Easy Vegan Peanut Butter Cup Cookies

chocolate, peanut butter and cookies….do i need to say anymore?! probably not, but there’s more to say about Easy Vegan Peanut Butter Cup Cookies because they’re just so darn scrumptious. the cookies are the easiest recipe you’ll probably make all month long.

this recipe is ZERO fuss, my favorite. simplifying recipes without sacrificing flavor or texture seems to be my specialty and for that i am proud.

when it comes to baking, i want decadence without an excessive prep or baking process.

there’s something to be said about cookies that are done in 12 min + made with REAL ingredients.

the cookies will not last long in your house. i repeat, they will not last long. once al and i started eating one, then it became two and three.

per the title, these are peanut butter based cookies with peanut butter cups. however, if you’re not a fan, switch it up!

you could swap peanut butter for almond butter and same thing with the cups if you’re just not a fan of peanut butter.

another swap- peanut butter cups for pieces of chocolate! I’m just simply obsessed with peanut butter cups and wanted extra pb flavor.

for the peanut butter cups, the brand i used is unreal! i’ll link them here and yes, they’re vegan, which is so cool. there’s even a vegan certification, love to see it.

ok one thing i didn’t do…. wait long enough for the cookies to cool down before i added the peanut butter cups on top.

they totally had melted about 3/4 of the way once i was finished taking pics haha but oh well, still tasted amazing!

clearly i was too excited to eat them. just follow my directions in the recipe card and you’ll be all good!

so, what’s all in the cookies!?

  • oat flour

  • almond flour

  • coconut sugar

  • baking powder

  • peanut butter

  • vanilla extract

  • almond milk or any dairy free

  • plain and unsweetened yogurt

  • store bought or homemade peanut butter cups

for the yogurt, i used kite hill coconut yogurt! it’s plain and unsweetened + really creamy but not too thick! if you can get ahold of some, i highly recommend for this recipe.

other brands will definitely work though! the next best choice would probably be so delicious plain and unsweetened.

they’re freezer friendly cookies and if you don’t want to eat them all at once lol, just store them there. the fridge works fine too!

i think the cookies are best fresh out of the fridge because the peanut butter cup is hard but not too hard! also, they’re chewy, yay.

the texture is honestly phenomenal and i’m truly so pleased with everything about Easy Vegan Peanut Butter Cup Cookies.

in terms of size, i would say they’re medium. i was able to make 8 but you can of course go with more or less! if you make really small or large ones though, just monitor the baking time.

are you going to make my Easy Vegan Peanut Butter Cup Cookies?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Easy Vegan Peanut Butter Cup Cookies

Recipe by MaryCourse: Cookies, DessertsDifficulty: Easy
Servings

8

servings
Cooking time

12

minutes

Ingredients

  • 1 cup oat flour

  • 1/3 cup almond flour

  • 1/3 cup coconut sugar

  • 1/2 tbsp baking powder

  • 1/3 cup runny peanut butter- Whole Foods or Trader Joe’s brand

  • 1/2 tbsp vanilla extract

  • 1/3 cup plain and unsweetened dairy free yogurt

  • 3 tbsp plain and unsweetened dairy free milk

  • 8 peanut butter cups

Directions

  • preheat the oven to 350°F and line a baking sheet with parchment paper.
  • in a bowl, mix the cookie ingredients together until a though dough forms.
  • roll the cookie dough into balls, about 2.5 tablespoons of dough each and slightly flatten into a cookie shape.
  • bake at 350°F for 12 minutes and then let them cool for about 7 minutes. press a peanut butter cup into the center of each cookie and place in the freezer for 20 min or so to stop the peanut butter cups from melting.
  • store in the fridge or freezer in an airtight container.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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