Chocolate Peanut Butter Macaroons (gluten-free, vegan, whole grain, dairy-free)

These chocolate peanut butter macaroons are incredibly delicious and are gluten-free, vegan, and 100% whole grain!

Lauren is the queen of macaroons. The only other macaroon recipe I’ve posted was also adapted from her recipe. Why go elsewhere when she’s got in down?!

Chocolate Peanut Butter Macaroons - gluten-free, vegan, and 100% whole grain, these healthier macaroons are quick and easy to make and taste amazing!

She recently posted some double chocolate macaroons and I just had to get some peanut butter involved in there. So I replaced half of the coconut butter with peanut butter. And these chocolate peanut butter macaroons? Awesome! I just had to make them the next day to see if using all peanut butter would work, and it did. So there you go. No need to buy expensive coconut butter or make it yourself. Just please, use natural peanut butter. These will not come out well if you use the regular stuff!

Don’t like peanut butter or have allergies? Go check out the original. It’s peanut butter free! And I’m not so sure about using other nut butters here but now that I think about it, I’m so trying these with hazelnut butter.

Chocolate Peanut Butter Macaroons - gluten-free, vegan, and 100% whole grain, these healthier cookies are quick and easy to make and taste amazing!

I used 1/2 cup of maple syrup and it was enough for me, but I imagine these would be even tastier with the 3/4 cup called for in Lauren’s recipe. And because I recently found a few bags of peanut butter chips in my cupboard, I threw some of those in, too. So I guess I basically added the sugar back in peanut butter chip form, but that’s so much more exciting than in maple syrup form, right? I suppose you could leave them out, but that’d just be plain silly. And plus the peanut butter flavor isn’t really strong without them.

And they’re super allergy friendly, if you leave out the peanut butter chips! I love making cookies that most people can enjoy and it doesn’t get much more inclusive than gluten-free, vegan, whole grain, dairy-free. :)If you don’t have any dietary restrictions, make them anyway! These peanut butter macaroons just taste like little balls of happiness.

For some more peanut buttery goodness, try these gluten-free peanut butter blossoms from What the Fork!

Chocolate Peanut Butter Macaroons (gluten-free, vegan, 100% whole grain)

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 24 cookies

Ingredients

  • 8 ounces (225 grams) natural peanut butter (the kind with just peanuts and salt)
  • 1/2 cup - 3/4 cup (118-177ml) maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup (29 grams) Dutch-process cocoa powder
  • 1 cup (85 grams shredded unsweetened coconut
  • 1 cup (90 grams) old-fashioned / rolled oats (use certified gluten-free oats, if necessary)
  • 1/4 teaspoon salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips or chunks (for dairy-free / vegan, use Enjoy Life Chocolate Chips)
  • 1/4 cup (45 grams) peanut butter chips, optional (leave out for dairy-free / vegan / gluten-free)

Directions

  1. Preheat the oven to 325 °F (163 °C) and prepare a baking sheet with a Silpat or a piece of parchment paper.
  2. Using a hand mixer, mix all the ingredients through salt together in a large bowl. Add in the chocolate and peanut butter chips.
  3. Using a 1 tbsp measuring spoon, scoop out tablespoons of dough and place about 1" apart on the prepared baking sheet. They will not spread very much.
  4. Bake for 12 minutes or until the surface no longer appears wet. When you remove them from the oven, they'll be very soft but will firm up as they cool.
  5. Store in an airtight container for up to one week.

Adapted from Healthy Food for Living - Double Chocolate Macaroons (thanks Lauren!)

Recipe by  | www.texanerin.com

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

56 comments on “Chocolate Peanut Butter Macaroons (gluten-free, vegan, whole grain, dairy-free)” — Add one!

  • Dina says
    December 11, 2014 @ 1:25 am

    I cooked them for 12 plus and they still look raw. But brown on the bottom. I guess since there’s no egg that should be ok. I just don’t know what they should look like when done. The bottoms look cooked but the chips are not melted

    Reply
    • Erin replies to Dina
      December 11, 2014 @ 5:41 pm

      It might be your chips. Some brands just don’t melt in the oven as weird as that is! They shouldn’t look raw but should look like the pictures. I hope that they came out okay and that you’re enjoying them. :)

      Reply
  • Kristy says
    February 24, 2014 @ 2:11 am

    These are amazing and so easy! I omitted the peanut butter chips and used the full amount of maple syrup and they were the perfect sweetness. I’ve made cookies like this in the past without the chocolate chips and wow what a difference adding the chocolate chips makes. I ate the whole batch in 1 day!!!

    Reply
    • Erin replies to Kristy
      February 24, 2014 @ 3:16 pm

      Hahaha. That sounds so me. “Oh, this is yummy. I think I’ll just have another. Nom nom nom.” And then 2 hours later… they’re all gone! I’m happy you liked them. :) Thanks so much for the feedback!

      Reply
  • Dee says
    February 8, 2014 @ 8:13 am

    Hi, can i exchange maple syrup to honey instead. Because its hard to find maple syrup in my country. Thanks.

    Reply
    • Erin replies to Dee
      February 8, 2014 @ 5:59 pm

      I haven’t tried it but I’m guessing you can. Let me know how it turns out and I hope you’ll enjoy them! :)

      Reply
    • susan_az replies to Dee
      July 29, 2014 @ 8:41 pm

      Hi Dee, I was thinking the same thing. I am going to sub honey for the maple syrup or 1/2 and 1/2. We can probably also use coconut nectar, apple cider syrup, ginger syrup or even chocolate syrup!
      I am making them today with almond butter because I don’t eat peanut butter.
      Happy Baking everybody!

      Reply
      • Erin replies to susan_az
        July 30, 2014 @ 10:29 pm

        I hope that you’ll enjoy the cookies and that the subs go well. :) And thanks for the suggestions! I didn’t even know apple cider syrup was a thing.

        Reply
  • Yvonn @ Tried and Tasty says
    January 13, 2014 @ 5:56 am

    These were phenomenal! Thank you so much for the great recipe. Love there there isn’t any white flour or sugar at all – AWESOME! I had to hold myself back from eating the entire batch :)

    Reply
    • Erin replies to Yvonn @ Tried and Tasty
      January 13, 2014 @ 11:23 pm

      I’m so happy that you liked them! Thanks for the feedback and good luck on making the rest of the batch last! ;)

      Reply
  • Sarah says
    November 21, 2013 @ 3:45 pm

    I just love this recipe. I make these all the time. I made a slight tweak which makes them even better for me. My peanut butter isn’t very salty so for the additional salt I used a slightly coarser sea salt. So, occasionally I get a little extra burst of saltiness when I bite on a grain. Nice.

    Reply
    • Erin replies to Sarah
      March 22, 2015 @ 2:29 pm

      Oh no. I never saw this comment! If you ever come back and see this, I’m so sorry! I’m happy to hear that you enjoy the cookies and I like your coarse salt change. Sounds great! Thanks for your feedback and sorry again that I’m just now answering.

      Reply
  • Sina says
    July 1, 2013 @ 3:23 pm

    Hi Erin,
    just made this and had two of them still slightly warm with my coffee and some strawberries. Very good!
    First time, too, that I used a recipe from here, although I have been following your blog for some while now.
    First recipe tried – and already a success story.
    Thanks!
    P.S.: By the way, it would be tremendously helpful if the degrees could also be stated in Celsius.

    Reply
    • Erin replies to Sina
      July 1, 2013 @ 3:32 pm

      I’m happy that you liked them! Thanks for following all this time. :) And I usually post in metric as well but it appears after the first ingredient in this one… I just forgot about it. I’ll update that! Thanks for pointing that out and thanks again for your feedback!

      Reply
  • Lora @cakeduchess says
    May 15, 2013 @ 12:27 pm

    I don’t remember if I told you yet that I really like the new site-your hubs did a great job! This is oh, so tempting me. Love that it’s lightly sweet, too!

    Reply
  • Mercedes says
    May 13, 2013 @ 6:15 pm

    What a great twist on a classic! These sound delicious!

    Reply
  • Lisa {AuthenticSuburbanGourmet} says
    May 13, 2013 @ 5:59 pm

    Love the look of your new site! Fresh and pretty. Speaking of pretty, these little macaroons look mouthwateringly delicious! Wish I had one right now with my coffee.

    Reply
  • Valerie says
    May 12, 2013 @ 10:17 pm

    Maple syrup, chocolate, and peanut butter? Yes, please!! :D

    Reply
  • Jen L | Tartine and Apron Strings says
    May 12, 2013 @ 9:03 pm

    I love the fact that this is made with 100% whole grain! Gives me an excuse to eat more since they are (more-or-less) healthy! LOL! In any case, treats are better off with quality whole ingredients…makes it better for us! Delicious and wholesome, oh yes!

    Reply
  • amy @ fearless homemaker says
    May 1, 2013 @ 6:44 pm

    Oh heavens, these look amazing! I haven't had a proper chocolate/peanut butter treat in at least a week + now I feel like I really need one. ASAP. =)

    Reply
    • Erin replies to amy @ fearless homemaker
      May 1, 2013 @ 11:49 pm

      At least a week. Haha. I feel the same way. So I made some raw peanut butter chocolate cookie dough today. I wasn’t supposed to eat half of it. But you know, it happens. A half cup of peanut butter in one day. Woohoo! :)

      Reply
  • Jen Laceda | Tartine and Apron Strings says
    April 29, 2013 @ 6:08 am

    Chocolate, peanut butter, coconut, and oats? So goooood…! How can I resist?

    Reply
  • Lisa {Authentic Suburban Gourmet } says
    April 28, 2013 @ 10:05 pm

    These look and sounds simply AMAZING! Just wish I had one or two or perhaps three in front of me to nibble on. YUM!

    Reply
  • Patty Price says
    April 28, 2013 @ 9:47 pm

    These macaroons look just so decadent!!! Chocolate with peanut butter-always a good idea;-)

    Reply
  • Nurunnahar Amily says
    April 28, 2013 @ 4:17 pm

    This comment has been removed by a blog administrator.

    Reply
  • Anonymous says
    April 24, 2013 @ 10:37 am

    No need to buy expensive coconut butter or make it yourself. Just please, use natural peanut butter. These will not come out well if you use the regular stuff!

    What do you mean by regular stuff as opposed to natural? Sorry I'm confused :) Thank you in advance.

    Reply
    • Erin replies to Anonymous
      April 24, 2013 @ 10:50 am

      Hi there! By natural I mean the kind that's just ground up peanuts and by regular I mean Jif, Skippy, Peter Pan, etc. That kind that has added fat and sugar (and is soo delicious!) I love those peanut butters but they have a totally different consistency.

      Reply
    • Anonymous replies to Anonymous
      April 25, 2013 @ 3:21 am

      Hi Erin,
      Thanks :) What about cocoa? unsweetened or sweetened? thanks again…

      Reply
      • susan_az replies to Anonymous
        July 30, 2014 @ 10:42 pm

        It is unsweetened cocoa powder that you can find in the baking section. The most common one is made by Hershey’s but the best ones are Guittard, Ghiradelli, Scharfen Berger and Green & Blacks.

        Reply
    • Anonymous replies to Anonymous
      April 25, 2013 @ 3:23 am

      so which natural one do you suggest if I don't want to buy the ground peanuts? thanks again :)

      Reply
      • susan_az replies to Anonymous
        July 30, 2014 @ 10:43 pm

        Laura Scudder’s is a good natural peanut butter. Another good brand is Marantha. You can also go to Sprouts, Trader Joe’s and Fresh & Easy (Wild Oats brand) and find good natural peanut butters.

        Reply
    • Erin replies to Anonymous
      April 25, 2013 @ 1:10 pm

      Never use sweetened cocoa powder in baking. It's meant for hot chocolate. :) (Cocoa Powder FAQ) I'll start adding "unsweetened" to my recipes just to make it clear! And I live in Germany so I can't really recommend a good natural peanut butter for you. Just choose any peanut butter that contains only peanuts and salt. It'll say on the nutritional label what the ingredients are. You're looking for something that only has peanuts and salt. Nothing else. Or you can make your own with a can of peanuts: Homemade peanut butter :)

      Reply
  • Loretta E. says
    April 24, 2013 @ 3:59 am

    Yum Erin! These look fantastic. Not that I'd ever get sick of the classic version, but these look even better b/c you put chocolate and pb….Plus, sweetening with maple syrup? Girl after my own heart, I tell you!

    Reply
  • Carla Walker says
    April 23, 2013 @ 10:23 pm

    You certainly dont have to stop that combo for me, because it looks incredible! I love the addition of the peanut butter chips

    Reply
  • Erin | The Law Students Wife says
    April 23, 2013 @ 9:44 pm

    PS. You can chocolate + PB + coconut the heck out of your recipe collection. I'll never get tired of it!

    Reply
  • Erin | The Law Students Wife says
    April 23, 2013 @ 9:43 pm

    Oh yum, yum, yum. Every ingredient in here is calling to me sweetly. PB+chocolate is perhaps the greatest ingredient combo known to man, and with the coconut and oats? Done deal.

    Reply
  • sally @ sallys baking addiction says
    April 23, 2013 @ 12:53 am

    I love EVERYTHINGGGGG about these!! All of the ingredients, the coconut, PB, chocolate, maple syrup (!!!). Love it all my friend. Erin you hit a homerun with these. I have to make them! They look so, so good – especially all that oozing melty chocolate :)

    Reply
  • Regina @ SpecialtyCakeCreations says
    April 22, 2013 @ 7:21 pm

    These look absolutely yummy! I guess now that I have access to a food processor its time actually try making my own peanut butter. Using it for something like these awesome macarons would be wonderful.

    Reply
  • Anonymous says
    April 22, 2013 @ 7:19 pm

    I will use this low sodium kind of peanut butter I use in no bakes
    http://www.peanutwonder.com/nutrition.html

    Reply
  • Jessica @ A Kitchen Addiction says
    April 22, 2013 @ 6:21 pm

    No need to apologize for lots of chocolate, peanut butter, and coconut recipes. They are the best! Love that you added pb chips to these!

    Reply
  • Jennie Phaneuf says
    April 22, 2013 @ 5:50 pm

    Erin, I love the addition of peanut butter. Yum!

    Reply
  • Rosie @ Blueberry Kitchen says
    April 22, 2013 @ 3:50 pm

    These look so good, I love the look of that gooey chocolate!

    Reply
  • Kelly @ Hidden Fruits and Veggies says
    April 22, 2013 @ 2:11 pm

    Ugh, these sound SO GOOD. I'm a sucker for a macaroon, and I know my GF sister would LOVE them. Thanks for the recipe!

    Reply
  • Becca Looney says
    April 22, 2013 @ 1:33 pm

    Ok I'm basically dying of the meltyness of those chocolate chip and peanut butter chip pieces. These really do look incredible! :)

    Reply
  • london bakes says
    April 22, 2013 @ 11:03 am

    No need to stop posting recipes like this! They look amazing!

    Reply
  • Meagan Wied says
    April 22, 2013 @ 4:04 am

    Oh these chocolate macaroons look great!

    Reply
  • Eat Good 4 Life says
    April 22, 2013 @ 2:49 am

    OMG, These look superb!! Could you ship some to me like right about NOW? I need to stop eating sweets for a while, but how could I after seeing these? none sense :-) I am going to make these and soon!!

    Reply
  • eatgreatbegreat says
    April 22, 2013 @ 1:17 am

    These look amazing!! I'm excited to give them a try!

    Reply
  • Erin @ Dinners, Dishes, and Desserts says
    April 22, 2013 @ 12:48 am

    You can post all the peanut butter, chocolate, and coconut recipes you want! This looks amazing!

    Reply
  • Marly says
    April 22, 2013 @ 12:06 am

    Oh, I see…you don't prefer vegan baked goods, but you don't mind vegan unbaked goods. Hey, we each have our own way of seeing things. ;-) And from what I see, this looks like an amazing vegan cookie…cooked or uncooked. And I always love recipes that don't start out with…heat your oven to (insert temperature here). Love this recipe and can't wait to surprise the family with it!

    Reply
  • Laura (Tutti Dolci) says
    April 21, 2013 @ 11:42 pm

    These look incredible, that gooey chocolate is calling my name!

    Reply
  • Katrina @ Warm Vanilla Sugar says
    April 21, 2013 @ 11:29 pm

    I love the simplicity to these! They look lovely!

    Reply
  • Tracey Wilhelmsen says
    April 21, 2013 @ 10:47 pm

    That gooey chocolate in your second picture is killing me, looks so good!! I love using maple syrup in baking, I definitely need to try these.

    Reply

Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


*


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: