These Vegan Chocolate Peanut Butter Cookies have a crunchy outer layer of chocolate (cocoa) with a filling of smooth peanut butter.
The combination of chocolate and peanut butter is one of my most favorite sweet treats.I always warm these cookies just before eating to get that straight from the oven taste. They are delicious with a spoonful of Soy Vanilla Ice cream.
If you like the taste of a home made peanut butter type of dessert, this sweet treat will be sure to tempt you.
Chocolate Peanut Butter Cookies are a Mouth Watering Treat
These chocolate peanut butter cookies are easy to make. They use Soy Silk milk instead of normal milk.
Maple sugar and real sugar (vegans can use vegan cane sugar if they are concerned about the charcoal aspect.)
And of course – cocoa and peanut butter are the stars of the show!
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The ingredients are things you will likely have in your pantry if you make vegan recipes.
- Canola oil
- Granulated sugar (vegans use vegan cane sugar)
- Pure maple syrup
- Soy Silk non dairy milk
- Pure vanilla extract
- All-purpose flour
- Unsweetened dutch processed cocoa powder
- Baking soda
- Kosher salt
You’ll also need peanut butter and confectioner’s sugar for the filling.
How to make the cookies
Combine the sugar, oil, maple syrup, vanilla and soy mix until smooth, then stir in the flour, cocoa power, baking soda and salt. It will make a nice moist dough.
Make the filling by combining the peanut butter, confectioner’s sugar, soy creamer and vanilla. This will make a second dough.
The cookies are made by rolling out 24 peanut butter dough balls and scooping out some of the chocolate dough, flattening it into a disc and wrapping it over the peanut butter center.
A silicone baking mat will make sure the cookies don’t stick. Flatten the dough balls just a little. They will flatten more in the oven.
Bake and cool. That’s all there is to these yummy peanut butter chocolate cookies!
Storing the cookies
These cookies keep well when stored in a tightly covered container. To get that warm cookie feeling, just zap them for 10-12 seconds in the microwave before eating. They are best served warm.
The chocolate dough is rich and flavorful, slightly crumbly, but still chewy. The filling is the perfect consistency and very peanut butter-y.
Nutritional information for these vegan cookies
This recipe makes 24 cookies, each with just 134 calories. The cookies are low in sugar and saturated fat and are vegan, vegetarian, gluten free and dairy free.
These are great for fulfilling your sweet and salty craving for the day! And if you’re doing Weight Watchers these little beauties are only 5 points plus values (I couldn’t believe that’s all!).
Pin these vegan chocolate peanut butter cookies for later
Would you like a reminder of these yummy vegan cookies? Just pin this image to one of your vegan boards on Pinterest so that you can easily find it later.
Have you used maple syrup as a sweetener? What do you think of the finished product?
Admin note: This recipe first appeared on the blog in March of 2013. I have updated the post to add more photos, a printable recipe card with nutritional information and a dessert video for you to enjoy.
- 1/2 cup canola oil
- 1 cup sugar (vegans use vegan cane sugar)
- 1/4 cup pure maple syrup
- 3 tablespoons Soy Silk non dairy milk
- 1/2 teaspoon vanilla extract (use pure vanilla extract, not imitation)
- 1 1/2 cups all-purpose flour
- 1/3 cup plus 2 tbsp unsweetened dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup natural salted peanut butter, creamy style
- 2/3 cup confectioner’s sugar
- 2 to 3 tablespoons Soy Silk non dairy creamer
- 1/4 teaspoon pure vanilla extract
- In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, baking soda and salt. Mix to form a moist dough.
- Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough.
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center.
- Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
- Flatten cookies just a little but this is not really necessary, since they will flatten in the oven.
- Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling.
- Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving. (I suggest this. They are just delicious when served warm)
If the peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If the dough is too wet put in a little extra powdered sugar.
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Amount Per Serving: Calories: 134Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 57mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 1g
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