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+ servings

Peanut Butter Chocolate Chip Cookies

These vegan peanut butter chocolate chip cookies are the bee's knees and her elbows too. They are thick, chewy and melty. With no creaming, cracking or frothing these gorgeous cookies come together with a whisk and a spoon. Fuss-free and wonderful.
4.71 from 17 votes
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Course: Baking | Sweets
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 20 cookies
Calories: 215kcal
Author: Amanda Logan


  • 1 cup peanut butter creamy (not natural peanut butter)
  • ½ cup coconut oil melted and cooled to room temperature
  • ½ cup raw caster sugar or regular granulated sugar
  • ½ cup brown sugar
  • 2 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cornflour (starch)
  • 1-3 tablespoon soy milk or almond or oat milk
  • ¾ cup chocolate chips or chunks!


  • Preheat the oven to 177°C (350°F) fan or 197°C (386°F) conventional and line a few baking trays with baking paper.
  • Whisk the peanut butter, coconut oil, sugars and vanilla together in a large mixing bowl until combined.
  • Sift the flour, baking powder, baking soda and cornflour (starch) in to the wet ingredients and stir together until just combined. Add the milk a tablespoon at a time until the batter forms a thick cookie dough. How much milk you will need will depend on your peanut butter consistency. I generally find 2 tablespoons is perfect but you may find you need less.
  • Fold in the chocolate chips and then either scoop the dough into balls with a small ice-cream scoop or roll it into balls with clean hands.
  • Place the cookie dough balls on the prepared trays placing them around 2-inches apart. Pop the trays in the oven one at a time and bake for 10-13 minutes My happy place is between 11 and 12 minutes when the outer cookie is golden but the centre is still a little soft. The cookies will continue to cook after they are removed from the oven.
  • Remove the trays from the oven and allow the cookies to cool for at least 15 minutes. Repeat with your remaining cookie dough. Serve warm or cool.
  • Store in an airtight container for up to 3 days.


The original recipe has been adjusted to skip the dough chilling process. Coconut oil goes hard when chilled and this was affecting the dough for a few cooks. After much testing, we found we can skip the step with no affect to the finished cookie. 

Weights and Measures
Tablespoon and cup measures vary slightly between countries. For most recipes, the difference is negligible and doesn't affect the recipe. For baking recipes, the difference can matter. This recipe is forgiving so the difference in measures does not affect it so there is no need to convert to weights unless preferred. Exception: Japan - use the weights provided, not Japanese cups.
Tips for Success
Using a thick creamy peanut butter works best (see ingredients section above for details). You can use crunchy or smooth, just make sure it's thick and creamy.
Allow the melted coconut oil to cool to room temperature before making the cookie dough. It will absorb better and be less greasy.

Recipe Notes
Resting your cookies after baking for at least 15 minutes will allow them to firm up a little. 
The cookies will keep in an airtight container at room temperature for up to 3 days. 


Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!