Crispy Peanut Butter Chocolate Chip Cookies
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These gluten-free and vegan chocolate chip cookies are crispy, chewy, and perfect for dunking into a glass of almond milk! Ready in a half hour, you'll turn to this recipe again and again due to its quick prep time and irresistible flavour.
Yield
20 medium or 15 large cookies
Prep Time
15 Minutes
Cook time
12 Minutes
Total Time
27 Minutes
Ingredients:
- 1 tablespoon ground flax
- 3 tablespoons water
- 1/4 cup (45 grams) non-dairy buttery spread*
- 1/4 cup (70 grams) natural smooth peanut butter or almond butter**
- 1/2 cup (80 grams) lightly packed brown sugar
- 1/4 cup (55 grams) organic cane sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup gluten-free rolled oats, blended into a flour (105 grams or 1 cup oat flour)
- 1 cup almonds, blended into a meal (145 grams or 1 cup plus 2 tablespoons almond meal)
- 1/3 cup mini non-dairy chocolate chips (or regular size chips)***
Directions:
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the ground flax and water. Set aside for a few minutes so it can thicken.
- With an electric mixer or in a stand mixer, beat the buttery spread and peanut butter until combined.
- Add both sugars and beat for 1 minute more. Beat in the flax mixture and vanilla extract until combined.
- Now, beat in the dry ingredients (baking soda, baking powder, salt, oat flour, and almond meal) one by one.
- Stir in the chocolate chips, reserving about 1 tablespoon for pressing into the top of the dough balls.
- Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart. You can also use a retractable cookie scoop. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out while baking. Press reserved chips into the tops of the dough balls.
- Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.
- * I use soy-free Earth Balance.
- ** Be sure to stir the peanut butter well before using. Also, avoid using the dry nut butter that's often found at the bottom of the jar. It's simply too thick and dry for this recipe and will result in cookies that don't spread.
- *** For "pretty" cookies, reserve 1 tablespoon of chocolate chips for pressing into the tops of the dough balls before baking. I use Enjoy Life mini chocolate chips.