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Double Peanut Butter Cup Cookies

Double Peanut Butter Cup Cookies

by Laura Harshbarger
These double peanut butter cup cookies are a healthier version and include hearty oats! They are vegan, gluten-free and delicious!
5 from 5 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Dessert
Servings 9


  • 2 flax eggs (2 tablespoons ground flax seeds and 5 tablespoons warm water)
  • ½ cup stirrable natural peanut butter (just peanut and salt) see recipe notes
  • ¼ maple syrup
  • ¼ coconut sugar
  • 2 tablespoons avocado oil
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup plus two tablespoons gluten-free flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 12 mini dark chocolate peanut butter cups, cut in quarters
  • ¼ dark or semi-sweet chocolate chips


  • Preheat oven to 350°F.  Prepare a large baking sheet with parchment paper or a silicone baking sheet.
  • In a medium sized bowl make two flax eggs by combining 2 tablespoons ground flax seeds with 5 tablespoons of warm water.  Stir and let rest for 3-5 minutes.  In the meantime, you can prepare and measure other ingredients.
  • Stir the peanut butter before measuring it out. To the same bowl add peanut butter, maple syrup, coconut sugar, avocado oil and vanilla.  Stir thoroughly.
  • To the same bowl add rolled oats, gluten free flour, , baking soda, 1sea salt.  Stir to combine until just mixed.  Do not over stir.
  • Fold in the chopped peanut butter cups and chocolate chips.
  • Scoop spoonfuls and make approximately golf ball sized balls. Space them out on the cookie sheet. Press each one to spread them and shape them as desired. This step is important as these cookies will not spread on their own.
  • Bake in the oven for 16 minutes or until slighly golden on edges. Remove from oven and let cool on baking sheet for 5-10 minutes, then move to a cooling rack. Store in a sealed container on the counter for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 3 months. 



The peanut butter I use is just peanuts and sea salt. If your peanut butter does not have any salt in it, bump up the salt by a bit (a pinch or two). The peanut butter should be stirrable with a spoon.  Most natural peanut butter separates some and you must stir it to combine the oil and peanut butter before using.  Do not use a thick, peanut butter like Jif. It will not easily stir into the mixture and will affect the overall flavor and texture.
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