These crispy crunchy cookies are a welcome departure from traditional chocolate chip cookies as they also include the irresistible addition of creamy peanut butter. These can be made either with regular flour or with gluten-free flour and turn out equally as delicious.
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.
Even though this recipe is quick and 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.
Note: If using coconut oil in these cookies rather than margarine, your cookies will have a crispier texture.
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- 1/2 cup margarine (or softened but not fully melted coconut oil)
- 1/2 cup peanut butter (creamy)
- 1 cup sugar (granulated, 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 (nondairy)
Preheat your oven to 375º F. In a small bowl, stir together the 1 tablespoon flaxseed meal and 2 tablespoons water. Allow to rest for about 5 minutes, or until the mixture has completely gelled.
In a large mixing bowl, cream together the margarine or coconut oil, creamy peanut butter, vanilla extract, and granulated sugar. Stir in the prepared flaxseed meal and mix well using a large fork or spoon to combine.
In a separate smaller bowl, whisk together the salt, baking powder, baking soda, and all purpose flour. Gradually add the flour mixture to the creamed peanut butter mixture until well combined. The mixture will be touch crumbly. Add 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. Fold in the 1 cup nondairy chocolate chips.
Scoop the cookie dough into 1 1/2 inch balls and place 2 inches apart onto an ungreased or parchment lined cookie sheet. Bake for 12 minutes on the middle rack of your oven. Let cool completely before enjoying.