how to make

Vegan Peanut Butter Chocolate Chip Cookies

by

Health

Time

1h

Cost

Nutrients

298 kcal

Carbs 25 grams

Sugars 10 grams

Total Fats 18 grams

Saturates 4 grams

Fibers 4 grams

Proteins 10 grams

About this recipe

Prepared with dark chocolate chips and brewed coffee, these peanut butter cookies make a tasty vegan alternative to the classic cookies. Rich in fibre thanks to wholemeal flour, ground almonds, and flaxseeds, they have just 99kcal per cookie and will surely become your new breakfast favourite. They’re perfect to dunk into a cup of cappuccino!


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

10

STEP 1

In a large bowl, mix wholemeal flour, almond flour, potato starch, sugar, and baking powder. Incorporate the flax egg - prepared by soaking flaxseeds in water for 10 minutes in the fridge - peanut butter, oat milk, and cold brewed coffee.

Ingredients List

Wholemeal Flour150g
Almond Flour160g
Potato Starch50g
Unrefined Brown Sugar75g
Baking Powder1tsp
Flax Seeds1tbsp
Water3tbsp
Peanut Butter70g
Oat Milk140mL
Cold Coffee50mL
Dark Chocolate (80%)90g

STEP 2

Work the ingredients until they come together into a soft and sticky dough. Add the dark chocolate chopped into small chunks. Refrigerate the dough for 20 minutes as it will be easier to work with and shape into cookies.

Ingredients List

Wholemeal Flour150g
Almond Flour160g
Potato Starch50g
Unrefined Brown Sugar75g
Baking Powder1tsp
Flax Seeds1tbsp
Water3tbsp
Peanut Butter70g
Oat Milk140mL
Cold Coffee50mL
Dark Chocolate (80%)90g

STEP 3

Pinch off a bit a dough, roll it in the palm of your hands into a bite-sized ball, and place it over a baking tray lined with parchment paper. Press it down with a fork just once or first one way and then the other so they look like squares on waffles.

Ingredients List

Wholemeal Flour150g
Almond Flour160g
Potato Starch50g
Unrefined Brown Sugar75g
Baking Powder1tsp
Flax Seeds1tbsp
Water3tbsp
Peanut Butter70g
Oat Milk140mL
Cold Coffee50mL
Dark Chocolate (80%)90g

STEP 4

Bake the chocolate chip cookies in the oven at 180°C (355°F) for 15 minutes. Allow to cool down on a wire rack as they will harden and crisp up. Enjoy!

Ingredients List

Wholemeal Flour150g
Almond Flour160g
Potato Starch50g
Unrefined Brown Sugar75g
Baking Powder1tsp
Flax Seeds1tbsp
Water3tbsp
Peanut Butter70g
Oat Milk140mL
Cold Coffee50mL
Dark Chocolate (80%)90g

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Baking Tray

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