Easy 1-bowl Peanut Butter Cup Cookies that come together in not time, zero chilling required. Just as good as the classic but made with healthier ingredients. You'd never guess they're vegan and gluten-free!
We're on a cookie rolllll! Am I the only one that's BAMBOOZLED over the fact that the holidays are so soon week? I can't. Grab a mug of supremely cozy hot cocoa and get baking!
Today we're adding peanut butter cups to the mix for double pb greatness and the result is fantastic!
How to make peanut butter cup cookies
This recipe come together in no time--it's foolproof! They're my hubby's fave cookie.
- First, whisk the dry ingredients in a large mixing bowl.
- Add the wet ingredients (oil sugar, peanut butter, vanilla and milk). Cream with a hand mixer or stand mixer for a couple minutes, until you have a nice moist dough.
- Form mixture into round balls and place spread out on cookie sheet. Top with a peanut butter cup half.
- Bake for about 12 minutes, cool and devour!
Ingredients you'll need
Compared to my ginger cookies that I used as inspiration for this recipe, those are definitely more chewy thanks to the molasses while these peanut butter cookies are more soft. So good!
- Almond and oat flour: The base is my favorite combo of gluten free flours that create an amazing moist, healthier cookie. I get three pound bags of almond flour at Costco for $12---crazy good deal! I love these because they make the most soft baked goods with amazing texture AND they're undetectably gluten-free for all my GF readers!
- Coconut oil: We're using solid coconut oil for the fat here, which is buttery and delish. Don't melt it!
- Natural peanut butter: We've got ⅓ cup of creamy salted peanut butter for stupendous pb flavor. I like the drippy kind with just peanuts and salt.
- Coconut sugar: For unrefined sweetness, structure, and moisture! Ahhh, the power of sugar. Brown sugar or regular sugar also work. I like the caramely flavor and extra moisture that coconut or brown sugar add.
- Mini pb cups: I like the natural dark chocolate ones you can find these at Trader Joe's, Whole Foods, or on Amazon. (Feel free to use good old Reese's.) I went the route of slicing them in half because I love how it looks, but you can use them whole, too. I recommend folding some into the dough!
- Silicone baking mat: reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this!
- Cookie sheet: because everyone needs a few.
- Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they're smooth.
- Hand mixer: less than $20 and my go-to appliance for mixing since I don't have a stand mixer.
- Air tight container: my storage solution for just about everything.
These cookies will stay soft up for up to 4 days at room temperature in an air-tight container.
Can you freeze cookies?
For sure! Freeze in an even layer on a baking sheet. Once frozen, transfer to a freezer baggie and freeze for up to 3 months.
You can also freeze unbaked dough and bake from frozen. Just add two extra minutes to the baking time.
Craving more holiday treat goodness? I gotchu!
- Coconut Oil Chocolate Chip Cookies with Pomegranate
- Vegan Peppermint Chocolate Skillet Cookie
- Fudgy Avocado Walnut Brownies
I have a feeling you’re going to adore these homemade peanut butter cup cookies. If you make them, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!Print
Easy one-bowl Peanut Butter Cup Cookies that come together in not time, zero chilling required. Just as good as the classic but made with healthier ingredients. You'd never guess they're vegan and gluten-free!
- 1 ½ cups almond flour
- ½ cup oat flour (certified GF if needed)
- ⅔ cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup solid coconut oil, not melted
- ⅓ cup creamy salted peanut butter
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 8 mini peanut butter cups*, sliced in half (plus more for dough, if desired)
- Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. In a large bowl, whisk together almond flour, oat flour, baking soda, and salt.
- Add coconut oil, coconut sugar, peanut butter, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough. At this point, you can fold in a few chopped pb cups or a handful of chocolate chips.
- Use a cookie scoop to form dough into round balls, using about 2 tbsp of dough each. Place on cookie sheet two inches apart and press a pb cup half into each cookie. Top with flaky salt, if desired.
- Bake for 11-12 minutes. Let cookies cool for 10 minutes before devouring. Store at room temperature for up to 4 days in an air tight container.
*I used Whole Foods' brand of mini pb cups and they held up well in the oven. To guarantee they don't melt, you can slice and freeze them beforehand.
For more everyday flours (not gluten-free), try my Peanut Butter Blossoms.