Peanut Butter Chocolate Chip Cookies [Vegan, Paleo]

My sugar addiction is not your standard sugar “addiction”. It’s intense. I mean, it’s eating an entire chocolate bar at my desk when the 3 PM craving hits intense, or baking an entire batch of cookies because I literally just wanted one intense (and then eating 5 of them). It has gotten to the point where I eat sugar out of habit, not even out of a craving. If I see someone eating any kind of sweet treat, I instantly feel the urge to eat something sweet, even when I’m not actually craving it. I just want to join in on the fun. I will never say no to sugar and maybe that’s just everyone, but guys, when they say sugar is as addictive as cocaine, believe them!!


Although it might be best to cut sugar cold-turkey and detox, knowing myself I’m sure I will “relapse”. So, I figured cutting out refined sugars and introducing more natural sugars to my diet would be the better route to keep myself balanced and sane. I mean, occasionally baking refined sugar-free treats isn’t terrible guys (emphasis on occasionally). How can you not let yourself enjoy a healthier version of chocolate chip cookies every now and then? Fruits get boring, let’s be honest.

These chocolate chip cookies are made with no flour. Peanut butter, coconut sugar, flax eggs and chocolate are the main ingredients. You only need one bowl and you don’t need to chill anything. It’s so simple and so easy and perfect for when your intense sweet craving hits and you really want to bake something!



Peanut Butter Chocolate Chip Cookies [Vegan, GF]


  • 1 cup natural peanut butter, room temperature
  • 1 cup coconut sugar
  • 1 flax “egg”, room temperature*
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free dark chocolate chunks
  • Flaky sea salt (optional)


  1. Line a baking sheet with parchment paper and preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, add peanut butter, coconut sugar, flax egg, baking soda and vanilla extract. Mix until well combined.
  3. Once combined, fold in chocolate chunks.
  4. Using a 1-1/2 tablespoon cookie scoop, scoop out six cookies onto the baking sheet and top with flaky sea salt.
  5. Place in oven and bake for 9-10 minutes. No need to flatten the cookies, once they are baked they will flatten and develop crackly tops as they cool.

* To make a flax “egg”, combine 1 tablespoon ground flax seeds with 3 tablespoons water. Let sit for 5 minutes for mixture to thicken before adding to batter.

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Sanah is a self-proclaimed foodie, avid baker and a serious music junkie with a Bachelor's of Business Administration from the University of Guelph-Humber. Her work involves writing for various entertainment and fashion blogs such as On The Scene Network and Toronto Men's Fashion Week.

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