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 chocolate 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!
Can you make these flourless peanut butter cookies without eggs?
Yes, many flourless peanut butter cookie recipes do contain an egg, but it is possible to make these using a flax seed egg replacer. If you are able to eat eggs, go ahead and use one regular egg.
Are peanut butter cookies healthy?
Peanut butter is a good source of protein, and these do not contain any grains, so they are a little lower in carbohydrates. They do contain sugar though, so they are still a treat. If you want to avoid refined sugars, you could try these with coconut sugar or date sugar. I don’t know if these would work with sugar substitutes like stevia.
How do you make grain free peanut butter chocolate chip cookies?
- Prepare the flax seed egg and set aside.
- Place the peanut butter, sugar, flax egg, baking soda, and salt in a bowl and stir well.
- Stir in the chocolate chips. Chill the dough.
- Bake at 350 degrees for 12-14 minutes. Allow to cool on the cookie sheet.
These vegan, gluten free chocolate chip peanut butter cookies are:
- buttery and rich
- flourless and grain free
- perfect with a glass of milk
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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. 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 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.
Notes
Nutrition
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. I’ve also made a version of these for the holidays – try these flourless peanut butter kiss cookies.
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?