How to make vegan peanut butter chocolate chip cookies

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Vegan Peanut Butter Chocolate Chip Cookies

April is here and the last minute tax deadline crunch demands vegan chocolate treats. Peanut butter and chocolate go together like numbers and spreadsheets — minus the headache. Give your accounting skills (or lack thereof) a little break to munch on a few of these vegan peanut butter chocolate chip cookies.

Healthy peanut butter chocolate chip cookies are a sweet addition to any stressful situation, but with the kind of wholesome ingredients that won’t pack on extra pounds. We like to make ours with certified organic and vegan cacao powder from Navitas NaturalsEnjoy Life Semi-Sweet Chocolate Mini Chips, and MaraNatha All Natural Peanut Butter. We love these brands, but you can use whichever vegan chocolate and healthy peanut butter you have available to you.


1 ¼ cup flour (we used Bob’s Red Mill Gluten Free All Purpose Baking Flour)

1 cup vegan chocolate chips

½ cup all natural peanut butter

½ cup Earth Balance Original Buttery Spread (you could also use coconut oil or another vegan butter substitute)

1 cup organic coconut palm sugar

¼ cup almond, rice, or soy milk

1 tsp vanilla

¾ tsp baking soda

½ tsp baking powder

½ tsp sea salt


Prehead the oven to 375 degrees.

Use a hand held blender or whisk to mix the Earth Balance, peanut butter, vanilla, sugar, and non-dairy milk in a large bowl.

In a separate bowl, combine the flour, salt, baking soda, and baking powder.

Combine the two mixtures and pour in the chocolate chips.

Form the cookie dough into tablespoon sized balls (or a little bigger), and place on a greased baking sheet. Use a fork to flatten the dough slightly.

Bake for about 15 minutes. Remove from oven and allow to cool while you pour yourself a tall glass of dairy-free milk.

Gobble and finish your taxes!

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