Vegan Chocolate Peanut Butter Cookies
By Carine Claudepierre
Published on 02/18/2022 - Last updated on 03/19/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Vegan Chocolate Peanut Butter Cookies are healthy coconut flour cookies with a shortbread crunchy and sandy texture made with only 4 ingredients.
With only 5.4 grams of net carbs per serving, they are also low-carb and keto-friendly.
What Are Vegan Chocolate Peanut Butter Cookies?
Vegan Chocolate Peanut Butter Cookies are very simple cookies made in just a few minutes with 4 of the most classic ingredients.
It makes cookies very similar to my 3-Ingredient Peanut Butter Cookies, but with a rich chocolate taste.
Why You’ll Love This Recipe
This simple recipe is amazing because:
- Ready in about 20 minutes, cooking included
- Dairy-Free
- Sugar-Free
- Vegan
- Egg-Free
- Keto-Friendly
- Gluten-Free
How To Make Vegan Chocolate Peanut Butter Cookies
These cookies are some of the easiest to make, with only 4 ingredients, 10 minutes of preparation, and 12 minutes of baking.
Ingredients
- Peanut Butter – choose natural peanut butter. If you can’t find peanut butter made with just peanuts, you can make your own with my peanut butter recipe.
- Coconut Flour – coconut flour is a great low-carb, high-fiber flour. As a result, it’s a great keto-friendly option for baking.
- Cocoa Powder – choose unsweetened cocoa powder. It’s both necessary to keep these cookies low in unnecessary sugar, but also to get the best texture.
- Maple Syrup – You can use regular maple syrup or sugar-free maple syrup.
Making The Batter
Place all the ingredients in the bowl of a food processor: peanut butter, coconut flour, cocoa powder, and maple syrup.
Process the cookie batter for about one minute. By that time, it should start forming a dough ball that is hard to stir.
Stop the food processor and transfer the dough ball to your benchtop. Split it into 8 even smaller balls.
Place each cookie dough ball onto a baking tray lined with lightly oiled parchment paper.
Flatten them with your hand to form cookies.
Baking The Cookies
Transfer the baking sheet with the vegan chocolate peanut butter cookies to an oven preheated to 350°F (180°C).
Let them bake for 10 to 12 minutes.
When they are baked, take them out of the oven and transfer them to a cooling rack.
Decorating
These cookies are delicious on their own, but they are even better decorated.
I like to dip them into melted chocolate (make it by melting dark chocolate with coconut oil) and add chopped peanuts on the top.
Recipe Variations
You can transform this vegan peanut butter cookie recipe into many different flavors by adding a few other ingredients.
- Dark Chocolate Chips: Adding dairy-free dark chocolate chips or chocolate chunks to the batter turns these cookies into double-chocolate cookies.
- Mint Essence: A touch of mint essence added at the last minute to the batter makes cookies similar to thin mints.
- Vanilla Extract: A quarter of a teaspoon of vanilla extract adds a subtle sweet flavor to the cookies.
- Sea Salt: Adding a few sea salt flakes after cooking brings out the chocolate taste.
Storage Instructions
These coconut flour chocolate cookies can be stored for up to 3 weeks in an airtight cookie jar.
It’s better to keep the jar in a cool dry place like your pantry. Don’t leave them in the sun.
Allergy Swaps
If you are allergic to any of this recipe’s ingredients, you can try the following substitutions.
- Peanut-Free – Replace the peanut butter with sunflower seed butter, cashew butter, or almond butter.
- Sugar-Free – To make the recipe as low in carbs as possible, replace the maple syrup with sugar-free maple syrup.
- Maple-Free – Replace the maple syrup with coconut nectar, rice malt syrup, brown sugar, or coconut sugar.
Frequently Asked Questions
Can I Substitute Coconut Flour?
You could use regular all-purpose flour, but you’d have to decrease the amount of maple syrup as regular flour absorbs far less moisture than coconut flour.
How Many Carbs Are In Chocolate Coconut Flour Cookies?
Each of these cookies has 5.4 grams of net carbs when using sugar-free maple syrup.
Do They Taste Like Coconut?
These chocolate peanut butter cookies are crunchy cookies, slightly sweet, with a delicious nutty and ‘buttery’ flavor and an amazing sandy texture that makes them perfect with a cup of tea.
They are the perfect addition to a cookie box for any occasion like Christmas or a tea party with friends.
More Coconut Flour Cookie Recipes
If you’ve enjoyed this recipe, you’ll love these other cookie recipes made with coconut flour.
I hope you enjoy this vegan chocolate peanut cookie recipe. Leave me a comment and tell me more about it!
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Vegan Chocolate Peanut Butter Cookies
Ingredients
- 1 cup Natural Peanut Butter fresh, runny
- ¼ cup Coconut Flour sifted, no lumps
- 2 tablespoons Unsweetened Cocoa Powder
- ¼ cup Sugar-Free Maple Syrup
Instructions
- Preheat oven to 350°F (180°C).
- Prepare a cookie rack covered with parchment paper. Set aside.
- In a food processor with the S blade attachment, add all the ingredients, order doesn't matter. Process on medium speed for about 1 minute or until all the ingredients come together into a ball.
- Stop the food processor, gather the ingredients together to form a ball, and split it into 8 even pieces.
- Roll each piece into a cookie ball, and place each ball on the prepared cookie rack leaving half thumb space between each cookie. The cookies won't spread so you don't have to leave too much space. If the dough is too dry or crumbly, you can oil your hands with a tiny amount of coconut oil to make the rolling easier.
- Bake for 10-12 minutes at 350°F (180°C).
- Cool down on a cookie rack. I used a large spatula that I slide under the cookie to gently transfer the cookies one by one to the rack without breaking them.
- When cool down, decorate with sugar-free melted dark chocolate and chop peanuts. Place the cookies in the freezer for a few minutes to quickly set the melted chocolate if needed.
- Store up to 3 weeks in a cookie jar.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi there,I just wanted to know if I could substitute coconut flour with normal flour?
No, regular flour is not keto
Hi I was just wondering would it be ok to substitute the maple syrup with erthyirol and water. Unfortunately the natural liquid sweetener you suggested isn’t available in india.
Thanks.
Hi, the recipe is not using maple syrup but sugar free flavored maple syrup, this is the one I am using from Amazon.I don’t think it will work with a combo of water and erythritol because water will make the cookies very crumbly. The sugar-free Monk fruit syrup contains vegetable gums that really add texture to the cookies and sweetness. I hope it helps, XOXO Carine
Hi Carine, just tried this recipe and I love the taste tho I’m wondering what the texture is suppose to be?! My peanut butter was not runny to begin with.. so they are crumbly yet fudgy and chalky at the same time. Hoping to try this again with a better brand of peanut butter. What brand would you recommend?
Hello! They are crunchy with a shortbread texture but shouldn’t be as crumbly as you mention. I always recommend to use fresh peanut butter jar with no added oil, no added sugar. I am using a New Zealand brand made of one ingredients, peanuts ! It is called pics peanut butter. I hope the cookies get even better next time! XOXO Carine.
Thank you! These cookies are great with just the right blend of chocolate and peanut butter. I kinda cheated because I ran out of chocolate chips so I melted 2 tablespoons of unsalted butter in a small pan with 1/4 of gourmet chocolate powder, a tablespoon of organic powdered sugar and 1 1/2 tablespoons of milk. Once blended, I spooned the chocolate glaze over the cookies and popped them in the freezer for 3 minutes. We at a couple right away so the cookies were still slightly warm – heavenly goodness!!
Thank you for this lovely comment! I am so glad you love them. XOXO Carine.
These cookies look delicious! I’m anxious to give them a try. But I do have a question. If you are using 1 cup of peanut butter for 8 cookies, that’s 2T peanut butter per cookie. According to my peanut butter jar (Skippy Natural), there are 190 calories in 2T of peanut butter. How can these cookies be only 33 calories each?
Of course you are right ! But I am not sure where the 33 kcal per cookie is showing on the blog, I can’t find it when I read my post. This is weird! Anyway, the nutrition panel says 210 kcal per cookie. Enjoy the recipe. XOXO Carine.
I make these all the time and they are fabulous! I usually add carob chips and I’m going to add some coconut flakes today I hope they come out delish! My husband and I are going sugar free and we have huge sweet teeth – this recipe definitely fills that void!
I am so happy to read your comment! It is exactly why I am sharing those recipes, to help people fix their sweet craving in a safe way. I am a huge sweet tooth and those recipes really me enjoy some treat without impact my sugar level too much. Enjoy the blog recipes. XOXO Carine.
Hi! I was wondering, for someone not a fan of peanut butter, though chocolate does make it better :-), could another nut butter like hazelnut or almond, be substituted? Thanks!
Of course! Any nut butter, as soon as it is runny and fresh, will work very well in this cookie recipe. Enjoy the treat ! XOXO Carine.
Any chance another 1/4 cup of peanut butter could work in place of the 1/4 cup liquid sweetener?
I only use high-concentration stevia.
I wouldn’t say yes as I did not try! Honestly I don’t think this would work it may end up too dry as the coconut flour is already highly water absorbent and the Maple flavored sugar free sweetener add the 1/4 cup ‘moisture’ it needs to comes together. Or if not vegan, I would rather go for an egg! It will obvisouly change the texture but still be tasty. Let me know if you try something ! XOXO Carine.
I don’t normally comment on blogs but I was really excited to receive your email with this Vegan Chocolate Peanut Butter Cookie recipe yesterday because I’ve been looking for a good but quick and easy peanut butter cookie recipe for the last week and hadn’t yet settled on one. I had all of the ingredients for this at hand (I used rice malt syrup as the sweetener) and promptly made them. The texture is perfectly like shortbread and the taste satisfied my recent choc peanur butter cravings. Thank you, it is a grear recipe!!
I am so happy that you take minute to comment on the blog ! This makes me SO happy when my simple recipe makes another person happy! It became my favorite shortbread cookies lately – I also tried with different nut butter like almond butter and it is so good! Enjoy the blog recipes. XOXO Carine.
*peanut not peanur!
lol no problem 🙂 I get that !
I’m excited to try the Chocolate Peanut Butter cookies!!
Enjoy them and report back if you love them ! XOXO Carine.