These buckeye brownie crumbl cookies are a healthier spin on the Crumbl version! They’re made vegan, gluten-free, and refined sugar-free but SO delicious! They’re a chocolate peanut butter lovers dream and a fun spin on the classic peanut butter buckeye balls! Perfect for holiday baking or any day, really!

a plate of copycat crumbl buckeye cookies.

What is a buckeye?

Classic peanut butter buckeyes are SO yummy. They’re essentially a ball of peanut butter ball dipped in chocolate – can’t go wrong!

Why you’ll love this buckeye Brownie cookie recipe

You guys know i am ALL about balance, but I love making whole-food versions of my favorite treats at home when I can, especially if they’re just as delish! The ingredients in my recipe are all whole-foods and plant-based, free of refined sugar, and SO easy to make.

Ingredients and substitutions

Peanut Butter: Peanut butter gives these buckeye cookies their memorable favor, but if you can’t have it feel free to sub any nut or seed butter. They’d be super delish with almond butter!

Chocolate: I use a refined sugar free chocolate (I love Hu Kitchen – danishealthyeats for a discount), but any will work.

Cacao Powder: Raw cacao powder is packed full of antioxidants, so I usually opt for that! However, any cocoa powder will work as well!

Flax Seeds: You’ll use two flax eggs in this recipe, but you can probably sub real eggs!

Almond Flour: I haven’t tested any subs for almond flour, but you could most likely use any ground nut or seed flour.

Maple syrup: This is the sweetener in the recipe. Any sticky sweetener, like honey, can be subbed.

Coconut flour: We use a tbsp or two in the peanut butter layer. You could most likely sub oat flour.

Let’s make some Buckeye cookies!

  1. Mix together the cookie dough ingredients. Drop by spoonfuls onto a cookie sheet and flatten with your palm. Bake. Then, let cool.
  2. Mix together the peanut butter layer ingredients. Roll the mixture into balls and flatten into a disc. Once the cookies are cooled, place the discs on top of the cookies, pressing them down a bit to make sure it’s attached.
  3. Melt the chocolate and top each cookie with some. Sprinkle on sea salt.
  4. Place in the freezer for 10-15 minutes and then you can transfer to the fridge. Enjoy!

How to store the cookies

If you plan on making these buckeye brownie crumbl cookies last for more than two days, I highly recommend storing extras in the freezer. Then, when ready to eat, just let them thaw on the counter for a bit. However, you can keep these in the fridge in an air-tight container.

Other cookie recipes to try

Vegan twix cookies

Banana caramel cookies

Vegan sticky bun cookies

Vegan Buckeye Cookies (Crumbl Copycat, Gluten-free)

These buckeye cookies are a Crumbl copycat, made vegan, gluten-free, and refined sugar-free and SO delicious! They're a chocolate peanut butter lovers dream and a fun spin on the classic peanut butter buckeye balls! Perfect for holiday baking or any day, really!
Prep Time 10 mins
Cook Time 12 mins
22 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 1 kcal

Ingredients
  

Cookies

  • 2/3 cup almond flour
  • 1/2 cup Maple syrup
  • 2 flax eggs *See notes
  • 2/3 cup creamy almond butter
  • 6 tbsp cacao powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • pinch pink sea salt

Peanut butter layer

  • 3/4 cup peanut butter
  • 3 tbsp coconut flour
  • 1/4 cup maple syrup

Chocolate layer

  • 1 1/3 cups chocolate chips

Instructions
 

  • Preheat the oven to 350F.
  • Make the flax eggs by mixing the flax & water together. Let sit for 5-10 mins until it thickens. Then mix in remaining ingredients.
  • Use a cookie scoop to drop dough onto a parchment-lined cookie sheet. Flatten them with your palm or a lid. Bake at 350f for 12-15 mins, until the tops are firm to touch. Let cool completely, theyll firm up a bit. For the peanut butter filling, mix together the peanut butter, maple syrup, & coconut flour. If your mixture is superrr runny, add another tbsp of coconut flour but you don’t want it super dry. Roll it into balls & flatten into discs. Place one on each cookie. Melt the chocolate & top the peanut butter layer with it. Top with sea salt & place in the freezer for 10 mins to firm up, then you can place in the fridge. 
  • Bake for 12-15 minutes, until the tops are firm to touch. Let them cool completely.
  • To make the peanut butter layer, mix all the ingredients together. It shouldn't be sticky. If it is, sprinkle in a little more flour. Roll the mixture into 12 balls and then flatten them into discs. Place one on top of each cookie, pressing it down slightly.
  • In a microwave safe bowl, add the chocolate. Heat in 20 second increments, stirring well between each, until the chocolate is smooth and melted. Add a little to the top of each cookie. Top with sea salt.
  • Place the cookies in the freezer for 10-15 minutes. Then add them to an air-tight container and place in the fridge. Enjoy!

Notes

I like to store these in the freezer if keeping more than a day or two, to keep them more fresh. Then just let them thaw on the counter before eating.
Keyword Baking, Chocolate, cookies, Gluten-Free, healthy baking, Holiday Dessert, Holiday Recipe, Peanut Butter, vegan cookies

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