These cookies LITERALLY melt in your mouth.

I wanted to make healthy peanut butter cookies that were vegan, gluten-free and use minimal ingredients.

Mission accomplished!

They are easy to bake after dinner when you want something sweet, but good for you too.

The Recipe


  • 2 Flax Eggs (mix 2 tbsp ground flax seed with 4 tbsp of water and let sit for 1 min) or I used Bob’s Red Mill Gluten Free Egg Replacer or swap in 1 whole egg
  • 1 c almond flour⁣⁣
  • 1/2 c oat flour
  • 1 tsp vanilla extract
  • 1/2 c peanut butter
  • 1/4 c melted coconut oil
  • 1/4 c maple syrup
  • 1/4 c non dairy milk (oat, coconut, almond)
  • 1/2 tsp of sea salt
  • 1 tsp of baking powder⁣⁣
  • 3 scoops collagen powder
  • Cinnamon, to taste
  • Handful of chocolate chips or Eating Evolved’s chocolate bar broken into chunks (Pro Tip – put a few chunks of Eating Evolved bar into the batter and chocolate chips on top)


① Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

② Mix together the melted coconut oil, maple syrup, peanut butter, vanilla extract, flax egg, Bob’s Red Mill egg replacer, or whole egg, and milk until a wet dough forms

③ Mix in the oat and almond flour, collagen powder, baking powder, sea salt, cinnamon, and stir until well combined.

④ Fold 1/2 of the chocolate into the dough.

⑤ Using your hands, take the dough and roll into cookie shape balls (2 tbsp or so of dough). Spread the cookies out on the baking sheet as they expand a bit. Top with extra chocolate chips or chocolate pieces before going into the oven.

⑥ Bake for 15-17 min. Allow the cookies to cool for 5 minutes before removing from tray.