We’ve been trying to watch our sugar intake and reduce the amount of oil we cook with, which can be a bit of a challenge when they are two of the biggest flavor adding components to food. Luckily there are healthier alternatives out there made from whole foods. One thing we’ve been missing are good chocolate chip cookies. Since moving away from Fargo, we’ve been missing our game night cookie tradition, and I finally found a delicious alternative using no refined sugar, gluten-free, free of animal products, and oil-free. If you love chocolate chip cookies, these peanut butter chocolate chip cookies are a must try! They are similar flavor to a monster cookie without all the added sugar and fat, plus they’re friendly to diets of almost all types (if you have a peanut allergy you can make these with almond butter as well.

peanut butter chocolate chip cookies vegan

Whole food plant based was a scary concept to me when we first started looking into it because the heart of many dishes are creams, butter, oil, and sugar. But there are so many ways to get around it, like in this recipe the fat is replaced by the tahini and peanut butter. The sugar is replaced by blended up dates. The best part is not only can they taste delicious, but you get more health benefits from these whole food ingredients. Dates are a good source of fiber, which if you ate a cookie loaded with refined white sugar, you get none of the fiber.

What you’ll love about these peanut butter chocolate chip cookies?

  1. They’re vegan and whole food plant based. You can enjoy a delicious treat that sticks to healthy whole food ingredients.
  2. Easy to make! Seriously, if you have dates, almond flour, tahini, peanut butter, oatmeal/oat flour, and a few other pantry staples, this recipe is quick and easy.
  3. Gluten-free, oil-free, and refined sugar-free. They are naturally sweetened with dates, and contain no added oils. This is a dessert I feel no guilt in letting my toddler totally devour a few of these.
  4. They taste like a monster cookie, but healthy! I was pleasantly surprised the first time I tried these and realized they brought back all the memories of my childhood. No, I didn’t add the M&Ms or raisins, but they sure are a close second.
date sweetened vegan cookies whole food plant based, oil free, gluten free, and refined sugar free

How to make these vegan peanut butter chocolate chip cookies?

  1. Mix the flaxseed and water together in a small cup. Set aside.
  2. Preheat the oven to 350°F.
  3. In a mixing bowl, stir together the peanut butter, tahini, date paste, vanilla extract. Stir well to make sure it’s all well incorporated, and then add the flax egg.
  4. Next fold in the flours, baking soda, baking powder, and salt. Once they’re well incorporated, mix in the chocolate chips.
  5. On a parchment paper lined baking sheet, measure out 1 heaping tbsp per cookie. Flatten the tops somewhat, but if you like a fluffy cookie, don’t press down too much.
  6. Bake for 12-14 minutes.
  7. Remove from heat, and allow to cool to room temperature before eating.
whole food plant based cookies oil free gf vegan refined sugar free

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date sweetened vegan cookies whole food plant based, oil free, gluten free, and refined sugar free

Peanut Butter Chocolate Chip Cookies

These easy vegan peanut butter chocolate chip cookies are gluten-free, vegan, whole food plant based, refined sugar-free, oil-free, and so easy to make!
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Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 14 cookies
Calories 139 kcal

Ingredients
  

  • 6 tbsp creamy peanut butter
  • 2 tbsp tahini
  • ½ cup date syrup Follow this recipe here
  • 1 tsp vanilla extract
  • 1 tbsp flaxseed mixed with 3 tbsp water
  • ½ cup oat flour
  • 3 tbsp almond flour
  • cup chocolate chips vegan and use Lily's for refined sugar-free
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt

Instructions
 

  • Mix the flaxseed and water together in a small cup. Set aside.
  • Preheat the oven to 350°F.
  • In a mixing bowl, stir together the peanut butter, tahini, date paste, vanilla extract. Stir well to make sure it's all well incorporated, and then add the flax egg.
  • Next fold in the flours, baking soda, baking powder, and salt. Once they're well incorporated, mix in the chocolate chips.
  • On a parchment paper lined baking sheet, measure out 1 heaping tbsp per cookie. Flatten the tops somewhat, but if you like a fluffy cookie, don't press down too much.
  • Bake for 12-14 minutes.
  • Remove from heat, and allow to cool to room temperature before eating.

Notes

These work great with peanut butter and tahini, but you could substitute almond butter if you have a peanut allergy.
If you like a flatter cookie, make sure to press them before baking. 
If you use regular chocolate chips, these will not be refined sugar-free. Make sure to get stevia sweetened chocolate chips, or even opt for cacao nibs.

Nutrition

Serving: 1cookieCalories: 139kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 130mgPotassium: 127mgFiber: 1gSugar: 9gVitamin A: 4IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword gluten-free cookies, oil free cookies, peanut butter chocolate chip cookies, refined sugar free cookies, vegan cookies
Tried this recipe?Let us know how it was!

Did you try these cookies? I’d love to know what you thought of them in the comments below, or include a rating to help me improve this recipe! Thanks for taking the time to read this and check out the recipe.

Cassie

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