Everyone has a favorite cookie recipe…a go-to, no fail, the whole family loves ’em recipe that they can rely on. This is ours. I’ve modified it so that it is a one bowl recipe, and I’ve made it with a flax egg substitute, and they still turn out wonderfully every time.
These cookies are quick easy, and so delicious. Since they are flourless, the peanut butter flavor is very rich, and they literally melt in your mouth. Everyone loves these, whether they have special dietary needs or not. Try these, you won’t be disappointed!
Peanut Butter Chocolate Chip Cookies - Vegan and Gluten Free
- 1 cup creamy peanut butter I like Jif Natural
- 3/4 cup sugar
- 1 flax egg 1 Tablespoon ground golden flax seed + 3 Tablespoons water
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dairy free mini chocolate chips
Preheat oven to 350 degrees. In a large bowl, mix up your ground flax seed and water and let sit for a few minutes so it can gel up.
Once the flax egg has reached an egg like consistency, add the creamy peanut butter, sugar, baking soda, and salt and mix until well combined. Stir in the semisweet chocolate chips.
Chill the dough for about a half hour. Then drop dough, about a tablespoon at a time on parchment lined cookie sheets.
Bake until cookies are golden, 12 to 14 minutes. These cookies are fragile when warm, so cool for about 10 minutes on sheets; transfer cookies to racks to cool completely.
adapted from Everyday Food
Enjoy! I’ve even made these for a holiday cookie party, and they were a huge hit! You can also make these with crunchy peanut butter if that’s more your style, or even almond butter if you like!
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