When you’ve got peanut butter cookie fans and chocolate chip cookie fans, why not mix the two together and make everyone happy? It really is the best of both worlds in these gluten free vegan peanut butter chocolate chip cookies!
Can you really have too many chocolate chip cookie recipes? My answer is NOPE. You can have chocolate chip cookies with walnuts, cranberry orange chocolate chip cookies and of course there are chocolate chip cookie bars. The possibilities are endless and I’m ok with that because this girl will never tire of the beloved chocolate chip cookie.
When thinking of another cookie combination, peanut butter always comes to mind. In my house, it’s the most requested type of cookies. I knew if I added semi-sweet chocolate chips to a soft peanut butter cookie, they would of course be a HUGE hit. Boy, was I right! We all know that chocolate makes everything better.
For all of you PB + chocolate fans, these gluten free vegan peanut butter chocolate cookies are for you! The soft, chewy peanut butter cookie with an abundance of chocolate chips makes them pretty irresistible. No one will ever know they are made without gluten, dairy or eggs. They are great for packing as a treat in school lunches, bringing to a potluck or for enjoying on a Friday night with friends. These cookies are just plain GOOD!
- 2 1/4 cups Sarah’s gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup brown sugar
- 1/3 cup cane sugar
- 1/2 cup creamy peanut butter
- 1/4 cup refined coconut oil
- 1//4 cup almond milk or cashew milk, room temperature
- 3 tablespoons pure maple syrup, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
- In large bowl, cream together brown sugar, sugar, peanut butter and coconut oil, 1-2 minutes. Add almond milk, maple syrup and vanilla. Mix until blended.
- Add flour mixture and stir until dough comes together. Mix in chocolate chips {it’s normal for chocolate chips to separate from dough, just press into dough when making balls}.
- Roll large heaping tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet. Flatten slightly with hands, pressing chocolate chips into dough if needed.
- Bake cookies 11-13 minutes. Allow to cool on cookie sheet 5 minutes. Remove from pan and place on cooling rack to cool completely.
How much salt, baking powder, and baking soda do we put in?!
I just added it! so sorry about that!
Please note that you Didnt edite the amount of Baking soda, powder and salt in the ingredients list. That’s for the gf peanut butter and chocolate chip vegan cookies
Thank you so much for letting me know! Just fixed it 🙂