PB & Choco Chip Cookies

Preheat oven to 350 degrees

Line a rimmed baking sheet with parchment paper


3/4 cup  Earth Balance butter

1/2 cup light brown sugar or coconut sugar  These were made with coconut sugar and were awesome!  

1/2 cup cane sugar or granulated white sugar  *For those of you who don't know, granulated white sugar is typically processed using animal bone char.  Whole Foods 365 offers vegan white granulated sugar.  1/2  cup of cane sugar = 1/2 cup of refined sugar. 

1  Ener-G egg equivalent of one egg

1 tsp vanilla extract

3/4 cup peanut butter (smooth or crunchy)

1 Tbsp of hazelnut spread  (optional)

2 cups King Arthur bread flour

1/2 teaspoon baking soda

1/4 teaspoon Kosher salt

1/2 cup of Enjoy Life Dark Chocolate Chips or Equal Exchange Semisweet Chips


  1. Mix the Earth Balance butter and sugars for about 3 minutes until light and fluffy.
  2. Beat or mix in the peanut butter, add hazelnut spread if using, and then add the vegan egg and vanilla and mix some more.
  3. In a separate bowl add the flour, baking soda and salt, and mix until combined. 
  4. Add the dry ingredients to the peanut butter and mix until thoroughly combined. 
  5. Stir in the 1/2 cup of chocolate chips until well blended.  
  6. Roll the cookie dough into a 1 inch ball and place on the lined cookie sheet. 
  7. Using a fork, crisscross the dough ball, adding sugar to the fork tines if you desire.  
  8. Bake for 11 minutes and then check to see if the cookies need more time.  If they do, only add one minute increments of time until they are a little brown around the edges.  
  9. Cool on the cookie sheet for 2 minutes, and then add them to a cooling rack.  PB cookies tend to fall apart until they are completely cooled, so don't rush to eat them. 
  10. Store for a few days in a sealed container! 

*Batter can get crumbly.  If this happens just add a little more PB.  More info on the bone char process in sugar can be found here.