These vegan and gluten free peanut butter chocolate chip cookies are rich and delicious. They melt in your mouth – everyone loves these!
Everyone has a favorite cookie recipe…a go-to, no fail, the whole family loves ’em recipe that they can rely on. This recipe for peanut butter chocolate chip cookies is our go-to recipe.
I’ve modified this recipe 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 vegan, gluten free peanut butter 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. Try this dessert, you won’t be disappointed.
I’ve also made a version of these for the holidays – try these flourless peanut butter kiss cookies.
Ingredient Notes
- Flax Seed Meal – Many flourless peanut butter cookie recipes do contain an egg, but it is possible to make these using a flax seed egg replacer, which is what I’ve done here. If you are able to eat eggs, you can go ahead and use one regular egg.
- Peanut Butter – Use any brand of peanut butter that you like. You could also use almond butter or even sunbutter if you prefer. If you use sunbutter, reduce the baking soda to a ¼ teaspoon.
- Dairy Free Chocolate Chips – I used the Enjoy Life Mini Chocolate Chips this time, but I’ve made these with dark chocolate chips or chocolate chunks before.
Disclosure: This post contains affiliate links.
Recipe
Peanut Butter Chocolate Chip Cookies (Gluten Free, Vegan).
Ingredients
- 1 cup creamy peanut butter I like Jif Natural
- ¾ cup organic cane sugar
- 1 Tablespoon golden ground flax seed meal If you can eat eggs, you can use one egg.
- 3 Tablespoons water
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dairy free chocolate chips I used Enjoy Life mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. In a large bowl, mix up your ground flax seed meal 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 at 350 degrees F until cookies are golden, about 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.
Notes
Nutrition
adapted from Everyday Food
Jennifer
What an easy recipe! It’s a big hit with everyone in my family. This recipe will definitely be a regular for me.
Cayli
Unfortunately for me, I have a high reactivity to flax. Will this work with a chia egg instead?
Rosie Watson
are these corn free as well? my friends birthday is this week and i wanted to make them for her. she’s allergic to dairy, gluten and corn.
Kelly Roenicke
You would need to look at the labels on the chocolate chips and peanut butter you use to make sure they are corn free. You could ask your friend what brands she is comfortable with!
Katie
Delicious recipe!
Sonya
My son can’t have peanuts. Have you ever tried this recipe with cashew butter?
Kelly Roenicke
I’ve done it with almond butter and it worked, so I think cashew butter would be fine!
Robyn
I am using this recipe to make your peanut butter kiss cookies. Do you chill the dough for the kiss cookies as well?
Kelly
I would chill it for at least 30 minutes, an hour would be best. That way they won’t spread too thin!
Cheryl
I just made these…..oh my! They are delicious. I have had to make myself stop eating them, otherwise they’ll all be gone before they’ve even cooled. Thanks so much for sharing the recipe :)
Kelly
I’m so glad that you love them! Thanks for letting me know, I love to hear that my recipes are being enjoyed by other people! :)
Ann
Oops, I should have read more in detail. :-) I see you say they are flourless. Hard to believe! I may have to give these a go!
Ann
Is “flour” accidentally left out of this recipe? Or does it turn out like a cookie without it?
Kelly
Yes these are flour free! They turn out like a cookie and are very peanutty and delicious!
Gena Michael
I tried making these twice, and each time they came out like burnt puddles. They didn’t rise at all. Is there a secret to getting them fluffy like they are shown in your pictures?
Kelly
Hi Gena, I make these all the time and have never had that problem! Did you chill the dough? What kind of peanut butter did you use?