For the best gluten-free, vegan cookie, these Peanut Butter Chocolate Chip Cookies will be your new go-to! Made with delicious peanut butter cups and dark chocolate chunks, you won’t believe they’re grain-free, dairy-free, and lightly sweetened with coconut sugar!
the most delicious peanut butter chocolate chip cookies
Peanut butter + dark chocolate + cookie dough…is there a more delicious combination? These peanut butter chocolate chip cookies combine all our favorite things in life and I guarantee you are going to love them! They’re thick, doughy, and chewy with a delicious crisp outer edge. Plus you get melted dark chocolate peanut butter in each bite…divine!
Aside from being 100% delicious to eat, they’re super simple to whip up and full of nourishing ingredients. But what exactly makes them so healthy? These peanut butter cookies are:
gluten-free + grain-free
vegan friendly & dairy-free
packed with healthy fats
Ingredients you need to make them
- Refined Coconut Oil: I like to use the refined version to ensure there’s no coconut flavor! Make sure the coconut oil is softened and not completely melted for optimal cookie texture.
- Coconut Sugar: this keeps the cookies refined sugar-free.
- Vanilla Extract: an essential for baked goods!
- Creamy Peanut Butter: make sure the ingredient list doesn’t contain any extra added oils or sugar!
- Flax Egg: if not vegan, you can easily substitute a regular egg. For a flax egg combine 1 TBSP flaxseed meal and 3 TBSP water and let sit for 5 minutes until a gel forms.
- Blanched almond flour: make sure you shop for almond flour and not almond meal!
- Baking powder + Baking soda
- Sea salt
- Dark chocolate chunks
- Dark chocolate peanut butter cups: make sure to shop for a gluten-free and dairy-free variety if needed! I like to chop these up before folding them into the batter.
how to make peanut butter chocolate chip cookies
- First, you’ll cream the softened coconut oil and coconut sugar with a hand mixer until it’s light and fluffy. Then mix in the peanut butter, vanilla extract and flax egg.
- In a separate bowl whisk the almond flour, baking soda, baking powder and sea salt until well combined. Make sure no clumps remain!
- Add the peanut butter mixture to the dry ingredients and continue to mix until a cookie dough forms. Fold in the dark chocolate chunks and peanut butter cups.
- Cover the bowl and allow the cookie dough to chill in the refrigerator for at least 1 hour (the hardest part!)
- Once ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and set it aside.
- Use a cookie scoop or roll the dough into 12 balls and place on the sheet 2 inches apart. Press down lightly and sprinkle with a touch of sea salt.
- Bake the cookies for 10-12 minutes until golden brown. Allow the cookie to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely.
do you need to chill the cookie dough?
Yes! This is the hardest part of the recipe but chilling the dough creates the ultimate peanut butter cookie texture! The end result is an extra thick cookie bursting with rich, luscious flavors.
You’ll need to chill the dough in the refrigerator covered for at least 1 hour before baking. Alternatively, dough can be chilled up to 1 week if you’re looking to prep ahead!
how to store peanut butter chocolate chip cookies
Cookies stay fresh in an airtight container at room temperature for up to 5 days. You can alternatively store the cookies in an air-tight container in the freezer for up to 3 months. Just reheat them in the microwave for a few seconds to enjoy warm when ready to eat!
More peanut butter recipes to make
I hope you love these peanut butter chocolate chip cookies as much as I do! If you love them, please leave a review in the comments below and let me know what you thought. xoxo!Print
For the best gluten-free, vegan cookie, these peanut butter chocolate chip cookies will be your new go-to! Made with delicious peanut butter cups and dark chocolate chunks, you won’t believe they’re grain-free, dairy-free, and lightly sweetened with coconut sugar!
- 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
- 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 chocolate 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 the middle of oven for 10 to 12 minutes, or until just pale golden brown. Cool cookies on baking sheet for 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.
To make a flax egg: whisk together 1 tablespoon flax meal with 2.5 tablespoons water and let set for 10 minutes before using
- Category: Dessert
- Cuisine: American
Keywords: cookies, gluten free, vegan, grain free, peanut butter, chocolate, healthy, dessert