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

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gluten free peanut butter chocolate chip cookies 8400 thumb   Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free)

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.

gluten free peanut butter chocolate chip cookies 8372 thumb   Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free)

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?

gluten free peanut butter chocolate chip cookies 8378 thumb   Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free) gluten free peanut butter chocolate chip cookies 8381 thumb   Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free)

Crispy Peanut Butter Chocolate Chip Cookies (Gluten-Free)

Email, print, or text this recipe

Adapted from my Gluten-Free Chocolate Chip Cookies

Yield: 22 (2-inch diametre) cookies

Ingredients:

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup non-dairy buttery spread (I used soy-free Earth Balance in the red tub) (45g)
1/4 cup natural peanut butter (70g)
1/2 cup lightly packed brown sugar (80g)
1/4 cup organic cane sugar (55g)
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 cup gluten-free rolled oats, blended into a flour (105g or 1 cup oat flour)
1 cup almonds, blended into a flour (145g or 1 cup + 2 tbsp almond flour)
1/3 cup dark chocolate chips (I used Enjoy Life mini chocolate chips, but you can use regular sized too)

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.
2. With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined. Add both sugars and beat for 1 minute more. Beat in the flax egg and vanilla extract until combined.
3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. If your dough is dry (this could be the case if too much flour is used), you can add a touch of almond milk to thin it out. Fold in chocolate chips.
4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet. 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 a lot. Place balls 2-3 inches apart.
5. Bake for about 11-13 minutes (I baked for 12 mins) until lightly golden. The underside will also be a rich golden brown shade. The cookies will be very soft coming out of the oven, but they will harden as they cool. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes. Sprinkle cookies with flaked sea salt to bring out the peanut butter flavour even more.

gluten free peanut butter chocolate chip cookies 8382 thumb   Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten Free)

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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{ 131 comments… read them below or add one }

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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Angela (Oh She Glows) December 5, 2012

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

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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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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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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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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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Angela (Oh She Glows) December 6, 2012

I can’t see why not!

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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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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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Anele @ Success Along the Weigh December 5, 2012

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

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Stefanie @ Thin Vegetarian December 5, 2012

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

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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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Abby @ The Frosted Vegan December 5, 2012

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

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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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Jill December 5, 2012

I love sea salt on cookies! So delish…

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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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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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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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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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Sarah L. December 5, 2012

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

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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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Jenna December 5, 2012

Yum these sound amazing

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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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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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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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Caroline December 5, 2012

Could I use coconut oil instead of earth balance?

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Ashley December 5, 2012

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

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heidi kokborg December 5, 2012

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

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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