These Raw Peanut Butter Chocolate Chip Cookies are vegan and gluten-free, don’t require any baking and take just minutes to make.

A no-bake peanut butter chocolate chip cookie on a small white plate.

Ingredient Notes

These raw peanut butter chocolate chip cookies are basically just raw cookie dough, pressed into cookie shapes, minus the eggs, sugar and flour. Here’s what you’ll need to make these tasty treats:

  1. Dates. I recommend soft and sweet medjool dates for these cookies but sayer or deglect noor also work well. As long as they’re soft and not overly dry, you’re good to go.
  2. Peanut butter. You’ll want to use natural peanut butter with just 1 or 2 ingredients, either just peanuts or peanuts and salt. Can’t do peanut butter? Almond butter works too!
  3. Chocolate chips. To keep these cookies dairy-free and vegan, look for Enjoy Life, Camino or another dairy-free chocolate chip brand. If you can’t find any chocolate chips, you can also use chopped dark chocolate.
  4. Maple syrup. The recipe calls for just a touch of maple syrup for a hint of sweetness.
  5. Optional vanilla and sea salt. The sea salt and vanilla are optional but I’d recommend adding them for an enhanced cookie dough flavour. You may not need salt if your peanut butter was salted though.
Chocolate chips, maple syrup and dates in containers on a white surface.

Recipe Method

These are really easy to make! Pop the dates into a food processor and mix into a paste. Add everything else, except the chocolate chips and mix until it forms a big ball of dough. Pulse or stir in the chocolate chips then roll into balls, flatten and enjoy!

These can be stored in the fridge for up to a week and the freezer for up to 2 months. They’re super yummy straight from the freezer!

Almond butter being poured into a blender with blended dates in it.
Raw chocolate chip cookie dough in a small bowl.
A stack of 4 no-bake cookies on a white plate.

Recipe Variations

You can make this recipe your own by substituting the peanut butter with sunflower seed butter, almond butter, cashew butter or even tahini.

You can also switch up the add-ins. Try:

  • chopped nuts such as peanuts, walnuts or almonds
  • shredded coconut
  • dried cranberries or raisins
  • chopped dark chocolate

Once you make the base of dates, nut butter, vanilla, sea salt and maple syrup you can add in whatever you like!

A stack of 4 no-bake cookies on a white plate.

Raw Chocolate Chip Cookie Recipe

If you’re a cookie dough fan (who isn’t?), you will love these sweet little cookies! I mean, you really can’t go wrong with sweet, caramelly dates blended with creamy almond butter and chocolate chips, can you?

Take them on the road, stash them in the freezer for an after-dinner treat or grab one anytime you need a little something to satisfy your sweet tooth.

Quick Tip: I recommend using a kitchen scale for measuring ingredients. The accuracy of volume measurements can vary greatly so for best results use a scale and follow the weights I’ve provided.

More No-Bake Recipes

Loving these little treats? Here are some more easy no-bake recipes to try:

Print
A stack of 4 no-bake cookies on a white plate.

Raw Peanut Butter Chocolate Chip Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 12 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Vegan

These Raw Peanut Butter Chocolate Chip Cookies are like eating raw cookie dough but better and much healthier! Store the entire batch in a container and eat by the spoonful, roll into balls or press into cookies. 


Scale

Ingredients

  • 1 cup packed (225 g), soft, pitted medjool dates (sub deglect noor or sayer)
  • ½ cup (125 g) natural peanut butter (sub almond butter)
  • 1 tbsp (15 g) maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 cup (90 g) dairy-free chocolate chips

Instructions

  1. In a food processor or blender, process the dates until they’re broken down and form a dough. Stop the processor a few times to scrape down the sides.
  2. Add the peanut butter, maple syrup, sea salt and vanilla to the food processor. Process until well combined.
  3. Add the chocolate chips and pulse a few times to combine.
  4. Roll the dough into 12 bite-sized balls then flatten each with a fork or your palm. Store in the fridge for up to a week or in the freezer for up to 2 months.

Keywords: raw cookies, raw peanut butter cookies, no-bake, healthy

This recipe was originally published February 20, 2013. It was updated with new text and photos January 2020. There was no change made to the original recipe.