Easy Oil-Free Peanut Butter Chocolate Chip Cookies (Vegan, 7 Ingredients)

Have you ever craved a classic peanut butter cookie but wanted a lighter, healthier option without sacrificing flavor? You’re in the right place.

These oil-free peanut butter chocolate chip cookies are a game-changer. Made with just seven simple ingredients you probably already have, they come together in less than 20 minutes.

They have perfectly crispy edges, a wonderfully soft and chewy center, and are packed with peanut butter and chocolate flavor. Forget the butter and oil; this recipe uses a simple, natural ingredient to achieve an amazing texture you won’t believe.

The Secret to Amazing Oil-Free Cookies

The magic of this recipe lies in its simplicity and the clever use of ingredients to replace traditional fats. The star substitute is unsweetened applesauce.

But why does it work so well? Applesauce provides moisture and acts as a binder, thanks to pectin—a type of soluble fiber found in apples.

According to a study in the Journal of Food Science and Technology, pectin can form a gel-like structure that helps trap moisture, mimicking the tenderizing effect of fat in baked goods. This results in a cookie that is wonderfully soft and light rather than dense and heavy, which can sometimes happen with oil-heavy recipes.

By using applesauce, we reduce the overall fat content while keeping the texture perfectly chewy and delicious. You get all the flavor without the oil, and the applesauce taste is completely undetectable!

What You’ll Need: The 7 Key Ingredients

One of the best things about this recipe is how simple the ingredient list is. Each component has a specific job to do.

• Natural Peanut Butter: This is the star flavor. Use a creamy, natural variety where the only ingredients are peanuts and maybe salt. Avoid hydrogenated or sweetened peanut butters, as they can alter the texture and sweetness.
• Organic Sugar: Provides the classic cookie sweetness. You can also substitute coconut sugar or maple syrup, though using a liquid sweetener may slightly change the final texture.
• Unsweetened Applesauce: Our oil replacement! It provides moisture and helps bind the dough, creating a soft, light cookie.
• Vanilla Extract: Adds a layer of warm, aromatic flavor that complements the peanut butter and chocolate.
• White Whole Wheat Flour: This flour has the nutritional benefits of whole wheat but with a milder flavor and softer texture, making it perfect for cookies. You can also use all-purpose, spelt, or a 1-to-1 gluten-free baking blend.
• Baking Soda: This is our leavening agent, helping the cookies rise just a little and contributing to their tenderness.
• Dairy-Free Chocolate Chips: Because what’s a peanut butter cookie without chocolate? Mini chocolate chips work especially well as they distribute more evenly.

How to Make Them: Step-by-Step

This is a one-bowl recipe, making cleanup a breeze.

Prep Time: 5 minutes
Cook Time: 9-10 minutes
Yields: 10-12 cookies

Ingredients:

• 1/2 cup natural, creamy peanut butter
• 1/3 cup organic cane sugar
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1/4 cup white whole wheat flour (or a 1-to-1 gluten-free blend)
• 1/4 teaspoon baking soda
• 1/3 cup dairy-free chocolate chips

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. Mix the Wet Ingredients: In a medium bowl, combine the peanut butter, sugar, applesauce, and vanilla extract. Stir vigorously with a spoon or spatula until the mixture is smooth and well combined.
3. Add the Dry Ingredients: Sprinkle the flour and baking soda over the wet ingredients. Mix gently until just combined. Be careful not to overmix the dough, as this can make the cookies tough.
4. Fold in Chocolate: Gently fold in the dairy-free chocolate chips.
5. Form the Cookies: Scoop about a heaping tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and gently press down with your fingers or a fork to create a cookie shape about 1/2-inch thick. These cookies won’t spread much, so the shape you make is the shape you’ll get. Repeat with the remaining dough, leaving about 2 inches between cookies.
6. Bake: Bake for 8-10 minutes. The cookies will look very soft and underdone in the center. This is normal! They will firm up as they cool.
7. Cool Completely: This is the most important step! Let the cookies cool on the baking sheet for at least 10-15 minutes before attempting to move them. They are very fragile when hot and will fall apart if you move them too soon. Once they have firmed up, transfer them to a wire rack to cool completely.

Expert Tips for Perfect Cookies Every Time

Follow these simple tips to guarantee your cookies turn out perfectly every single time.

• Don’t Overmix the Dough: When you add the flour, mix only until you no longer see dry streaks. Overmixing develops gluten, which can lead to tough, dense cookies instead of soft, tender ones.
• Use Room Temperature Ingredients: While not strictly necessary for this recipe, using room temperature peanut butter and applesauce can help the ingredients mix together more smoothly and evenly.
• The Cooling Period is Crucial: I can’t stress this enough. The cookies are extremely delicate right out of the oven because the fats haven’t solidified yet. Letting them cool completely on the baking sheet is what allows them to set into a firm, yet chewy, cookie. Patience is key!
• Press Them Down: These cookies don’t spread much on their own. Gently flattening the dough balls before baking is essential for achieving the classic cookie shape and ensuring they bake evenly.

How to Store Your Oil-Free Cookies

To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 4 days.

If they last that long! For longer storage, you can freeze the baked cookies.

Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months.

You can also freeze the raw cookie dough balls to bake later for a fresh-from-the-oven treat.

Frequently Asked Questions

Here are answers to some common questions about this recipe.

• Can I make these cookies gluten-free? Absolutely! This recipe works very well with a high-quality 1-to-1 gluten-free all-purpose flour blend. Simply substitute it for the white whole wheat flour in the same amount.
• Can I use a different type of sweetener? Yes, you can substitute the organic sugar with an equal amount of coconut sugar. You could also try a liquid sweetener like maple syrup, but you may need to add an extra tablespoon of flour to get the right dough consistency.
• My peanut butter is very thick/runny. Does that matter? Yes, the consistency of your peanut butter can affect the dough. This recipe works best with a natural, creamy peanut butter that is well-stirred. If your dough seems too wet, add flour one teaspoon at a time. If it seems too dry and crumbly, add an extra teaspoon of applesauce.
• Why did my cookies fall apart? The most common reason is moving them from the baking sheet too soon. They are incredibly fragile while hot and need the full 10-15 minutes on the hot pan to set up properly. Be patient, and they will firm up perfectly!

Conclusion

There you have it—a simple, satisfying cookie recipe that proves you don’t need oil or butter to achieve a wonderfully soft, chewy, and flavorful treat. These Peanut Butter Chocolate Chip Cookies are perfect for school lunches, afternoon snacks, or a guilt-free dessert.

Give them a try and discover how delicious simple, wholesome baking can be. If you enjoyed this simple recipe, be sure to check out our ultimate chewy vegan ginger cookies. For another quick and healthy snack idea, our creamy 5-minute lemon dill hummus recipe is a fan favorite. Don’t forget to share your creations!