Cookies/ Holidays

Gluten-Free and Vegan Peanut Butter Chocolate Chip Cookies

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

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 large cookies, or 12 medium cookies 1x


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. 


Units Scale
  • 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


  1. Preheat the oven to 350°f and line your baking sheet with parchment paper or grease with vegan butter
  2. In a bowl using a stand mixer or a hand mixer cream the vegan butter and sugars together
  3. Next add in the peanut butter and beat until smooth
  4. Add the baking soda, salt, vanilla extract, vanilla paste and flax egg, beat until combined
  5. Add the gluten-free flour to the dough 1/2 cup of flour at a time until the flour is combined into the dough
  6. Using a rubber spatula, fold the mini chocolate chips into the dough
  7. Optional: Place the dough into the fridge to chill for at least 30 minutes
  8. Using a large cookie scoop or two tablespoons, form the dough into balls and place on the prepared baking sheet
  9. Bake for 15 minutes until puffed and slightly cracked
  10. Remove and let cool
  11. Enjoy!


*optional chill point for the cookie dough. 

Keywords: gluten free and vegan peanut butter cookies, cookies, gluten free cookies

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