"One Bowl 5-ingredient peanut butter chocolate chip cookies
{Vegan, Gluten-free and Refined Sugar-Free}"
Let me repeat that:
One bowl.
5 ingredients.
Vegan.
Gluten-free.
Refined sugar-free.
Can you even believe it?!
Yeah, I'm pretty excited to share this cookie recipe with you! It's not very often that a cookie with that many healthy titles would actually taste good. But these Peanut Butter Chocolate Chip Cookies are amazing. They practically melt in your mouth.
I have a couple friends here in New York that have dietary restrictions. One of my friends recently developed a gluten intolerance after living overseas for a year. Another friend has health issues that require her to eat grain-free, dairy-free and refined sugar-free in order to feel her best. So as you can see, along with my being vegan, I've had lots of fun trying to create meals and snacks that all of us can eat when we're together.
There's nothing more satisfying than preparing a dish that your gluten-free friend or refined sugar-free friend can eat and surprising them with it. I've always appreciated it so much when I go to a friend's house and they've thoughtfully prepared a meat and dairy-free dish that I can eat. You just feel so loved, ya know?
And that's why these cookies are sooooo amazing. They're practically edible for most kinds of dietary restrictions...except for peanut allergies of course. BUT, there's good news! You can easily substitute the peanut butter for almond butter or even use SunButter for those that have tree-nut allergies.
Basically, these cookies are the bomb.com. They're dense and rich, but not overly sweet. The peanut butter just melts in your mouth and then you hit a chocolate chip and...well, it's just amazing.
I hope you try them out!! And if you do, let me know what you think.
📖 Recipe
5-Ingredient Peanut Butter Chocolate Chip Cookies {Vegan, Gluten-free, and Refined Sugar-Free}
Equipment
Ingredients
- 1 cup peanut butter*
- 1 flax egg 3 tablespoons water + 1 tablespoon ground flaxseed
- ⅓ cup maple syrup
- ½ teaspoon baking soda
- ½ cup chocolate chips
Optional
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350 °F and line two baking sheets with parchment paper or non-stick baking mats.
- In a medium size bowl, make your flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of water. Place the bowl in the fridge and allow the “egg” to gel for about 5 minutes.
- Once your egg is ready, use a hand mixer and whisk the flax egg until slightly frothy. Add in the peanut butter, maple syrup, baking powder and optional cinnamon and mix until combined.
Fold in the chocolate chips. - Drop the batter in 1.5 tablespoon amounts onto your baking sheets. Use a paper towel to press down the dough to form normal looking cookies. The cookies won't spread out much.
Bake the cookies 8-12 minutes, switching the pans half way through, until the edges are golden brown. - Let cool and enjoy!
Holly says
Hi Faith, Question: The ingredients list includes baking soda, but the instructions say to add baking powder. Which is it?
Faith says
Hey Holly! Sorry for the confusion. I was new to blogging when I shared this recipe! This was written a long time ago but I’m guessing the recipe calls for baking soda. But I honestly think baking powder would be fine too:) let me know if you make them and what you think! Here’s another newer peanut butter cookie recipe that is also amazing! https://theconscientiouseater.com/peanut-butter-oatmeal-chocolate-chip-cookies-vegan-gf/
Natasha says
Made these tonight. Cookies are very tasty, but they're a bit softer than I'd like. Next time I make these, I may try refrigerating the batter for about 30 minutes before I scoop them onto a baking sheet. I'm hoping that step will help them firm up.
Faith says
That's good input Natasha! Thanks for commenting! I think refrigerating would help, or perhaps baking a little longer? Let me know if another method works better for you:)
apsara says
Vegan and gluten free? I love these. Found your blog through VVLP and excited about exploring it.
Faith says
Hi Apsara! I'm glad you found some things you like on my blog! I'm looking through your recipes now too and there are lots of things I want to try. Thanks for saying hi!
tbone says
Oops...got distracted by the aroma & the timer...I wanted to ask a question. Can you clarify what you mean by "switching the land half way through"? Thanks
Faith says
Sorry for the confusion! I definitely didn't write that very clearly. Basically if you have cookies on two sheets (one of which is on a higher rack in the oven) half way through baking switch the baking sheet that is on the higher rack with the one that is on the lower rack. That way the cookies will cook evenly. If you fit all your cookies on one baking sheet, or if your two sheets fit on one rack, then you can skip that step!
tbone says
Cool...Thanks! That makes total sense now. :O)
tbone says
First batch in the oven now...but the batter I licked of the beaters was awesome! Also just a side note I used Spectrun' s decadent blend of chia flax coconut & cocoa in place of the flax for the flax egg to give it a boost of flavor & nutrients! I'm having to restrain myself from eating the batter so I can cook some. Once they're out of the oven I may have bigger issues since they are supposed to be a surprise for the hubby, who won't be back til tomorrow! :O)
Faith says
Sweeeet! And that Spectrun blend sounds awesome! I've never heard of it, but I'm going to check it out now. I'm so glad you like them and hopefully your husband will get to have a taste too;)
h a n n a H says
Faith, so glad you posted! I can't have seeds so I replaced the flax with a real whole egg. And I'm on my third batch, but I've decided that just one dash of cinnamon is plenty for me, else it competes with the peanut butter. Yay!
Faith says
Hi Hannah! Wow, third batch... I love that you're using this recipe so much!! And real eggs are perfectly fine. I'm so glad you like them. Thanks for saying hi!
Ellie says
These look amazing! I'm all about cookie dough lately! Five ingredients is something the lazy chef in me can totally get behind!
Faith says
Thanks Ellie!! Seriously, who doesn't like 5-ingredient recipes?! Let me know if you make these and what you think!
Mezig Zined says
Yeheyy!! Thank you.. İ will! 🙂
Mezig Zined says
Can i use actual egg instead of flax egg?
Faith says
For sure!! Let me know how they turn out!
Leigha @ The Yooper Girl says
They look SO good! And so easy!!!
Faith says
They seriously are! And they got gobbled up by my friends:)
Britt Jordan says
I don't get it- how can you make a cookie with no flour at all, it would just be melted peanut butter
and chocolate. The photos look like the cookies have flour in them.
Faith says
It's a cookie miracle Britt! There is no flour in these cookies, but they still don't melt. They are definitely more dense than cookies with flour, but still delicious!
Deborah Davis says
Hi Faith,
I just hopped by from Virtual Vegan Potluck to check out your 5-ingredient peanut butter chocolate chip cookies!They look so thick and rich. I can’t wait to try this yummy recipe. My husband will love them! What a pleasure it is to explore your blog and your wonderful vegan recipes. I am sharing this and following you on social media to stay in touch! All the best, Deborah
Faith says
Hey Deborah! I'm so glad you said hi and that you've found some things you wanna try from my blog! I'd love to know what you think about the cookies if you make them. Thanks for spreading the word too:) We'll be in touch!
Chitra Jagadish says
wow they look delectable... 🙂
Faith says
Thanks Chitra! If you make them, let me know what you think:)
flavourphotos says
Peanut butter, chocolate and cinnamon... I'm in! 😉
Great idea for the VVLP - thanks for sharing.
Faith says
Thanks! They're so simple, which is what I love most:)
Annie says
I am IN! Wow, these look highly edible (not to mention addicting) :-).
Faith says
Thanks Annie! Yeah, they didn't last long:)