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Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.
Holiday Baking Begins with these soft pillowy Peanut Butter Cookies. These cookies are easy and ready within minutes. They are studded with buttery pecans and chocolate chips. Use dried cranberries or other additions.
I usually use smooth Almond butter to make these cookies as that is my preferred nut butter. Use any nut butter of choice. Almond buuter is more drippy and moist compared to pb. It also depends on the brand as some have added oil. So the dough might need less flour (or additional moisture) depending on the nut or seed butter used. The cookie dough can be prepared ahead and chilled for up to 2 days. Of course, the cookie dough is also edible, so you may or may not have any remaining by the end of the day. These cookies are palm oil free if you use a nut butter that doesn’t have added palm oil.
More Cookies from the blog. No palm oil in these recipes.
- Coconut Oil Shortbread Cookies with Pumpkin Pie spice
- Pistachio Apricot Thumbprint Cookies
- Almond Butter Snickerdoodles
- Gluten free Shortbread Cookies
- Cherry Almond Thumbprint Cookies – Almond Pulp Cookies
- Giant Chocolate Chip and Chunk Cookies
Steps:
Cream the wet ingredients until well combined. Add the dry and mix in to make a soft dough. Fold in the pecans and chocolate chips.
Chill, shape into balls and place on baking sheet. Press using a fork to make criss cross pattern.
Bake for 11 minutes. Cool completely and serve or store.
Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
Ingredients
Wet:
- 3/4 cup smooth peanut butter (heaped), or almond butter
- 1/2 cup coconut sugar , or other sugar of choice
- 2 to 3 tbsp powdered sugar, use 1 tbsp less if the nut butter is sweetened
- 2 tsp vanilla extract
- 1 tbsp oil, or use more peanut/almond butter + 2 tsp non dairy milk
- 1/4 cup non dairy milk, warm-hot ( I use almond milk)
Dry:
- 1 cup + 2 Tbsp Spelt flour, Or use whole wheat pastry flour or ap flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
Addins:
- 3 Tbsp chopped pecans, chopped small
- 2 tbsp vegan mini chocolate chips, or dried cranberries or omit
Instructions
- In a bowl, add the nut butter, sugar, vanilla and oil and room temperature or warmed non dairy milk. Mix until well combined, creamy and smooth and no sugar can be seen. The heated dairy milk helps mix in the nut butter faster.
- In another bowl, whisk all the dry ingredients. Add spices of choice for variation.
- Add the 3/4 cup of the flour mix to the wet.and mix to make a soft dough. If the dough is too sticky, add a tbsp flour at a time and mix in. * If the dough is too crumbly, add a splash of non dairy milk or aquafaba and mix and continue to do it till it is one soft mass. Fold in the chopped pecans and chocolate chips
- Chill the dough for 10 to 15 minutes. *You can chill the dough for upto 2 days to make ahead.
- Preheat the oven to 350 degrees F/180ºc.
- Take 1.5 to 2 tbsp of the dough to make a ball. Place on parchment lined baking sheet.
- Press each of the balls with a fork to flatten slightly and make a criss cross pattern.
- Bake for 10 to 11 minutes (a minute longer for large cookies). The tops will be soft but will set as the cookies cool. If the tops and edges both are too soft, bake an extra minute.
- Cool the cookies on the sheet for 15 minutes, then on wire rack until completely cooled. Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Please help. The flour grams say 1440g. Please tell me the correction. Thanks!
It’s 120 gm
Another cookie that has my coworkers appreciating vegan. Thank you for all your recipes! Have both your cookbooks and look forward to the next 💖
Yummy!!!!
yay!!!!
I doubled this recipe minus the powdered sugar (added a touch more coconut flour) and it was so crumbly it wouldn’t mix. Added an egg and they were fine. (I’m DF, not vegan). Anyone else have this?
coconut flour absorbs a whole lot of moisture, so you will need much less ofit
Hi there! I followed the recipe to the letter (just left out the chocolate chips) and the result was great: the consistency of the dough was perfect and the cookies are simply delicious! Thank you for another great recipe (I’m already a big fan of your lemon chia cookies).
Is it possible to reduce the total sugar a bit (to 1/2cup or so)? Or will it effect the texture in this kind of cookie to much?
Sure 1/2 cup combination sugar will work. !/3 cup coconut and 1-2 tbsp powdered ( i blend the raw granulated sugar in a blender until fine and use that)
I used the sorghum/starch option for gf. They came out perfectly; sweet craving satisfied. Happy as gf baking = rolling the dice for success. The pecans were a nice touch. Thank you–your recipes always work well!
Awesome!!