Updated: Aug 17, 2021
There is nothing better than a soft, chewy delicious peanut butter chocolate chip cookie. These irresistible cookies will have you reaching for more, and more. I'm not sure that's a good thing or a bad thing. But, be rest assured these are made with gluten free flour, can be made dairy free, and are even unrefined sugar free.
Before I give you the recipe, let me tell you a little about the flour that I used. #unsponsored
Cup4Cup’s™ Wholesome Flour is the only non-GMO verified, nutrient-rich, dairy-free, gluten-free, 1:1 substitution for whole wheat flour that is a source of fiber and omega fatty acids. Healthy additions like ground golden flaxseeds and rice bran deliver 4g of fiber, 1200mg of Omega-3 fatty acids and 14g of whole grains per serving, making this gluten-free flour a healthy and versatile option for cooking and baking that won’t change the taste of your favourite recipes. Note: if you use a flour like this it is important to add a little bit more fat or liquid to your recipe!!
1 cup peanut butter
1/2 cup ghee softened OR your favourite plant-based alternative
3/4 cup golden coconut sugar
1/4 cup raw honey
6 Tbsp oat milk (start with 3 tbsp if using regular flour and add more based on consistency)
1 tsp vanilla extract
1 1/2 gluten free cup4cup wholesome flour
3/4 tsp gluten free baking powder
1/4 tsp sea salt
1 1/2 cups dark chocolate chips (dairy free)
With a hand mixer, cream together the peanut butter, ghee, coconut sugar and honey until blended.
Beat in the oat milk, and vanilla.
Combine the flour, baking powder and sea salt in a separate bowl.
Add the flour mixture to the peanut butter mixture and mix together with clean and still damp hands. The batter will be sticky and the water helps prevent the batter from sticking to your hands. Stir in chocolate chips at this point if desired. Add more milk if needed. You want the consistency to hold it's shape, be sticky, and not crumble.
Scoop tablespoonfuls of dough and roll into balls.
Place cookies 2 inches apart onto parchment paper lined pans. Press each ball once with a wet fork.
Bake for 8-10 minutes at 375 degrees. Do NOT overcook! Allow to cool for 5 minutes on the pan before moving to a cooling rack. These cookies are much better soft and just barely cooked all the way through!
Disclaimer: my cookies were made with milk chocolate chips because my husband can't be trusted in the grocery store...