Sometimes blogging about food is hard. Like when you’re trying to edit photos, and you just get hungrier and hungrier as you stare at delicious treats. Or you want to show a picture of a warm cookie with melting chocolate chips, but you microwave it for a little too long, and it gets too soft and falls apart when you pick it up, so you just have to eat it. What a tragedy.
Not that anything of that sort happened to me when I was photographing these vegan salted peanut butter chocolate chip cookies. Of course not.
If you think you’ve seen this recipe here before, you’re almost right. I shared this non-vegan salted peanut butter chocolate chip recipe almost a year ago, right before I decided to stop eating eggs and butter.
To be honest, the recipe is almost exactly the same. I can’t believe how easy it was to convert. I just substituted vegan butter (Earth Balance) for the real butter, and almond milk for the egg. So you don’t need any weird ingredients for these cookies, other than non-dairy butter and milk.
By the way, if you don’t roll your cookies into balls before you bake them, they’ll turn out like the ones below. Just as tasty, but a little bit more rustic in shape. If you’re in a hurry and want to take a shortcut, I doubt anyone will complain.
Vegan Salted Peanut Butter Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter
1/2 cup white sugar
1/2 cup brown sugar, packed
1/2 cup natural salted creamy peanut butter
1/2 tsp vanilla extract
2-3 Tbsp non-dairy milk (I used almond milk)
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup rolled oats
1 cup bittersweet or semisweet chocolate chunks or chocolate chips
Flaked sea salt
Preheat oven to 350 degrees F.
In a medium bowl, cream together the vegan butter and both sugars until light and fluffy. Mix in the peanut butter, vanilla, and 2 Tbsp of the non-dairy milk until well-combined.
In another bowl, stir together the flour, baking soda, and salt. Mix into the batter until just combined. If the batter is too crumbly, add another Tbsp of the milk. Then stir in the rolled oats and chocolate chips.
At this point if you want you can cover and refrigerate the dough for up to 24 hours. You’ll just probably end up needing to bake an extra 1-3 minutes.
Scoop large spoonfuls of dough, roll into balls, and place onto baking sheets lined with parchment paper. Sprinkle each dough ball with a pinch of sea salt flakes.
Bake for 12-14 minutes, or until the cookies start to brown on the top and edges. Cool on cookie sheets for about 5 minutes, then transfer to wire racks to cool completely.
Makes approximately 2 to 2 1/2 dozen cookies.
