Let's face it, there really isn't anything better than a warm, gooey chocolate chip cookie. Lucky for us, Dalya from It's Raining Flour is sharing her delicious Gluten-Free Peanut Better Chocolate Chip Cookie recipe with us. You're welcome Spooniverse! 

Gluten-Free Peanut Butter Chocolate Chip Cookies

  • Prep Time:25 mins
  • Cook Time:18 mins
  • Total Time:43 mins
  • Servings:9
  • Medium


  • 1 tablespoon ground flax seed meal
  • 2 ½ tablespoons water
  • 1 ⅓ cups almond flour
  • teaspoon sea salt
  • teaspoon baking soda
  • 5 tablespoons vegan butter softened at room temperature*
  • 1/4 cup light brown sugar
  • 1/4 cup granulated/cane sugar
  • 1 teaspoon vanilla extract
  • 1/4 or 1/3 cup creamy peanut butter use more or less peanut butter depending on your preference
  • 5 ounces bittersweet chocolate chopped or chips about 1 cup
  • Maldon Sea Salt to sprinkle
Dayla Rubin/It's Raining Flour
  • Step 1

    Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

  • Step 2

    To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ Tbsp water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.

  • Step 3

    In a medium bowl, whisk together the almond flour, sea salt & baking soda. Set aside.

    Dayla Rubin/It's Raining Flour
  • Step 4

    In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated/cane sugar, and vanilla extract. Beat on medium speed 3-5 minutes, until combined and creamy.

    Dayla Rubin/It's Raining Flour
  • Step 5

    Next, mix the flax egg & peanut butter into the butter mixture just until combined.

  • Step 6

    Pour the dry ingredients (from step 3) into the butter-egg mixture and mix on medium speed just until combined.

  • Step 7

    Using a rubber spatula, fold the chocolate chunks into the cookie dough

    Dayla Rubin/It's Raining Flour
  • Step 8

    Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.

    Dayla Rubin/It's Raining Flour
  • Step 9

    Refrigerate the dough for 15 minutes (if you have the time).

  • Step 10

    Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.

  • Step 11

    Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!

    Dayla Rubin/It's Raining Flour