This 1-bowl peanut butter and chocolate chip vegan cookie recipe is the perfect solution to your emergency cookie craving. It doesn’t use margarine, hard-to-find ingredients or even fancy equipment.
Course Dessert
Cuisine American
Keyword 1-bowl recipe, quick & easy
Prep Time 10minutes
Cook Time 20minutes
Servings 20large cookies
Ingredients
Wet ingredients
100gcanola oil(⅓ cup+ 2 tablespoons)
80gsmooth peanut butter(⅓ cup)
60gwater(¼ cup)
8gvanilla extract(2 teaspoons)
200gbrown sugar, light or dark (1 cup, lightly packed)
Dry ingredients
200gall-purpose flour(1 ⅔ cup)
1 ½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1teaspoonground cinnamon
Garnish
115gsemi-sweet chocolate chips(¾ cup)
45groasted and salted peanuts(⅓ cup)
Instructions
Preheat your oven to 350°F (160°C) and line 2 large baking sheets with parchment paper.
In a large bowl, whisk together all the wet ingredients until smooth.
Add all the dry ingredients at once and mix with a wooden spoon until just combined. Stir in the chocolate chips and peanuts.
Divide the dough equally into 20 balls for large cookies or 30 balls for small cookies. Place the dough balls on the parchment-lined baking sheet.
Cook in the middle of your oven for 10 minutes for large cookies or 8 minutes for small cookies, or until the edge becomes slightly darker and the middle looks set. Do not overcook. Enjoy!
Notes
This recipe makes 20 large cookies or 30 small cookies
Use a heavily heaped small ice cream scoop for large cookies and a flush scoop for small cookies
The cookies will continue to cook once removed from the oven so it is better to slightly undercook them if you prefer softer cookies.