Description
Learn how to make peanut butter chocolate chip cookies that are vegan, gluten-free, and oil-free. It’s a wholesome no butter recipe resulting in healthy soft and chewy plant-based cookies.
Ingredients
- 120g (4.23oz, about ½ cup) additive-free unsalted creamy peanut butter
- 60g (2.12oz) cacao paste
- 15g (0.53oz, 3 tbsps.) cocoa powder
- 20g (0.71oz, 2 tbsps.) dark chocolate chips
- 60g (2.12oz, 5 tbsps.) date sugar
- ¼ tsp. Himalayan salt
- 2 tbsps. (14g, 0.49oz) ground flax seeds + 4 tbsps. (60g, 2.12oz) water
- 90g (3.17oz, 4 tbsps.) plain plant yogurt (almond, soy, oat)
- 25g (0.88oz, 3 tbsps.) whole oat flour
Instructions
- First, for easier combining, make sure your peanut butter is at room temperature.
- Then, in a small bowl, mix 2 tablespoons of ground flax seeds with 4 tablespoons of water. Let sit for about 5 minutes.
- Next, in a large bowl, combine peanut butter and plant yogurt. Then stir in the flax and water mixture.
- Now, add the sweetener, Himalayan salt, oat flour, and cacao powder. Combine well with a spatula. For an even result, you may sift the dry ingredients through before adding them to the wet mixture.
- Finally, using microwave oven or a double boiler, melt the cacao paste and mix it into the cookie dough.
- Now, refrigerate the cookie dough for 30 minutes.
- Next, divide the batter into 8 balls of dough and shape them into disks between your palms (about 50 grams each). Place the cookies onto a baking sheet lined with parchment paper. For smaller bites, make 16 cookies (25 grams each).
- Then, press in the chocolate chips. Alternatively, mix the chocolate chips into the batter.
- Bake the cookies at 175°C (350°F) for 18-20 minutes (13-15 minutes in case of smaller cookies). Let cool completely and enjoy! FYI – the cookies will be quite soft fresh out of the oven but will harden once cooled.
Notes
I strongly recommend using a scale rather than cups and tablespoons when measuring out the ingredients.
Always grind your own whole flaxseeds and store them in an airtight container or a jar in the fridge.
Feel free to use additive-free almond butter instead of peanut butter.
You may substitute cacao paste with 100% dark chocolate.
Instead of chocolate chips or buttons, use chopped dark chocolate or cacao paste.
Substitute oat flour with raw buckwheat flour or brown rice flour.
Nutritional info per cookie (with erythritol): 201.8 kcal, 7g carbohydrates (13.9% of kcal), 16.2g fats (72.2% of kcal), 5.5g saturated fats, 6.6g protein (13.1% of kcal), 4g fibre, and 79.06mg sodium.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Oven
Nutrition
- Serving Size: 1 cookie (1/8 of the recipe)
- Calories: 230.6 kcal
- Sodium: 79.06mg
- Fat: 16.4g
- Saturated Fat: 5.6g
- Carbohydrates: 13.7g
- Fiber: 4g
- Protein: 6.8g
