No-Chill Peanut Butter Chocolate Chip Cookies (Gluten-free Dairy-free) (Edit recipe)

A gluten-free dairy-free take on classic chocolate chip cookies. These cookies are chewy, crunchy on the edges, very chocolatey, and taste like more!

10 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	245
Fat:	13 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	202 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 16

Ingredients

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Peanut Butter, Unsalted (room temperature)
.333 cup Granulated White Sugar
.75 cup Plant Based Butter, softened (1.5 sticks)
1 Egg, Large (room temperature)
1 tsp Vanilla Extract, (or .5 Tsp Vanilla Paste)
1 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Kosher Salt
11 oz Milk Chocolate, Dairy-Free (add more or less according to your preferences)
2 Tbsp Peanut Butter
1 Tbsp Coconut Oil
.25 cup Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350˚F.
In a medium bowl, mix together flour, baking powder and baking soda until the baking powder and baking soda are evenly distributed. Set aside.
In a large bowl, mix vegan butter and peanut butter on medium speed until the evenly combined. Then mix at medium-high until the mixture appears slightly lighter in color.
In the same large bowl, add white and brown sugar, vanilla extract and salt. Mix together on low-medium speed until all lumps disappear. Then, mix in the egg until combined.
Add 1/2 of the flour mixture to the large bowl and mix until combined. Then repeat with remaining flour.
Fold in chocolate chips. (Use as much or as little as you'd like!)
Scoop approximately 2 large tablespoons of dough onto parchment lined baking sheet. Leave 2 inches between each knob of cookie dough. Repeat with another baking sheet with remaining dough.
Bake at 350˚F for 11 minutes or until edges are golden brown and the cookies are cooked through to your liking. Place on cooling rack.
Microwave additional 2 tablespoons of peanut butter and 1 tablespoon of coconut oil for 30 seconds or until coconut oil is melted. Add the powdered sugar and mix thoroughly until completely smooth.
Drizzle cookies with peanut butter mixture and serve! Enjoy!

Notes

If you don’t plan on enjoying these cookies fresh out of the oven, make sure to let them cool completely approximately for 45 minutes to 1 hour before packaging them away for later. Once cooled, place a large freezer bag in an air-tight container and carefully place cookies into freezer bag. Add 1/2 slice of gluten-free bread or a folded paper towel above the cookies, push out as much air as possible, zip uptake bag, add the lid of the air-tight container, place in refrigerator, and serve within 3 days for the most delicious cookie.