Guilt-free Chunky Chocolate Chip Peanut Butter Cookies

Guilt free Chunky Chocolate Chip Peanut Butter Cookies

Guilt free Chunky Chocolate Chip Peanut Butter Cookies

Yikes. I have been so incredibly busy these last few days, giving me no time to upload a recipe before now. Still, I have made several new dishes over these days so I will upload them as soon as possible. This specific recipe was made completely spontaneous. I promised to bake some desserts for a friend’s birthday last saturday and I was set on making Raw Chocolate Truffles and Raw Vegan Brownies (ps: nobody could tell it was in fact completely raw), which I did. But after scrolling around for some dessert inspiration, I was immediately attracted to making some cookies as well.


This is by far not my first Cookie recipe, but it is really unique anyhow. It is incredibly delicious and rich, with the perfect combination of peanut and chocolate. It is not too thick making it cakeish, and honestly it just melts in your mouth. Add in the fact that it is completely guilt-free, made with only whole food ingredients. That means no sugar, syrup, flour, oil or artificial sweetener. What else could you want in a cookie?


Guilt free Chunky Chocolate Chip Peanut Butter Cookies


Guilt-free Chunky Chocolate Chip Peanut Butter Cookies

makes 1 baking sheet of cookies


  • 1 1/2 cup certified gluten-free oats
  • 1 1/2 cup dates
  • 1/2 cup Homemade Coconut Butter, melted
  • 1/2 cup crunchy peanut butter (creamy would work too)
  • 1 tsp vanilla essence
  • a pinch of maldon salt
  • 3/4 cup dark vegan chocolate chips/chopped vegan chocolate (to keep it clean, try to find a sugar-free brand and 70%+ dark)



1. Place the oats into a food processor and pulse until you have a fine flour. This is easier to do in a high-speed blender, but I use the food processor because it is what is used later in the following steps.
2. Add all remaining ingredients except for the chocolate chips in with the oat flour (into the food processor), and process until you have a firm and somewhat sticky dough. Scoop the dough into a large bowl.


Guilt free Chunky Chocolate Chip Peanut Butter Cookies


3. Carefully knead the chocolate chips/chopped chocolate into the dough using clean hands. The dough is very dense so it will have to be done by hand.


Guilt free Chunky Chocolate Chip Peanut Butter Cookies


4. Take a piece of dough (about 2-4 tbsp pr. cookie) into your hands and roll it around until you have a firm ball. Place this on a baking sheet and repeat until all the dough is used. Then press down on the balls using your palms, forming thick cookies. Repeat.


Guilt free Chunky Chocolate Chip Peanut Butter Cookies


5. Place the tray into a preheated oven at 190 degrees Celsius/375 degrees Fahreneheit for 15 minutes, or until they have turned a golden brown. Take the tray out and allow the cookies to cool for at least 10 minutes. If you have the time and let them rest for 20 minutes it tastes even better. These will keep in an airtight container for up to a week or so.


Guilt free Chunky Chocolate Chip Peanut Butter Cookies


Eat with a tall glass of Homemade Dairy-free Milk and enjoy!



  1. Allie says

    These look delicious! As do everything else on your blog for that matter :) I just have a quick question… Would coconut oil work as a replacement for the coconut butter?

  2. says

    First of all, thank you so much Allie :)

    As for the question, I am pretty sure that using coconut oil in this recipe would NOT work. This is because coconut oil is far too much of a liquid, and the dough is supposed to be very chunky and thick. You might be able to substitute the coconut oil for additional peanut butter, but I have not tried this out myself.. I wrote an article about why I think that oils are unhealthy, which is the main reason I never use it in my recipes (it can be found in the same place as the recipe for Coconut Butter).

    Hope this helped a bit and let me know if you have any further questions!

    Best wishes,

  3. Allie says

    Hi! I love your recipes. I was just wondering if there is anything you can replace the dates with in this recipe or if you can leave them out? I’ve left them out in a few other recipes of yours (like the banana bread recipe) and it worked fine, but I wasn’t sure about this one.


    • says

      The dates are essential in this recipe! The reason you might be able to leave it out in the banana bread recipe is because the bananas add enough sweetness on their own. In this recipe however, the dates are the sole sweetener and also works in holding together the batter. You might be able to use raisins instead of dates as long as you make sure to blend them really well :)

      • Allie says

        Do you have any other suggestions of something to add besides dried fruit? I have stomach issues and am following a diet that does not allow dried fruit.

        • says

          Maybe you could play around with adding mashed bananas (or unsweetened apple sauce) instead of the dates? I would start with adding 1 cup since fresh fruit has a higher water content than dried and will therefore supply more liquid. Unless you are very health-conscious, you might be able to use maple syrup or agave. I have no clue how much to add in of either of those since I never eat it (due to it being refined sugar) :S

          Hope everything works out and you are still able to enjoy this recipe! :)

          • Allie says

            I think I’ll try the bananas! Thanks so much for your response and help :) I can’t wait to try this recipe.

          • Allie says

            I tried it with the banana (a little less than 1 cup mashed) and it worked! They are delicious :) Thanks for your help!

  4. Genevieve Lehr says

    Thank you for this recipe. No sugar, no gluten, and vegan. Perfect all around and delicious too. Real food.

    • says

      I realise that this is super late to respond to (so sorry), but since a lot of people have asked about this I will answer anyways. I have yet to find a suitable substitute for the coconut butter! If anyone successfully changed this, be sure to let us know ;)

    • Cat says

      The ones I made were nice and soft on the inside because of the peanut butter so definately more on the chewy side.

  5. Serena says

    hi i really ove your recipies and recently made the vegan oreos as my dads girlfriend is vegan and they are AMAZING!!! but with this recipie is their any subsitute to the chocolate like cocoa maybe as i am cant find any vegan chocolate.

    • says

      I am so sorry for the late reply! Since these are chocolate chip cookies there is no way to substitute it out, unless you want to make them as regular peanut butter cookies (which is an option). Maybe you can try ordering vegan chocolate online?

  6. Cat says

    I made these recently and they have turned me into a cookie monster! I love them. They’re absolutely delicious and my favourite choc chip or peanut butter cookie ever. I used 3/4 cup oat flour and about 1/2 cup almond meal and 1/4 cup brown rice flour instead because I’m still waiting for my blender to arrive and I ran out of oat flour making these but it was so worth it. I love a lot of recipes so as someone who also cares about her health I would like to thank you so much for sharing them. :)

  7. Ashley says

    Hello:) I just made these cookies last night:) sooo wonderful. Do you know about how many fat cals and carb cals there are in one cookie?

    • says

      I am so sorry, but I do not count calories, carbs or fat, so I can offer no help in that department! Just type the recipe into an online calorie counter and divide by the amount of cookies you got ;)

  8. tom says

    Can you just use oat flour rather than buying oats and then blending them into a flour? Or will this alter the end product?

  9. says

    Hey Solveig! First of all, I think you are totally awesome! I made some slight adjustments to this recipe and doubled it and it turned out AMAZINGLY! You are truly inspiring and I thank you! Keep up the good work and I thank you! Please check out my post; I subbed the coconut butter for coconut milk and added a banana in place of some dates. Plus I added a bit of shredded coconut! Very very good! xox

  10. Edwin Torres says

    hi Solveig. Thank you for your amazing website, your passion shows through every single recipe! Just wanted to say that we did everything according to your instructions and the mix came out super dry, didn’t hold together. We ended up having to add another 1/2 cup of coconut butter, and then not knowing what else to do we added 2 tablespoons of vegan butter. We were able to form crumbly cookie shapes for the oven, but maybe more peanut butter would have been the answer because after 10 minutes in the oven they were burned. I’m letting you know all this because maybe others have run into a problem…though every single post is positive. Perhaps there’s a learning curve, that’s all. Anyway, I won’t give up…a bit frustrated but, just gotta try again. All the best:)

  11. says

    Hej Solveig, these cookies are great!!! Try them with a glass of rice milk….. best quick breakfast on a sunday morning ever! ;) I really like your blog and your recipes, feels like home somewhat…

  12. Leigh Glover says

    Solveig, I’m so impressed with your recipes. I made the coconut butter and I love it. I have been searching the web for recipes like yours and was never able to find any. I love making cookies and wanted to make healthy cookies for Christmas but could not find anything that I thought was worthy of anyone putting in their mouth (full of sugar, gluten and oil). You have produced the prefect balance of taste and healthy food. I can’t wait to bake and share these delicious goodies. You are amazing and 18 years old. You go girl!!! haha! Leigh Glover

  13. Jan says

    Hey….can you tell me the correct way to melt/soften the coconut butter. I did not make my own, but used a jar of 100% coconut butter, nothing else added. The cookies are pretty good, but the coconut butter wasn’t very melted which I am sure makes a difference.
    ps – I luv your site and have shared with many

  14. Daylene says

    Does the coconut butter leave a coconut flavor in the cookies? I don’t like coconut this is why I ask. is there any other type of butter I could use?

  15. Vilde says

    Hai:) Jeg oppdaget bloggen din nå nylig og jeg digger den!:D Foreløpig har jeg prøvd cookiesene, og de ble kjempegode, men jeg lurer på om det er et alternativ til havregryn? Noe som gjør dem litt mindre kornete liksom?

  16. Felicity says

    This may sound stupid, but how do you melt coconut butter? I made your coconut butter once before (amazing, thank you! I love your recipes) but never tried melting it. Thanks!

    • Felicity says

      Never mind, I found the answer on your coconut butter post in the comments! I’ll post it here for anyone wondering how to melt coconut butter (if you do read this eventually, it might be a handy note to add to the bottom of this post and that post! Cheers). It’s the same technique that is used to heat/melt coconut oil.

      Solveig said “Coconut butter will become completely solid after just a few hours at room temperature. Before adding it into any recipes, you will have to turn it back into the liquid state. The best way to soften it is to store the coconut butter in an airtight container, place it in a large bowl and cover with enough boiling water to cover the container completely. Cover this with a plate or kitchen towel to preserve as much heat as possible and let this sit for 10 minutes. Remove the “lid” and voilá, the coconut butter will be completely moist again.”

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!