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Gluten Free Peanut Butter Chocolate Chip Cookies
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Gluten Free Peanut Butter Chocolate Chip Cookies

These Gluten Free Peanut Butter Chocolate Chip Cookies are the perfect ratio of peanut butter to chocolate & are soft and chewy!
Prep Time30 mins
Cook Time20 mins
Course: Cookies
Calories: 2815kcal
Author: Dalya Rubin


  • 1 tablespoon ground flax seed meal
  • 2 ½ tablespoons water
  • 1 ⅓ cups almond flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 5 tablespoons vegan butter softened at room temperature*
  • ¼ cup light brown sugar
  • ¼ cup granulated/cane sugar
  • 1 teaspoon vanilla extract
  • ¼ or ⅓ cup creamy peanut butter use more or less peanut butter depending on your preference
  • 5 ounces bittersweet chocolate chopped or chips about 1 cup
  • Maldon Sea Salt to sprinkle


  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  • To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ tablespoon water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
  • In a medium bowl, whisk together the almond flour, sea salt & baking soda. Set aside. 
  • In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated/cane sugar and vanilla extract. Beat on medium speed 3-5 minutes, until combined and creamy. 
  • Next, mix the flax egg into the butter mixture just until combined. 
  • Pour the dry ingredients (from step 3) into the butter-egg mixture and mix on medium speed just until combined. 
  • Using a rubber spatula, fold the chocolate chunks into the cookie dough.
  • Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
  • Refrigerate the dough for 15 minutes (if you have the time). 
  • Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
  • Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!


*You can most probably substitute the vegan butter for Unrefined Coconut Oil, but I haven’t tested it out.


Serving: 1Serving | Calories: 2815kcal | Carbohydrates: 230g | Protein: 58g | Fat: 197g | Saturated Fat: 65g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1754mg | Potassium: 1361mg | Fiber: 24g | Sugar: 164g | Vitamin A: 2687IU | Vitamin C: 1mg | Calcium: 823mg | Iron: 9mg