Gluten-Free Peanut Butter Chocolate Chip Cookies (Dairy-Free)

Enjoy the delightful blend of peanut butter and chocolate with these mouthwatering gluten-free chocolate chip cookies. While everyone has their go-to cookie, this recipe merges two all-time favorites into one irresistible treat. If you love this combination, try my Chocolate Peanut Butter Fudge for another fantastic treat.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you'll get more yummy recipes every week!

Ingredients notes

Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter: Country Crock Plant-Based with Avocado Oil, Smart Balance, or your favorite brand.

Peanut Butter: In this recipe, I used creamy peanut butter, but if you like crunchy peanut butter, use that instead. Make sure it’s gluten-free.

Chocolate chips: Enjoy Life Mini Chocolate Chips (mini-sized chips) or Nestle’s Simply Delicious Chocolate Morsels (regular-sized chips) are both gluten-free and dairy-free. Trader Joe’s also carries gluten-free and dairy-free chocolate chips.

Other ingredients: sugar, brown sugar, baking soda, salt, eggs, vanilla extract.

Instructions

Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk together the gluten-free flour, baking soda, and salt.

Using a stand or hand mixer and a large bowl, beat together the buttery spread, peanut butter, sugar, brown sugar, and vanilla extract until creamy. Add in both eggs and mix until combined.

Slowly beat in the flour mixture and then mix in the chocolate chips.

Use a cookie scoop (2 tablespoons) to place the dough 3 inches apart on the prepared cookie sheet. Bake for 9-10 minutes or until golden brown. Cool on the cookie sheet for 2 minutes, then place on a wire rack to cool completely.

How to Freeze Cookies:

Freezing cookie dough: Before baking, use a cookie scoop to place the dough on a prepared cookie sheet that will fit in your freezer. The cookie dough can be placed close together, just not touching. Then, put the cookie dough in the freezer for 4-6 hours. Once frozen, transfer to freezer bags.

To bake: Place the frozen cookie dough balls on a parchment-lined cookie sheet three inches apart and bake in a preheated 350°F oven for 9-10 minutes. Transfer to a wire rack to cool. Frozen cookie dough can be frozen for up to 3 months.

Freezing baked cookies: Completely cooled cookies can be placed in a freezer bag and frozen for up to 3 months.

I love to keep homemade cookies in my freezer to have on hand when my family visits, just like my grandma did.

Cookie dough scoops make baking cookies a lot easier.

• Regular-size cookies: A medium cookie scoop that holds almost 2 tablespoons makes a cookie close to 3 inches in diameter.
• Mini-size cookies: A small scoop that holds 1 tablespoon of cookie dough will make a cookie just under 2 inches.