These healthy Peanut Butter Snickers Cookies are easy almond flour cookies filled with maple caramel, crunchy roasted peanuts, and dark chocolate.
They are vegan, gluten-free, and healthy treats for snickers lovers.
What Are Snickers Cookies?
Snickers cookies are crunchy cookies with all the flavor of your favorite snickers candy bars.
Our Snickers cookies are made healthier, using almond flour as a biscuit base and filled with a natural peanut butter maple caramel.
They are naturally:
- Refined sugar-free
- Low-carb option provided
How To Make Peanut Butter Snickers Cookies
Making snickers cookies is super easy, and you don’t need store-bought Snickers bars at all to enjoy all the Snickers flavors in a cookie recipe.
Let me show you how to make healthy snickers cookies
- Almond Flour – you can probably use oat flour or sesame flour for a nut-free option.
- Maple Syrup or any liquid sweetener you love, including sugar-free syrup like Monk fruit syrup for a keto low-carb option.
- Peanut Butter
- Vanilla Extract
- Roasted Peanuts
- Dark Chocolate – learn how to pick vegan dark chocolate.
- Melted Coconut Oil
- Sea Salt
Make The Healthy Almond Flour Biscuit
The base of these peanut butter Snickers cookies is made with an almond flour biscuit.
These biscuits are super easy to make.
Combine the almond flour, maple syrup, coconut oil, vanilla extract, and salt in a large mixing bowl with a silicone spatula until a thick cookie dough forms.
Use a nut of coconut oil to grease your hands to roll the cookie dough into balls.
Make 12 even balls for smaller cookies or nine larger ones for full-size cookies.
Place the almond flour cookie dough balls on a baking sheet lined with lightly oiled parchment paper.
Leave a 2-thumb gap between the cookies as they expand in the oven.
Press down on the dough balls to flatten them to your desired thickness and make a thumb mark in the middle. This is where you’ll add the caramel filling.
Bake the Snickers cookie base in an oven preheated to 350°F (180°C) for about 15 minutes.
Monitor the color of the edges of the cookies. When they turn golden brown, they are ready.
Take the cookie sheet out of the oven and let the cookies cool down to firm up without moving or touching them.
Making The Peanut Butter Caramel Filling
To make the vegan caramel filling, combine the peanut butter, maple syrup, and vanilla extract in a small mixing bowl.
When the mixture is smooth, it’s ready to be transferred into the cookies.
Filling The Cookies
Use a spoon to transfer some of the peanut butter caramel in the small gap of each of the cookies.
Decorate them with pieces of roasted peanuts.
To make the chocolate drizzle, combine vegan dark chocolate chips and coconut oil in a small microwave-safe mixing bowl.
Microwave the chocolate chips for 30 seconds to melt and stir with a silicone spatula.
Use a spoon to drizzle the melted chocolate onto the peanut butter Snickers cookies.
Transfer the cookies to the fridge and let them set for at least 10 minutes.
You can store the peanut butter Snickers cookies in an airtight container in the fridge for up to 4 days.
They can also be frozen for up to 3 months and thawed at room temperature.
These cookies are naturally vegan and therefore dairy-free and egg-free. But you can also make them:
- Nut-free – You can replace peanut butter with sunflower seed butter or tahini, also known as sesame seed butter. The peanuts can be swapped with seeds and almond flour with sesame seed flour or homemade oat flour.
- Coconut-free – You can replace coconut oil with vegan butter or olive oil.
- Sugar-free keto options – Almond flour and peanut butter are keto-friendly. However, maple syrup is high in carbs, so you need a sugar-free syrup in this recipe to make keto snickers cookies. The best options are fiber syrup or monk fruit syrup. Also, choose 85% dark chocolate or sugar-free chocolate chips.
Peanut Butter Snickers Cookies
Almond Flour Buscuits
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil with coconut oil. Set aside.
- In a mixing bowl, stir almond flour, maple syrup, coconut oil, vanilla extract, and salt until cookie dough forms. Depending on the sweetener you choose, the dough can be sticky, but that's fine.
- Lightly oil your hands and roll 12 even cookie dough balls for small cookies or 9 balls for large cookies, as seen in my pictures.
- Place each cookie dough ball on the cookie sheet with a 2-thumb gap between each – the cookies spread a lot in the oven.
- Press down the cookie balls then use your thumb to create a mark in the center.
- Bake in the center rack of the oven for about 15 minutes or until golden brown. The mark in the center of the cookie disappears in the oven, open the oven door halfway and press down again with the back of a spoon.
- When the cookies are golden brown, remove the baking sheet from the oven and let the cookies 15 minutes on the sheet to cool down. Don't touch them, they are still soft and need time to firm up. If the center mark has recessed again, press down another time with the back of a spoon before the cookies fully cool down.
- In another small mixing bowl, stir peanut butter, maple syrup, and vanilla extract.
- Spoon out the caramel into each cookie center mark.
- Sprinkle roasted peanut butter onto the caramel.
- In a small bowl, microwave dark chocolate chips, and coconut oil. Stir and when the chocolate is melted and shiny, drizzle it on top of the cookies.
- Pop the cookies in the fridge until the chocolate sets.
- Store cookies in an airtight container in the fridge for up to 4 days or freeze up to 3 months and thaw at room temperature.