogenated brand. I don’t use it often but for some baked goods, it’s essential.

You must flatten the dough before baking. The easiest way I’ve found is to use the flat bottom of a glass and a small piece of parchment paper. Place the paper on top and then use the glass to flatten then the paper will come off without sticking.

Don’t over bake these! Remember that they will continue to cook on the sheet pan after coming out of the oven so leave them on there until cooled. Then you can drizzle away!

These would be good with a lot of different mixins:

• Use freeze dried strawberries for a PB&J version!
• Add coconut for a Zagnut vibe.
• Marshmallows, chocolate and nuts for a rocky road style.

Vegan Peanut Butter Chocolate Chunk Cookies

Recipe by Kreg

0.0 from 0 votes

Servings

12

servings

Prep time

15

minutes

Cooking time

12

minutes

Delicious vegan peanut butter cookies with chocolate! Sounds basic, but these aren’t!

Ingredients

• 1/2 cup vegetable shortening

• 1/2 cup peanut butter

• 1/2 teaspoon pure vanilla extract

• 1/2 cup vegan cane sugar

• 1/2 cup brown sugar

• 1/4 cup aquafaba (liquid from canned chickpeas)

• 1 cup white whole wheat flour

• 1/2 cup all purpose flour

• 1/2 teaspoon kosher salt

• 1 teaspoon baking soda

• 1/2 cup vegan chocolate chunks or chips

• Chocolate drizzle

• 1/4 cup semisweet chocolate chips

• 1/2 teaspoon coconut oil

Directions

• Preheat oven to 350°. Line cookie sheet with parchment or grease.
• Cream shortening, vanilla and sugars. Add aquafaba and beat well. Mix in the peanut butter.
• Whisk together the flours, salt and baking soda and add to the wet mixture combining thoroughly. Add the chocolate chunks.
• Form into balls using an ice cream scooper or two spoons. Flatten each cookie and bake 10-12 minutes until done. Don’t over-bake. Cool completely on sheet before adding drizzle.
• Chocolate drizzle
• Microwave chips for 30-45 seconds until starting to melt. Remove then stir in oil and mix until completely melted. Drizzle over cooled cookies.

Notes

• Use all whole wheat or all regular flour if you like.
  
• if using unsalted peanut butter, increase salt in recipe to 3/4 teaspoon.

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