Vegan Peanut Butter Chocolate Chips Cookies

Vegan, gluten-free, sugar-free, guilt-free chocolate chip cookies are easy to make.

Healthy, power-packed chocolate chip cookies with essential nutrients, protein, and fiber. Great after a workout or after-school treat. If you want a cookie that’s a little healthier than the average peanut butter chocolate chip sugary treat, then this is the recipe for you! Inspired by the recipe at

Vegan Peanut Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Tania Van Pelt


  • 1 cup dates packed and pitted (soaked in hot water for 10 minutes, then drained)
  • 1 medium ripe banana chopped
  • 4 tablespoons unsweetened creamy peanut butter
  • ½ teaspoon vanilla
  • ½ teaspoon sea salt
  • 1 cup almond meal ground from raw almonds or coconut flour
  • 1 cup rolled oats
  • ½ cup dairy free bittersweet chocolate chips (60% cacao)


  1. In a food processor or blender, add softened dates and pulse until small bits remain.
  2. Add the chopped banana and peanut butter, and process until combined into a creamy, banana-y mixture, scraping down the sides as needed.
  3. Add the vanilla, salt, and almond meal and pulse until combined. Add the rolled oats and pulse until a loose dough is formed.
  4. Scrape dough into a mixing bowl. Add more almond meal or oats, if the dough is too sticky.
  5. Add in chocolate and combine it into the mixture, then chill dough for 10 minutes and preheat oven to 350 degrees F.
  6. On a parchment lined baking sheet, scoop out a full tablespoon to form each cookie. And gently pat the dough to form a nicely shaped cookie.
  7. Bake for 15-18 minutes or until golden brown and somewhat firm to the touch. Aim to undertake so they're tender and chewy.
  8. Allow to cool for a few minutes and then transfer cookies to a plate or cooling rack. Serve immediately.
  9. Store leftovers in an airtight container for several days.

Recipe Notes

Adapted from Minimalist Baker