Peanut Butter Chocolate Chip Cookies (Dairy-Free and Egg-Free)

I have such happy memories of making criss-crosses on the top of peanut butter cookies while I was a kid.  I loved baking with my mom, and I loved developing this recipe–it’s the closest I’ve come to duplicating the taste of the cookies I made with my mom.  They are delicious, soft, and peanut buttery.


Peanut Butter Chocolate Chip Cookies (Dairy-Free and Egg-Free)
Recipe type: Dessert
Cuisine: American
  • 2 cups whole wheat flour **
  • 1 tsp baking powder
  • ½ tsp salt
  • ⅓ cup honey or agave syrup (I used honey because it has more antioxidants, but it's not vegan)
  • ⅔ - 1 cup raw sugar (depending how sweet you want the cookies to be--my husband liked ⅔ cup, I like a full cup)
  • 1 cup + 2 tbsp soft, creamy salted peanut butter
  • ¼ cup unsweetened applesauce
  • 3 tbsp ground flax meal + ½ cup water (3 flax eggs)
  • 1 tsp vanilla extract
  • 2 tbsp water
  • ½ cup vegan chocolate chips
  • sugar as needed to roll balls
  1. Preheat oven to 375 degrees.
  2. Make flax eggs by mixing flax meal with the water and setting aside.
  3. Combine all other ingredients except chocolate chips in large bowl and mix well.
  4. Fold in flax eggs and stir. If the mixture is too sticky to roll into balls, add a little flour. If it's too dry, add a couple more tablespoons of water.
  5. Add chocolate chips.
  6. Roll cookie dough into small balls by hand and roll them in sugar before placing on parchment paper-lined cookie sheets.
  7. Use a fork to press down and make criss-cross impressions on the cookies before baking approx 9 minutes.
** If you use all-purpose flour instead, omit the 2 tbsp water from the ingredients.

One Response to “Peanut Butter Chocolate Chip Cookies (Dairy-Free and Egg-Free)”

  1. Mommo says:

    They look and sound yummy. Way yo go!

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