Gluten-Free, Dairy-Free Peanut Butter Chocolate Chip Cookies

Ivan Solis

These gluten-free, dairy-free peanut butter chocolate chip cookies will no doubt become a family favorite in any household. I spent years trying to create the perfect cookie for my kids, and this recipe seals the deal. You can feel better knowing exactly what your little ones are eating—real ingredients that combine to create a chocolatey, moist dollop of deliciousness.

The secret to this cookie’s success is the 3/4 cup of organic unsweetened peanut butter (feel free to substitute any nut butter). We use an ice cream scoop to mold the dough into a delicious mound that’s placed on the baking sheet. A little tip from those of us who make them regularly: although most ovens are different, we’ve found that no matter whose kitchen we are in, 11 minutes of baking time is the sweet spot. The cookies come out cooked to perfection—soft and melt-in-your-mouth goodness, just how we like them.

See how to make this simple recipe that will have your kids begging for more.

Ivan Solis

Gluten-Free, Dairy-Free Peanut Butter Chocolate Chip Cookies

Recipe Type:Dessert

Dietary Info:Gluten-Free and Dairy-Free

Serving Size:12-13 cookies

Prep Time:5-7 min.

Cook Time:11 min.

Total Time:16-18 min.

Ingredients:

1 organic egg
1/4 cup organic maple syrup
2 tablespoons coconut sugar or monk fruit sweetener
3/4 cup organic unsweetened peanut butter (or any nut butter)
3/4 cup almond flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
A few dashes nutmeg (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegan dark chocolate chips

Instructions:

1. Preheat oven to 350° F.
2. In a large mixing bowl, mix the egg, maple syrup, and coconut sugar or monk fruit sweetener.
3. Add the peanut butter and mix until combined.
4. Add the almond flour.
5. Add the vanilla, cinnamon, nutmeg, baking soda, and salt. Mix well.
6. Mix in the chocolate chips.
7. Use an ice cream scoop and place the balls of cookie dough one inch apart on a baking sheet lined with parchment paper.
8. Bake at 350° F for 11 minutes.
9. Let cool.
10. Devour.

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