Day Three of 12 Days of Vegan Christmas Cookies!
You asked for a holiday cookie that’s both gluten-free and vegan—so here it is. These gluten-free, vegan peanut butter chocolate chip cookies are sweet, salty and incredibly satisfying. With just ten ingredients and no flour, they’re simple to make and impossible to stop eating. You may want to double the batch because they disappear fast.
What You Need To Get This Party Started:
- A flax egg: For these cookies, a flax meal and water mixture works best as the egg replacer.
- Creamy peanut butter: For baking, use a smooth, spreadable peanut butter (store brands like Jif or Peter Pan work well).
- Cane sugar and brown sugar: Both add sweetness and texture.
- Baking powder and baking soda: These give the cookies rise and the right spread.
- Dark chocolate chips: Use your favorite vegan chips.
- Roasted, salted peanuts: Chopped peanuts add crunch and salty contrast.
- Vanilla: A little vanilla brings depth to the flavor.
These cookies are often the first to go in holiday cookie boxes. They have the familiar peanut-butter-and-chocolate combination everyone loves, but they’re flourless and delightfully easy to make. Even folks who don’t normally bake gluten-free are surprised by how tender and flavorful the cookies are.
Why Should You Make This Peanut Butter and Chocolate Magic?
- Chocolate and peanut butter—always a winning pair.
- Gluten-free and plant-based.
- Only 10 ingredients.
- No flour required.
- Seriously delicious—soft, chewy and full of flavor.
This recipe is a vegan twist on a classic peanut butter cookie from childhood: peanut butter, sugar, egg and chocolate. The flax egg replaces the egg and keeps the cookies tender. If you love peanut butter cookies, try other variations and mix-ins for a different texture or extra salt.
Gluten-Free Vegan Peanut Butter Chocolate Chip Cookies
Print Recipe
Ingredients
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 1 Cup Creamy peanut butter
- 1/2 Cup Brown sugar
- 1/2 Cup Organic cane sugar
- 1 teaspoon Vanilla
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 Cup Vegan chocolate chips
- 1/3 Cup Roasted salted peanuts, chopped
Instructions
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Preheat the oven to 350°F (175°C).
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In a small bowl, whisk the flax meal and water to make a flax egg. Let it sit for 2–3 minutes to thicken.
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In a large bowl, combine the peanut butter, brown sugar and cane sugar. Beat with a hand mixer or stand mixer until smooth and combined.
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Add the flax egg, vanilla, baking powder, baking soda and salt. Mix until fully incorporated.
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Fold in the chocolate chips and chopped peanuts with a spatula or large spoon.
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Scoop about 1 tablespoon of dough per cookie and roll into balls. Place on a parchment-lined or lightly greased baking sheet about 2 inches apart. You may need two sheets or batches.
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Bake for 10–12 minutes. Allow cookies to cool completely on the baking sheet before removing to a rack.
Nutrition
