Vegan Chocolate Peanut Butter Cookie Dough Bites

5 from 1 reviews

Such a fun, easy, tasty no-bake dessert! Naturally vegan and gluten free, you’ll love the strong chocolate and peanut butter flavors in each bite!




  • 1 and 1/2 cups + 2 Tbsp. Bob’s Red Mill Almond Flour
  • pinch salt
  • 7 Tbsp. peanut butter
  • 2 and 1/2 Tbsp. melted coconut oil
  • 6 Tbsp. agave or maple syrup
  • splash vanilla extract
  • 1/3 cup vegan mini chocolate chips


  • 1/2 cup vegan chocolate chips, melted with 1/2 tsp. coconut oil
  • a few Tbsp. peanut butter, melted if it’s thick
  • flaky salt, optional


  1. FOR THE DOUGH: Add almond flour and a pinch of salt to a medium bowl. Whisk to combine.
  2. In a smaller bowl, combine your peanut butter, coconut oil, agave, and vanilla. Whisk to combine.
  3. Add your wet ingredients to your dry ingredients, and mix with a rubber spatula. Add your chocolate chips and mix.
  4. Push the dough into the cups of a mini muffin tin* and place in the freezer to set for 1 hour.
  5. After an hour, use a sharp knife to loosen the edges and pop your dough out of the cups. Place on a parchment-lined plate. 
  6. TOPPING: Spoon your melted chocolate over the top of each cup — it should set pretty quickly, as your dough will still be cold. Drizzle with peanut butter and top with flaky salt if desired.
  7. Place in the freezer to set again, about 10 minutes. Store in an air-tight container in the freezer (they’ll harden but soften up after a few minutes at room temperature) or fridge (they’ll remain stiff but soft enough to eat straight from the fridge).


*I was easily able to pop my cups out of my mini muffin tin with a sharp knife. If you’re worried about it, line each muffin cup with a small piece of parchment with a bit of overhang on each end to help you pop each dough cup out. Not gonna lie — I definitely didn’t have the patience for that, and luckily it wasn’t a problem for me!

Keywords: vegan cookie dough, no bake dessert, chocolate peanut butter desserts

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