Easy Peanut Butter Chocolate Chip Cookies (Dairy-free Gluten-free)
This Easy Peanut Butter Chocolate Chip Cookie recipe is straight forward and comes together quickly because unlike most gluten-free cookie recipes, these don’t need to chill in the refrigerator (they’re ready to bake immediately). Consider these gluten-free dairy-free peanut butter chocolate chip cookies a peanut butter cup but in cookie form and, well, gluten-free and dairy-free. These cookies are both crunchy and chewy with just the right amount of peanut butter and chocolate flavor. All my friends and family love these and they don’t believe me when I tell them the cookies are gluten-free and dairy-free (yes, they’re that good!).
FAQS:
What is a No-Chill Cookie Recipe?
A No-Chill Cookie recipe is a cookie recipe that doesn’t require the cookie dough to be chilled prior to baking. This kind of recipe yields quick cookies!
Which peanut butter do I use in these Gluten-Free Dairy-free Cookies?
Make sure to use a peanut butter with an ingredient list that only peanuts. I used an unsalted peanut butter from Trader Joe’s (not sponsored). I find their peanut butter is good quality and very affordable.
Which dairy-free chocolate do I use in these Gluten-Free Dairy-free Cookies?
This recipe called for one bag of dairy-free milk chocolate chips which is about the equivalent the amount of chocolate in two chocolate bars. If dairy-free milk chocolate chips are not available, feel free to use 2 dairy-free milk chocolate bars and give them a rough chop before adding to the dough.
If dairy-free milk chocolate is not an option altogether, feel free to use your favorite dairy-free chocolate. Make sure to use the same amount chocolate in a bag of chocolate chips, approximately 11-12oz.
What you need to make these Gluten-Free Dairy-Free Peanut Butter Chocolate Chip Cookies:
Equipment
- Large Bowl
- Medium Bowl
- Whisk, electric mixer, or stand mixer
- 2 Large baking sheets
- ¼ Cup Cookie scoop optional
- Parchment Paper
- Plastic Wrap
- Oven
- Cooling Rack
Ingredients
For the gluten-free cookies:
- 1½ Cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- ½ Cup Unsalted Peanut Butter room temperature
- ⅔ Cup Brown Sugar dark or light works
- ⅓ Cup White Granulated Sugar
- ¾ Cup Vegan Butter softened, 1½ sticks
- 1 Large Egg room temperature
- 1 Tsp Vanilla Extract or ½ Tsp Vanilla Paste
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
- 11 oz Bag of Dairy-Free Milk Chocolate Chips add more or less according to your preferences
For the peanut butter drizzle (optional):
- 2 tbsp Peanut Butter
- 1 tbsp Coconut Oil
- ¼ cup powdered sugar
How to make this gluten-free easy peanut butter chocolate chip cookie recipe:
- Preheat oven to 350°F.
- In a medium bowl, mix together flour, baking powder and baking soda until the baking powder and baking soda are evenly distributed. Set aside.
- In a large bowl, mix vegan butter and peanut butter on medium speed until the evenly combined. Then mix at medium-high until the mixture appears slightly lighter in color.
- In the same large bowl, add white and brown sugar, vanilla extract and salt. Mix together on low-medium speed until all lumps disappear. Then, mix in the egg until combined.
- Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- Fold in chocolate chips. (Use as much or as little as you’d like!)
- Scoop approximately 2 large tablespoons of dough onto parchment lined baking sheet. Leave 2 inches between each knob of cookie dough. Repeat with another baking sheet with remaining dough.
- Bake at 350°F for 11 minutes or until edges are golden brown and the cookies are cooked through to your liking. Place on cooling rack.
- Microwave additional 2 tablespoons of peanut butter and 1 tablespoon of coconut oil for 30 seconds or until coconut oil is melted. Add the powdered sugar and mix thoroughly until completely smooth.
- Drizzle cookies with peanut butter mixture and serve! Enjoy!
Equipment
- Whisk, electric mixer, or stand mixer
- ¼ Cup Cookie scoop optional
- Oven
Ingredients
Cookies
- 1½ Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ Cup Unsalted Peanut Butter room temperature
- ⅔ Cup Brown Sugar dark or light works
- ⅓ Cup White Granulated Sugar
- ¾ Cup Vegan Butter softened, 1½ sticks
- 1 Large Egg room temperature
- 1 Tsp Vanilla Extract or ½ Tsp Vanilla Paste
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
- 11 oz Bag of Dairy-Free Milk Chocolate Chips add more or less according to your preferences
Peanut Butter Drizzle (optional)
- 2 tbsp Peanut Butter
- 1 tbsp Coconut Oil
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together flour, baking powder and baking soda until the baking powder and baking soda are evenly distributed. Set aside.
- In a large bowl, mix vegan butter and peanut butter on medium speed until the evenly combined. Then mix at medium-high until the mixture appears slightly lighter in color.
- In the same large bowl, add white and brown sugar, vanilla extract and salt. Mix together on low-medium speed until all lumps disappear. Then, mix in the egg until combined.
- Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
- Fold in chocolate chips. (Use as much or as little as you'd like!)
- Scoop approximately 2 large tablespoons of dough onto parchment lined baking sheet. Leave 2 inches between each knob of cookie dough. Repeat with another baking sheet with remaining dough.
- Bake at 350°F for 11 minutes or until edges are golden brown and the cookies are cooked through to your liking. Place on cooling rack.
- Microwave additional 2 tablespoons of peanut butter and 1 tablespoon of coconut oil for 30 seconds or until coconut oil is melted. Add the powdered sugar and mix thoroughly until completely smooth.
- Drizzle cookies with peanut butter mixture and serve! Enjoy!
