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Who doesn’t love the delicious combination of a warm, gooey peanut butter chocolate chip cookie?  It’s one of my favourite combinations. For about a year after I went gluten, dairy, and egg free I wasn’t overly adventurous when it came to treats. Don’t get me wrong, I still ate lots of them, I just stuck with a few tried and true recipes, and repeatedly made them when I wanted something sweet.  Over the last 6 months I’ve been trying out more and more dessert/treat recipes and these peanut butter chocolate chip cookies are up there on my list of favourites.


I stumbled upon this recipe when I came across The Detoxinista blog. Her recipes are always super easy and delicious, and since I discovered the blog I’ve been cooking and baking my way through it!


Even though these cookies don’t have any flour or eggs, they are still nice and light and just a bit fluffy. The thing I’ve learned about cooking gluten free/vegan cookies….they take a lot less work and a lot less time to throw together. That plus these taste just as good (if not better) as any other peanut butter chocolate chip cookie I have ever had. That makes for a dangerous combination if you ask me.

Flourless Peanut Butter Chocolate Chip Cookies
Serves: 24
Gluten free AND vegan, these are the best peanut butter chocolate chip cookies I've ever tasted! Take these to your next potluck, I'm sure they will be a hit.
  • 1 cup creamy peanut butter, unsalted
  • ⅓ cup honey
  • 1 flax egg (or 1 whole chicken egg)
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips
  1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with parchment paper.
  2. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
  3. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes.
  4. They will firm-up as they rest, so this step is important! Once they are cool, and firm enough to handle, use a spatula to remove the cookies and transfer to a wire cooling rack to cool completely.

Question: what is your favourite kind of cookie??