Vegan Peanut Butter Chocolate Chunk Cookies (Gluten Free option)
Heavenly peanut butter and chocolate chunk cookies! Soft and chewy, bursting with chocolate chunks, and so easy to make you won’t feel bad about eating the full batch in one sitting.
Ingredients
- 1 cup smooth peanut butter I use Skippy peanut butter here. If you choose to use natural peanut butter you may need to add more milk to moisten the dough. Follow along with the pictures to keep it looking like the recipe used here!
- 1 cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 1/3 cup non-dairy milk
- 1 tbsp vanilla extract
- 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 1 tsp baking soda
- 1 cup vegan chocolate chunks or chips
- ½ tsp salt only if your peanut butter is unsalted!!
Instructions
- In a large bowl, mix together the peanut butter and the granulated sugar until fully combined.
- Stir in the non-dairy milk and vanilla extract. Next, stir in the flour, baking soda, and salt if using. At this point the dough should be pretty thick, but not too crumbly. See the photos if you're concerned that you may need to add more milk.
- Finally, add in chocolate chunks or chips.
- Cover the bowl and refrigerate for 30 minutes. *see notes if you want to skip this step
- While your dough is chilling, preheat your oven to 350°F, and line pans with parchment paper.
- Once the dough is chilled, remove from the fridge and scoop balls the size of rounded tablespoons. You should get around 16.
- Bake for 13-15 minutes. The cookies will continue to cook on the tray after you remove them! Let them rest for about 10 minutes before moving to a cooling rack.
- Eat and enjoy!
Notes
- I use Skippy peanut butter here. If you choose to use natural peanut butter you may need to add more milk to moisten the dough. Follow along with the pictures to keep it looking like the recipe used here!
- If you do not have time to chill the dough, the cookies will still turn out delicious. Without chilling they are denser and chewier, with chilling they have a softer chew on the inside and puff up a bit more. My taste testers have all preferred the chilled ones, but agree unchilled are still wonderful.
NUTRITION INFO
Total amount: 16 cookies
Serving size: 1 cookie
Per serving amounts:- Calories - 255
- Grams of fat - 13.2
- Grams of carbs - 31.4
- Grams of protein - 5.4