These double chocolate peanut butter cookies are made with simple, wholesome plant-based ingredients—and they actually fuel your kids with protein and fiber. They’re rich, chocolatey, and kid-approved. Just don’t tell them what’s in them.
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Ingredients
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Cookie Dough
- Organic peanut butter, ¾ cup
- Maple syrup, ¼ cup
- Avocado, ½ large or 1 small
- Flax egg, 1 (1 Tbsp ground flaxseed + 2½ Tbsp water - sit for 5 min)
- Organic oats, ¼ cup
- Organic cacao powder, ¼ cup
- Any plant milk, 1 Tbsp
- Vanilla extract, ½ tsp
- Course sea salt, ½ tsp mixed in dough - more for sprinkling on top
- Dark chocolate chips, ⅓ cup
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Optional Vegan Frosting (for Special Occasions)
- Plant-based butter, ½ cup softened
- Organic powdered sugar, 2 cups
- Plant milk, 1 - 2 Tbsp.
- Vanilla extract, 1 tsp.
- Pinch of sea salt
- Candy canes, crushed (optional)
Instructions
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Cookies
- Preheat oven to 350°F.
- Add all ingredients except the dark chocolate chips to a food processor.
- Blend until smooth and creamy.
- Sprinkle in the dark chocolate chips and pulse once or twice to combine.
- Line a baking sheet with parchment paper.
- Spoon batter onto the parchment-lined sheet, spacing evenly.
- Sprinkle each cookie with a small pinch of coarse sea salt (optional but recommended).
- Bake for 8–10 minutes at 350°F.
- Remove from oven and gently press down each cookie with a fork or spatula.
- Let cool slightly before serving.
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Optional Frosting
- In a medium bowl, beat the softened vegan butter until smooth and fluffy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Add vanilla, sea salt, and 1 tablespoon plant-based milk. Beat until creamy.
- Add more milk, 1 teaspoon at a time, until desired frosting consistency is reached.
- Frost cooled cookies and top with crushed candy canes for a festive finish.
What's in this meal?
Whole Grains · Fruit · Nuts + Seeds · Spices
Fiber: 4 – 5g per cookie
|Protein: 5 – 6g per cookie
|Plant variety: 6+
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
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Naturally sweetened: Maple syrup and ripe avocado add sweetness and moisture without refined sugar.
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Built-in structure: Peanut butter, oats, and flaxseed work together to create soft, satisfying cookies without eggs or flour.
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One-bowl (one-processor) ease: Everything comes together fast—no mixer, no mess, no drama.
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Chocolate-forward flavor: Cacao powder + dark chocolate chips deliver rich flavor that feels indulgent, not “healthy.”
Swap It + Smart Tips
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Nut-free? Swap peanut butter for sunflower seed butter or tahini.
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No food processor? Use quick oats and mash everything well by hand—texture will be slightly more rustic, still delicious.
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Festive upgrade: Add vegan frosting and crushed candy canes, chopped nuts, or coconut flakes for celebrations.
New to cacao? It adds more than just chocolatey flavor. Cacao is rich in antioxidants and magnesium, and may support mood, focus, and overall mental well-being. It brings a feel-good boost to your bowl.
Pro Tip
Let the cookies cool for a few minutes after baking before pressing them down. This helps them set while staying soft in the center.
Why It Matters
For You:
These cookies offer fiber, protein, and healthy fats from whole plant foods—helping you feel satisfied and energized without the sugar crash. They’re proof that dessert can be both joyful and nourishing.
For the Planet:
Choosing plant-based ingredients reduces the environmental footprint of dessert—using fewer resources and producing fewer emissions than animal-based baking. Small swaps like this add up, one treat at a time.
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