Crispy Peanut Butter Chocolate Chip Cookies

Written by
Allyson Kramer
Bestselling cookbook author, recipe developer, and food photographer who focuses on vegan and gluten-free cooking.
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Allyson Kramer
Updated 07/22/19
Peanut Butter Chocolate Chip Cookies Recipe

 The Spruce
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 20 cookies

These crispy, crunchy cookies are a welcome departure from traditional chocolate chip cookies as they also include the irresistible addition of creamy peanut butter. They can be made either with regular flour or with gluten-free flour and turn out equally as delicious.

Ingredients

  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 1/2 cup margarine (or softened, but not fully melted coconut oil)
  • 1/2 cup creamy peanut butter
  • 1 cup granulated sugar (or coconut palm sugar)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour (gluten-free or wheat flour)
  • 1 tablespoon water
  • 1 cup chocolate chips (non-dairy)

Steps to Make It

  1. Gather the ingredients and preheat your oven to 375 F.

    Peanut Butter Chocolate Chip Cookies ingredients
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  2. In a small bowl, stir together the flaxseed meal and water. Allow to rest for about 5 minutes, or until the mixture has completely gelled.​

    In a small bowl, stir together the flaxseed meal and water.
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  3. In a large mixing bowl, cream together the margarine, peanut butter, vanilla extract, and granulated sugar.

    cream together the margarine, peanut butter, vanilla extract, and granulated sugar in large bowl
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  4. Stir in the prepared flaxseed meal and mix well using a large fork or spoon to combine.

    Stir in the prepared flaxseed meal
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  5. In a separate smaller bowl, whisk together the salt, baking powder, baking soda, and flour.

    whisk together the salt, baking powder, baking soda, and flour in bowl
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  6. Gradually add the flour mixture to the creamed peanut butter mixture until well combined. The mixture will be touch crumbly.

    All ingredients except chocolate chips mixed together
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  7. Add the 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

    Water added to mixture in bowl
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  8. Fold in the non-dairy chocolate chips.

    chocolate chips added to mixture in bowl
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  9. Scoop the cookie dough into 1 1/2-inch balls and place 2 inches apart onto an ungreased or parchment-lined cookie sheet.

    cookie dough on baking sheet
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  10. Bake for 12 minutes on the middle rack of your oven.

    Peanut Butter Chocolate Chip Cookies baked on sheet
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  11. Let cool completely.

    Peanut Butter Chocolate Chip Cookies cooling on rack
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  12. Serve and enjoy!

    Peanut Butter Chocolate Chip Cookies
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Tips

  • Even though this recipe is easy and can be made in less than 30 minutes, the dough can be frozen up to 1 month ahead of baking for an even easier cookie prep. Once you have made the dough, simply shape the cookies into 1 1/2 inch pucks and wrap loosely with parchment paper.
  • Store in an airtight container in the freezer, and when ready to bake, simply allow to thaw in the refrigerator for 20 minutes and then bake 2 to 4 minutes longer than recommended.

Variations

  • Feel free to add chopped walnuts, white chocolate chips, or even sunflower seeds in addition to the chocolate chips; for best results, keep any extra add-ins under 1/2 cup.
  • If you use coconut oil in these cookies rather than margarine, your cookies will have a crispier texture.

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