Double Peanut Butter Chocolate Chip Cookies

GFVGVDF

Stack of Vegan Gluten-Free Double Peanut Butter Chocolate Chip Cookies

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.

Food processor and bowl with batter for our healthy Vegan Peanut Butter Chocolate Chip CookiesThis 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).

Baking sheet with gluten-free Double Peanut Butter Chocolate Chip Cookies ready to go in the ovenCutting board filled with a batch of freshly baked Vegan Gluten-Free Peanut Butter Cookies

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.

Top down shot of Double Peanut Butter Chocolate Chip Cookies for a gluten-free vegan dessert

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!

Stack of gluten-free vegan Peanut Butter Chocolate Chip Cookies

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!

Stack of vegan gluten-free Peanut Butter Chocolate Chip Cookies

Double Peanut Butter Chocolate Chip Cookies

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.
Author Minimalist Baker
Print
Stack of Gluten-Free Vegan Peanut Butter Chocolate Chip Cookies on a cutting board
4.73 from 18 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 1 cup dates (packed and pitted // soaked in warm water for 10 minutes then drained)
  • 1 medium ripe banana (1 banana yields ~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)
  • 1/4 scant cup peanut butter chips
  • 1/4 scant cup dairy-free semisweet chocolate chips

Instructions

  • Add dates to a food processor and pulse until small bits remain.
  • Add banana and peanut butter and mix again until combined, scraping down the sides as needed.
  • 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.
  • 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.
  • Add in chocolate and peanut butter chips, then chill dough for 10 minutes and preheat oven to 350 degrees F (176 C).
  • 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).
  • 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 are no eggs and they’ll ultimately just be a little more moist.
  • Remove and let set for a few minutes on the pan. Then carefully transfer to a plate or cooling rack to cool. Serve immediately.
  • Store leftovers in an airtight container for several days. Move to the fridge or freezer for longer term storage.

Notes

*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!
*Adapted from my 5 Ingredient Vegan Gluten-Free Cookies
*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 cookies Calories: 85 Carbohydrates: 12 g Protein: 2 g Fat: 3.8 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Fiber: 1.6 g Sugar: 7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. Justin @ DailyVeganMeal says

    We subbed in raisins for the peanut butter chips. These were super delicious, quick, easy, and healthy. Thank you! :)

      • Marisa says

        I don’t have almond flour right now! Made these before and am craving them again. I’m wondering if all purpose will change the whole thing. They were so good when I made them before.

        • Support @ Minimalist Baker says

          Hi Marisa, we haven’t tried these with all purpose and aren’t sure how they would turn out. Let us know if you try it!

  2. Julia says

    Hi there! Is it possible to sub almond flour for almond meal? I am just wondering because almond meal is $12 a package and I already have almond meal. Or if you have any other recommendations, let me know :) Thanks!

  3. Amy says

    The banana really ruined this recipe. I couldn’t even taste the peanut butter. They may be healthy but they tasted pretty bad. I am disappointed because your recipes are usually INCREDIBLE.

  4. Healthy A-Z says

    I can’t wait to try this recipe. It’s so compelling!

    But, I wanted to point out a very difficult issue with this page on your website. There is a Lincoln Continental ad that automatically replays over and over and over again. And it automatically scrolls back to the top of the page to try to make you take a look at the ad each time it replays. You cannot stop it from playing or scrolling. It is next to impossible to read the page or commen even with extreme patience. I thought you would want to knoww. I’m sure you did not intend for it to work this way. Good luck resolving it!

    • Support @ Minimalist Baker says

      Hi! Thank you for letting us know, this should be resolved now as we were working on it yesterday!

  5. Kasia Thompson says

    Delicious! Haven’t finished making them yet (in the fridge chilling), but already gave some to my vegan one year old (minus the chocolate) and he can’t get very far before he is circling back for some more. This will be a perfect snack for when we are out of the house on trips.

  6. Laurie says

    These are a great idea. I couldn’t find vegan peanut butter chips and wanted to make ’em today so I doubled up on the chocolate chips (stevia and Erythritol sweetened). First batch- pretty blah. For the second batch I broke off a chunk of dark chocolate and shoved it into the cookie then baked. Not much better but really needs something sweeter. Next time I may try to add some honey.

  7. Al Coholic says

    So annoying how many people comment only so that we can see THEIR food blog in the user name. They don’t actually give a crap about the recipies

    By the way check out my food blog at…
    Just kidding

  8. Devon says

    I made these today with some leftover homemade Lara bar fails. I used the “Lara bars” which were just ground peanuts + dates and then added the rest of the ingredients to the food processor, minus the almond meal (since I had the “meal” from the peanuts). So I guess technically mine were triple peanut butter chocolate chip cookies? Anyway – it worked! These cookies are to die for, and I don’t feel bad eating them because all the ingredients are semi-healthy in one form or another. Thanks!

  9. Vegans says

    I’m so ready to try making these delicious cookies but could you please advise can I substitute the dates with sugar or maple syrup? I also read that someone replaced the almond meal with cashews and other nuts, can’t wait to try them ALL! But I still need to know what can I substitute the dates in this recipe? Thank you.

  10. hope says

    LOVE. I don’t have a food processor so I used low power pulsing on my blender which worked just fine. I used frozen banana (oops, froze them all for smoothies too soon), and i assume this actually made the batter easier to work with without having to worry about the PB chips melting. I was also worried about these tasting too sweet because of the date + banana combo, but they were just right. Thanks for the recipe!

  11. Melanie says

    These are AMAZING! I used oat flour instead of almond, with vegan carob chips, chia seeds, and quite a bit more peanut butter… So delicious! :)

    Thanks for a new go to cookie recipe!

  12. Rhonda says

    Lovely cookies, very, very moorish. And I love that they are vegan (we aren’t vegan) and have no added sugar. Didn’t have chocolate chips so I banged up some dark chocolate in my mortar and pestle; divine. Thank you!

  13. Angela says

    Hi, looks amazing! i want to make these for a party but someone is allergic to almonds. what do you recommend using instead of the almond meal? Thanks!!

  14. 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 @ Minimalist Baker 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.

  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. 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!

  17. Priyanka 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 :)

  18. 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!

  19. 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!

  20. Rachel Hosie 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

  21. 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!

  22. 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!

    • Dana @ Minimalist Baker 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!

    • Dana @ Minimalist Baker says

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

  23. Meg @ The Housewife In Training Files says

    Anything with peanut butter is a win in my books! I love how they are refined sugar free yet look absolutely delish.

  24. Katie @ Produce on Parade says

    Totally making these little guys!!! I love that they are pretty good for you too :) Always a plus in my book.

  25. Laura 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 @ Minimalist Baker says

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

  26. Danny @ TwoSweetBakers 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.

  27. Kelli @ Wandering Root says

    These look so delish Dana! I’ll take one now please. I can’t wait to try these this weekend. Also, love the ingredients, so much better for you!

  28. Kirsty @ Bake Good says

    Everything is better with peanut butter! and even better with PB squared! These look delicious.

  29. Shikha @ Shikha la mode says

    Love that you made your own peanut butter chips. I would definitely be eating these for breakfast.

    • Dana @ Minimalist Baker says

      You must try the chips! So good. I may or may not snack on them every time I open the freezer ;D

  30. Ellen Keating 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

  31. Lisa @ Simple Pairings says

    Yum! These cookies look like little bites of heaven. Love your peanut butter + chocolate chip combo! These cookies appear so positively hearty – and I bet equally as satisfying!

  32. Cailee 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!

    • Dana @ Minimalist Baker says

      Let me know if you give these a shot, Cailee! Glad you found us. Thanks for the kind words!

  33. Kate @Almond Butter Binge 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 @ Minimalist Baker 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!

  34. Stephanie 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.

  35. Kathryn 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.

    • Dana @ Minimalist Baker says

      Thanks Kathryn! btw, those chocolate waffles of yours? BRILLIANT. Totally happening SOON.