These delicious raw peanut butter chocolate chip cookies are easy to make in minutes in a food processor and perfect for a sweet treat any time of day.

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

Recipe Features

  • dietary – vegan, oil-free, gluten-free, can be nut-free, refined sugar-free
  • quick and easy – you’ll need just 4 ingredients and 10 minutes
  • freezer-friendly – store a batch in the freezer for a healthier dessert option whenever you need one

Ingredient Notes

Chocolate chips, maple syrup and dates in containers on a white surface.
  • 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.
  • Peanut butter. You’ll want to use natural peanut butter with just 1 or 2 ingredients, either just peanuts or peanuts and salt. Almond butter also works!
  • 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.
  • Maple syrup. The recipe calls for just a touch of maple syrup for a hint of sweetness. Can be subbed with agave if needed. Coconut sugar would also work.

Step by Step Instructions

Step 1. Add everything except for the chocolate chips to a food processor and mix until it forms a big ball of sticky dough.

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.

Almond butter being poured into a blender with blended dates in it.

Step 2. Add the chocolate chips and pulse a few times to combine.

Raw chocolate chip cookie dough in a small bowl.

Roll the dough into balls, then flatten into cookie shapes and enjoy!

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

Variations

  • nut-free – use sunflower seed butter, Wowbutter or tahini instead of peanut butter
  • add-ins – mix and match up to 1/2 cup of walnuts, almonds, peanuts, shredded coconut, dried cranberries or raisins, cacao nibs
  • energy bites – if you don’t feel like shaping them into cookies, they work just fine as energy bites too!
A stack of 4 no-bake cookies on a white plate.

How to Store

  • Fridge: Up to 1 week in a sealed container.
  • Freezer: Up to 2 months in a sealed container or freezer safe bag. They won’t freeze solid so can be enjoyed straight from the freezer.

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A stack of 4 raw peanut butter cookie with a few chocolate chips sprinkled around them.

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 no-bake peanut butter cookies are like eating raw cookie dough but 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

Update Note: Originally published on February 20, 2013. Updated with new text and photos in January 2020.