GF and Vegan Chocolate Chip Peanut Butter Cookies

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

  • Servings: 24 using a mini ice cream scoop
  • Print

A perfect peanut butter cookie with a little chocolate thrown in for good measure!

Dry Ingredients:

  • 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

Wet Ingredients:

  • 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


  1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat.  Set aside.
  2. In a medium size bowl, whisk all of the dry ingredients together except the chocolate chips.  Set aside for a few minutes.
  3. 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.
  4. 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.
  5. Fold in the chocolate chips.
  6. 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.
  7. 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.
  8. Transfer the cookies to a wire cooling rack to finish cooling OR eat them warm!

choc chip and peanut butter cookies




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