Made with simple vegan ingredients, these Vegan Chocolate Chip Cookies Stuffed with Peanut Butter are an epic allergy-friendly treat perfect for an afternoon pick-me-up or after-dinner dessert. Serve them warm and dunk them in milk!
Who doesn’t love a good chocolate chip cookie? With recipes like Chocolate Chip Oatmeal Cookies, Deep Dish Chocolate Chip Cookies, and Healthy Chocolate Chip Scones, it’s clearly a go-to flavor for me. You just can’t go wrong with the classics, am I right? However, you guys, I have a confession to make. Don’t judge me, okay? Of course, I love chewy gluten free chocolate chip cookies as much as the next person. However, I also have a super big soft spot for all things peanut butter. It’s just so dang good!
So, when it came time to make dessert, I literally could not decide between the two. Not willing to compromise, I got creative and came up with the best solution! Instead of making two different types of cookies, I combined both flavors into vegan chocolate chip cookies stuffed with peanut butter! I know, I know, I’m a culinary genius. You can thank me later, because these cookies are everything you’ve ever dreamed of. Seriously, I can’t get enough! I love to eat them right out of the oven with a glass of dairy-free milk, but they’re great no matter how you choose to serve them. Just trust me when I say you don’t want to miss out on this recipe, okay?
Go ahead and make it, and find out for yourself!
Ingredients for Gluten Free Chocolate Chip Cookie Mix
I know some cookie recipes can have a million ingredients. I don’t know about you, but I don’t have time for all that. So, I did my best to keep this list as short as possible using pantry staples! Take a look at everything you’ll need to get started below.
Flax Egg – To keep this recipe vegan, I replaced regular eggs with a flax egg by combining ground flaxseed and water.
Peanut Butter – Any peanut butter you like best will work for these cookies, but I highly recommend opting for a no-stir variety.
Yogurt – The thicker the yogurt you use, the better. You also want to make sure it is a neutral flavor so it doesn’t overpower the rest of the ingredients.
Maple Syrup – Maple syrup is used to add a touch of sweetness without going overboard on the amount of sugar used. Plus, it’s full of antioxidants!
Sugar – I prefer using coconut sugar, but you can use any sugar you have on hand.
Oat Flour – Make sure your oat flour is guaranteed gluten free. Or, make your own by using a food processor or high speed blender to grind raw oats into a flour-like consistency.
Almond Flour – Similar to oat flour, almond flour can easily be made at home for a budget-friendly alternative. All you have to do is blend raw almonds into a powder using a food processor or high speed blender. However, be aware that you will likely have to pause and scrape down the sides of the blender to remove all the clumps from the almond flour.
Chocolate Chips – I used semi-sweet vegan baking chips, but feel free to include whatever you like best. Milk chocolate, dark chocolate, and even white chocolate could be included!
How to Make Chewy Gluten Free Chocolate Chip Cookies
This recipe is super easy to make, but you’ll want to read the directions carefully to ensure they turn out perfectly.
Make the flax egg. In a large bowl, whisk together the ground flaxseed and water, and let it sit for about 10 minutes to thicken.
Freeze peanut butter. In the meantime, drop tablespoon dollops of peanut butter on a piece of parchment paper, and place them in the freezer.
Make cookie batter. Using the bowl holding the flax egg, add all of the wet ingredients, and stir until they are well combined. Then, add the dry ingredients, and gently fold them into the wet until they are incorporated and smooth.
Form Cookies. Preheat the oven to 350 degrees Fahrenheit, adn line a baking sheet with parchment paper, placing it next to the cookie dough. Next, be sure to wet your hands with water or oil. You don’t want to skip this step! Divide the batter into 6 even balls, and place them on the baking sheet.
Divide. Separate each ball into two parts. If your hands start to become sticky, make sure to wet them again.
Add the peanut butter. Removing the peanut butter from the freezer, sandwich each dollop in between two small balls of dough. Pinch the edges of the dough together, and form a cookie shape with your hands repeating this step until all of the peanut butter has been used. You should have 6 evenly sized cookies.
Bake. Place the cookies in the oven for 14-16 minutes. If they’re still gooey, don’t worry. They’re supposed to be! Then, be sure to let them sit for at least 10 minutes on the baking sheet before enjoying. This lets them finish cooking completely.
Then, you can dig in!
Personally, I think these cookies have plenty going on with all that peanut butter and chocolate. However, if you want to add a little more, try including fun add-ins such as pretzel pieces, chopped nuts, or even pieces of your favorite candy!
These cookies are best eaten right away. However, once cooled, they can be placed in an airtight container or sealable bag and kept at room temperature for several days. Technically, you can freeze them, but I recommend making the gluten free chocolate chip cookie mix ahead of time. Then, just store the dough in the fridge or freezer, and pop it in the oven when you’re ready to bake.
More Vegan Cookies
- Oreo Stuffed Peanut Butter Cookies
- 3-Ingredient Peanut Butter Cookies
- Vegan Jumbo PB Walnut Oatmeal Cookies
- Birthday Cake Cookies
There ya have it, friends! The only cookie you’ll ever need to satisfy all your cravings. Or, is that just me? Do you have any favorite cookies I need to make? Let me know in the comments below!
Peanut Butter Stuffed Chocolate Chip Cookies
Made with simple vegan ingredients, these Vegan Chocolate Chip Cookies Stuffed with Peanut Butter are an epic treat perfect for an afternoon pick-me-up or after-dinner dessert. Serve them warm and dunk them in plant-baed milk!
- 1 tbsp of ground flax + 3 tbsp of water
- 6 tbsp of peanut butter no stir is preferred
- 2 tbsp thick vegan yogurt
- 1/4 cup maple syrup
- 2-4 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 cup oat flour
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Chocolate chips
In a large bowl, whisk together the ground flaxseed and water. Set the bowl aside for about 10 minutes while it sets up.
While the flax egg is setting up, freeze your peanut butter by dropping tbsp dollops of peanut butter on a piece of parchment paper and setting it in your freezer.
While the peanut butter is freezing, make your cookie batter in the same bowl as your flax egg. To do this, add the wet ingredients in with the flax egg and stir.
Next, fold in the dry ingredients into the wet ingredients.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper, placing it next to your cookie dough. Wet your hands with water or oil <— Don’t skip!!
Divide the cookie batter with you hands into 6 even balls and place them on your parchment lined baking sheet.
Divide each ball into two parts. If your hands start to get sticky, wet them again.
Once the batter is divided, grab your peanut butter from the freezer.
Sandwich the peanut butter in between two small balls of dough and form a cookie shape with your hands. Repeat with the remaining pb and cookie dough batter. You should make 6 evenly sized cookies.
Place the cookies back in the freezer if your oven is still preheating. If not, bake the cookies for 14-16 minutes until done. If you’re like me and completely forgot your cookies were in the freezer, bake them for about 20 minutes. They will be gooey! Let them sit for at least 10 minutes on the baking sheet before enjoying!