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!