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The Spruce
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
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Gather the ingredients and preheat your oven to 375 F.
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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.
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In a large mixing bowl, cream together the margarine, peanut butter, vanilla extract, and granulated sugar.
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Stir in the prepared flaxseed meal and mix well using a large fork or spoon to combine.
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In a separate smaller bowl, whisk together the salt, baking powder, baking soda, and flour.
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Gradually add the flour mixture to the creamed peanut butter mixture until well combined. The mixture will be touch crumbly.
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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.
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Fold in the non-dairy chocolate chips.
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Scoop the cookie dough into 1 1/2-inch balls and place 2 inches apart onto an ungreased or parchment-lined cookie sheet.
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Bake for 12 minutes on the middle rack of your oven.
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Let cool completely.
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Serve and enjoy!
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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.