Perky Peanut Butter Cookies

These vegan peanut butter chocolate cookies are everything you could ever want in a cookie! 🍪 Trust me! They are crispy on the outside and perfectly chewy and soft on the inside. These peanut butter cookies are so crazy delicious, and you’d never know that they are both vegan and gluten-free 🥜🍪

I have of course also added dark chocolate chips because chocolate makes everything better – especially peanut butter! 🍫

And of course… the best part of vegan baking… is that the cookie dough is totally safe to eat raw. So maybe consider making a double batch… especially if you love sneaking as many spoonfuls of raw cookie dough as I do! 😉

Click here to PIN the recipe and save it for later! 📌

Are dark chocolate chips vegan? This is a question that I’m asked quite often, and thankfully the answer to that is YES! Cacao (which chocolate is made of) itself is vegan. While milk is sometimes added (so do look at the ingredients), there are many brands of dark chocolate that are vegan and vegan chocolate even vegan milk chocolate is becoming much easier to find 🍫

Peanut Butter Cookies

Peanut Butter Cookies with Chocolate Chips. Vegan and Glutenfree

Course Dessert, Snack
Keyword glutenfree, vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 15 cookies
Author Cecilie Bresson


  • 80 grams buckwheat flour (2.8 oz)
  • 70 grams almond flour (2.5 oz)
  • 20 grams brown sugar (0.7 oz)
  • 90 grams coconut sugar (3.2 oz)
  • 70 grams vegan butter (2.5 oz)
  • 3 tbsp peanut butter
  • 2 tbsp non-dairy milk (I used oat milk)
  • 40 grams chopped dark chokolade or chocolate chips (1.4 oz)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 20 grams chopped peanuts for topping (optional) (0.7 oz)


  1. Preheat the oven to 180C°/350F° convection

  2. Make sure that the vegan butter is room temperature as it's going to make the next step easier.

  3. In a mixing bowl, add vegan butter, coconut sugar and brown sugar and mix it together with a hand mixer for 2-3 minutes. Add the peanut butter and whisk for another minutes. Then add the plant milk and whisk again.

  4. In a small mixing bowl, mix buckwheat flour, almond flour, baking powder and baking soda.

  5. Add the flour mixture to the large bowl with the butter/sugar mixture. You can still use a hand mixer to mix it together if you wish or you can simply use a spoon.

  6. Add the chopped dark chocolate and gently mix it with the dough using a spoon.

  7. Line a baking tray with baking paper and add balls of the cookie dough to the tray. If you wish you can sprinkle some chopped peanuts on up of cookie dough balls and gently pres the peanuts into the balls.

    Make sure to leave a good amount of space between the cookie dough balls as they will spread in the oven. You might need more than one baking tray but remember to only bake one tray of cookies at a time.

  8. Bake the cookies in the oven for 10-12 minutes. The cookies will flatten at lot the last few minutes you do not take your cookies out of the oven too soon.

  9. Let the cookies sit on the hot baking tray for 2-3 minutes and then gently transfer them to a cooling rack using a spatula. The cookies will be soft while they are still hot so be careful.

Recipe Notes

* When baking cookies, the ratio between butter, sugar and flour is very important so please follow the measurements in the recipe as closely as possible. 

** Make sure to use natural peanut butter without any sugar or oil added. If there is not added salt in your peanut butter then add a litlle salt to the cookies dough. A natural peanut butter should be nice a runny (not hard) which makes it easy to whisk it into the butter/sugar mixture. 

In the mood for more vegan cookies? “Me want cookie – Me eat cookie – om nom nom nom” #cookiemonster Then you should definitely try my Orange Chocolate Chunk Cookies 🍊🍪

This recipe is available both in English and Danish (click the flag below to switch language)