Peanut Butter Cookie Crisps

Crunchy meets chocolatey meets HEALTHY with these peanut butter cookie crisps made with NuttZo Organic Power Fuel.  Feed your sweet tooth with none of the guilt and play around with the toppings to satisfy your cravings.

peanut butter cookie

What is a Cookie Crisp?

Fair question.  Have you ever bought brownie brittle in the store?  If not you definitely should.  It is this magical treat that is super thin and crunchy and delicious and tastes like a brownie.  And that is what we’ve got here!  Except this is peanut butter based and I realized I couldn’t call it peanut butter brittle because that name is already taken and would make this confusing.  But brownie brittle has something this recipe doesn’t.  And that is gluten and dairy.  This recipe is gluten free, dairy free, and vegan friendly.  It can also easily be made with no oil or refined sugars.  It will seriously be your new go to afternoon snack.

Have it Your Way

I made my crisps with NuttZo Organic Power Fuel and it made for the perfect peanut buttery flavor.  But the sky is the limit!  Once you have tried this treat with a traditional peanut butter feel free to branch out to your favorite nut butter!  I definitely want to try this with some Georgia Grinders pecan butter and Julie’s Real cacao espresso almond butter – yum.  Could even go a little crazy and make this with Kween & Co’s granola butter (if you haven’t tried it yet you need to – it is life changing!).

So grab your favorite jar of nut butter and get ready to bake!

If you want to try some other nut butter goodies we’ve got on here, go check out my pbj no bake granola bars, my chocolate peanut butter glazed donuts, and my nut butter “cookie” dough nice cream!

peanut butter cookie

Let’s Make Some Peanut Butter Cookie Crisps!

The first step is to make your flax egg first.  You want to give it time to thicken before you pour it into the batter.  So have that be step number one, like mentioned below.

Also, I wouldn’t recommend trying other flours on this one.  We want these to be nice and crisp and almond flour and coconut flour especially are quite different than normal whole wheat or even gluten free all purpose flour sometimes.  So you can definitely test it if you want, but I haven’t tried this with any other flours.

I added coconut oil to the recipe because I initially found my melted chocolate hard to drizzle.  If you don’t have that problem you don’t need to include the oil.  

Other than that this is pretty straightforward, and you can of course swap out any of the toppings based on what you like or what you are in the mood for.  If you have any questions just leave a comment below!

In addition to the listed ingredients, you will need:

  • a 13×9 pan
  • 2 mixing bowls
  • parchment paper
  • a microwave safe bowl for melting chocolate

Enjoy your crisps!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
peanut butter cookie

Peanut Butter Cookie Crisps

  • Author: Megan
  • Total Time: 50 minutes
  • Yield: 1 13×9 pan 1x


Gluten Free, Dairy Free, Vegan, Refined Sugar Free

Crunchy meets chocolatey meets HEALTHY with these peanut butter cookie crisps made with NuttZo Organic Power Fuel.  Feed your sweet tooth with none of the guilt and play around with the toppings to satisfy your cravings.


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup gluten free oats
  • 1 tsp ground flax seeds
  • 1/2 tsp cinnamon
  • Dash of ginger
  • 1/3 cup NuttZo Organic Power Fuel
  • 1 vegan egg – 1 tbsp ground flax seeds + 3 tbsp water
  • 12 tsp Stevia
  • Dairy free dark melting chocolate
  • 1 tbsp coconut oil – melted
  • Unsweetened coconut shreds


  1. Preheat oven to 350 degrees.
  2. Make vegan egg by mixing ground flax seeds and water together in a cup and setting aside to let thicken.
  3. Combine dry ingredients together in a mixing bowl (including both flours, oats, additional flax seeds, cinnamon, ginger, and stevia).
  4. In a separate bowl, combine wet ingredients (NuttZo and vegan egg).
  5. Add dry ingredients to wet.
  6. Your dough will be a sandy texture – don’t be afraid to get your hands dirty to roll it into a ball!
  7. Line a 13×9 baking dish with parchment paper and flatten dough until it is about ¼- ½ inch thick.
  8. Bake until golden – about 35-40 minutes.
  9. Drizzle with chocolate and coconut shreds.
  10. Use coconut oil to make chocolate thinner if you cannot drizzle melted alone.


Check out my Amazon store to see the flours/chocolate/sweetener/nut butter brands I used and recommend!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1/12 pan

Keywords: Peanut butter cookie, vegan peanut butter cookie, cookie crisp

If you try this recipe please leave a comment below letting me know what you think!  If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!


Leave a Comment

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star