Peanut butter and chocolate in the same recipe can only do good. These cookies are proof of that. They will be your new favorites! Who doesn't like some crispy cookies that can be stored in the cookie tin or taken in the lunch box?

Peanut Butter and Chocolate Cookies [Vegan, Gluten-Free]

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  • 3 ounces peanut butter
  • 2 ounces brown rice syrup (or any liquid sweetener)
  • 1 ounce coconut sugar
  • 2 ounces oatmeal
  • 3/4 ounce almond flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon baking powder
  • 3/4 ounce dark chocolate broken into small pieces


  1. Combine peanut butter, brown rice syrup, and coconut sugar in a bowl and mix until uniform.
  2. Add the oatmeal, almond flour, baking soda and baking powder, mix until smooth. If the dough is still dry, add 1 to 2 tablespoons of vegetable drink as needed. Add the chopped dark chocolate.
  3. Place the dough in the refrigerator for one hour.
  4. Preheat the oven to 350ºF and line a tray with parchment paper.
  5. Remove the dough from the refrigerator, make small balls and place them on the tray.
  6. Flatten them by hand.
  7. Bake for 12-15 minutes.
  8. Allow the cookies to cool on the tray for one minute and then transfer them to a cooling net until they are cold. Store them in a tightly closed bottle.


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