Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten-Free)

153 comments

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So begins the time of the year when it’s totally acceptable to have a freezer bursting with cookies. There’s always something on hand for unexpected guests, not to mention evening nibbles while cozied up in front of the TV, which we’ve been kinda glued to lately (oops). My friends and family are about to be bombarded with cookies over the next few weeks. I just hope they don’t mind when I force them to fill out a recipe feedback form removing all pleasure from the cookie eating experience. There are always strings attached, you know.

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These peanut butter chocolate cookies are made gluten-free by using almonds and gluten-free oats – both ground in my Vitamix to make a flour. You can either grind it yourself in a high-speed blender or you can buy pre-made almond and oat flour. I weighed and measured the amounts to take the guess work out of it for you. As is the case with many of my vegan cookie recipes, a flax egg (which is simply ground flax mixed with water) mimics the texture of a traditional hen’s egg.

Almond flour gives these cookies a crispy, chewy, and crumbly quality. If you’re looking for a softer texture, you might want to try swapping the almond flour for an all-purpose gluten-free flour (and perhaps a touch of almond milk if the batter is dry). After the cookies came out of the oven, I sprinkled them with flaked sea salt to bring out the peanut butter flavour and make everything pop! Flaked sea salt, where have you been all my life?

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Crispy Peanut Butter Chocolate Chip Cookies

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5 from 1 reviews
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These gluten-free and vegan chocolate chip cookies are crispy, chewy, and perfect for dunking into a glass of almond milk! Ready in a half hour, you'll turn to this recipe again and again due to its quick prep time and irresistible flavour.

Yield
20 medium or 15 large cookies
Prep Time
Cook time
Total Time

Ingredients:

  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1/4 cup (45g) non-dairy buttery spread*
  • 1/4 cup (70g) natural smooth peanut butter or almond butter**
  • 1/2 cup (80g) lightly packed brown sugar
  • 1/4 cup (55g) organic cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)
  • 1 cup almonds, blended into a meal (145g or 1 cup + 2 tbsp almond meal)
  • 1/3 cup mini non-dairy chocolate chips (or regular size chips)***

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a small bowl, mix together the ground flax and water. Set aside for a few minutes so it can thicken.
  3. With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined.
  4. Add both sugars and beat for 1 minute more. Beat in the flax mixture and vanilla extract until combined.
  5. Now, beat in the dry ingredients (baking soda, baking powder, salt, oat flour, and almond meal) one by one.
  6. Stir in the chocolate chips, reserving about 1 tablespoon for pressing into the top of the dough balls.
  7. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart. You can also use a retractable cookie scoop. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out while baking. Press reserved chips into the tops of the dough balls.
  8. Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Tips:

  • *I use soy-free Earth Balance.
  • **Be sure to stir the peanut butter well before using. Also, avoid using the dry nut butter that's often found at the bottom of the jar. It's simply too thick and dry for this recipe and will result in cookies that don't spread.
  • ***For "pretty" cookies, reserve 1 tablespoon of chocolate chips for pressing into the tops of the dough balls before baking. I use Enjoy Life mini chocolate chips.

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Eric’s two cents – “I’m not a big peanut butter fan, but if you put a plate of 12 of these cookies in front of me, I’d probably still eat them all.”

Wise words, husband, wise words.

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{ 153 comments… read them below or add one }

1 Valerie December 5, 2012

Thank you thank you thank you!!! I’ll be making these this weekend and wait ’til after to tell the fam “There’s no ‘flour’ in there, ya know!” Thanks, Angela, for helping me stay excited with eating a plant-based diet….with the occasional cookie. :)

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2 Angela (Oh She Glows) December 5, 2012

Thanks Valerie, I hope you and the fam enjoy them!

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3 Shannon December 5, 2012

These look scrumptious! Do you think they would work without the peanut butter? (Should I substitute more EB?)

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4 Angela (Oh She Glows) December 6, 2012

Hey Shannon, I would check out my GF choc chip cookie recipe – it uses all EB http://ohsheglows.com/2011/09/16/vegan-and-gluten-free-chocolate-chip-cookies/ the cookies are thinner so you can probably reduce the flax egg water by a tbsp if you want them a bit thicker. enjoy!

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5 Laura @ Sprint 2 the Table December 5, 2012

There is no combo better than peanut butter and chocolate. I love the mini chips too – it’s the perfect amount of chocolate in each bite!

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6 Sarah December 5, 2012

Could I use almond butter instead? I just can’t get to grips with the taste of peanut butter!

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7 Angela (Oh She Glows) December 6, 2012

I can’t see why not!

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8 Nadine December 23, 2012

I’m allergic to peanuts and I’ve made these cookies twice with almond butter and they turn out amazing! BEST gf cookie I’ve had, plus I love how they don’t require any hard to digest flours. My vegan husband loves them too!

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9 Jennifer February 9, 2014

I am waiting for these bad boys to finish up baking. I used almond butter instead of peanut and they were delicious raw. Can’t wait to taste them baked!

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10 Anele @ Success Along the Weigh December 5, 2012

Oh yes please! These are dunkers for sure! (Almond milk, of course!) ;-)

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11 Stefanie @ Thin Vegetarian December 5, 2012

I don’t understand how someone could not like peanut butter!

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12 Angela (Oh She Glows) December 5, 2012

I think he does deep down inside but is unwilling to admit it. shhhh.

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13 Abby @ The Frosted Vegan December 5, 2012

I just discovered flaked sea salt as well! What a game changer.

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14 Angela (Oh She Glows) December 6, 2012

Isn’t it? Im in love! I think I had some a while back but it fell off my radar. Glad it’s back…so good to finish desserts.

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15 Jill December 5, 2012

I love sea salt on cookies! So delish…

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16 jodye @ chocolate & chou fleur December 5, 2012

The title of this recipe got better with every word! I am utterly astounded that your husband can claim to not be a fan of peanut butter, but the fact that he’ll eat these must be a testament to their greatness. Who can deny the power of chocolate and peanut butter!? I’ll absolutely be making these cookies, but I’ll have to hide them from my boyfriend, who has quite the love affair with peanut butter.

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17 Erica {Coffee & Quinoa} December 5, 2012

Yum, almond flour is my fave. Also, a cookie feedback form is a brilliant idea :)

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18 Roisin December 5, 2012

Since you’ve been so kind to include metric measurements, I’ll definitely be making these in the days ahead. Me thinks they’ll go along v. nicely with hot mugs of tea! THANK YOU

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19 Angela (Oh She Glows) December 6, 2012

I’m glad you enjoy the measurements, I will try to do this more often!

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20 Sarah L. December 5, 2012

Looks so good! Do you make Eric fill out a recipe feedback form too? :)

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21 Joanne December 5, 2012

These look absolutely delicious! I bet they would be great dunked in almond milk.

Since this is my first Christmas as a vegan (and I’ve had serious cravings for cookies) I’ve been rounding up great recipes to have under my belt to please even the non-vegans in my family. I will definitely be trying these, thanks Angela!

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22 Jenna December 5, 2012

Yum these sound amazing

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23 Cynthia December 5, 2012

Look lovely ans delicious. Can’t wait to try and see if I can get some GF cookies made for my son that don’t flatten like a very thin pancake! :)

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24 Andrea @ Vegvacious December 5, 2012

Well that’s a pretty darn good review from your husband! I need to start filling my freezer with goodies, but I have to choose things that freeze solidly because anything you can still bite into doesn’t make it very long LOL. For some reason, my willpower is really, really wimpy this time of year ;-)

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25 Katherine December 5, 2012

Gah I want to make these!!! I have an almond allergy (or so my allergist says…I had a reaction from the skin prick test, blah) should I just use GF flour in place of the almond flour? I know that will change the taste and texture though…thoughts?

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26 Caroline December 5, 2012

Could I use coconut oil instead of earth balance?

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27 Ashley December 5, 2012

Wow wow wow!! These actually look like REAL cookies!! Must make them!! :)

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28 heidi kokborg December 5, 2012

They look so yummy! Perfect for a cosy night in front of the TV :)

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29 The Peace Patch December 5, 2012

I’ve got to get a bigger freezer or maybe another one, exclusively for yumful delights such as this! These will be perfect for stuffing stockings tonight on St. Nick’s eve. Thanks so much for sharing the recipe! :)

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30 kim@hungryhealthygirl December 5, 2012

These look scrumptious! I love the taste of almond flour in baked goods. I just made a quiche with an almond flour based crust and it was so delicious!

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31 Miche December 5, 2012

These look delicious, and I can’t wait to try them. I was on the search for vegan chocolate chip cookie recipes just last night, but now that you posted these the others are going to have to wait :)!

My boyfriend says the same thing about a lot of the dishes I make.. It can be so nerve racking, but I suppose we should be happy that they are eating it!

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32 jo @ including cake December 5, 2012

I love the fact that almond flour gives them the great cookie texture, I’m starting to get into using almond flour so will have to give this a try. I wonder if using agave instead of granulated sugar will still have the ‘crisp and chewy’ effect…only one way to find out!

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33 Jenn December 5, 2012

These look so good, and I love peanut butter. You would never know they were gluten free. I can’t wait to give these a try!

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34 Jen December 5, 2012

I’ve been looking for a good GF chocolate chip cookie for a while and these look awesome. I wonder if there’s any substitution for the oat flour?

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35 Kat December 5, 2012

YUM!! The bigger question is. . .how do I get on that mailing list!?! I’d fill out a review form or write an essay. No problem! haha

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36 Anna @ The Guiltless Life December 5, 2012

I confess, I’m usually a chewy cookie person, but crispy works just fine (and besides, I find if I undercook crispy cookie recipes a little I end up with chewy ones anyway!). I’ll definitely take PB + chocolate cookies any day…

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37 Kari@Loaves n Dishes December 5, 2012

I don’t necessarily do gluten free, but these cookies don’t look like they’re missing a thing. Yummo!!!

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38 Herbivore Triathlete December 5, 2012

I love the first picture, it looks like the propped up cookie is basking in the sunlight! I adore the Enjoy Life mini-chips, perfect size to get chocolate in every bite of cookie. I agree that chocolate and peanut butter go together, just like dark chocolate and mint!

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39 kaity @ kaityscooking December 5, 2012

you read my mind, its the best of both world cookies! some banana soft serve sandwiched between them, ill be in heaven! gettin pb tm for these!

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40 Lisa December 5, 2012

These cookies look amazing!! Due to food allergies, I have to eat vegan and GF . . . but I also have peanut and almond allergies. (sigh) Could I sub another nut butter for the peanut butter? What would you recommend for a substitution for the almond flour (that is still GF)?
Thanks!!

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41 Tanya @ playful and hungry December 5, 2012

These look good! I can eat gluten, but I still love backing with oats and oat flour!

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42 Ashlee @ Plant Infusions December 5, 2012

I think I will try replacing the almond flour with spelt flour (increasing by 1/4 cup).

I prefer spelt to nuts…and this recipe looks amazing.

I also use no oil. Replace half the oil with almond butter, and then add one tablespoon of soy yogurt and applesauce, which is equivalent to to the 1/4 cup oil/butter used. The texture comes out amazing because of the fat in the almond butter. I find this trick works best when the cookie has maple syrup in it, because maple syrup creates a buttery flavor.

Just a fun, oil free trick I have learned. Thanks for the recipe.

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43 Melissa December 5, 2012

I am soooo excited about these!!! Even my daughter (11) can’t wait to make them. I stumbled on your website after I found out my son has a milk allergy. I am nursing him, so that means I can’t have any dairy either.
Thank you so much for all your wonderful recipes:) I have truly enjoyed learning new ways to cook without the fat and sugar!

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44 Angela (Oh She Glows) December 6, 2012

Hey Melissa, Im so glad to hear that! Thank you for your kind words.

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45 Alice December 5, 2012

This recipe is so dangerous! I already get through far too much peanut butter as it is :)

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46 Cecile December 5, 2012

Angela, your healthy recipes changed my life! Can you please do a dish with cranberries for the holidays? Thank you…and I love you!

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47 Averie @ Averie Cooks December 5, 2012

Baking of any kind, especially baking vegan, or GF, or both – can be really challenging! The texture and consistency of the dough is always a pot-luck, hoping it will work out but never quite knowing..and so major!! props to you for pulling off some gorgeous cookies, that are also vegan & GF. Impressive!

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48 Alexandria December 5, 2012

Made your gf chocolate chip cookies from last year and they were divine and than I made these gf pb chocolate chip cookies tonight and I could not believe it but these were better! I am very partial to pb so I think that is why :-) thank you for sharing this!

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49 Angela @ Eat Spin Run Repeat December 5, 2012

Umm ok these look RIDICULOUSLY good! I’m not sure if they’d actually make it in the oven before I eat all the dough lol! Gorgeous photos, Ange. That first one is the money shot! :)

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50 Hilary December 5, 2012

Hi Angela!

I’m spending the holidays in the Toronto region and would love a few tips on some good vegan restaurants or places to stock up on some cooking staples! I loved reading about your trip to BC (I’m from Vancouver) and you may have noticed we don’t have Bulk Barns, so that’s on my list of places to visit- anywhere else?

Thanks!
Happy Holidays :)

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51 Angela (Oh She Glows) December 6, 2012

Hey Hilary,

I enjoy Fresh restaurant and Fressen in Toronto. I’ve also heard The Big Carrot is a good grocery store, but i havent been myself. Have fun!

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52 Dana December 5, 2012

I will be making these!! No doubt about it I miss my dads cookies the most around the holiday season!! I can not wait to make them!

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53 Alex @ Raw Recovery December 5, 2012

Oh wow these look so delicious. I’ve been going through your cookie recipes lately trying to find some to make for my parents’ Christmas party this weekend. I’m thinking the vegan nanaimo bars. I’ve been eying them since your project food blog days and haven’t gotten around to trying them. So many choices you give me, Angela!

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54 Katrina December 5, 2012

Is there a difference between almond flour and almond meal?

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55 Angela (Oh She Glows) December 6, 2012

from my understanding almond flour uses blanched almonds while almond meal uses the whole almond with skin.

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56 Fit Missy December 5, 2012

Angela,
These look delicious and super healthy.

I would love to have one with a tea.

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57 Michelle @ Eat Move Balance December 6, 2012

I love how dense these cookies look! And any Ike chocolate and peanut butter come together is a winner in my book! :)

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58 Radhika Sarohia December 6, 2012

Insomniac tendencies tonight so I thought I’d peruse your blog for some low-calorie and healthy recipes to make tomorrow and I click and find these cookies haha
Gosh They look so delicious!!!

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59 Jennifer @ Peanut Butter and Peppers December 6, 2012

Yum!! What a wonderful cookie! I love peanut butter and chocolate chips together! Great recipe!

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60 Stephen@HappyHeart December 6, 2012

They look incredible! Chunky and crumbly!

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61 Katrina @ Warm Vanilla Sugar December 6, 2012

These are absolutely lovely!

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62 Lisa December 6, 2012

Is there anything that could be substituted for almonds/almond flour? These look amazing, but almonds don’t agree with me!

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63 Angela (Oh She Glows) December 6, 2012

You might be able to sub it with another flour, but you probably wouldnt need a full cup. I would add it slowly until the right texture if acheieved (not too dry but not too sticky)

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64 Tammy December 6, 2012

Could I replace the cane sugar with raw honey? If so, how much would I use?

On a side note, not sure if you have seen this yet…I just found that Earth Balance makes a sweet cinnamon “butter”. It is awesome and great to use for baking.

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65 Angela (Oh She Glows) December 6, 2012

Hey Tammy, Im not sure as honey is a liquid and sugar is dry. It would change the make up of the recipe. Youd probably have to add more dry ingredients.

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66 Lia December 6, 2012

Hahahaha! I like Eric! I love crispy cookies. I’m not much for soft cookies actually, and I believe tha is because I’m a huge fan of dipping cookie sin almond milk. These sound really good. I hope you’re recipe testers like them!

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67 Patti December 6, 2012

these look so good, I will have to try them.

by the way, I’m always tempted to hand out surveys (it must be the marketer in me) but my friends told me that those dogs won’t hunt. I hope you get a better response :D

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68 Amber from Slim Pickin's Kitchen December 6, 2012

I love the added sprinkle of salt at the end! I bet it takes them over the top. Word.

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69 Laura December 6, 2012

Love you including grams. North america is so out of the loop on it! And you don’t have to dirty multiple measuring cups!

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70 Lauren @ The Homeostatic Mindset December 6, 2012

Haha! Love Eric’s quote ;)

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71 Monica Toress December 6, 2012

The best thing to nibble on in front of the TV! Thanks for the recipe, my whole family loved them!

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72 Colleen (www.fresh-you.com) December 6, 2012

These look yummy Angela! I thought I would also share my peanut butter cookies, which have just 4 ingredients, and no butter, sugar, oil, or flour! http://fresh-you.blogspot.com/2012/03/these-peanut-butter-cookies-couldnt-be.html Have a nice afternoon, and thanks again for your AWESOME creation — this amazing blog!!!!!

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73 Denise @ pink-vegan.blogspot.com December 6, 2012

These look SOOOOOO good !!

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74 Austin December 6, 2012

I like the new Header! But I must say, I like the old one better. The text was much more . . . you.

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75 Ellie @ healthy belly ellie December 7, 2012

I made these tonight and they are divine! Thanks for the great great recipe! I didn’t have anymore Earth Balance so I use coconut oil and they turned out wonderfully! Also, I want to try them with almond butter next time!

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76 Deepak Sai Ram December 7, 2012

oh i love cookies!!!!! These look the best to have!!! YUMMY !!!!

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77 Moni @ {Meals Meals} December 7, 2012

My favorite type of cookie! Thank you! My freezer too is jammed packed already with treats!

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78 Cookie and Kate December 7, 2012

These cookies look and sound amazing, Angela. I haven’t baked with almond flour yet, but one of my friends loves to bake with it. Maybe I’ll buy a bag and start with these!

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79 Kim December 7, 2012

These cookies are delicious! I substituted coconut oil for Earth Balance and it came out perfect.

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80 Valerie December 8, 2012

The reviews are in: they were amazing! (Read: WERE). My husband, also Eric, even dropped one on the floor that hadn’t been vacuumed as recently as it should’ve been and he screamed, “I dropped my cookie!!!!” and picked it up and ate it anyway. I used more PB and less Earth Balance, got them a little too wet so they took longer to bake and needed a higher temp (or my oven needs to be calibrated). It was wonderful to eat a cookie and not get the sick feeling that I usually get if I give in to wheat. The kids are gone this weekend and missed out but this is going to be THE recipe. Thanks again!

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81 Kathy December 8, 2012

Ooh, flaked sea salt! There’s so many types of salts that I’ve been wanting to try (Epsom, sea, Himalayan, etc.). Guess I have to add this to my list too, haha!
I love the last photo and all the textures in it!

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82 Mary H. December 8, 2012

Made these today- they’re quite tasty! Thanks for the recipe! :)

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83 Kathy December 9, 2012

I made these tonight for a party where there was going to be a gluten-free guest. I’m vegan, so this was the perfect recipe. Everyone loved them … and were surprised to hear that they were gluten-free and vegan. They were a big hit! Thanks for the recipe!

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84 Angela (Oh She Glows) December 10, 2012

Aw Im so happy to hear that Kathy!

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85 Tash December 10, 2012

Just made these!!! 10pm at night! They are DIVINE! Oh my lord when is your book coming out, I’m sold lol. This is the loveliest combo, salty, nutty, chocolatey and crispy. My dough was probably a little wet looking at your pics, I had to drop it onto the tray but they turned out great anyway I think maybe next time I should weigh, rather than measure might be more accurate. But huge huge thank you. Your recipes never fail to please I use a lot of yours as staples here and have shared with my mum too! So ill definately be down for at least two copies of your book when it’s out :D

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86 Angela (Oh She Glows) December 10, 2012

Hey Tash, Awww thank you, I appreciate it so much!! So glad you enjoyed them.

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87 Sandra December 10, 2012

I made these wiht my 10 year old son. Easy to make and super yummy.

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88 Regena December 11, 2012

I made these cookies tonight, oh my god, they’re amazing! Hands down the best pb gluten free/vegan cookies i’ve ever had. Thank you!

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89 Mandy @ Eat Pray Grow December 14, 2012

Wow, I would never guess those were gluten-free! I don’t have a Vitamix, so I might have to try this with storebought almond flour!

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90 Rita Nagy@ehealthyliving December 17, 2012

Thanks for the yummy idea, I will definitely treat myself to some of these this week! I’m definitely bookmarking this recipe!

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91 Janna December 17, 2012

Angela, thank you for the recipe. I have been following your blog for months. I am not vegan but always searching for healthier recipes. That’s how I stumbled upon your site one day. I made these today and my kids thought Mom fell off the “Healthy Eating ” wagon, there was no way I could convince them that these were good for them. Come to think of it I made a lot of substitutions, but I still think of it as your cookie. I have been using coconut sugar (it does not spike up your blood sugar) and oil a lot lately, substituting them in all kinds of conventional recipes. That’s what I used in this recipe instead of EB and cane sugars. I don’t like peanut butter and, according to nutritionist Julie Daniluk and a Toronto ND Natasha Turner, it is highly inflammatory, so I used almond butter instead. I love the texture that almond flour gives them, but I used quinoa flour to go with it as I had no oats on hand. And the last switch – raw cacao nibs in place of ch. chips. You can’t beat the intensity of the chocolate flavour. Once again, thank you for the inspiration. I have a list of your recipes that I want to try.

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92 Angela (Oh She Glows) December 18, 2012

Hey Janna, It’s a pleasure to meet you! Thanks for your lovely words :)

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93 hong mei December 18, 2012

Of all the cookies I have made from your recipes, this is by far my and my family’s favorite. I made a batch last night and before we got out the door this morning, they were gone. It was a chore just getting the bowl of batter out of my daughters’ hands to put them in the oven. (She kept telling me that she just wanted to taste it again to make sure it was good.) I will make these again and again.

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94 Danielle December 19, 2012

I have now baked 3 batches of these for christmas parties and gifts, since I was blown away with how they turned out. I just realized that christmas day is still 6 days away, and I am unsure how long these stay fresh for! I let them cool for hours and then put them in a tightly sealed ziploc bag. Do you think that is suffice? Or should I freeze them?

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95 Beth Ann December 21, 2012

Have made these twice in the past few days and they are SOOOOO delicious. The almond flour makes them so rich and tasty. Great recipe!

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96 Rhonda December 21, 2012

You are my HERO today! I never made gluten-free cookies before, made these as a gift, and love them so much I could barely stand to give them away! Thankyouthankyouthankyou for posting this recipe. :)

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97 Meredith December 22, 2012

Made these today, my friends and family couldn’t get enough of them! It was my first time trying a gluten-free cookie recipe, and I was so pleased with the results! Thanks for your amazing recipes!

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98 Raquel January 15, 2013

Hi Angela! I just wanted to tell you how much i love these cookies. I’ve made three batches in the last two weeks! Thanks for the great recipe :)

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99 Angela (Oh She Glows) January 16, 2013

Thanks Raquel! So glad you like them.

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100 Kristina January 25, 2013

I have been saving the tab with this recipe for weeks, and suddenly I couldn’t wait anymore and just made the whole batch and hour ago. Yes, it is 5 am in the morning, so what? These cookies are unbelievable. The only changes I made were that I substituted vegan butter spread with cooled coconut oil, peanut butter with raw almond butter, didn’t put any baking powder and used raw turbinado sugar instead of 2 types of sugar in the recipe. Turned out amazing! Thank you!

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101 Angela June 9, 2013

So glad they worked out for you! I’ve had success using almond butter too (maranatha roasted no stir is amaaaazing!)

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102 Elyse January 31, 2013

I loved these! I made them with coconut oil instead of Earth Balance and the dough was very sticky, but they turned out wonderfully. My husband can’t resist them (and he is allowed to have dairy and soy).

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103 Tash March 6, 2013

Hey, has anyone tried freezing the uncooked cookie dough balls? I was hoping to be able to make a double batch and freeze some so i can make quick cookies after school some days when they kids are starving! :)

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104 Tash March 12, 2013

Just a note for anyone reading. I froze a few of these rolled into balls uncooked and then baked them yesterday and they were amazing!!!

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105 Angela June 9, 2013

so glad this worked out for you Tash!

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106 Sarai G April 17, 2013

I just made these and they are INCREDIBLE! I was a craving a decadent treat, but wanted something without the guilt. Thank you for these! I’ll be filing this recipe away in my stash! :oD

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107 Sam April 27, 2013

I’ve been looking to make these for awhile and finally had the chance to do so today. They are excellent! Beautiful flavor and nice, chewy consistency. First time making gluten free cookies too!

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108 Lia May 3, 2013

I can’t get over how good these are. No, seriously, I don’t know whether I should love you (for sharing such an amazing recipe) or hate you (for sharing a recipe that’s so good that I’m sure to get chubbier if I make them as often as I’d like to)! I live with 3 boys, and these were gone within 24 hours…and while I’d like to say it was all them, it definitely was not!

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109 Angela (Oh She Glows) May 5, 2013

hah they don’t last long in our house either!!

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110 Hannah June 4, 2013

Made these today- AMAZING! Crisp cookies are the only kind my husband likes, so he’ll be very happy when he gets home…
My dough was crumby-dry, so I added 2T homemade almond milk to help things bind together a bit. They did not spread at all- I might add more nut butter next time…?

Thank you!

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111 Marissa June 5, 2013

I just LOVE baking and cooking all of your different recipes! It is such a fun treat to escape my busy week and explore the many fun ideas you share. When you post your recipes, they’re not just recipes, they’re a part of your soul! Your work seems to always be filled with sunshine and a love for life! Thank you for all of your hard work. We all enjoy your creativity and drive!

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112 Angela (Oh She Glows) June 5, 2013

Aw thank you so much! I’m so happy you enjoy them so much :)

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113 Rachel July 31, 2013

Dang these are heaven! I couldn’t stop eating the batter while I was making them haha it’s a good thing I decided to do a double batch. It is my last day at my job tomorrow and I’ve become very attached to the people there so I’ll be taking in everything that actually made it into the oven for my lovely work pals. :) Thank you for all of your wonderful recipes!

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114 Ashley August 4, 2013

Finally made these and they turned out amazing – my husband is sensitive to almonds so I made flour out of sunflower seeds instead – so good!

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115 Annie August 29, 2013

I loved the cookies! they are so delicious!
and thanks for the metric measurements, made it SO much easier!! :))

But I have one question:
If I shape them into balls and bake them, mine never spread out.
They just become those funny-looking cookie mountains… What can I do?

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116 Angela (Oh She Glows) August 30, 2013

Hey Annie, You can try flattening the dough slightly before baking…that should help anyway! ENjoy

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117 Rachael September 8, 2013

These are simply amazing. Nobody would ever know that they were vegan, plus there is great depth of flavor and nice moisture in the cookie. I’m blown away.

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118 Indranie Dabideen October 15, 2013

Tried these over the weekend, they were (they vanished, lol) a winner, will be making these again and again. The only issue I had was it did not spread out, after 6 minutes I realized that, and I flattened them with a spoon. So next time I’ll do that before baking. Made my own flour in the food processor and used 3/4 cup brown sugar as opposed to two types, don’t know if that’s why they did not spread. But either way, they are great! Thanks for sharing the recipe.

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119 Shelby December 20, 2013

These cookies are fabulous! Thank you so much for this delicious recipe!

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120 Sara December 21, 2013

Wow! These are amazing! Made them tonight for a holiday gathering and can’t believe how scrumptious they are. The only note I would make, is that natural pb has a lot of oil and the bottoms of my cookies are a tad oily. So, just be careful not to scoop out too much of the oil after you mix it throughout the pb. So good!

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121 Lee January 12, 2014

The flavor is fantastic. Not too sweet. I baked these twice, and my dough didn’t spread out at all. Second time I tried melting the Earth Spread. I’m not sure what to do without having to manually press them down before baking. I also have to bake them over 13 minutes to get the crispy effect. Maybe my oven isn’t hot enough. Thanks for this recipe. I plan on shipping a batch to a friend if I can get the spreading issue solved.

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122 Annie January 17, 2014

HI Angela,

LOVE your site!!!!!

I can’t find non-dairy buttery spread in Asia…can I just use butter instead?

THANKS! :D

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123 liz February 10, 2014

Mmmmm we are enjoying these fresh out of the oven right niw. Only thing we changed was using sunflower butter instead of peanut butter. One of the best cookies I’ve ever had. Thank you so much.

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124 Ashleigh March 17, 2014

Love these cookies!! I just bought your latest cook book and I LOVE IT!! Thank you for the wonderful recipes!!
Ashleigh

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125 Kelly April 4, 2014

I made these and they were amazing! I also added two tablespoons of PB2… It worked out because I was about 1/4 short on almond flour, so the consistency was right on. Super peanut buttery!!

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126 Nicole April 7, 2014

I have tried many of your recipes- My husband and I are just about 95% vegan…My favorite treats are the peanut butter cups (freezer treat) and these cookies! So glad a friend told me about you- I make a new treat just about every week! I never knew about oat and almond flour– I normally use spelt flour in pancakes and other recipes- but WOW on the nutty flavored flours!! Love the light and fluffy texture as well!
You have amazing recipes!!! Thank you!

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127 Diana May 5, 2014

Came out perfect! Thank you for sharing this and your other recipes.

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128 Christeen June 25, 2014

I just made these cookies and they are fabulous! I used a 1/4 cup of maple syrup instead of brown sugar and they turned out delicious. Thanks for sharing the recipe Angela!

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129 Michelle July 3, 2014

Being a teenager, I have a big sweet tooth! I have to say that these are probably the best cookies I have made; my family and friends also loved them! I like my cookies soft and chewy so I put these into a plastic container and they stay soft for a couple of days! And in my opinion these cookies almost taste like Mrs. Fields cookies! Definitely going to be making these cookies often. Great recipe!

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130 Crystal July 15, 2014

I just made these for my family, and they are perfect! I love a nice crispy cookie. My coconut oil was melted so the cookies spread quite far, reminded me a little bit of a lace cookie.

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131 Temperence P August 26, 2014

I made these cookies today. They were absolutely amazing. My girls and I LOVED THESE!!!!!!

Additionally, we made the sweet potato/bean enchilladas and those were a hit as well.

I am definately buying your book! Thank you so very much for such a tasty day.

T

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132 lilly September 8, 2014

I have everything for this recipe except for the almond flour! If I don’t need to be one hundred percent gluten free, would wheat flour work as a substitute? I also have some gluten free all purpose flour. Would one work better over the other?
Thanks! :)

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133 Amanda October 8, 2014

Wow, THANK YOU, Angela! Tried these at home and they are now a staple for my household. What a great recipe :)

-They came out too salty the first couple times, but that might be the brand of PB I was using?? So I nixed the salt all together and they were perfect. (Everyone else thought they were perfect before, too!)

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134 Lee Ann and Oreo November 2, 2014

These are fabulous!! I made some with grape jelly, some with strawberry jam, and some plain. As Neil Diamond would say in the seventh inning stretch at Fenway: So good! So good! So good!

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135 Lee Ann and Oreo November 5, 2014

I made these the other day, and before I could even post a comment they were gone. I gave four to my neighbor just so I could say I didn’t eat them all myself. Now I’m making another batch, but I don’t think I’ll share. This is my new ‘system’ on days I make almond milk; I dehydrate the pulp and blend it into flour, then put it right in the cookie dough bowl. I also made vegan buttah this morning, so I am good to go. Thanks for the great recipes and website!

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136 ShannonDawn November 11, 2014

So Deelish! I am such a traditional baker and these were very very good! Wow~

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137 Tracey Mace December 4, 2014

I’ve made these several times and keep meaning to comment on them. But they are by far the best cookies I have ever made!!! My 3 boys (ages 9-6) LOVE them and love helping me make them. Thank you so much for this vegan GF recipe!!!

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138 cathie January 5, 2015

I just made these cookies (I bought your cookbook just before Christmas). I used coconut oil (as suggested in the cookbook), sunflower seed butter, and substituted 1 cup of homemade granola for the almond flour (nut allergy). Cookies taste awesome! Best GF cookies I think I have made, and I’ve made a lot! This is my new go-to recipe. Thanks so much for all the delicious recipes. Happy New Year!!

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139 bev January 24, 2015

LOVE these – big hit for the whole fam, which I’m grateful for! Wondering best way to store them – tin or airtight container? Thanks!!!

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140 Hannah February 3, 2015

LOVE this! I made my own version and I reviewed this recipe here: http://hannahclaudia.blogspot.com/2015/02/crispy-almond-butter-cacao-nib-cookies.html

Thanks for the recipe!

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141 terrykins February 21, 2015

I made a double batch today. They’re already half gone. I used cashew butter instead of peanut butter. A huge hit in my house.

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142 Tammy Bright March 7, 2015

I love these cookies, but when I make them they come out flat what am I doing wrong?

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143 Lisa March 19, 2015

I’m not seeing the nutritional analysis on any of your recipes, including these cookies. Do they appear anywhere?

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144 Sandy Rieder March 24, 2015

I recently got your cookbook and let me say, it’s amazing!! I made these cookies and I give them 5 stars! These are one of the best cookies I’ve ever had.

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145 LauraMD April 28, 2015

For several months I’ve been making your dishes for my uber health conscious, macros-counting boyfriend; I am very pleased to say he loved this recipe and … well… I got TWO of my own cookies before he had claimed them all for himself. Thanks, Angela, for another brilliant recipe!

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146 Kayla May 4, 2015

Just made these for the first time last night, and they are amazing! Probably my favorite vegan cookie I’ve made so far. The dough had the same consistency as “regular cookies” and my non-vegan best friend said they were delicious as well! Definitely bookmarking these for future batches. :)

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147 suma sen October 5, 2015

wow i like cookies made using peanuts and cashews. Lovely recipe and sure i will try it :)

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148 alison melvin October 14, 2015

Hi Angela – Greetings from the UK! I’m contacting you to ask a favour, but hopefully one which will provide some good publicity for your great blog and cookbook (my colleague Tori is a massive fan!) I’m producing an amateur cookbook with friends at work, to fundraise for the charity Médecins-sans-Frontières / Doctors without Borders, http://www.msf.org.uk/. Here comes the ask: Tori is totally in love with your CRISPY ALMOND BUTTER CHOCOLATE CHIP COOKIE recipe and wondered if we could include it in our little cookbook, provided we give a proper acknowledgement – for example: “reproduced with the very kind permission of Angela Liddon, author of the amazing cookbook “Oh She Glows” and popular food blog of the same name (http://ohsheglows.com).” – Please say yes ….!! best wishes from your enthusiastic fans, Alison and Tori

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149 Daniel October 16, 2015

Hmmm, I just baked these, and there’s no way they’re ready after 13 minutes. They’re still pale as a ghost and still way too soft. I extended the cooking time to 16 full minutes, and after cooling, they’re still slightly undercooked (but taste great!). My oven is accurate (350F is at 350F, which incidentally is unusually low for baking cookies, no?)

What am I doing wrong?

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150 Erika December 12, 2015

Omg!!!! These cookies are amazing!! Thank you for the recipe ❤️

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151 Rana December 12, 2015

Unbelievably, dangerously delicious!!!!

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152 Danie & Rei January 23, 2016

Angela!

We just made these cookies and they were SO GOOD!
We stuck to the exact recipe and added the almond milk with almond meal and they turned out chewy and divine. We will be trying more recipes for our vegan journey.
Snowed in & happy with our batches of treats! Keep up the amazing work, ladybug!

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153 Phyllis - Newtown, Pennsylvania January 30, 2016
Recipe Rating:

I made these cooking during the Christmas season and absolutely fell in love with them. Even the meat eaters in my family loved them! I froze some (great suggestion Angela!) and they lasted me until just this week. I made another batch today and put them in the freezer again. These cookies are absolutely delicious. Two YUMs up!!!

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