Double Peanut Butter Chocolate Chip Cookies

Easy Vegan Gluten Free Cookies | Double Peanut Butter Chocolate Chip!

Once I’d crafted the ultimate 5 Ingredient Vegan GF Cookie, you knew I had to play around with it. Plus, since then I’ve also discovered DIY Peanut Butter Chips. Hello? Combining the two was a total given.

Healthy Vegan Peanut Butter Cookie DoughThis recipe starts in the food processor and finishes in a mixing bowl so you don’t lose the texture of the oats or the baking chips. Altogether it’s about a 30 minute recipe that makes very little mess (a.k.a. my kind of recipe).

Double Peanut Butter Chocolate Chip Cookies! #vegan #glutenfree #healthyEasy Vegan Gluten Free Cookies | Double Peanut Butter Chocolate Chip! Date-sweetened, butter-free and SO hearty and delicious!

These guys get their peanut butter kick from two sources:

1) Peanut butter that’s added into the batter
2) Peanut butter chips that are baked right alongside the chocolate chips

The double PB combo makes my heart swoon, and the chocolate chips make the perfect flavor complement.

7 Ingredient Double Peanut Butter Chocolate Chip Cookies! #vegan #glutenfree #healthy

The cookies bake up tender and hearty with the perfect combo of salty-sweet. And because they’re naturally sweetened they’re really quite “healthy” enough to enjoy as a post-workout snack or after-meal dessert. In a pinch, I wouldn’t scoff at the idea of having a couple for breakfast. But coming from the girl who loves a good Friday donut.

A note about the PB baking chips: They are 100% natural, so they don’t keep their form as well as traditional baking chips, which get extra help from a variety of additives. As you can see, you’ll get a few little holes during the baking process, but the flavor is 100% spot on! If that’s the “trade-off” for natural peanut butter chips, count me in!

Simple Peanut Butter Chocolate Chip Cookies | #vegan #glutenfree

Hope you try these little guys! Make a big batch and throw them in the freezer. They’re like a little granola bar bite on the go, and the perfect healthier treat when your sweet tooth strikes. Enjoy!

7 Ingredient Peanut Butter Chocolate Chip Cookies! #vegan #glutenfree SO delicious and healthy!

4.9 from 7 reviews
Double Peanut Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Easy 7 ingredient chocolate chip cookies with a double kick of peanut butter! Vegan, gluten free and healthy enough to enjoy for breakfast, a snack or a late-night dessert.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 24
  • 1 cup dates, packed and pitted (soaked in warm water for 10 minutes, then drained)
  • 1 medium ripe banana (~1/2 cup mashed)
  • 2 Tbsp salted creamy peanut butter
  • 1 cup almond meal (ground from raw almonds)
  • 1 cup rolled oats (gluten free for GF eaters)
  • scant 1/4 cup peanut butter chips
  • scant 1/4 cup dairy free semisweet chocolate chips
  1. Add dates to a food processor and pulse until small bits remain.
  2. Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  3. Next add the almond meal and rolled oats and pulse until a loose dough is formed. It will be kind of wet and sticky. That’s OK! You’re on the right track.
  4. Scrape your dough into a mixing bowl. If it feels too wet to the touch to form into cookies, add another few Tbsp of almond meal and/or oats and stir. I added another few tablespoons of each until I was able to form them into cookies without them sticking too much to my hands.
  5. Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F.
  6. Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment-lined baking sheet. They won’t expand so pack them closer together (but not touching).
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. The good thing about these cookies is a little under-baked is OK since there’s no eggs and they’ll ultimately just be a little more moist.
  8. Remove and let set for a few minutes on the pan, then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  9. Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.
*Adapted from my 5 Ingredient Vegan Gluten Free Cookies
*Because the DIY Peanut Butter Chips are 100% natural, they don’t keep their form as well as traditional baking chips, which get extra help from a variety of additives. As you can see, you’ll get a few little holes during the baking process, but the flavor is 100% spot on!
Nutrition Information
Serving size: 1 cookie Calories: 85 Fat: 3.8g Saturated fat: 0.9g Carbohydrates: 12g Sugar: 7g Sodium: 6mg Fiber: 1.6g Protein: 2g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

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Talk About It

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  1. says

    I’m very keen on any recipe with the words ‘double peanut butter’ in the title! These look great Dana, the perfect cookie for all eventualities.

  2. says

    Now you’re talkin’! This is my kind of post-workout treat! :) I’ve taken to adding just bananas and dates to sweeten my baked goods so this totally fits.

  3. says

    Yum, yum, yum! I was going to try to make your chips to mix into chocolate banana bread….now I need to make a double batch so I can make these cookies, too. You have me totally convinced that the protein in the peanut butter means this is a great post-workout snack. Thanks!

    • Dana Shultz says

      Indeed! These really would make an ideal post workout snack. If I was hiking or traveling, I’d pack these along no doubt. Hope you enjoy them, Kate!

  4. says

    Wow!! These look so amazing! I love how you make things gluten free… seeing as I’m intolerant… YUM! Can’t wait to make some of your recipes! These look delicious and so does the banana bread (just pinned it)! Thanks so much for sharing! Love the photography as well!

  5. says

    I love the sound of these cookies ! I just subscribed to receive emails of new recipes. Can’t wait to see what’s to come and I’m 100% going to make these Xx Elle

  6. says

    Oh my! These cookies look yummy. I love the classic two ingredient banana oat cookies and these are a great upgrade. Those peanut butter chips are genius and they’re even vegan. Can’t wait to make these cute little cookies.

  7. says

    Have been drooling at these while at work all day and come home to bake! Adore the simple recipes that you have. The gingerbread latte is a total fav and has been perfect as a warm drink in chilly england

    Laura x

    • Dana Shultz says

      Thanks Laura! So glad you enjoy our recipes, especially the latte. We’ve been sipping on that a lot lately, too!

    • Dana Shultz says

      I would reduce it slightly and mix the PB with powdered sugar first to give it some texture. Hope that helps!

    • Dana Shultz says

      No, from what I understand almond flour is made from blanched almonds and almond meal is just raw almonds. They act differently in recipes – almond flour is lighter and supposedly yields a “fluffier” final product. Hope that helps!

  8. courtney says

    I can not get over the peanut butter chips, they are highly addictive. I made these hoping the banana wouldn’t be the main flavour, as I really do not like banana (any idea what I can swap it for while still remaining GF?). However, my roommates inhaled them before I could even transfer to the cooling rack!

  9. Milena says

    I made this recipe yesterday and I loved it! I had to substitute the almond for cashew nuts and now I want to try with hazelnuts, brazil nuts and walnuts too! Thanks a lot for the inspiration!

  10. says

    Hi Dana!
    I’m super keen to make these but am trying to convert your measurements into grammes… Any idea what a cup of dates would be? Thanks, they look divine!
    Rachel x

  11. cookingspicy says

    Beautiful pictures and I loved the idea of a cookie that is sweetened naturally by bananas and dates! I made these cookies today and unfortunately. they tasted pretty bland. They seemed to need more sweetness and some salt to give them flavor. Also, they were actually more like banana bread than cookies! Can you please clarify just how much banana is to be used? When I mashed up one banana, as you suggest in your recipe, it measured only about a quarter of a cup, so I mashed another banana to get 1/2 cup (also per your recipe). I think that was too much banana!

    I really liked the concept of these cookies so I am just trying to figure out what I can do to achieve something more tasty and cookie-like. Any suggestions/ideas would be much appreciated!

  12. Nicole says

    I’ve made the probably a dozen times – I love these cookies! They have become my go-to recipe. I love how soft and gooey they are without weighing you down with tons of sugar and butter. They are the best!

  13. says

    I made these beauties and wow they are delicious! Its really amazing how you can enjoy all types of foods the healthy way….I think that this blog has kick started my own little baking obsession. I’ve been checking this blog practically everyday for a new recipe! Thank you :)

  14. Ruthann says

    I was looking for something yummy to bake for a nutritious holiday eating presentation so I decided to try these. A little sweet for my taste but absolutely delicious and exactly what I was looking for!! I was lazy and make a peanut butter /coca glaze (instead of the peanut butter chips) with peanut butter, unsweetened cocoa, coconut oil, vanilla and agave. I drizzled it on top and it was amazing. These cookies will show my class what amazing sweets can be made from vegan ingredients. Thanks for the recipe!

  15. Eva says

    Hi Dana, I baked these cookies tonight, and they didn’t have that “golden” color to them for some reason. But they tasted delicious! I made the mistake of putting the Frozen PB chips in the batter right away because they melted, but I’ll know for next time! Happy New Year!

  16. Sheila says

    These sound great – with the exception of the banana. I can’t do banana in baking, even a little spoils the taste for me.

    Any suggestions for a substitution? Maybe a couple of flax or chia eggs?

    • Dana Shultz says

      Hmm, yes that might be worth a shot. And sub up to half with applesauce, maybe? Let me know how it goes!

      • Sheila says

        Made them tonight! Used 1/8 cup of chia seeds and added enough water to make 1/2 cup total. Let it gel for a bit and used that in place of the banana. They turned out great! Thanks for the recipe. I’m always on the hunt for things I can make with dates.

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