VEGAN CHOCOLATE PEANUT BUTTER CHUNK COOKIES
Prep time: 5 min
Cook time: 9-12 min
These classic vegan peanut butter cookies are deliciously soft, light, peanut buttery and satisfying. No one will have any idea they are vegan, gluten free and made with coconut sugar!
Peanut butter and chocolate are the best food combination ever! Who doesn’t love a Reese’s Peanut butter cup?
Combine those two into a cookie and you’ve got one mouth-watering recipe sure to impress.
They are just as easy to make, too. Throw all the ingredients in a bowl, mix up, and bake for 9-12 minutes and you’re good to go.
These vegan peanut butter cookies only have good-for-you stuff in them. They are made moist with non dairy yogurt, and sweetened with coconut sugar. I used protein flour, so they are gluten free friendly as well!
INGREDIENTS
· 1/2 cup reduced fat peanut butter
· 2 tbsp silk non dairy yogurt
· ½ tsp lemon juice
· ½ tsp vanilla extract
· 1/3 cup coconut sugar
· 1/3 cup protein flour
· ¼ tsp baking soda
· 1/3 cup lilly’s no sugar added peanut butter cups (chopped into bits)
DIRECTIONS
Preheat oven to 400 degrees and line a baking sheet with parchment paper
Add the peanut butter, ( I softened mine for 20 seconds in the microwave), yogurt, vanilla extract and lemon juice to a bowl and mix until combined.
Add the protein flour, sugar and baking soda and mix gently. Careful not to overmix. Then fold in the Lilly’s no sugar added peanut butter cups
Using your hands, roll into balls and then flatten with your palm.
Bake them in the oven for anywhere from 9-12 min. They will be soft but firm as they cool!
Store them in a Ziploc bag or container for up to 5 days.
MACROS
Servings 9
Calories per Serving 209
Fat 10.7g
Carbohydrates 22.2g
Protein 8g
Fiber 4g
Sugar 10.5g