Peanut butter lovers, chocolate lovers, peanut-butter-chocolate lovers, these gluten-free and dairy-free peanut butter chocolate chip cookies are the perfect Valentine’s Day treat. These chocolate peanut butter morsels require one bowl and take minimal effort. If you know me you know I am not the biggest fan of baking, but these I will make any time, any day. However, make sure you have a glass of plant-based milk nearby because these cookies are RICH.
FAQS:
Is honey butter required for these Valentine’s Day Peanut Butter Chocolate Chip Cookies?
Sorry, but yes. The honey butter is essential in this recipe. I promise!!
How many Valentine’s Day cookies does the recipe make?
This recipe makes approximately six large heart-shaped cookies. If you’re serving a large crowd, I highly recommend doubling, if not tripling, this recipe. However, you can also use a smaller cookie cutter than I did, say, one that’s 1-2 inches rather than 3-4 inches and you will end up with plenty of cookies (at least 12 small ones with original batch size, and approximately 24 if recipe is doubled).
Can I use any gluten-free flour?
You are more than welcome to use any flour you’d like however I cannot guarantee these cookies will turn out well. In this recipe I only tested Bob’s Red Mill 1:1 Gluten-Free Baking Flour (this is the best deal I can find), so I can only recommending using this blend. However, if you try another flour blend, let me know how they turn out in the comments below!
Equipment
- Oven
- 1 Large Bowl
- Hand Mixer optional, makes this recipe much easier!
- Heart-shaped Cookie Cutter
- Rolling Pin
- Measure cups
- 1 Baking Sheet
- Parchment Paper
- 1 Small Bowl
Ingredients
Peanut Butter Chocolate Chip Cookies
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- ¾ Cup Unsalted Natural Peanut Butter
- ⅓ Cup Honey
- 2 Tbsp Coconut Oil Melted
- 1 Large Egg
- 1½ Tsp Baking Powder
- 1 Tsp Vanilla Extract
- ½ Cup Dairy-Free Dark Chocolate Chips Trader Joe's sells these at an affordable price
- 1 Pinch Sea Salt +more for topping
Honey Butter
- 1 Tbsp Vegan Butter melted
- 2 Tbsp Honey
Instructions
- **Preheat oven to 350°F
Peanut Butter Chocolate Chip Cookies
- In the large bow, combine peanut butter, honey, egg, pinch of salt, and vanilla extract. Mix until smooth.
- Add flour and baking soda and mix until combined.
- Drizzle in coconut oil and mix until dough begins to stick together. This is a dry dough, so as long as it sticks when pressed together, the dough is good to go!
- Line baking sheet with parchment paper and set aside.
- Press dough into a ball. Roll out onto a clean, flat surface and use cookie cutter to press out heart shapes. Place the heart-shaped cookies on baking sheet. Gather dough scraps and repeat until no dough remains.
- Bake at 350°F for 8-11 minutes or until the cookies begin to turn golden brown on top. These cookies won't spread out much, if at all.
Honey Butter
- In an oven safe Bowl, melt vegan butter. Add honey and mix until homogenous.
- Spoon honey butter over the hot cookies and let the cookies absorb this liquid gold. The cookies should look shiny like they're glazed with honey butter.
- Top with sea salt and enjoy!!
Video
@alattaeats These are SO rich, make sure you have a glass of milk nearby! Not sponsored, ya girl can only dream lol. Gluten-free and Dairy-free Peanut Butter Chocolate Chip Cookies 🍪🤩@bobsredmill @traderjoeslist
♬ ghost town voice memo (full version out now) – chloe george
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One response to “Valentine’s Day Peanut Butter Chocolate Chip Cookies”
Well done. My Valentine would be thrilled to receive such a yummy treat!