These quick and easy vegan peanut butter chocolate chip cookies use just 4 main ingredients! They are super simple to make and you probably have the ingredients on hand already if you love baking! They are a healthier version of your favorite chocolate chip cookie because they use whole wheat flour for added fiber and peanut butter for healthy fat. But don’t let the healthiness of these cookies fool you, they are just as delicious!

Ingredient Notes

Whole wheat flour – I love using wheat flour because it gives cookies an added boost of fiber which makes them more filling. I haven’t tried these with regular flour but I assume it would work.

Peanut butter – For this recipe, you’ll want to use a natural peanut butter that is drippy. I love the Kirkland brand. You can also substitute another nut butter if you’re allergic to peanuts. If you’re peanut butter is hard to mix with the wet ingredients, you can microwave it for a few minutes to soften it up.

Maple syrup – Make sure this is pure maple syrup, not the pancake syrup. You can also use Lakanto maple syrup for a sugar-free version.

Vegan chocolate chips – To make sure these cookies are dairy-free and vegan, you need vegan chocolate chips. I like using Enjoy Life Dark Chocolate Chips or Hu No Added Sugar Chocolate Chips.

Instructions

1. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
2. Mix peanut butter, maple syrup and vanilla in medium bowl until well combined.
3. Add in the rest of the ingredients except chocolate chips and stir until thoroughly mixed.
4. Fold in chocolate chips.
5. Scoop dough out onto cookie sheet to make about 12 cookies.
6. Bake in oven for 12-15 minutes until light golden brown.
7. Cool on baking sheet for 10 minutes then transfer to wire rack to cool completely.
8. Enjoy!

Storing Instructions

Store cookies in an air tight container on the counter for up to 5 days.