Vegan Peanut Butter Cocoa Cookies! Really a cross between a cookie and a bar, low in added sugar, and vegan. Weeee!

Vegan Peanut Butter Cocoa Cookies
The 15th cookie “dropped on the ground.”

I’ve added some notes at the end so be sure to read first.

Peanut butter Cocoa Cookies
Peanut butter cocoa cookies!

Vegan Peanut Butter Cocoa Cookies

Servings: 15

Prep time: 10 minutes

Cook time: 12-15 minutes



  • 2 Tbsp coconut oil
  • 1/2 cup peanut butter
  • 1/4 cup milk of choice (I used almond milk)
  • 1/4 cup applesauce
  • 2 Tbsp sugar
  • 2 tsp vanilla extract


  • 1/4 cup cocoa powder
  • 1 scoop chocolate protein powder (I use MRM Veggie Chocolate Mocha powder)
  • 1/2 cup  ground almonds (or peanuts, pecans, etc.). Or almond meal
  • 1/2 tsp baking powder


  • 3-4 Tbsp chocolate or peanut butter chips


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or whatever you usually use to bake.
  2. In a larger mixing bowl, mix the dry ingredients together.
  3. In a microwave safe bowl (preferably medium-sized), melt the coconut oil so that it is fully liquid. It usually takes me about 30 seconds.
  4. Stir in the rest of wet ingredients to the coconut oil. If the mixture hardens (because the coconut oil cooled too much), you could be smarter and more patient than me and lightly heat the milk first, or just heat everything another 20-30 seconds.
  5. Stir the wet ingredients into the dry ingredients until just combined. Then fold in the chocolate chips. The mixture will be thick.
  6. Roll into cute lil golf ball-sized treats. Space them apart at least an inch. They don’t really spread so it’s to help them cook evenly.
  7. Bake for 10-12 minutes, then check to see if they’ve firmed up and have browned slightly. If not leave them in a few more minutes. They’ll firm up more as they cool..
  8. Let them cool on the sheet about 10 minutes, then transfer to a cooling rack or into your stomach port.


  • If you don’t like the taste of protein powder in things, you could substitute with flour, or maybe half almond meal and half cocoa powder. I haven’t tried it in this recipe, but based on previous experiences it’s worked pretty well for me.
  • Any high heat oil should be fine (canola, avocado oil, etc.)
  • I ground the almonds in my food processor until it looked like a course flour.


Leave a Reply