NOVEMBER COOKIE OF THE MONTH: PEANUT BUTTER CHOCOLATE CHIP COOKIES – VEGAN/GLUTEN-FREE

What cookie is the most popular next to the chocolate chip cookie?  Well, it’s the peanut butter chocolate chip cookie of course!  This one is vegan and gluten-free because everyone deserves to enjoy this delicious treat.  So easy to make and the ingredients are in your pantry right now.  Pour yourself a glass of milk cause these babies are calling your name!

Prepare flaxseed egg by mixing ground flaxseed and water in small bowl.  Set aside for 15 minutes to gel.

Beat butter, sugars, peanut butter and flaxseed egg together until fluffy.

Whisk flour, baking soda and baking powder together in small bowl and stir into wet ingredients.

Mix in chocolate chips and stir until well combined.  Place in refrigerator for 2 hours.

Preheat oven 375F

Shape dough into 1 ¼ inch balls.  Place on lined cookie sheet approximately 3 inches apart.  Flatten in crisscross pattern.  You may need to dip fork into flour if dough sticks to fork easily.  Bake for 9 – 10 minutes or until golden brown.  Cool for 2 minutes and place on wire rack.

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PEANUT BUTTER CHOCOLATE CHIP COOKIES – VEGAN/GLUTEN-FREE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes + 2 hours
  • Cook Time: 9 - 10 minutes
  • Total Time: 14 - 25 mins. + 2 hrs.
  • Yield: 36 cookies 1x
  • Category: dessert/snack
  • Method: bake
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

What cookie is the most popular next to the chocolate chip cookie?  Well, it’s the peanut butter chocolate chip cookie of course!  This one is vegan and gluten-free because everyone deserves to enjoy this delicious treat.  So easy to make and the ingredients are in your pantry right now.  Pour yourself a glass of milk cause these babies are calling your name!


Ingredients

Scale

 


Instructions

  1. Prepare flaxseed egg by mixing ground flaxseed and water in small bowl.
  2. Set aside for 15 minutes to gel.
  3. Beat butter, sugars, peanut butter and flaxseed egg together until fluffy.
  4. Whisk flour, baking soda and baking powder together in small bowl and stir into wet ingredients.
  5. Mix in chocolate chips and stir until well combined.
  6. Place in refrigerator for 2 hours.

 

Preheat oven 375F

Shape dough into 1 ¼ inch balls.  Place on lined cookie sheet approximately 3 inches apart.  Flatten in crisscross pattern.  You may need to dip fork into flour if dough sticks to fork easily.  Bake for 9 – 10  minutes or until golden brown.  Cool for 2 minutes and place on wire rack.


Notes

Make sure you leave 3 inches between cookies as the dough does spread out.

Keywords: vegan cookie, gluten-free cookie, peanut butter cookie, vegan/gluten-free peanut butter cookie

 

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