super soft vegan peanut butter and chocolate chip cookies

A vegan cookie recipe for the monster in all of us. 

(I think I actually look like Cookie Monster eating these).

Food is one of my favourite things. It's even on my CV under hobbies/interests. Which means, every now and then you'll see a recipe pop up. Today just so happens to be a bloody great one. 
These are exactly as their title describes them. The peanut butter creates the perfect chewy texture and keeps them super soft. They're Vegan, no dairy or animal products in these babies. I also packed them with dark chocolate pieces so you get a bit in every bite. So let's get started.



Prep time / 15 minutes
Cook time / 12 minutes
Yields / 12 cookies / 1 per serving


  • 1/2 C vegan butter or coconut oil
  • 1 C coconut sugar
  • 1/4 C almond milk, unsweetened
  • 2 Tsp vanilla extract
  • 1 1/2 C almond meal
  • 1/2 C buckwheat flour
  • 1 Tsp baking soda
  • 1 Tsp baking powder
  • 1/2 Tsp Himalayan salt
  • 1/2 C crunchy peanut butter, unsweetened
  • 1 C chopped dark, vegan chocolate


  1. Pre heat oven to bake 180C and line two trays with baking paper. Set aside.
  2. Add sugar, butter or oil and vanilla extract to a standing mixer or bowl. Beat together until soft and creamy.
  3. Slowly add in almond milk to the mixer while on low speed. Mix until combined. Remove bowl from mixer.
  4. In a separate bowl, sift together almond meal, buckwheat flour, baking soda, baking powder, and salt.
  5. Add the dry mix to the wet along with the peanut butter and combine. Fold in the chocolate chips.
  6. Place the mixture in the freezer for 10-15 minutes to set up.
  7. Once slightly firm, remove from freezer. With wet hands to avoid sticking, roll large Tbsp sized balls and place them onto the lined trays. Making sure to leave enough room between each cookie for spreading space. You should get six cookies on each tray.
  8. Place the trays in the oven and bake for 10-12 minutes. If still too soft, switch the oven off and let them rest inside for 5-7 minutes or until golden and just firm to touch. The centres will still be slightly soft. 
  9. Remove and set aside to cool completely.

These little gals can hold their own, so an accompaniment isn't necessary. However, I may have gotten carried away and drizzled one with golden syrup. So go nuts.

To note

  • Make sure to leave these to cool completely before removing them. As the cookies are soft centred, if they haven't quite set, they tend to crack. 
  • If you prefer a cookie that isn't so soft, use half of the almond milk quantity.
  • If you have a nut allergy, try substituting the almond meal for oat flour and the peanut butter for a seed butter. Of course, the taste will vary.