By now you know I have a mild obsession with peanut butter. But this takes it to a whole new level. I’ve found a way to make peanut butter a melt-in-your-mouth baking chip! Three high fives for this much-needed discovery.
It’s a given, but the magic starts with peanut butter. Then for sweetness and texture we add agave nectar and powdered sugar. And lastly, to thin it out and help it firm up and keep a “chip” shape, melted coconut oil.
Mixy, mixy mixy time, then pour baby pour.
Next? Pop it in the freezer – the longer the better. But impatient minds will be happy to know that I tested it at 30 minutes and, although it was more prone to softening while cutting, it did work! You’re basically just looking for a very firm sheet that can be easily cut and broken into chips.
Now, these chips are not like regular baking chips, which contain preservatives and additives to help them keep their pure shape when baking.
These will soften up a bit more during baking. But the flavor is there 100%. Trust me, I have a cookie recipe featuring these bad boys coming up soon that showcases their peanut buttery glory.
Another difference? You’ve gotta keep these in the freezer to help them stay fresh and keep their shape.
“Boo hoo, that’s a bummer,” you say. Well, I say the benefit of this fragile handling and care is that you get vegan, gluten-free baking chips that are made from four simple ingredients and are additive- and preservative-free! That’s a pretty fair trade-off, no?
So what can you add these chips to? I’m glad you asked…
You name it, these will do the trick! Have fun, friends!
DIY Peanut Butter Chips
- 1 cup salted, creamy natural peanut butter (I love Trader Joe’s brand)
- 2 1/2 Tbsp powdered sugar
- 1 1/2 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1/3 cup coconut oil (melted)
Place a sheet of parchment paper on a rectangular baking pan (as original recipe is written // adjust if altering batch size). Set aside.
To a mixing bowl, add peanut butter, powdered sugar, and agave and stir.
Add coconut oil and mix until thoroughly combined. It should be thin and pourable.
Pour mixture onto parchment-lined baking sheet and spread with a spatula or spoon until uniformly thin. You don't want it too thick in any one area, so try your best to make sure it's even.
Pop in the freezer until very firm - at least 30 minutes, but up to overnight or 4-6 hours. The longer it sets, the easier it will be to cut up and break apart.
Once firm, use a knife or pizza cutter to break it into chips. Loosen with a spoon or spatula to help break apart once cut.
At this point, especially if your kitchen is warm, the chips will start to soften. These chips need to stay in the freezer!
Transfer chips to a freezer safe Tupperware container or bag and store in the freezer until ready for use. When adding to a recipe, keep in the freezer until adding to your batter. And if you batter is too warm (if it's been heated or cooked in some way) it will melt the chips. So be sure to add the chips to a room temp, preferably chilled dough.
They will bake as regular baking chips do flavor wise, but because they contain no additives or preservatives to help them keep their shape during baking, they will melt a bit more than store bought. But because these are much more wholesome and natural, I much prefer them to store bought.
Will keep in the freezer for 1 month or more. Yields ~2 cups chips.
*Recipe makes ~2 cups peanut butter chips.
*Nutrition information is a rough estimate calculated with agave.
Nutrition Per Serving (1 of 16 two-Tbsp servings)
- Calories: 147
- Fat: 12.7g
- Saturated fat: 5.4g
- Sodium: 68.8mg
- Potassium: 90.1mg
- Carbohydrates: 6.3g
- Fiber: 0.8g
- Sugar: 4.2g
- Protein: 3.6g
- Vitamin C: 0.8mg
- Calcium: 10mg
- Iron: 0.4mg