Cookies to celebrate spring? Yes, please. Vegan Peanut Butter Dark Chocolate Chunk Cookies are a delightful way to welcome the season. Abby from The Frosted Vegan shares her recipe and tips below.
Who’s up for dessert this Friday? My friend Abby from The Frosted Vegan is sharing one of her favorite springtime cookies. They look irresistible—and they’re vegan. Take it away, Abby!
Hi there! I’m excited to guest post on The Speckled Palate while Erin spends time with her new baby girl. I met Erin during a virtual baby shower for another food blogger, and I’m happy to be helping out. When Erin asked for a recipe I make in spring, I immediately thought of cookies.
Cookies might seem more wintery to some, but I like to keep cookie dough in the freezer for unexpected visitors or quick patio gatherings as the weather warms. Chocolate chip cookies are a classic, but for this batch I added peanut butter and used chopped dark chocolate when I ran out of chips. The dark chocolate chunks make the cookies feel a little more special.
I’ve made other versions—one with whole wheat flour and peanut butter stuffed in the center—but for this recipe the peanut butter is mixed directly into the batter. If you prefer, substitute your favorite chocolate chips; homemade peanut butter also works wonderfully and adds a rich, slightly toasted flavor that complements the crisp edges.
Vegan Peanut Butter Dark Chocolate Chunk Cookies
Ingredients
- 1/4 cup coconut oil
- 1 cup peanut butter
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate, chopped
Instructions
- Preheat the oven to 350ºF. Grease two cookie sheets or line them with parchment paper and set aside.
- In a medium bowl, beat together the coconut oil, peanut butter, light brown sugar, and granulated sugar until combined and smooth.
- Add the flour, baking soda, baking powder, apple cider vinegar, salt, and vanilla. Beat until the batter comes together into a soft dough.
- Fold in the chopped dark chocolate chunks until evenly distributed.
- Drop the batter onto the prepared cookie sheets by tablespoonfuls, spacing the cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the tops are golden brown and edges are set.
- Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack. Enjoy warm.
Nutrition (per cookie)
Abby is a corporate social media strategist and plant-strong chocolate lover who prefers spending an evening making truffles with her cat at her feet. A recent transplant to Milwaukee, Wisconsin, she’s embracing vegan living in cheese country and the challenge of living near an excellent Italian bakery. The Frosted Vegan has been featured on The Kitchn, Australian Good Food Guide, FoodBuzz, and Foodable. Abby enjoys Friday happy hours, new cookbooks, yoga, and dancing like nobody’s watching.