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You need to try these delicious Peanut Butter Chocolate Chip Cookies - they're full of chopped up mini peanut butter cups that we fold into the dough along with the dark chocolate chunks! You'll love these gluten-free, grain-free, refined sugar-free, and vegan cookies. 

Peanut Butter Chocolate Chip Cookies

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American


For the best gluten-free, vegan cookie, these peanut butter chocolate chip cookies will be your new go-to! Made with delicious peanut butter cups and dark chocolate chunks, you won’t believe they’re grain-free, dairy-free, and lightly sweetened with coconut sugar!


  • ⅓ cup (67g) refined coconut oil, softened
  • ⅔ cup coconut sugar
  • 1½ teaspoons pure vanilla extract
  • ½ cup (128g) creamy peanut butter
  • 1 large egg or flax egg
  • 1⅔ cups (160g) blanched almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅔ cup (4 ounces) dark chocolate chunks, or chocolate chips
  • ½ cup mini dark chocolate peanut butter cups, chopped, make sure they’re vegan
  • Flaky sea salt, to sprinkle on top, optional


  1. In a mixing bowl, cream together coconut oil and coconut sugar until light and fluffy using a wooden spoon or an electric mixer. Mix in peanut butter and vanilla extract. Incorporate in the egg or flax egg until well blended.
  2. Combine the flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and mix until just combined.
  3. Fold in chocolate chunks and chopped peanut butter cups. Chill the cookie dough, covered, for at least 1 hour and up to 1 week. This helps the cookies stay nice and thick when they’re baked and helps the flavors develop.
  4. When you’re ready to bake, preheat oven to 350°. Divide the dough into 12 balls and arrange about 2 inches apart on baking sheets lined with parchment paper. Press down slightly. Sprinkle with flaky sea salt, if desired.
  5. Bake cookies in batches in the middle of oven for 10 to 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 5 minutes and transfer to racks to cool completely.
  6. Store in an airtight container at room temperature for up to 5 days. You can also freeze the cookies in an airtight container or freeze the dough balls.


To make a flax egg: whisk together 1 tablespoon flax meal with 2.5 tablespoons water and let set for 10 minutes before using

Keywords: cookies, gluten free, vegan, grain free, peanut butter, chocolate, healthy, dessert