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Peanut Butter Chocolate Chip Cookies
$5.01 Recipe/$0.31 Cookie
Vegan peanut butter chocolate chip cookies are rich, delicious and so chocolately! So easy to make, these gluten free peanut butter cookies are ready in just 20 minutes with only 6 ingredients! You will be making this recipe over and over once you try it!
Preheat oven to 350F. Add parchement paper to a baking sheet.
In a large bowl, combine the maple syrup, applesauce and peanut butter. Stir well until well combined.
Add the oat flour and baking powder to the mixing bowl. Stir well until all the flour is well incorporated and there are no lumps.
Mix in the chocolate chips and stir until well incorporated.
Use a 1 tablespoon cookie scoop or measuring spoon to spoon out the cookies onto the baking sheet lined with parchment paper. This makes between 14-17 cookies depending on the size.
If you want thinner, criper cookies, press down on each cookie with damp fingers (so the dough doesn't stick to your fingers). If you want thicker cookies, don't press down on them.
Bake in a 350F oven for 13 minutes.
Remove the cookies from the oven, allow to cool 5-10 minutes before transferring to a cooling rack or enjoying.
Notes
Top tips
Use a natural peanut butter for this recipe. Using a “no stir” peanut butter could create a crumbly dough that doesn’t form properly. The added ingredients in the no stir peanut butter will change the structure of the cookies.
If you need these cookies to be peanut free, you can use almond butter or sunbutter in place of the peanut butter.
Cookies really won't flatten out as they cook - these are great flattened out or you can leave them in larger mounds for thicker cookies. Baking time does not change. Be sure to lightly wet your hands before pressing the cookies down as the dough is wet and sticky. You may have to do this 2-3 times to press down all the cookies
Since these cookies do not have any eggs in them, they will take a bit longer to firm up after baking. Allow cookies to cool 5-10 minutes before moving from the baking sheet so they have time to set up.
These cookies freeze well and can be eaten right out of the freezer! Make a double batch and freeze extra so you always have cookies on hand!
Use a cookie scoop to easily measure out the dough. It makes measuring out the dough so simple!
Other add-in ingredients
Chopped peanuts, pecans or walnuts
Dried cranberries, dried cherries or raisins
White chocolate chips or chunks
Sprinkle Coarse salt or fleur de sel on top before baking
Blend on high for 30 seconds -1 minute. Stopping 1 or 2 times to reset the blender to really ensure most of the oats get blended.
For a super fine powder, pass the flour through a fine mesh strainer to get out any large pieces of oats that didn’t break down.
Use the flour immediately or store it in an airtight container for up to 6 months.
Storing leftovers
Counter – these cookies can be left out on the counter in a airtight container for 24 hours. Be sure to let the cookies cool completely before adding to a container.
Fridge – store cookies in the fridge in a well-sealed container for up to 5 days.
Freezer – cookies can be stored in the freezer for up to 6 months in an freezer safe bag.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
132
Fat
7
g
Carbohydrates
15
g
Fiber
1
g
Sugar
9
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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