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Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.
Holiday Baking Begins with these soft pillowy Peanut Butter Cookies. These cookies are easy and ready within minutes. They are studded with buttery pecans and chocolate chips. Use dried cranberries or other additions.
I usually use smooth Almond butter to make these cookies as that is my preferred nut butter. Use any nut butter of choice. Almond buuter is more drippy and moist compared to pb. It also depends on the brand as some have added oil. So the dough might need less flour (or additional moisture) depending on the nut or seed butter used. The cookie dough can be prepared ahead and chilled for up to 2 days. Of course, the cookie dough is also edible, so you may or may not have any remaining by the end of the day. These cookies are palm oil free if you use a nut butter that doesn’t have added palm oil.
More Cookies from the blog. No palm oil in these recipes.
- Coconut Oil Shortbread Cookies with Pumpkin Pie spice
- Pistachio Apricot Thumbprint Cookies
- Almond Butter Snickerdoodles
- Gluten free Shortbread Cookies
- Cherry Almond Thumbprint Cookies – Almond Pulp Cookies
- Giant Chocolate Chip and Chunk Cookies
Steps:
Cream the wet ingredients until well combined. Add the dry and mix in to make a soft dough. Fold in the pecans and chocolate chips.
Chill, shape into balls and place on baking sheet. Press using a fork to make criss cross pattern.
Bake for 11 minutes. Cool completely and serve or store.
Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
Ingredients
Wet:
- 3/4 cup smooth peanut butter (heaped), or almond butter
- 1/2 cup coconut sugar , or other sugar of choice
- 2 to 3 tbsp powdered sugar, use 1 tbsp less if the nut butter is sweetened
- 2 tsp vanilla extract
- 1 tbsp oil, or use more peanut/almond butter + 2 tsp non dairy milk
- 1/4 cup non dairy milk, warm-hot ( I use almond milk)
Dry:
- 1 cup + 2 Tbsp Spelt flour, Or use whole wheat pastry flour or ap flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
Addins:
- 3 Tbsp chopped pecans, chopped small
- 2 tbsp vegan mini chocolate chips, or dried cranberries or omit
Instructions
- In a bowl, add the nut butter, sugar, vanilla and oil and room temperature or warmed non dairy milk. Mix until well combined, creamy and smooth and no sugar can be seen. The heated dairy milk helps mix in the nut butter faster.
- In another bowl, whisk all the dry ingredients. Add spices of choice for variation.
- Add the 3/4 cup of the flour mix to the wet.and mix to make a soft dough. If the dough is too sticky, add a tbsp flour at a time and mix in. * If the dough is too crumbly, add a splash of non dairy milk or aquafaba and mix and continue to do it till it is one soft mass. Fold in the chopped pecans and chocolate chips
- Chill the dough for 10 to 15 minutes. *You can chill the dough for upto 2 days to make ahead.
- Preheat the oven to 350 degrees F/180ºc.
- Take 1.5 to 2 tbsp of the dough to make a ball. Place on parchment lined baking sheet.
- Press each of the balls with a fork to flatten slightly and make a criss cross pattern.
- Bake for 10 to 11 minutes (a minute longer for large cookies). The tops will be soft but will set as the cookies cool. If the tops and edges both are too soft, bake an extra minute.
- Cool the cookies on the sheet for 15 minutes, then on wire rack until completely cooled. Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick question and apologies if you have already answered this!
By “powdered sugar” are you referring to icing sugar?
That’s all I need to know before baking.
Thanks
yes you can use icing sugar or any other fine sugar.
These look super delicious Richa! I’m sure I’ll make this whenever I’ll be craving peanut butter :3
🙂
I made these before work this morning and the simplicity and adaptability to substitutions was great!
I used Jun instead of “milk” and flour was 1/2 whole wheat and1/2 almond meal. Still way too good!
You have become my go-to person for recipes.
Thank you!
sounds fabulous!
You read my mind! I was thinking that I have to bake some cookies because I haven’t in a while. And I have just picked up a bag of pecans and coconut sugar 😀 … I just love pecans ♡
🙂
Wow, thanks Richa! Just in time for the holidays!
lots of holiday baking to do!
These look like the Good day biscuits I use to love! I’m thinking with pistachio and chocolate chips they’d be really close
these are softer. they might taste like them with the pistachios.
Richa, these cookies look amazing! I love that the recipe uses almost entirely peanut butter/nut butter. I can only imagine the intense flavor. I am definitely going to use this recipe instead of my traditional peanut butter kiss cookie recipe!
Great!
Mmm. These look yummy Richa!
its so hard to keep my hands off them when they are around!