There are two things in this world that I will eat at any given time; peanut butter and a chocolate chip cookie. When I combined my two loves, it resulted in my not being able to put down this batch of cookies and I think you will feel the same. They are fluffy, pillowy and oh-so-delicious.
Gluten-Free and Vegan Peanut Butter Chocolate Chip Cookies
This recipe is full of nutty peanut butter, gooey chocolate chips and fluffy internal texture. There is something so satisfying about a thick and dense cookie that is rich but not oil, that is this cookie. After I developed this recipe, I couldn’t help but have one for breakfast with my coffee. It not only holds a dunk really well but it also is so rich in peanut butter flavor.
Ingredients for Gluten-Free and Vegan Peanut Butter Chocolate Chip Cookies
The ingredients for this recipe are simple, pantry ingredients.
- Peanut Butter
- Brown Sugar
- Granulated Sugar
- Vanilla Paste
- Chocolate Chips
- Gluten-Free Flour
What kind of peanut butter for peanut butter cookies?
I go back and forth based on personal preference but for baking sweets like cookies, I find that smooth peanut butter like Skippy, or Jif works best. It not only adds a great texture to the cookie dough, but it also adds an extra level of balanced sweetness and salty that harmonies the sugar in the cookie batter. I tested this recipe with both organic non-sweetened peanut butter and smooth peanut butter and I can honestly say that they had slight differences in texture but each flavor batch was delicious. Since we always have a jar of each on hand, I usually grab the Skippy Natural for baking, and that was my personal preference for this recipe as well.
How to store / how long does this last?
Since these cookies didn’t last long in my house, I had no time to freeze any dough because we wanted to eat them all! But, in the two times I have baked them since creating this recipe, I doubled the batch and frozen the second batch. The cookies will be good at room temp in a sealed container for 1 week and frozen for up to 6 months in an airtight bag or container.
Let’s bake!
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Gluten-Free and Vegan Peanut Butter Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies, or 12 medium cookies 1x
Description
The best peanut butter chocolate chip cookie you will ever eat and that is a fact! These are pillowy, soft, rich in peanut flavor with gooey chocolate chips.
Ingredients
- 1/4 cup of vegan butter
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1/2 cup of peanut butter
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla paste
- 1 cup of mini chocolate chips
- 1 flax egg or real egg (non vegan option)
- 1 1/3 cup of gluten-free flour
Instructions
- Preheat the oven to 350°f and line your baking sheet with parchment paper or grease with vegan butter
- In a bowl using a stand mixer or a hand mixer cream the vegan butter and sugars together
- Next add in the peanut butter and beat until smooth
- Add the baking soda, salt, vanilla extract, vanilla paste and flax egg, beat until combined
- Add the gluten-free flour to the dough 1/2 cup of flour at a time until the flour is combined into the dough
- Using a rubber spatula, fold the mini chocolate chips into the dough
- Optional: Place the dough into the fridge to chill for at least 30 minutes
- Using a large cookie scoop or two tablespoons, form the dough into balls and place on the prepared baking sheet
- Bake for 15 minutes until puffed and slightly cracked
- Remove and let cool
- Enjoy!
Notes
*optional chill point for the cookie dough.
Keywords: gluten free and vegan peanut butter cookies, cookies, gluten free cookies
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