Chocolate Peanut Butter Cup Cookies

These cookies are my greatest creation and anyone that has ever tasted them agrees that these are the best cookies ever; especially given that they are grain-free, vegan and low glycemic. I’ve spent a lot of time trying to find a way to produce these cookies to sell in stores but I have yet to figure out a cost-effective way without compromising the quality. Since I don’t see these cookies hitting the shelves of grocery stores any time soon, I’ve decided to share the recipe instead. These will not disappoint.


  • 1/3 Cup soft vegan butter (favorite brand Miyokos)
  • 2/3 dark brown coconut sugar
  • 1 vegan egg replacement (favorite brand is Bob’s Red Mill) – 1 Tbsp. egg replacement with 2 Tbsp. water. Let thicken for 5 minutes.
  • ¼ cup smooth natural peanut butter – favorite brand is Maranatha
  • ¼ Crunchy peanut butter – favorite brand is Maranatha
  • 1 Tsp. Vanilla Extract
  • 1 2/3 cups of almond flour (either blanched or regular)
  • ½ tsp. pink Himalayan Salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ Cup mini vegan chocolate chips (Favorite brand is Enjoy Life)
  • 10 Mini dark chocolate peanut butter cups chopped up (Favorite brand is Justin’s)


  1. With a hand mixer, combine and mix until creamy; the soften vegan butter, dark brown coconut sugar, and vegan egg replacement.
  2. Add the peanut butter and vanilla extract and continue to mix until smooth.
  3. In a separate bowl, combine the almond flour, salt, baking powder and baking soda.
  4. Slowly add the dry ingredients to the wet ingredients and mix until well blended.
  5. Then fold in the chocolate chips and chopped peanut butter cups into the batter.
  6. Scope dough into 2 Tbsp. size balls and bake on a cookie tin (I like to line mine with parchment paper or a silicon baking sheet) 375 degrees for about 12 minutes.
  7. Let cool and enjoy!


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