Peanut Butter Chocolate Chip Cookies
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A Note from Feedfeed
These vegan and gluten-free Peanut Butter Chocolate Chip Cookies are a delicious twist on the classic treat. Made with natural ingredients like raw peanut butter provides a rich and nutty flavor while the chocolate chips add a touch of sweetness.
Check out our Cookies feed for more recipes like oatmeal cookies, chocolate chip and sugar cookies!
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Recipe Card
ingredients
- 1/4 cup rolled oats
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup coconut sugar
- 1/2 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 1 flax egg (1 tbs ground flax + 3 tbs water)
- 1/2 tablespoon molasses
- Chocolate chips + chunks
Method
Step 1
Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
Step 2
Make the flax egg (1 tbs ground flax + 3 tbs water) and let sit for 5-10 min. To a medium mixing bowl, add gluten-free oats, almond flour, salt, baking powder, and coconut sugar and whisk to combine.
Step 3
Add peanut butter, molasses, vanilla, and flax egg and stir until a tacky dough is formed.
Step 4
Stir in chocolate chunks. Then scoop out dough into balls. I got 6-8 medium size cookies.
Step 5
Top with another sprinkle of chocolate chunks and press down slightly to form into a disc shape.
Step 6
Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes.
Step 7
Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week *they won’t last that long