I don’t know about you, but I’m a firm believer that peanut butter and chocolate go perfectly together! For me, these cookies were just that. Perfection. Soft and a little chewy on the inside. YUM! I tested these cookies out with Bob’s Red Mill 1 to 1 GF Baking Flour. It’s my favorite GF flour to bake with. I always have a big bag in my pantry ready to use for any baked goods, cakes, and pancake recipes.
I like to have a little something sweet on the counter for my husband and little girl to snack on throughout the week….whether it’s an afternoon snack or a little something sweet to eat after dinner, these are a perfect cure for that sweet tooth! Grab a glass of milk! You’re going to love these babies! 🙂
GF and Vegan Chocolate Chip Peanut Butter Cookies
A perfect peanut butter cookie with a little chocolate thrown in for good measure!
- 1 1/2 cups gluten free all purpose flour (this is what I used – it’s my favorite!)
- 1 tsp baking soda
- 1/2 tsp baking powder (no aluminum)
- 1/4 tsp kosher salt
- 1/2 – 3/4 cup Enjoy Life Chocolate Chips
- 1 cup room temp organic peanut butter, unsalted and unsweetened
- 1/2 cup room temp vegan butter (I love Earth Balance)
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- *1/2 – 3/4 cup unsweetened dairy free milk (I used almond milk)
- 1 tsp vanilla extract
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
- In a medium size bowl, whisk all of the dry ingredients together except the chocolate chips. Set aside for a few minutes.
- Using a standing or handheld mixer, mix the butter and peanut butter together. Next, add both kinds of sugar. Then add the milk and vanilla. Start with a 1/2 cup of milk.
- Add the dry ingredients and mix well. Once you’ve added the dry ingredients see what the consistency looks like. You’ll probably need more milk. Add a little bit at a time until you have a thick, scoop-able batter. If it gets too wet, add more flour.
- Fold in the chocolate chips.
- I used a mini ice cream scooper… If you want a bigger cookie, add to scoops per cookie. Flatten each cookie out with a fork in a criss-cross pattern, be careful not to flatten them out too much.
- Bake in the preheated oven for 15 – 18 minutes, or until golden brown. I pulled my cookies out at 15 minutes and let them cool for about 5 minutes on the sheet pan. They had a crispy outer edge, chewy in the middle texture that I loved.
- Transfer the cookies to a wire cooling rack to finish cooling OR eat them warm!