You need to try these delicious Peanut Butter Chocolate Chip Cookies – they’re full of chopped up mini peanut butter cups that we fold into the dough along with the dark chocolate chunks! You’ll love these gluten-free, grain-free, refined sugar-free, and vegan cookies.
The other day someone asked me for a peanut butter chocolate chip cookie recipe. “There’s one on my site,” I said, going to pull up the link to send to them. Much to my dismay, the only recipe that came up was this one. A peanut butter cup chocolate chunk cookie recipe that is delicious, yes, but I posted it back in 2015, before I was making gluten-free, dairy-free, and refined sugar-free.
So, the recipe was full of all those things. Not what we were looking for. Honestly, I’m shocked it’s taken me this long to make a gluten-free, dairy-free, refined sugar-free, and vegan version of one of my favorite cookies. Since I developed this recipe, I’ve made them three times. They’re too good to sit on the back-burner any longer.
So, here they are! Peanut Butter Chocolate Chip Cookies, ready to go straight from the baking sheet into your mouth…maybe with a little dough tasting in there too ;) I recommend going with the flax egg even if you’re not vegan just so you can safely have a spoonful (or two) of the dough.
But before we get ahead of ourselves…let’s go through all the goodies that go into the cookies to make them so awesome.
Let’s make some Peanut Butter Chocolate Chip Cookies.
First up in our cookie-making journey are the usual cookie-making suspects around here: coconut oil (I like using refined here for no coconut flavor) and coconut sugar. To that, we add vanilla extract for flavor and of course, a hearty dose of creamy peanut butter. Make sure you use peanut butter with nothing else added to it – no oils or sugars, please!
Next, we mix in an egg – a real egg or a flax egg, the choice is yours! I always go for a flax egg so I can snack on the dough without concern. Then, we stir in all of the dry ingredients – blanched almond flour, baking powder, baking soda, and salt.
And then, of course, the fun stuff! We stir in big, freshly chopped chunks of dark chocolate. If you’re feeling extra saucy, add in some chopped peanut butter cups too. Just make sure they’re gluten-free and dairy-free – I used these Dark Chocolate Peanut Butter Cups.
The hardest part is letting the dough chill, but it makes these Peanut Butter Chocolate Chip Cookies stay super thick when you bake them and helps yield a rich, luscious, and flavorful cookie. Once they’re baked, devour one warm, maybe with a little nut milk on the side. They’re fabulous on their own, or topped with a scoop of ice cream. I hope you adore these cookies as much as I do! Enjoy :D
Peanut Butter Chocolate Chip Cookies
- ⅓ cup (67g) refined coconut oil softened
- ⅔ cup coconut sugar
- 1½ teaspoons pure vanilla extract
- ½ cup (128g) creamy peanut butter
- 1 large egg or flax egg for a flax egg, whisk together 1 tablespoon flax meal with 2.5 tablespoons water and let set for 10 minutes before using
- 1⅔ cups (160g) blanched almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup (4 ounces) dark chocolate chunks or chips
- ½ cup mini dark chocolate peanut butter cups chopped, make sure they're vegan
- Flaky sea salt to sprinkle on top, optional
In a mixing bowl, cream together coconut oil and coconut sugar until light and fluffy using a wooden spoon or an electric mixer. Mix in peanut butter and vanilla extract. Incorporate in the egg or flax egg until well blended.
Combine the flour, baking powder, baking soda, and salt. Add into the peanut butter mixture and mix until just combined.
Fold in chocolate chunks and chopped peanut butter cups. Chill the cookie dough, covered, for at least 1 hour and up to 1 week. This helps the cookies stay nice and thick when they're baked and helps the flavors develop.
When you're ready to bake, preheat oven to 350°. Divide the dough into 12 balls and arrange about 2 inches apart on baking sheets lined with parchment paper. Press down slightly. Sprinkle with flaky sea salt, if desired.
Bake cookies in batches in middle of oven for 10 to 12 minutes, or until just pale golden brown. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
Store in an airtight container at room temperature for up to 5 days. You can also freeze the cookies in an airtight container or freeze the dough balls.