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.
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Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
Ingredients
Wet:
- ¾ cup (193.5 g) smooth peanut butter (heaped) or almond butter
- ½ cup (80 g) coconut sugar or other sugar of choice
- 2 to 3 tablespoon powdered sugar use 1 tablespoon less if the nut butter is sweetened
- 2 teaspoon vanilla extract
- 1 tablespoon oil or use more peanut/almond butter + 2 teaspoon non dairy milk
- ¼ cup (61 ml) non dairy milk warm-hot ( I use almond milk)
Dry:
- 1 cup (120 g) + 2 tablespoon Spelt flour Or use whole wheat pastry flour or ap flour
- ¼ teaspoon (0.25 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) baking powder
- ⅛ teaspoon (0.13 teaspoon) salt
Addins:
- 3 tablespoon chopped pecans chopped small
- 2 tablespoon 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 ¾ cup of the flour mix to the wet.and mix to make a soft dough. If the dough is too sticky, add a tablespoon 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 tablespoon 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
Jill
Please help. The flour grams say 1440g. Please tell me the correction. Thanks!
Richa
It’s 120 gm
Doe
Another cookie that has my coworkers appreciating vegan. Thank you for all your recipes! Have both your cookbooks and look forward to the next 💖
Doe
Yummy!!!!
Vegan Richa Support
yay!!!!
Katie
I doubled this recipe minus the powdered sugar (added a touch more coconut flour) and it was so crumbly it wouldn’t mix. Added an egg and they were fine. (I’m DF, not vegan). Anyone else have this?
Richa
coconut flour absorbs a whole lot of moisture, so you will need much less ofit
María
Hi there! I followed the recipe to the letter (just left out the chocolate chips) and the result was great: the consistency of the dough was perfect and the cookies are simply delicious! Thank you for another great recipe (I’m already a big fan of your lemon chia cookies).
Sam
Is it possible to reduce the total sugar a bit (to 1/2cup or so)? Or will it effect the texture in this kind of cookie to much?
Richa
Sure 1/2 cup combination sugar will work. !/3 cup coconut and 1-2 tbsp powdered ( i blend the raw granulated sugar in a blender until fine and use that)
Anne Marie
I used the sorghum/starch option for gf. They came out perfectly; sweet craving satisfied. Happy as gf baking = rolling the dice for success. The pecans were a nice touch. Thank you–your recipes always work well!
Richa
Awesome!!
Rhonda Leverson
I just made them, without nuts, and they turned out Delicious!!!!!!
Thank you, my grandson and wife love them!
Richa
awesome!
Padmini Krishan
Looks so good….have to try it.
Laura
Okay, I followed the directions to the T, and they came out crumbly and they all fell apart!
Richa
oh no. how was the consistency of the dough? nut butters differ with brands, so the dough might have needed less flour or extra moisture. if they are too crisp, then they were baked too long. baking time can be different based on your oven.
juliana
i just made these and my dough turned out super crumbly too. I opted for an extra tbsp of peanut butter over the added oil… i used a natural, creamy organic peanut butter. What I did to fix this was I added a Tbsp of the chickpea brine and the dough stuck together! Worked great! Honestly, 2 Tbsp of chickpea brine might have been better. I only added the pecans and passed on the chocolate chips. Delicious cookie! And the dough tasted like peanut butter fudge — I’m lucky some of it made it to the oven!
Richa
Great! I think the oil is much more moisture than the PB. I will update the recipe to use more moisture if using PB instead of oil. Chickpea brine will definitely fix that problem. What flour did you use?
Juliana
I used spelt — from Bob’s Mill. Thanks for the lovely recipe and happy holidays!
Annemarie
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
Richa
yes you can use icing sugar or any other fine sugar.
Adela
These look super delicious Richa! I’m sure I’ll make this whenever I’ll be craving peanut butter :3
Richa
🙂
Doone
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!
Richa
sounds fabulous!
Nina
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 ♡
Richa
🙂
Denize
Wow, thanks Richa! Just in time for the holidays!
Richa
lots of holiday baking to do!
Krithika
These look like the Good day biscuits I use to love! I’m thinking with pistachio and chocolate chips they’d be really close
Richa
these are softer. they might taste like them with the pistachios.
Jessica Kelley
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!
Richa
Great!
mia
Mmm. These look yummy Richa!
Richa
its so hard to keep my hands off them when they are around!