The Best Vegan Peanut Butter Chocolate Chip Cookies

December 11, 2018

Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt made with gluten-free and grain-free ingredients.

The Best Vegan Chocolate Chunk Sea Salt Peanut Butter Cookies made with gluten-free and plant-based ingredients for a simple and easy homemade cookie recipe ready in under 15 minutes!

These cookies are MAGIC. Pure flipping magic you guys.

I have been craving a peanut butter cookie for what feels like months. I have yet to find somewhere around here that bakes one that is soft on the inside and a little crispy on the outside. Which is just how I like my peanut buttah cookies. There are somethings that are better off being done in the kitchen and these cookies are one of them.

Allow me to present to you The Best Vegan Peanut Butter Chocolate Chip Cookies with a sprinkle of Sea Salt.

A mouthful to say and true story my mouth is full of one right now as I am eating dessert and typing about my love affair with these cookies.

I wanted to make a cookie that was vegan, gluten-free and uses barely any ingredients so that way they are easy enough to bake after dinner when you want something quick and sweet and perfect.

These Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt are made with creamy peanut butter, sweetened with coconut sugar and use tapioca flour as the flour.

These cookies are egg-free, dairy-free and grain-free and have no refined sugar (I promise they still taste real good!).

I use my go-to dark chocolate bar from Hu Kitchen and cut it up into pieces as the rich chocolatey addition to the cookie. I love baking with the cashew butter bar because it adds the best flavor when it gets all melty in the oven. I had to practice crazy self control when they came out of the oven because if you remove them from the tray while hot, they will break. Gotta let them cool a bit so they stay together and get that crisp on the outside.

You guys know my love affair with Hu Kitchen and baking with their coconut sugar-sweetened dark chocolate. And also my obsession with the NYC location where I eat about 4x a week (yes, I am insane). I love how many of you I meet in there as I’m stocking up on their paleo brownies, crack bars and the epic breakfasts they serve. But for those not in NYC, you can find their chocolates online and in most retailers. Once you stock up, here are a few of my other fave blog recipes using their dark chocolate bars: Paleo Dark Chocolate Brownie BreadDouble Chocolate Pumpkin Cupcakes and Paleo Chocolate Sheet Cake.

The Best Vegan Chocolate Chunk Sea Salt Peanut Butter Cookies made with gluten-free, grain-free and plant-based ingredients for a simple and easy homemade cookie recipe ready in under 15 minutes!


The Best Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt

The Best Vegan Peanut Butter Chocolate Chip Cookies with Sea Salt made with gluten-free, grain-free and plant-based ingredients and ready in less than 15 minutes!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 6 cookies 1x


  • 1 cup creamy peanut butter
  • 1/2 cup coconut sugar (do not sub maple syrup or honey!)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened non-dairy milk
  • 1/4 cup tapioca flour or arrowroot flour (haven’t tested other flours)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chunks (I cut up a Hu Kitchen Cashew Butter Dark Chocolate Bar – code RACHL for free shipping)


  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper
  2. Mix together the peanut butter, coconut sugar, vanilla extract and milk until a wet dough forms
  3. Mix in the tapioca flour and baking powder and mix again well
  4. Fold in the dark chocolate chunks then using a spoon (dough is sticky!) add about 2-3 tablespoons of dough into the tray per cookie, leaving space in-between as they spread a bit
  5. Sprinkle the sea salt across the cookies then bake for 12 minutes
  6. Allow the cookies to cool for 5-10 minutes before removing from tray (if you remove too soon they break!)


Store leftovers in airtight container for about 5 days or freeze for 2 months

Did you make this recipe?

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xx, Rach

Thank you Hu Kitchen for sponsoring this post! It means so much to me to collaborate with brands I love and believe in on the blog!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

24 Responses

    1. i haven’t tested it but coconut flour is not a 1:1 sub for those. definitely check out my chocolate dipped peanut butter cookies. you can use oat flour in those! xx

  1. Loved making a few of your holiday cookies! Question: my cookies did NOT look like yours! Even when I shaped them into a cookie by patting them into a flat circular shape. I follow your recipes exactly, so can you describe HOW you shape your cookies, and in the future, in the instructions add those steps so I know how big to make them, how to shape them, and how many cookies to expect?

    1. hi cassie! sorry to hear that. I don’t flatten cookies before baking. Just roll into ball-form and gently press down a little but they should still be pretty thick 🙂 hope this helps! xx

  2. These were soo good! I made them today and ate 3 myself… whoops. Classic PB choc chip cookie. I’m going to make this again for sure!

  3. Made this for the first time last week and ate the whole batch in just a few days. Roommates loved them, too! Sprinkle of sea salt makes all the difference. Making them again today! 10/10 recommend.

  4. these are A??MAZE??ING!! I subbed oat flor for the tapioca (mainly bc tapioca flour was the only ingredient i didn’t have and i was to impatient to wait until i could get to the supermarket?) but they still turned out incredible. These are a must try!!

  5. I made these last night and while the flavor was delicious, the texture was so oily and the cookies kept falling apart. I followed the recipe exactly and made sure to combine my peanut butter before adding so that it wasn’t more oily than usual. Do you suggest a specific peanut butter brand? I used an organic peanut butter with peanuts as the only ingredient. Thanks!

    1. i usually use wild friends or georgia grinders! definitely sounds like it was an oil problem. you can also add a bit more flour next time 🙂

  6. I just made these. They are delicious. I didn’t have tapioca flour and so I used 2 tbsp of cornstarch and it worked out perfectly.
    I baked the first batch on the middle rack for 12 minutes and they came out a touch dark on the bottom. The second batch was done on the upper rack and they turned out perfectly. The taste in both batches was excellent. Will definitely make again!!

  7. I cannot believe I didn’t write a review sooner! These are easily the most delicious peanut butter cookies ever! I’ve made them so many times and everyone that eats them is obsessed. Sometimes I have to hide them from my boyfriend because he will eat the entire batch. 10 out of 10 recommend.

  8. These are the best PB cookies I’ve ever had my family and I love them!! Love all your recipes and the podcast too!!

  9. These are super delicious! I think Next time I make them I will probably cut the sugar just a
    Smdige for own taste preference but they are great! a few of mine kind of fell apart too but I like my cookies cold so that the chocolate hardens so they may firm up after more time in the fridge.

  10. I make these often and they are 100% the best gluten free cookies! If I’m using peanut butter that already has some sugar, I add less sugar. I also make with regular sugar and regular dairy milk and it has turned out great. Seriously if you’re gluten free (or not) and haven’t made any of Rachel’s recipes yet, this is the one to start with and such a crowdpleaser!

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