Vegan Peanut Butter Chocolate Chip Cookies (flourless, perfect texture!)
Servings 9
These Vegan Peanut Butter Chocolate Chip Cookies are flourless and have the absolute best texture!
Ingredients
- 1 tablespoon ground chia seeds + 2.5 tablespoons water for chia egg
- 1 cup (256 grams) natural peanut butter the kind with just peanuts and salt
- 3/4 cup (150 grams) coconut sugar very tightly packed (it's best to weigh this)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt or 1/2 teaspoon if your peanut butter is unsalted
- 1/2 teaspoon baking soda
- 1 cup (170 grams) vegan semi-sweet chocolate chips + another 1/4-1/3 cup for the tops of the dough balls
Instructions
- Position the oven rack to the lower third of the oven. Preheat the oven to 350 °F (170 °C) and line a baking sheet with a piece of parchment paper.
- In a mixing bowl large enough to mix all the ingredients, stir together the ground chia seeds and water. It should only take a few seconds for it to get thickened like an egg.1 tablespoon ground chia seeds
- Add all the remaining ingredients, except for the chocolate chips. Use an electric mixer on low to combine it. At first, it will be very thin but after about 30 seconds of mixing, it should be firm enough to roll into balls.1 cup (256 grams) natural peanut butter, 3/4 cup (150 grams) coconut sugar, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon salt, 1/2 teaspoon baking soda
- Add in the 1 cup chocolate chips. The dough may or may not feel oily.1 cup (170 grams) vegan semi-sweet chocolate chips + another 1/4-1/3 cup for the tops of the dough balls
- Divide into nine 50-gram balls and place about 4" apart on the prepared cookie sheet. If using homemade very runny peanut butter, they spread a lot! Look at the video to see what my peanut butter looks like. If yours is firmer, you'll likely want to press the dough balls down. Cover with more chocolate chips (ignore the quantity below - it's a technical issue I can't fix).1 cup (170 grams) vegan semi-sweet chocolate chips + another 1/4-1/3 cup for the tops of the dough balls
- Bake immediately. It seems as though letting them sit for a while affects how they bake up. Bake for 13-15 minutes or until they've crackled nicely and no longer appear wet in the middle. Let them cool completely on the baking sheet, where they'll continue to bake. If you don't let them cool on the baking sheet, the bottoms of the cookies likely won't be baked enough.
- Store totally cooled cookies in an airtight container for up to 5 days. They can also be frozen for up to 3 months.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 339kcalCarbohydrates: 29gProtein: 8gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 1mgSodium: 159mgPotassium: 280mgFiber: 3gSugar: 19gVitamin A: 11IUVitamin C: 0.02mgCalcium: 35mgIron: 2mgNet Carbs: 26
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