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The Best Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt

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5 from 5 reviews

The Best Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt made with gluten-free, grain-free and plant-based ingredients and ready in less than 15 minutes!

  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes

Yield: 6 cookies 1x

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup coconut sugar (do not sub maple syrup or honey!)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened non-dairy milk
  • 1/4 cup tapioca flour or arrowroot flour (haven’t tested other flours)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chunks (I cut up a Hu Kitchen Cashew Butter Dark Chocolate Bar – code RACHL for free shipping)

Instructions

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper
  2. Mix together the peanut butter, coconut sugar, vanilla extract and milk until a wet dough forms
  3. Mix in the tapioca flour and baking powder and mix again well
  4. Fold in the dark chocolate chunks then using a spoon (dough is sticky!) add about 2-3 tablespoons of dough into the tray per cookie, leaving space in-between as they spread a bit
  5. Sprinkle the sea salt across the cookies then bake for 12 minutes
  6. Allow the cookies to cool for 5-10 minutes before removing from tray (if you remove too soon they break!)

Notes

Store leftovers in airtight container for about 5 days or freeze for 2 months

  • Author: Rachel

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