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    Home » Recipes » Cookies

    Gluten Free Peanut Butter Chocolate Chip Cookies {Dairy Free}

    Published: Sep 4, 2020 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    These gluten free peanut butter chocolate chip cookies are incredibly soft, bursting with peanut butter flavor and dotted with the most decadent dairy free chocolate chips ever! (The recipe is dairy free as written!)

    side shot of stack of cookies

    If you read Zest For Baking regularly, then you know we recently rebranded from Gluten-Free-Bread to this catchy new name – I talk about the reason behind the move here but crafting delicious creations like these cookies definitely tops the list. Cookies, breads, cakes, pies… the more baking recipes, the merrier!

    These GF DF peanut butter chocolate chips cookies feature an amazing combination of peanut butter and chocolate. The result is a glorious cookie that’s both SIMPLE to make and yet IMPRESSIVE enough to be on your cookie platter.

    Before jumping in to this no-mixer-required recipe, check out the answers to these common questions about the recipe and tips for successful cookies every time!

    Oats?! Don’t oats have gluten?

    Oats can be sneaky. Pure oats are actually gluten free. BUT it’s the processing that contaminates them. Usually they are processed in facilities that also process wheat ingredients so they get cross contaminated easily. But I recommend using this oat flour from nuts.com. It’s certified gluten free, so there’s no worry of cross contamination!

    What kind of peanut butter works best?

    In this recipe, I use JIF creamy peanut butter. Not the all-natural or organic varieties, just the regular creamy. Other brands may work too – they just haven’t been tested in this recipe.

    overhead shot of cookies

    Can I make substitutions in the recipe?

    Substitutions are tricky sometimes, but fortunately there are a few ingredients in this recipe that can be easily substituted without any other recipe changes.

    Coconut oil – instead of coconut oil, feel free to use melted butter or vegetable oil. They’re both equally good substitutes.

    Coconut sugar – brown sugar is a one-for-one substitute for the coconut sugar in this recipe.

    Maple syrup – maple syrup lends a wonderful kick of sweetness to this recipe, but it’s possible to get that flavor from honey or agave nectar too.

    Dairy free chocolate chips – Regular chocolate chips can be used in place of the dairy free chips. Another really delicious alternative is dark chocolate chips.

    Speaking of dairy free chocolate chips, do they taste the same as regular chocolate chips?

    Dairy free chocolate chips are an amazing product. I used to keep a stockpile of Nestle' chocolate chips in my pantry, basically any time the mood strikes, I had what I needed to bake for an army. Once I had to go dairy free, I was a little hesitant with my beloved chocolate. But dairy free chips do not disappoint! They're still super chocolatey and melt just like any other semi-sweet chip, only without the dairy! (I use the mega chunks variety in this recipe.)  

    Tips for making these Gluten Free Peanut Butter Chocolate Chip Cookies

    The ingredients

    gluten free peanut butter chocolate chip cookies ingredients on a counter

    Give the ingredients about 20 minutes to come to room temperature. And make sure to pull out your kitchen scale to weigh the flour. And if you’d like to substitute anything, reference the substitution list above.

    Mixing

    • gluten free peanut butter chocolate chip cookies wet ingredients in a glass bowl
    • gluten free peanut butter chocolate chip cookies batter in a bowl

    Pro tip on mixing: Make sure to use a large bowl. Don’t try to cram everything in to a medium sized one (especially if you have kids helping!), it will just end up flying out of the bowl.

    Portioning out cookies

    gluten free peanut butter chocolate chip cookies dough on a cookie sheet

    Use a regular sized cookie scoop and scoop the cookies onto a prepared cookie sheet. Depending on the size of your baking sheet, you’ll end up with around 3 sheets of cookies. Flatten just slightly.

    Baking & Cooling

    side shot of cookie on a pan

    These cookies don’t take long to bake – between 11-14 minutes should do it. Mine took 13 minutes as I use insulated baking sheets.

    Enjoy these soft gluten free peanut butter chocolate chip cookies in school lunches, on a cookie platter for sharing or alongside a tall glass of your favorite beverage.

    Recipe

    overhead shot of cookies

    Gluten Free Peanut Butter Chocolate Chip Cookies

    These gluten free peanut butter chocolate chip cookies are incredibly soft, bursting with peanut butter flavor and dotted with the most decadent dairy free chocolate chips ever!
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    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 30 cookies
    Calories: 115kcal
    Author: Christine

    Ingredients

    • 150 grams oat flour about 1 ¼ cups
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup creamy peanut butter
    • 2 Tablespoons coconut oil melted
    • ½ cup coconut sugar
    • ¼ cup pure maple syrup
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • 1 cup dairy free chocolate chips

    Instructions

    • In a large bowl, whisk together the oat flour, baking powder, baking soda and salt. Set aside.
    • In a medium bowl, add the peanut butter, coconut oil, coconut sugar, maple syrup, egg and vanilla extract and mix with a sturdy spoon.
    • Add the wet ingredients to the dry ingredients and mix until batter forms.
    • Fold the chocolate chips into the batter using a plastic spatula.
    • Set batter aside to rest for a few minutes.
    • Preheat oven to 350 F. Prepare 2 cookie sheets by placing a sheet of parchment paper on them.
    • Using a standard size cookie scoop, place cookie dough 2 inches apart on the sheet.
    • Flatten slightly with the back of a plastic spatula.
    • Bake each sheet for 12 – 14 minutes.
    • Cool on wire racks for 5 minutes before removing to the wire rack to cool completely.

    Notes

    • Make sure the oat flour you use is certified gluten free.
    • Use regular, creamy peanut butter.
    • Weigh the flour for the best results.
    • Use a large bowl to hold all the ingredients.
    •  These are soft cookies, no crunch to them!
     

    Nutrition

    Calories: 115kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 76mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8IU | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

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    • Gluten Free Strawberry Cake Mix Cookies
    • Gluten Free Chocolate Cake Mix Cookies
    • Gluten Free Oatmeal Raisin Cookies
    • Soft Almond Flour Sugar Cookies

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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