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!
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.
Calories: 213kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 142mg, Potassium: 108mg, Fiber: 2g, Sugar: 11g, Calcium: 68mg, Iron: 1mg
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