Muddy Buddy Cookies (Vegan, Gluten-Free)
These Muddy Buddy Cookies are made with a soft peanut butter cookie, swirled with chocolate ganache, and topped with crunchy muddy buddy pieces. An easy, foolproof cookie that’s vegan, gluten-free, and so nostalgic!
These muddy buddy cookies are childhood nostalgia in cookie form.
One highlight from my childhood was going to my grandma’s house and eating mounds of muddy buddies (aka puppy chow). When I saw Crumbl’s muddy buddy cookie, I knew I had to make it. And let me tell you…it’s incredible.
These muddy buddy cookies are vegan, gluten-free, and so easy to make, with that classic muddy buddy flavor we all grew up snacking on straight from the bowl (come on, who’s with me?).
It all starts with my tried-and-true soft peanut butter cookie, a dollop of my 2-ingredient chocolate ganache, then finished with crunchy muddy buddy pieces on top. Ummm..drool. This is truly my dream cookie!
If you’re a peanut butter cookie lover like me, you have to try my 3-ingredient peanut butter cookies and peanut butter blossoms.
Why You’ll Love These Muddy Buddy Cookies
If you loved muddy buddies growing up, you’re going to love this recipe! Peanut buttery, chocolatey, and completely irresistible…all wrapped up in a soft cookie.
- Muddy buddies in cookie form
- A simple peanut butter cookie, rich chocolate ganache, and crunchy muddy buddy pieces = cookie of your dreams
- Soft, chewy, and melt-in-your-mouth
- Vegan, gluten-free, and refined sugar-free (without tasting like it)
- Better-for-you take on muddy buddies
- Easy to make (like they’ll be ready in no time…the perfect recipe for when a cookie craving strikes)
A Better-For-You Twist on Muddy Buddies
These aren’t the sugar-coated muddy buddies from our childhood…I like to think of these as the “adult version”. Instead of rice chex, I use this high-protein cereal that’s shaped just like Chex. I swap the powdered sugar for powdered monk fruit sweetener, and I add a little vanilla protein powder too!
Same nostalgic flavor. Just a little more grown-up, and just as delicious.
Ingredients You’ll Need for the Peanut Butter Cookies
- Almond Flour: Gives these cookies a super soft, melt-in-your-mouth texture.
- Oat Flour: You can buy oat flour or make your own oat flour, but I recommend using store-bought oat flour for the softest texture. If you have a serious gluten allergy, be sure to use certified gluten free oat flour.
- Peanut Butter: The star of the show! Use an all-natural, runny peanut butter for the best results. It should have a thin consistency and contain only peanuts (and salt) as the ingredients.
- Maple Syrup: Adds natural sweetness and moisture. Agave syrup works as a swap, and honey can be used if you’re not vegan.
- Baking Powder: Helps the cookies rise and gives them a soft texture.
- Vanilla Extract: Adds extra flavor.
- Salt: Just a pinch of salt to bring out all the flavors.
- Vegan Chocolate Chips + Non-Dairy Milk: Used to make the 2-ingredient chocolate ganache that gets spooned over the cookies.
Ingredients for the Muddy Buddies
- Chex Cereal: I use this high-protein cereal (that’s shaped just like Chex) for a grown-up twist, but classic Rice Chex works perfectly too.
- Peanut Butter: Again, opt for an all-natural, runny peanut butter – it makes coating the cereal much easier.
- Vegan Chocolate Chips: Melted to coat the cereal and create that classic muddy buddy flavor.
- Powdered Monkfruit Sweetener: Keeps this recipe refined sugar-free, but you can use regular powdered sugar if you prefer.
- Vanilla Protein Powder (optional): This is optional to add a little protein boost. This is the vegan protein powder I use.
How to Make Muddy Buddy Cookies
Scroll down to the recipe card to get the full recipe with measurements.
- Make the muddy buddies: In a large bowl, microwave the peanut butter and vegan chocolate chips until melted and smooth. Add the Chex cereal and gently stir until evenly coated. Toss with the powdered monk fruit sweetener (or powdered sugar) until fully coated. Place in the fridge to set while you make the cookies.
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and bake: Scoop tablespoon-sized balls of dough, roll into a ball, and place on the baking sheet. Use your hands to flatten them slightly. Bake for 10–12 minutes, or until soft and lightly golden around the edges. As soon as the cookies come out of the oven, give the baking sheet a quick tap on the counter – this helps create those perfectly chewy edges. Let the cookies cool completely.
- Make the chocolate ganache: Add the vegan chocolate chips and non-dairy milk to a small bowl and microwave until melted and smooth. Add a spoonful of the ganache on top of each cookie.
- Finish with muddy buddies: Top each cookie with a few muddy buddy pieces, then transfer to the fridge for 5-10 minutes to let the ganache set. Enjoy!
Megan’s Tips
- Use drippy peanut butter: Using an all-natural runny peanut butter makes both the cookie dough and the muddy buddy coating much easier to mix. If your peanut butter is thick, give it a good stir or gently warm it first until it’s a pourable consistency.
- Tap the tray: Giving the cookies a quick tap on the counter right after baking creates those chewy edges and slightly crinkled tops.
- Don’t skip the cooling time: If you add the ganache while the cookies are still warm, you’ll get chocolate puddles (which isn’t exactly a bad thing). Also, almond flour cookies are tender when warm and firm up as they cool, so don’t skip the cooling time!
- Chill the muddy buddies: Once you’ve made the muddy buddies, place them in the fridge to make them extra crunchy. P.S. you’ll probably have leftover muddy buddies – perfect for gifting or snacking!
Storing Your Muddy Buddy Cookies
I like storing them in the fridge so the muddy buddy pieces stay nice and crunchy. They’ll last about 4-5 days in the fridge. Just be sure to let them sit at room temp for a few minutes before eating so the ganache softens slightly.
They also freeze beautifully! Once fully cooled, place them in an airtight container or freezer-safe bag and freeze for up to 2 months. I actually just popped some in the freezer for Christmas.
This is one of those recipes that instantly brings you back to your childhood – turning that classic muddy buddy flavor into a soft, melt-in-your-mouth cookie just feels right.
Whether you’re baking them for a holiday cookie tray or sharing with friends, I hope they bring you the same cozy memories they bring me!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Muddy Buddy Cookies (Vegan, Gluten-Free)
Ingredients
Muddy Buddy
- 3 cups chex cereal, see note for the brand I use
- ¼ cup runny peanut butter
- ¼ cup vegan chocolate chips
- ¾ cup powdered monkfruit sweetener
- ¼ cup vanilla protein powder, optional
Peanut Butter Cookies
- 1 cup almond flour
- ¼ cup oat flour
- ½ cup runny peanut butter
- ⅓ cup maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Chocolate Ganache
- ⅓ cup vegan chocolate chips
- 3 tablespoons non-dairy milk
Instructions
- Make the muddy buddies: In a large bowl, microwave the peanut butter and vegan chocolate chips until melted and smooth. Add the Chex cereal and gently stir until evenly coated. Toss with the powdered monk fruit sweetener (or powdered sugar) until fully coated. Place in the fridge to set while you make the cookies.
- Preheat the oven: Set your oven to 350°F and line a baking sheet with parchment paper.
- Mix the wet ingredients: In a large bowl, stir together the peanut butter, maple syrup, and vanilla extract until smooth.
- Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt. Mix until a soft dough forms.
- Scoop and bake: Scoop tablespoon-sized balls of dough, roll into a ball, and place on the baking sheet. Use your hands to flatten them slightly. Bake for 10–12 minutes, or until soft and lightly golden around the edges. As soon as the cookies come out of the oven, give the baking sheet a quick tap on the counter – this helps create those perfectly chewy edges. Let the cookies cool completely.
- Make the chocolate ganache: Add the vegan chocolate chips and non-dairy milk to a small bowl and microwave until melted and smooth. Add a spoonful of the ganache on top of each cookie.
- Finish with muddy buddies: Top each cookie with a few muddy buddy pieces, then transfer to the fridge for 5-10 minutes to let the ganache set. Enjoy!
Video
Notes
- Chex note: I use this high-protein cereal (that’s shaped just like Chex) for a grown-up twist, but classic Rice Chex works perfectly too.
- Use drippy peanut butter: Using an all-natural runny peanut butter makes both the cookie dough and the muddy buddy coating much easier to mix. If your peanut butter is thick, give it a good stir or gently warm it first until it’s a pourable consistency.
- Tap the tray: Giving the cookies a quick tap on the counter right after baking creates those chewy edges and slightly crinkled tops.
- Don’t skip the cooling time: If you add the ganache while the cookies are still warm, you’ll get chocolate puddles (which isn’t exactly a bad thing). Also, almond flour cookies are tender when warm and firm up as they cool, so don’t skip the cooling time!
- Chill the muddy buddies: Once you’ve made the muddy buddies, place them in the fridge to make them extra crunchy. P.S. you’ll probably have leftover muddy buddies – perfect for gifting or snacking!
- The nutritional information doesn’t include the muddy buddy pieces.
Muddy buddies were my favorite growing up. So yummy in cookie form!
We love Boo Boo’s Bakery Muddy Buddy Cookies! Easy to make and so good! They remind me of when my kiddos were small, we made Muddy Buddies all the time! A must try! 😋😁
I’m so happy you loved these cookies! Muddy buddies were a childhood staple in my house too, so these cookies feel very nostalgic for me as well! Thanks for sharing your kind review, Lois 🙂