Soft Peanut Butter Chocolate Chip Cookies (Vegan)
These perfectly soft and tender chocolate chip cookies get an upgrade with creamy peanut butter. They’re incredibly easy to make, completely dairy- and egg-free, and ideal for any occasion.
Ingredients
- ¾ cup (90 grams) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tbsp cornstarch
- ½ cup (100 grams) light brown sugar
- 3 tbsp (42 grams) plant based butter -room temperature
- 3 tbsp (50 grams) peanut butter
- 4 tbsp (60 grams) plant based yogurt - room temperature
- 1 tsp vanilla extract
- ¼ cup (60 grams) semi-sweet chocolate chips +extra for the tops of the cookies
Instructions
- To a small bowl, add the flour, baking soda, baking powder and cornstarch - whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, peanut butter and brown sugar. With a handheld mixer, blend at medium to medium-high speed until light and fluffy -about 2 minutes.
- To the sugar mixer, add the vanilla extract and yogurt. Continue blending at medium to medium-high speed for another minute or until well combined.
- Add the dry ingredients to the wet ingredients. Blend at medium speed just until the flour is combined. Toss in the semi-sweet chocolate chips and blend at medium speed just long enough incorporate the chips.
- Place the cookie dough in the refrigerator. Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Remove the dough from the refrigerator once the oven reaches temperature and begin scooping the cookies. Each cookie is a heaping, rounded tablespoon of dough. Scoop the dough ball, roll it between your palms to smooth it out and place it on a prepared cookie sheet. Repeat for all 12 cookies.
- Bake the cookies for 12 minutes or until set and lightly golden brown.
- Let the cookies rest on the pan for 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.