I hope there’s no unwritten (or written, for that matter) rule about the number of peanut butter cookies one site can post. I’m imagining a list somewhere of 10 Things Successful Food Blogs Never Do, and “Posting Too Many Peanut Butter Cookie Recipes” is like item number 4. If that’s so, I’m in deep, deep, trouble.
Delicious, peanut buttery and melty chocolate chip trouble.
If it’s wrong I don’t wanna be right. You see, even if this if this is my 6th (or is it 7th?) peanut butter cookie recipe on the blog, each one offers something new. They all bring something different to the table, so to speak. Some are made with applesauce, others with sweet potato. These are flourless and date sweetened, while these are loaded with oats and banana. Some are rolled in coconut sugar with a square of dark chocolate smooshed into it. None of them, however, are loaded with melty chocolate chips.
While my past PB cookie recipes have been fudgy, chewy, or crispy, these are soft and pudgy, but not at all cakey. To get that pillowy round shape, I simply rolled the dough into balls before baking and then skipped the flattening with the fork step. So delicious. I know I’ve said this before, but I think these are my new favorite.
The best part about these cookies, is that the recipe couldn’t be simpler. Just 8 everyday ingredients, one bowl, and 20 minutes is all you need to whip up a batch of these easy Peanut Butter and Chocolate Chip Cookies. And like my other peanut butter cookie recipes, these are free of eggs, dairy, refined sugar, and oil.
We hope you love them as much as we do!
Peanut Butter Chocolate Chip Cookies – Vegan and Gluten Free
makes about 14 cookies
- 1 cup oat flour – use certified gluten free if needed*
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup natural, creamy peanut butter
- 1/3 cup + 1 tbsp coconut sugar (or date sugar, cane sugar, turbinado sugar, or brown sugar)**
- 1/4 cup of almond milk or other milk of choice (plus an extra tsp or so if needed)
- 1 tsp vanilla extract
- 1/3 cup vegan semi sweet chocolate chips (I love these)
Preheat oven to 350 F. Prepare a cookie sheet with a layer of parchment paper or silpat.
Whisk together the dry ingredients in a large mixing bowl. Add the peanut butter and remaining ingredients, except the chocolate chips, and stir together very well with a wooden spoon. If it seems dry add a tiny splash of almond milk. Fold in the chocolate chips.
Using a tablespoon, scoop out the dough and roll into balls. Place on the cookie sheet and do not flatten. Bake for 9 -10 minutes. Remove from oven and allow to cool for 10 minutes before eating. They will be very soft out of the oven, but perfect after cooling.
*I make my own oat flour by blending old fashioned oats in my blender into a fine flour. I’ve also made these with chickpea flour, and they were delicious!
**These were the perfect sweetness for us, but if you like things very sweet, you may want to add an extra 1-2 tbsp of coconut sugar.