Raw Peanut Butter Chocolate Chip Cookies {Vegan}

If you’re a cookie lover but also love keeping things simple, healthy, and totally vegan, then these Raw Peanut Butter Chocolate Chip Cookies are about to become your new obsession. Imagine a chewy, nutty bite with just the right amount of chocolate melting in your mouth—without ever turning on the oven. That’s right, no baking required! These cookies are perfect for a quick snack, an after-dinner treat, or just to satisfy your chocolate cravings anytime. Trust me, once you try them, you’ll be making them again and again.

Recipe Origin:

These cookies are inspired by the growing trend of raw, vegan desserts that use wholesome ingredients to deliver maximum flavor and texture. The magic comes from simple pantry staples coming together to create a sweet, satisfying bite that doesn’t compromise on taste or ethics.

Kitchen Tools You’ll Need:

• Food processor or high-powered blender
• Mixing bowl
• Measuring cups and spoons
• Spatula
• Baking sheet or tray
• Parchment paper

Why You’ll Love Raw Peanut Butter Chocolate Chip Cookies {Vegan}

This recipe isn’t just about cookies—it’s about creating a treat that’s effortless, delicious, and guilt-free. Here’s why it’s a must-try:

Versatile: Perfect for quick snacks, lunchboxes, or even as a sweet addition to breakfast.

Budget-Friendly: Made with ingredients you likely already have, like peanuts, peanut butter, and chocolate.

Quick and Easy: No baking, no fuss. Just mix, shape, and chill.

Customizable: Add your favorite nuts, seeds, or dried fruits for a personalized touch.

Crowd-Pleasing: Kids and adults alike love these. The combination of peanut butter and chocolate is universal magic.

Chef’s Pro Tips for Perfect Results:

• Use unsalted peanuts to control the saltiness.
• Slightly melt the chocolate chips before folding for extra gooey bites, if desired.
• Chill the cookies for at least 30 minutes before serving—they firm up beautifully.
• Use a food processor to get a smooth, well-combined dough.

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Ingredients

Here’s the magic behind these raw vegan cookies:

Rolled Oats: The base of our cookies. They give structure, a subtle nutty flavor, and a satisfying chew.

Peanut Butter: Rich, creamy, and full of flavor. Peanut butter binds everything together while adding that classic taste we all love.

Maple Syrup: Natural sweetness that helps the dough hold together and gives the cookies a gentle caramel undertone.

Peanuts: Chopped unsalted peanuts add crunch and a roasted nut flavor that complements the peanut butter perfectly.

Vanilla Extract: A tiny touch elevates all the flavors and makes each bite taste indulgent.

Sea Salt: Enhances the flavors and balances the sweetness.

Dark Chocolate Chips: Little pockets of chocolatey heaven in every bite. Add extra on top for visual appeal and more chocolate goodness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s create these chewy, chocolatey raw cookies step by step:

Prepare Your Equipment: Line a tray or baking sheet with parchment paper. This will keep your cookies from sticking and makes clean-up a breeze.

Combine Ingredients: In a food processor, add rolled oats, peanut butter, maple syrup, peanuts, vanilla extract, and sea salt. Pulse until the mixture forms a sticky, cohesive dough.

Fold in Chocolate Chips: Gently fold in dark chocolate chips with a spatula. You want them evenly distributed without overmixing.

Shape the Cookies: Scoop the dough and roll into balls, then flatten slightly into cookie shapes. Place them on the prepared tray.

Add Extra Chocolate: Sprinkle a few extra chocolate chips on top of each cookie for that irresistible, chocolatey look.

Chill to Set: Place the tray in the fridge for at least 30 minutes to let the cookies firm up.

Serve and Enjoy: Grab a cookie (or two), take a bite, and savor the chewy, nutty, chocolatey perfection. These are best enjoyed cold from the fridge or at room temperature.

Nutrition Facts

Servings: [Insert number]
Calories per serving: [Insert calories]
Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes (including chilling)

How to Serve Raw Peanut Butter Chocolate Chip Cookies {Vegan}

These cookies are naturally versatile and pair beautifully with many accompaniments:

With Plant-Based Milk: Almond, oat, or soy milk makes the perfect dipping companion.

Nut Butter Spread: Spread a thin layer of peanut or almond butter for extra indulgence.

Fruit Pairings: Fresh berries, banana slices, or apple wedges complement the sweet and nutty flavors.

On Their Own: Honestly, they’re already perfect—just grab and enjoy straight from the tray!

Presentation matters too! Arrange on a cute plate or stack in a jar for gifting—both look gorgeous and are incredibly tempting.

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Make-Ahead and Storage Tips

Prep Ahead: Make the dough in advance and keep it in the fridge. Shape into cookies whenever ready to serve.

Freeze for Later: Store cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before eating.

Custom Additions: Mix in shredded coconut, chia seeds, or dried cranberries for variation.

Storage Tips: Keep in an airtight container in the fridge for up to 1 week.

Variations to Try:

• Chocolate-Peanut Delight: Fold in mini white chocolate chips.
• Nutty Mix: Add chopped almonds, cashews, or walnuts.
• Spiced Cookies: Sprinkle in cinnamon or pumpkin spice for seasonal flair.

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Additional Tips

• Slightly warm the peanut butter if it’s too stiff—it blends more easily.
• Use a cookie scoop for uniform sizes.
• Pat down each cookie slightly for better presentation and easier eating.

FAQ Section

Q1: Can I use almond butter instead of peanut butter?
A1: Yes! Almond butter works beautifully and gives a slightly different, but delicious, flavor.

Q2: Can I use maple syrup substitutes?
A2: Absolutely. Agave, brown rice syrup, or coconut nectar can work. Adjust sweetness to taste.

Q3: How do I store these cookies?
A3: Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.

Q4: Can I make these cookies nut-free?
A4: Yes! Substitute sunflower seed butter for peanut butter and roasted sunflower seeds for peanuts.

Q5: Can I double the recipe?
A5: Yes, double everything and mix in a larger bowl. Chill and shape as usual.

Q6: Can I add other chocolate types?
A6: Dark, milk, or vegan white chocolate all work. Choose your favorite!

Q7: Are these cookies safe for kids?
A7: Totally! No raw eggs or dairy, so they’re vegan and kid-friendly.

Q8: How long do they last outside the fridge?
A8: They’re best chilled but can sit at room temperature for a few hours.

Q9: Can I add spices?
A9: Yes! Cinnamon, nutmeg, or even a pinch of cayenne adds a fun twist.

Q10: Can I make mini cookies?
A10: Definitely! Just reduce the size and chilling time slightly.

Conclusion

These Raw Peanut Butter Chocolate Chip Cookies {Vegan} are the perfect blend of simplicity, indulgence, and health. Chewy, nutty, and loaded with chocolate, they’re a snack you can feel good about. Quick to make, endlessly customizable, and loved by everyone, they’re a must-add to your vegan recipe collection. So grab your food processor, mix up the dough, and treat yourself to a cookie that tastes like pure happiness in every bite.

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