Recipe

Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe From It's Raining Flour

By Maddie Hiatt at Spoon HQ

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
Ingredients
  • 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