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 minutes
  • 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. 



  • 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


  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