Chocolate Chip Peanut Butter Cookies


Oh, Hello cookies

I love you.  I love chocolate and peanut butter together.  Together in cookies, brownies, pie, shakes…oh  man.  Recess.  I need to stop the list.  I don’t think anyone would argue with me on these two babies being one of the best combinations ever cooked up.  If you even tried to argue, I wouldn’t listen, so it wouldn’t even be an argument. I win.  It’s one of the best combos.  Ever.  Thanks.

Not only are these cookies super yummy, you really shouldn’t feel guilty for eating them.  That’s right, eat a cookie but don’t feel guilty after.  Now THAT is my kind of baking.  Don’t get me wrong, I love ALL sweets, I don’t discriminate :-).  But when it comes to my baking, I am all about keeping it natural and healthy.

So let me introduce my Vegan Peanut Butter and Chocolate Chip Chia Seed Cookies.  Quite the description hehe…


You will need:

  • 2 cups rolled oats ground
  • 1 teaspoon baking powder
  • 1 1/2 Tablespoons chia seeds
  • 1/4 cup vegan butter, I use Earth Balance
  • 1/4 cup raw agave + 2 packets of Stevia or other natural sweetner
  • 3/4 cup organic peanut butter
  • 1/3 cup non dairy milk ( I use almond milk)
  • 2 tablespoons oil – ( I use coconut oil but can also use vegetable oil)
  • 1 teaspoon vanilla
  • 1/4 tsp of both cinnamon and nutmeg
  • 1/2 cup dark or semisweet dairy free chocolate chunks or chips

Preheat the oven to 325.

In a medium bowl, whisk ground oats, baking powder, and chia seeds.  Set aside

In larger bowl, beat butter (at room temp), agave, and sweetner until combined, no lumps.  Beat in peanut butter, non dairy milk, oil, vanilla, cinnamon, and nutmeg.

In a few rounds, stir in oat mixture until combined.  Stir in chocolate chips/chunks.

Refrigerate for 30 min if time permits.

Scoop large dough rounds onto greased baking sheet.  I actually used my hands because dough is somewhat crumbly.  If dough is too crumbly add a little more milk.  Roll into rounds and bake for 12 minutes.  Remove, cool, and ENJOY!!


A couple notes about this recipe…

I use the agave instead of refined sugar.  Agave is a natural and unprocessed sugar with a SIGNIFICANTLY lower glycemic index.  I highly recommend substituting agave when recipes call for sugar.  It’s a MUCH healthier alternative.  Just make sure to buy organic and RAW.  Here is also a link for uses, substitution rates, and other good info about this delicious, sweet, natural nectar!!

Also, the Chia Seed.  If you are unfamiliar, I suggest you begin reading up on these little babies.  They are PACKED full of benefits.  They even have more antioxidants than blueberries.  They increase metabolism, which can aid in weight loss, help keep the brain active, and are rich in essential vitamins and nutrients.  Plus they are super easy to use.  Just mix them into smoothies, top on salads, mix into cereal, or even mix with juice.  They do from a gel like coating when they mix with liquid, so if that is awkward, mix with something dry.  Try them out and enjoy!!


  1. Troy Oslund says

    “Chia seeds have been in Whole Foods for a long time, but they’re just now starting to grow in popularity,” said Drew Rosen, nutrition and cooking teacher at New York City’s Whole Foods Market Tribeca. “It’s an ancient crop, but because the seeds are so flexible and high in omega threes, they are just blossoming all over the markets in all different types of products.” `

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