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    Home » Recipes » Vegan

    Raw Vegan Peanut Butter Cookies

    Publish Date Mar 4, 2021 · Updated: Mar 1, 2023 by Yasmin

    Jump to Recipe Print Recipe
    GFSFVG

    Incredibly delicious raw vegan peanut butter cookies, made with just 1 bowl and 4 ingredients. They're healthy, quick to make and a real crowd-pleaser.
    Dip these in melted chocolate and store in the fridge for a quick and easy snack. Alternatively, to keep these fully raw, you can dip them in to raw chocolate made with coconut oil, cacao powder and maple syrup.

    My toddler helping himself to some freshly dipped chocolate cookies
    Tucking in before anyone else does.
    Jump to:
    • What You'll Need
    • How to Make them
    • Storage
    • Recipe Tips
    • FAQ's
    • Recipe
    • Comments

    What You'll Need

    Ingredients

    Overhead view of date and peanut butter cookie ingredients.
    The Date and Peanut Butter Cookie ingredients.
    • Coconut Oil - I add coconut oil to the melted chocolate to stop the chocolate from going too hard in the fridge. It also makes it lovely and silky, which is an added bonus.
    • Dark Chocolate - You can use raw chocolate for this and melt it slowly on a low temperature. Alternatively you can use regular dairy-free dark chocolate. For a homemade option, combine coconut oil, cacao powder and maple syrup together and dip the cookies in the mixture. We've included a recipe for this in the 'Recipe Tip' section below.
    • Dates – Fresh medjool dates work best. If they’re a little dry soak them in hot water for 10 minutes first. Alternatively you can buy large bags of pitted soft dates from a lot of health food stores and they're now appearing in more Supermarkets too. Here in the UK I sometimes buy bags of soft dates from GrapeTree. I incorporate dates regularly in to our food because they are full of Fiber, Iron, Vitamin A & Antioxidants. They’re also known to be a great food for pregnant women, especially when it comes to labour and delivery. You can read up more about that on the Nutrition Facts website.
    • Gluten Free Oats - Gluten free oats are now available in most Supermarkets. However if you're struggling to find them you can visit your local Health Foods store, or buy them online, depending on your location.
    • Ground Flaxseed - It's important here to use ground flaxseed and not whole. This is due to the fact they are more nutritionally bio-available once ground. Our bodies can't break down the outer casing easily. Ground flax is usually another easily accessible product from wholefood or health stores. Alternatively you can purchase this from multiple places online by simply searching in Google.
    • Peanut Butter - You can use smooth or crunchy peanut butter for this recipe. We like to use crunchy, but it's solely personal preference with this one.

    Equipment

    • Food Processor
    • Mixing Bowl
    • Baking/Parchment Paper

    How to Make them

    Overhead view of raw vegan cookie ingredients before and after mixing in a food processor.
    Ingredients in the food processor ,before and after mixing.
    • Mix the ingredients in a food processor until well combined. The 'dough' mixture should stick together when formed into balls.
    Cookies rolled into balls on the left, and pressed in to a cookie shape on the right.
    Rolled balls of the cookie mixture and then once they are lightly pressed into cookies.
    • Roll the mixture into balls, then shape them into bite-sized cookies.
    • Lastly, melt your chocolate in a glass bowl (see recipe card). Once melted, dip your cookies halfway in to the melted chocolate mixture, and lay on a sheet of baking paper. As the chocolate quantity reduces you may need to use a spoon to get enough on to your cookies.
    Pictures of my three year old eating the raw vegan cookies, with very chocolatey hands.
    My little Cookie Monster thoroughly enjoying himself.
    • Leave them to cool in the fridge. And most importantly of all... Have some yourself, before the kids get a hold of them.

    Storage

    They can be stored for up to 2 weeks in the fridge, in an air tight container.

    The Cookies will also keep for up to 3 months in the freezer. Just take them out about 15 minutes before serving, to allow them to soften before eating.

    Recipe Tips

    • If you find that your mixture is a little dry when it comes out of the food processor (this can happen if your dates aren't very soft) then put it back in and add some extra peanut butter, a tablespoon at a time. 1 or 2 tbsp's should be plenty.
    • If you would prefer to make your own 'melted chocolate', then you can substitute using 3 tablespoons of cacao powder, 1 tablespoon of maple syrup and 1 tablespoon of melted coconut oil. 
    • This recipe can also be made with regular oats, rather than Gluten Free ones, but then the cookies will obviously no longer be Gluten Free.
    • The warmer the 'cookie dough' balls are, the more malleable they are. So if you're trying to shape these and they're starting to crack, try rolling them between your hands for 30 seconds or so to warm them up a little.

    For the perfect Bain Marie:
    Choose a saucepan with a diameter a bit smaller than a glass bowl you will use to melt the chocolate in. Make sure that the bowl can sit snugly on top of the saucepan but, crucially, doesn't come into contact with the water at any point. Then with water boiling add the chocolate to the glass bowl and stir gently until melted.

    FAQ's

    Do these have to be kept in the fridge?

    Yes they do. If they aren't, then the chocolate will melt due to the coconut cil, and the cookies would be quite soft.

    Can these cookies be made with any other nut butters?

    Yes they can. We often make them at home with almond butter. You can also use cashew, pistachio or hazelnut butter. Maybe even try making them with our Homemade Vegan Nutella, if you fancy a super chocolately version!

    Can these cookies be made nut free?

    Absolutely! Just swap out the nut butter for sunflower seed butter instead.

    Recipe

    Peanut butter cookies on baking paper.

    Raw Peanut Butter Cookies

    Raw Vegan cookies that look and taste incredible. They're great as a healthy cookie alternative for the whole family. Just pop them in the fridge for an quick snack that the kids will love.
    5 from 2 votes
    Print Pin Rate
    Course: Baking, Snack
    Cuisine: Chocolate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Servings: 18 Cookies
    Calories: 123kcal
    Author: Yasmin

    Equipment

    • Food Processor
    • Mixing Bowl
    • Baking/Parchment Paper

    Ingredients

    Cookies ingredients:

    • 100 g Gluten-Free Oats
    • 200 g Soft Fresh Dates such as Medjool
    • 150 g Peanut Butter
    • 2 tablespoon Ground Flaxseed

    For the Chocolate Coating (optional):

    • 50 g Dairy-Free Chocolate Raw Chocolate, Dairy Free or Regular
    • ½ tablespoon Coconut Oil
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • Tear the dates in half and remove the stones. 
      200 g Soft Fresh Dates
    • Put all the cookie ingredients in the food processor and blend for 1 ½ -2 minutes, until all the ingredients are well combined and you have no lumps.
      100 g Gluten-Free Oats, 200 g Soft Fresh Dates, 150 g Peanut Butter, 2 tablespoon Ground Flaxseed
    • Take 2 tablespoons of the cookie dough and roll into a ball, then place on a baking tray lined with greaseproof paper.  Repeat this until you have rolled all of the dough into balls and spaced them all out evenly on the tray. Make sure they are far enough apart that you leave room for them to be flattened and shaped into Cookies.
    • Gently press each ball into a round cookie, about ½ inch thick.
    • If you find that they are cracking at the edges then gently mould the edges using your fingers. 
    • Place the tray in the fridge for 1 hour. If you can't wait that long then you can put the tray in the freezer for 20 minutes instead.
    • Melt the chocolate using the Bain Marie* method, and then stir in the coconut oil once the chocolate has melted. Then remove the bowl from the heat.
      50 g Dairy-Free Chocolate, ½ tablespoon Coconut Oil
    • Dip the cookies into the melted chocolate mixture.
    • Return the cookies to the fridge for the chocolate coating to set.
    • These cookies need to be kept in the fridge or freezer until you are ready to eat them. If frozen take out 15 minutes before eating, if stored in the fridge they can be taken out just before serving.

    Notes

    *For the perfect Bain Marie:
     Choose a saucepan with a diameter a bit smaller than a glass bowl you will use to melt the chocolate in. Make sure that the bowl can sit snugly on top of the saucepan but, crucially, doesn't come into contact with the water at any point. Then with water boiling add the chocolate to the glass bowl and stir gently until melted.

    Recipe Tips

    • If you find that your mixture is a little dry when it comes out of the food processor (this can happen if your dates aren't very soft) then put it back in and add some extra Peanut Butter, a tablespoon at a time. 1 or 2 tbsp's should be plenty.
    • If you would prefer to make your own 'melted chocolate', then you can substitute using 3 tablespoons of cacao powder, 1 tablespoon of maple syrup and 1 tablespoon of melted coconut oil. 
    • This recipe can also be made with normal oats, rather than gluten free ones, but then the cookies will obviously no longer be gluten free.

    Nutrition

    Calories: 123kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 138mg | Fiber: 2g | Sugar: 9g | Vitamin A: 17IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 1mg | Vitamin E: 1mg | Vitamin K: 1µg | Calcium: 19mg | Copper: 1mg | Folate: 9µg | Iron: 1mg | Manganese: 1mg | Magnesium: 22mg | Phosphorus: 42mg | Selenium: 1µg | Zinc: 1mg

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    Reader Interactions

    Comments

    1. Maria

      March 20, 2021 at 12:39 am

      5 stars
      My kids loved making these with me. Fantastic recipe and really easy to follow.

      Reply

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