Vegan peanut butter chips are easy to make at home, without all the artificial ingredients!
Why I love these vegan peanut butter chips
- You only need 3 ingredients.
- They are completely delicious and literally MELT in your mouth!
- The entire recipe takes under a minute to make, with gluten free, dairy free, and sugar free options included.
- Perfect for cookies, ice cream, or eating straight from the container. You’ll want to eat them all without sharing, so be sure to plan accordingly.
Also try these Sugar Free Chocolate Chips
Step by step recipe video
Homemade peanut butter chips vs. store bought
Here’s everything included when you buy a bag of peanut butter chips from the grocery store: sugar, partially defatted peanuts, hydrogenated vegetable oil, corn syrup solids, palm kernel oil, salt, lecithin (soy), vanillin (artificial flavor)
And here’s everything included if you make your own DIY vegan peanut butter chips instead: peanut flour, coconut oil, pure maple syrup or stevia
Not only does the homemade version taste better than store bought (in my opinion!), it’s also much healthier. There are no fully or partially hydrogenated oils, corn syrup, or artificial flavors in these easy vegan peanut butter chips.
The cacao butter version is great for baking, and the coconut oil version is super tasty in no bake desserts or sprinkled over Banana Ice Cream or Coconut Ice Cream.
Once you try homemade, you will never go back!
Key ingredients
Peanut butter – The recipe works with either peanut butter or peanut flour. You could also use almond butter, cashew butter, pistachio butter, or even Coconut Butter.
Coconut oil or cacao butter – Refined or virgin coconut oil are both good options. Or use cacao butter for peanut butter baking chips. Do not substitute vegetable or canola oil, as these will not firm up when chilled and you’ll get melty peanut butter soup!
Sweetener – I like pure maple syrup or agave, for refined sugar free peanut butter chips. If you want a low carb or keto option, go with liquid stevia drops.
You will also love Homemade Chocolate Bars
How to make vegan peanut butter chips
- Start with coconut oil or cacao butter in liquid form. If yours is solid, gently heat it up in the microwave or in a small pot on the stove top until melted.
- Combine the peanut butter or peanut flour, melted oil or butter, and sweetener of choice in a cereal size bowl. Whisk with a fork or spoon until it forms a smooth, thin paste.
- Spread the melted peanut butter sauce into a container lined with parchment paper or into chocolate chip shaped candy molds.
- Place in the freezer, and freeze until solid. Then remove and pop out of the molds or use a knife to cut the frozen peanut butter mixture into large or mini peanut butter chip pieces.
- Store in an airtight container in the freezer until you are ready to eat the chips or add them to cookies or other desserts. Leftovers should keep for up to four months.
Vegan Peanut Butter Chips
Ingredients
- 1/4 cup coconut oil or cacao butter (50g)
- 1/2 cup peanut flour (40g) or 1/4 cup peanut butter
- 1 tbsp pure maple syrup (15g) or liquid stevia drops to taste
Instructions
- *Use cacao butter for peanut butter baking chips. The coconut oil version works well for topping ice cream, stirring into no bake desserts, or eating straight from the freezer.
- 1. If coconut oil or cacao butter is not already in liquid form, gently heat for a few seconds in the microwave or in a small saucepan on the stove top until melted. Measure the 1/4 cup after melting.
- 2. Whisk the peanut flour or peanut butter, melted oil or butter, and sweetener in a cereal size bowl until smooth.
- 3. Spread the mixture into candy molds or into any container lined with parchment paper. (For the photos and recipe video, I used this Chocolate Chip Candy Mold.)
- 4. Freeze until solid. Then remove and pop out of the molds, or use a knife to cut into peanut butter chip sized pieces.
- 5. Store the homemade vegan peanut butter chips in a covered container in the freezer until ready to use. Frozen, they should keep for up to four months.
Video
Notes
Ways to use homemade peanut butter chips
Healthy Peanut Butter Cookies or Keto Peanut Butter Cookies
Are you looking for recipe testers? Because I am super excited for your cookbook!!:)
I’m still not sure how to ask for recipe testers :-?.
You know my stance on muffins : they are simply cupcakes without hats. So peanut butter? Chocolate chips? Definitely crazystupidlove worthy. You need to get in on this.
We had a regular gentleman at our office who stole everyone’s lunches. He would look thru until he found a container that looked good and he would proceed to eat it. (Course he stole everything else in the place that wasn’t nailed down also) One way to definitely deter thiefs, as well as find the culprit, is to fill the dish with X-lax instead of chocolate. It won’t take long for them to give up taking lunches. Works every time!!
Oh yum. These, in your healthy chocolate chip cookies.
With dark chocolate chips, and some chopped ricemilk chocolate.
They didn’t last long 🙂
I did make these! They are fabulous! They are sweet enough that you don’t need to finish entire batch…I even made the mistake of letting my husband try a piece…now he knows I have them somewhere..my fault, I know. Yum!
Hi Katie,
I was just dying to comment on you asking about having thieves who steal coworkers lunch. Well, we have this problem frequently. I am thankful as I try and keep my lunch in an insulated cooler but, a few of the girls have had bites taken out of their lunches and put back. Also we had one girl who got a cheesecake for Christmas and someone took a whole hunk out of it and left the rest to where it didn’t even make you want to touch it for fear they didn’t even wash their hands or who knows how they went to get the piece they wanted!! Just so repulsive, it makes me wonder why and where they learn these things from??
Finally, I just wanted to share I love ALL your creative and very yummy features on here. I haven’t tried all of them or I think I would need to spend more time at my Crossfit and Spin Class..lol. Thank you so much and appreciate you trying to make things healthy and tasty!! You are so incredibly talented! 🙂
Made this with natural peanut butter (peanut & salt only kind). Dangerously awesome! I’ll be using these chippies on my yonanas creations. 😉
Hi! Do you know the ratio? Mine just melt after taking them out the freezer
Would this work with olive oil? I’m allergic to coconut! 🙁
I can’t wait to make these. Could you tell me where you got your mold for these. I would think the mold has to be on the small side and I can only find the med-size you would use to make chocolates. Thank-you, Suzie
Michaels craft stores have small ones in the cake decorating section.
Katie do you think this peanut butter chip recipe could be converted to Cinnamon chips easily? Could I just add cinnamon if I made it with the cacao butter? ( I can’t eat gluten, casein/dairy or soy)
Thanks.
Sorry when I sent question about making cinnamon chips from this recipe I wanted to ask what you thought I might be able to use in place of the peanut flour. Obviously that wouldn’t taste right in a cinnamon chip. Thanks.
Hi Katie,
I was wondering if you could do something similar substituting the peanut butter for cocoa and a couple drops of mint for making minted chocolate chips? Also is there any difference between powdered peanut butter and peanut flour? The brand of virgin coconut oil I have has a stronger coconut smell are there others that are less “scented”
Thank you for your time answering my questions,
Julie
ou can definitely do cocoa chips. https://chocolatecoveredkatie.com/2012/01/15/three-ingredient-chocolate-bars-1/
Try Whole Foods 365 coconut oil. It is the best, and tastes much better than ones like Tropical Source. No weird aftertaste.
This is such a clever idea! I don’t buy powdered peanut butter anymore just due to personal preference but I do have carob powder around. I am going to experiment and try making chocolate chips instead. Might add in some walnut butter that I just made too. Thanks for the rad post! I always love reading your stuff. 🙂
I’m in the UK, couldn’t wait to try this, its hard to get hold of peanut flour here though.
I have found this website that sells PB2, which Katie mentions here, its powdered peanuts, which are then pressed to remove most of the fat.
When I made this recipe using normal peanut butter (I also used less coconut oil) the butter chips were yummy, if a little greasy. So using PB2, should make them just how I imagine (dream) them to be!
The website is: http://unsportsnutrition.co.uk
I just ordered my PB2 from there, can’t wait! 🙂
Thanks Katie, for all these amazing recipes!
Do you think I could sub the peanut flour for finely ground peanuts?
I was already content with one peanut butter recipe then you came up with more & more I cannot keep up. Please do not delete these recipes. I would like to try them all. Thank you.