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

Enjoy the combination of peanut butter and chocolate with these scrumptious gluten-free peanut butter chocolate chip cookies. When it comes to cookies, everyone has their favorites, and this recipe combines two of the topmost favorites. And if you love this combination too, be sure to try my Chocolate Peanut Butter Fudge for another fantastic treat.

Ingredients notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use 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, then 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). Both of these are 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 flour, baking soda, and salt.

Using a stand mixer 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 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 and then place on a wire rack to cool completely.

How to Freeze Cookies:

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

To bake frozen cookie dough, place on a parchment-lined cookie sheet in a preheated 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. These cookies are slightly more amazing just slightly thawed.

I love to keep homemade cookies in my freezer to have on hand when my family visits just like my grandma did. I have sweet memories of her giving me cookies from her freezer on my many visits to her home.

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.