If you follow me on Instagram (why aren’t you yet?) you know about my peanut butter obsession. So naturally, these vegan peanut butter chocolate chip cookies are at the top of my cookie favorites list. These cookies are naturally sweetened with date paste and maple syrup, and are soft and chewy. Like mini peanut butter chocolate chips pillows. Make a batch of vegan peanut butter chocolate chips cookies and pair with a glass of almond milk for a comforting classic dessert.
Chocolate chip cookies are as classic as apple pie. Adding peanut butter takes chocolate chip cookies to the next level of deliciousness. As an athlete, I eat peanut butter frequently. It is full of plant-based protein, fats and fiber to give you a sustained release of energy. Before marathons, I will eat peanut butter and strawberry banana toast, and during my ultra marathons there will be peanut butter & jelly sandwiches at the aid stations.
Here’s the nutrient rundown of the key ingredients. Peanut butter contains 8 grams of plant-based protein per serving. For the best cookies, look for creamy, no-stir brands that do not add sugar. Dates are natural sweeteners that are high in potassium, and studies have shown them to have anti-inflammatory properties too (source). They’re used to replace the refined sugar found in most chocolate chip cookie recipes. Maple syrup also replaces brown sugar, and therefore increases the amount of iron, calcium, manganese and zinc in these chocolate chip cookies (source). Cornstarch replaces eggs as a binder. Dark chocolate has antioxidants and may have exercise benefits for athletes similar to beets (source).
These vegan peanut butter chocolate chip cookies are wholesome, tender, rich and buttery. Because they are naturally sweetened with date paste and maple syrup, they’re a healthier twist on the traditional cookie. YUM. Let’s make some, shall we?
Vegan Peanut Butter Chocolate Chip Cookies
First preheat the oven to 350ºF. Cover dates with boiling water and soak for 10 minutes. Drain the dates and process in a food processor on high to form a paste. You’ll have about 3/4 cup. Note: You can substitute 1/2 cup brown sugar in place of the dates.
In a large bowl, cream together the date paste, peanut butter, and softened vegan butter until light and fluffy. It takes about 2 minutes with an electric hand mixer and 5 minutes by hand. Add in the maple syrup and vanilla and mix well.
Sift in the flour, cornstarch, baking powder and salt. Note: I like almond flour for an extra buttery texture. Stir well. If the dough appears dry, add in 1-2 tbsp of plant-based milk. Stir in the vegan chocolate chips.
Scoop by the tablespoon onto a baking sheet. Note: The cookies will not spread as they bake; I like to keep them round so they are thicker, but you can flatten out with a fork for a crisscross look. Bake at 350 for 12-15 minutes until the bottoms are lightly browned. Move to a cookie rack to cool. Pro tip: If you don’t have a cookie rack, let them cool for 2 minutes on the sheet, then transfer to the rack from a toaster oven or flip them upside down on a plate.
These vegan peanut butter chocolate chip cookies are my absolute favorite kind of cookie. Soft, dense, peanut-buttery, and naturally sweetened, I love eating some after a long run. Linking up with Meatless Monday ladies for this quick and easy vegan dessert recipe
What’s your favorite cookie? Are you a peanut butter addict like me? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your vegan peanut butter chocolate chip cookie creations!
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