These easy vegan peanut butter chocolate chip cookies are gluten-free, vegan, whole food plant based, refined sugar-free, oil-free, and so easy to make!
⅓cupchocolate chipsvegan and use Lily's for refined sugar-free
½tspbaking soda
½tspbaking powder
¼tspsalt
Instructions
Mix the flaxseed and water together in a small cup. Set aside.
Preheat the oven to 350°F.
In a mixing bowl, stir together the peanut butter, tahini, date paste, vanilla extract. Stir well to make sure it's all well incorporated, and then add the flax egg.
Next fold in the flours, baking soda, baking powder, and salt. Once they're well incorporated, mix in the chocolate chips.
On a parchment paper lined baking sheet, measure out 1 heaping tbsp per cookie. Flatten the tops somewhat, but if you like a fluffy cookie, don't press down too much.
Bake for 12-14 minutes.
Remove from heat, and allow to cool to room temperature before eating.
Notes
These work great with peanut butter and tahini, but you could substitute almond butter if you have a peanut allergy.If you like a flatter cookie, make sure to press them before baking. If you use regular chocolate chips, these will not be refined sugar-free. Make sure to get stevia sweetened chocolate chips, or even opt for cacao nibs.