These peanut butter chocolate chip cookies are perfect for intense cookie cravings because peanut butter and chocolate in a cookie is AMAZING, and these cookies are the easiest last-minute recipe! They are simple to make because they only require one bowl (besides the small flax “egg” bowl if you’re egg-free) and don’t require any chilling. The ingredients are basic and these cookies can easily be made in about 15-25 minutes. I tested this recipe a few times in only one day, so we had a lot of cookies, but my mom was in a major cookie mood, so they went FAST! The way I know a recipe is good is when my family can’t stop eating whatever it is I made, and these cookies are definitely one of those recipes. So if you’re craving peanut butter, chocolate, and warm cookies, I highly recommend trying this easy and delicious recipe!
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Link to my favorite gluten-free flour blend is here.
Gluten-Free Peanut Butter Chocolate Chip Cookies (dairy-free, egg-free, and vegan options)
Ingredients
- 2 tbsps unsalted butter or vegan butter
- ½ cup preferably runny peanut butter I used unsweetened
- 1 room temperature egg or flax "egg" (1 tbsp flax meal and 3 tbsps hot water)
- 1 ½ tsps vanilla extract
- ½ cup dark brown sugar packed
- ¼ cup sugar
- ½ tsp baking soda
- 1 tsp salt
- 1 cup plus 2 tbsps gluten-free flour (spooned and leveled) I used Bob's Red Mill Gluten-Free 1:1 Baking Flour and I'm not sure if other brands will work
- 1-3 tbsps water or milk of choice
- 1 cup chocolate chips or chopped chocolate bar of choice (dairy-free if needed) I like to use dark chocolate chips
Instructions
- For egg-free cookies, in a small bowl mix the flax meal and hot water together and set aside for about 10 minutes.
- Preheat the oven to 350 degreed F (177 C). Line 1-2 baking trays with parchment paper.
- In a microwave safe bowl, heat the butter until melted (if you're peanut butter isn't runny, heat the peanut butter with the butter). Add the peanut butter (if you didn't heat it up already), egg/flax "egg", and vanilla and whisk well. Add the brown sugar, sugar, baking soda, and salt and whisk together. Add the gluten-free flour and mix with a spatula or a hand mixer if you wish. If the dough is very dry add a tablespoon at a time of water/milk and mix well after each addition. The dough should be pretty thick. Fold the chocolate chips into the dough.
- Scoop the cookie dough into balls and arrange 12 of them on each cookie tray so they won't bake into each other. Bake the cookies for about 7-10 minutes or until they are very slightly golden brown. Remove the cookies from the oven. If they are really puffy, you can tap the tray on the counter a couple times, to let them deflate a little. Let them cool for at least 5 minutes, before eating. Enjoy!
I tried these cookies at your youth group and I LOVED them so I really wanted to make them!! Everyone in my family LOVED them and my brothers friends couldn’t even tell they were gluten free! SOO delicious Sabrina!! 🙂
Thank you so much!!! I’m so glad that you, your family, and your brother’s friends all loved them!