Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)

Literally amazing! Was craving something sweet and already had all of the ingredients in the house! I didn’t have natural peanut butter so I used regular. I had to add a bit of almond flour as suggested since they were a bit too wet at first. Turned out perfect! Great taste, simple ingredients, easy to clean up – 5/5 stars from me!!!

We didn’t like the flavour very much. My husband said they taste like cardboard.

Absolutely delicious…..I think? They never actually made it to the oven, the dough was too good to resist!?So, have to make some more…..for research purposes!

The perfect cookie! I used almond flour and these turned out amazing. Great texture and perfectly sweet! This is now my go-to when I’m craving something quick, easy and tasty!!

Sooo yummy!! We did a flax egg in place of a regular egg. Will definitely make again. They were perfect to make with my toddler. ??

Great Recipe. My 10 year old son wanted to bake this was the perfect recipe for him.

Just made these and OMG!! Sooooo good, I love anything peanut butter but these blew my mind! I had three? wanted to go for my fourth to be honest but held back ha! These will definitely be on repeat. Thank you so much!

Really great recipe :) so easy and gooood!
Comforting for cold days.

Thanks for sharing!

So tasty and chewy, a perfect snack during this quarantine. Super fast and easy to make, I look forward to making them again

This is the best cookie recipe ever!!!
It’s so good and it’s vegan and gluten-free !!
Thanks so much!!

Due to being restricted to what I already have in my pantry during the pandemic I made this with a few substitutions:

-Peanuts processed to a powder in food processor with oil added to bring closer to nut butter consistency
-all-purpose baking flour
-coconut sugar
-a dash of almond milk added to the egg because it was a small egg

Turned out great – they are super nutty, salty-sweet, and comforting. Thanks for the recipe!

These are so good and chewy and peanut buttery! Just what I wanted! I baked them for 16 minutes because they didn’t seem quite done at 12. Thanks for another fabulous recipe!

I just made these cookies. I used Nut Butter from Costco, almond flour and coconut sugar and cacao nibs in the cookies with chocolate chips on the top and the rest of the ingredients you called for. They are delicious. They took 15 minutes in our oven. They are chewy. Thanks for the great recipe. I will try them with peanut butter when I get some.

Absolutely delicious. I did not use gluten free flour. So easy to throw together. Minimal clean up. I will make theses again and again.

OMG! I just made these! I used coconut sugar and since I ran out of vanilla extract, I used maple syrup (which is what Google told me to do! Lol) Also, by mistake I had bought chunky peanut butter and never got around exchanging it. Guess what? I loved the extra bits of peanuts! Also forgot to chop the chocolate chips so it’s extra chocolaty chunky! They came out perfect! Wish I could attach a picture! Delicious!!! I actually don’t think I’ll share as I want them all to myself! Lol! ;-) I’ll share the next batch! ;-))) I love your recipes! Have tried many! Keep up the great job Ms Minimalista Baker! <3

I watched Leanne Morgan on her FB page talking about having just made these cookies so I thought I’d try them. They were great. I used regular peanut butter and had to cook them a bit longer but they were delicious!

I love this recipe! Super simple and delicious. I make these with almond flour and they turn out fabulous!

Great recipe! I made them with my daughter in this trouble times, as an stay at home activity. I would also suggest to use a bit less sugar, I used 1/4 cup brown sugar and 1/4 cup coconut sugar and almond flour. My daughter and husband want to eat them all.
Thanks so much from Costa Rica. ?

These cookies are delicious! I also used less sugar than the recipe called for. Thanks for sharing this recipe Minimalist Baker! I love your blog, it’s the absolute best! keep up the good work!

Wonderful Recipe! I used half the amount of sugar listed in the ingredients since I’m not too much of a sweet lover and they were delicious!

I’ve been looking for a healthier peanut butter cookie recipe like this, so glad to have found it! I am vegan, so I used mashed banana as another reviewer said that worked well. I also reduced the sugar by 1/4 based on other reviews, I think I would reduce it even more when making them for myself, as I have less of a sweet tooth. I love how easy these were to mix up and bake, it was so quick and easy! Thanks for the recipe!

I made these cookies and they are delicious! I used what I had at home so I used 1/4 cup (1 packet of instant oatmeal) and 1/4 cup all purpose flour. I also used Enjoy Life dark chocolate chips and organic natural creamy pb.

I loved making these and shared them with the family and stashed some in the Pandemic freezer pantry. But I want more so I am making another batch tonight. Stay well everyone. Please don’t panic shop.

This recipe is fantastic! I made these on a whim with ingredients I already had on hand, so ended up swapping the peanut butter for almond butter and used regular flour instead of GF, and they turned out so so good! Chewy, chocolaty, sweet and salty, just delicious! This recipe is definitely a keeper, I’m already planning my next batch because this one won’t last long. Thanks Dana and team!

My new favorite cookie recipe! It’s so easy to make on a whim and I actually love making these with chunky peanut butter! Soooo yummy.

This cookies are simple and delicious! I made them the first time and they were delicious but a little too sweet for me. So, I made them a second time, but this time I used half the sugar and only 2 tbs of chocolate chips, and added I tbs of hemp seeds. They turned out perfect! Thanks for your recipe!!

Made these today. They were SO good!!! Thanks for all the amazing recipes! There’s not a week that goes by that I don’t make a recipe of yours! :)

These cookies are made with simple ingredients you most likely have on hand, quick to make, and deliciously satisfying! I substituted 1 tsp maple syrup for the 1/2 tsp of vanilla and they tasted great. I can definitely see these becoming part of my regular sweet treat rotation :-) Love how the recipe allows for so much creativity as well!

These are seriously the simplest to make but most satisfying peanut butter cookies!! So delicious!!

These were delicious and so easy to make! I substituted 1/4 cup mashed banana for the egg and ground oats for the gf flour, and they came out great.

These are dangerously easy to make and so so good! The perfect combo of sweet and salty, with a nice soft chewy texture from the oats. Definitely one of the best (if not the best) gluten free cookies that I have ever had!

I’ve made these twice this week (and might make them again tonight!). They come together so quick and clean up is easy. They are so delicious. Love love love.

Just made these cookies with my toddler and we had fun baking them! There are so easy and quick. We loved them! We used wheat flour and they turned out great! Will try with GF next time!

I made this last night – 5/5. All devoured. Used almond flour.

Going to make them again tonight but will reduce sugar to 1/3 cup as we found 1/2 cup sugar delicious but a bit too sweet.

Thank you!

Made this for my peanut butter-loving Valentine… we both loved it!! I agree with the other reviews, easy recipe and the cookies taste great! Thanks for sharing!!

Just made these and YUM! My daughter is vegan so I used a little under a quarter cup of Just Egg instead of the egg in the recipe. And since I didn’t have any gluten free flour on hand, I just blended a quarter cup of the GF oats for the flour. They turned out delicious — I’m keeping this recipe for sure!

These cookies are so simple to make. My family loved them!

These are delicious, and so quick and easy to make. I didn’t have oats, so used almond flour. I also substituted coconut sugar. Yum! Thank you for a super recipe!

I’ve made them twice this week! Very peanut buttery and yummy. Kids like ‘em. Easy to make. Thank you!

Super easy to make and tasted delicious! Making a second batch the day after because they were such a hit.

I made these with coconut sugar instead of the brown sugar and almond butter instead of peanut butter (just using what I had on hand!). I also used almond flour. They turned out great! And easy clean up since it was all in one bowl :) I’ll definitely make these again!

Delicious, quick and easy to make! Would definitely make them again!

I made these yesterday! I substituted flax (1 tablespoon of flax meal plus 3 tablespoons of water) for the hen period. I also added 1 tablespoon of oat milk into the batter since mine seemed to be a bit dry. The cookies turned out delicious! Super peanut buttery and sweet! I will definitely make these again soon.

These turned out great! Followed the recipe exactly (had to warm up my PB as it stays in the fridge and thus was not creamy) and had no issues. It came together really quickly. I can tell this will be a new go-to cookie recipe for me in the future. It made 12 cookies exactly, so it’ll be easy to double if needed.

Another winning recipe, Dana and team!

So I made these last night and now I’m making them again. This time, though, I’m doubling the recipe because 4 of my kids inhaled the 12 cookies in like 3.2 nanoseconds… faster than kid #5 could get to them! These were super-easy and super-quick to make. The only change I made was using regular non-drippy peanut butter (Jif) because that’s all I had. They were perfect! Thank you, Dana, for yet another fantastic recipe!

yummy and not too sweet.

I doubled the batch and subbed the brown sugar for organic coconut sugar. I reduced it from 1 cup (1/2 cup if single batch) to 3/4 of a cup and it was great.

What a great recipe, so easy and delicious! I usually have MB’s gluten free flour mix on hand but was out so used Bob’s Red Mill gluten free flour instead. I like crispier cookies so these stayed in the oven for an extra four minutes (I also live at a high altitude and that affects cooking time sometimes too). Just finished a second batch and saw in the recipe the addition of salt on top of the cookies when cooling…ran into the kitchen to sprinkle some Maldon sea salt flakes on the cooling cookies and am looking forward to tasting that special addition!

Amazing recipe! Didn’t last long after out of the oven ? I used almond butter instead and worked well.
The only thing I noted is that I had to use double the time in the oven, but again the cookies were fantastic!

Delicious – my three boys all voted 5 stars and are currently demolishing them. These will be made regularly now, most likely tomorrow, as they’ll all be eaten. I love this recipe because it’s so easy to whip up and I didn’t change a thing. They came out perfectly – Thanks Dana!

Appreciated the simplicity of the recipe.

Adaptations (based on what was available to me): 1) No peanut butter so used almond butter instead; 2) No chocolate chips, so used equal amount cocoa powder; 3) No vanilla so omitted. Did not add more sea salt on top of each cookie. Used the Minimalist Baker GF flour and otherwise followed the recipe as is. Made in a single batch, and liked it so much, I made another – this time a double batch.

Results: Delivered the expected of servings. Tastes good despite the adaptations. Salty and sweet. Did not expand to double as recipe indicated, but didn’t make a difference to me.

Definitely keeping this one back pocket – thanks!

The dough is as good as the cookies! Thank you for another easy and delicious recipe!

Loved these. Mine came out a little flat. Probably because I used local organic oats which are very tender/soft and I used homemade peanut butter. I used white whole wheat flour. The taste was amazing, so easy to make. I used Lily chocolate chips because I had them on hand, don’t really like them much, but they were good in these cookies! These were such a hit, I made a double batch for the freezer the next day.

These are incredible! Do yourself a favor and make the immediately ?

Thanks, Dana!!

These are very quick & easy to make. I doubled the recipe and it made around 32 cookies (perhaps I made them smaller than original recipe?). I didn’t add extra choc chip on top. They are SO GOOD! Will definitely make again.

Just made these. I have to say the raw dough tasted darn good. The cookies were quite good, but rather crumbly. I used half gf flour and half almond flour. I think next time I would put half the amount of sugar and wouldnt add in extra salt because I think the salt from the PB was enough. But definitely a good foundation and the flavour is there!

These were so delicious! Honestly, just perfect. I love how strong the peanut butter flavour was.

This recipe is so simple and the cookies are delicious.
I experimented by adding some dried cherries, unsweetened shredded coconut coconut sugar and more peanut butter. The cookies were even better!
Thank you so very much for this recipe. I’m always looking for
a healthy treat that is dairy and gluten free.

Loved how quick these are to make. I reduced sugar to 1 T, subbed half the pb with pb powder, and used 2T chocolate chips. Had to add a tad more oat flour because of the pb sub, but they turned out great.

So quick, so easy, so tasty! I used standard all-purpose flour, and added some mini M&Ms which gave it a delightful crunch. I made these with my two-year-old daughter and she loved helping make and eat them. :)

Yesssss! These are delicious. Made them just as prescribed and they are my everything.

Great cookies! I substituted the egg with awuafaba, (2/4 cups) and they turned out great! They didn’t double their size tho, They got a bit bigger but not doubbled. Otherwise they taste great and my toddler loves them and so does my husband, thank you for your awesome recipes ?

These are great! I used all-purpose flour and replaced the egg with 3 tbsp aquafaba (unwhipped). The texture is soft but not crumbly and they taste delicious!

Had all these ingredients on hand and whipped up these cookies last night- sooo dangerously easy and good! I had unsalted PB so just increased the salt to ~1/2 tsp and they were salty sweet and perfect

I have made these twice now. First time with double the recipe size of rolled oats & 1/4 Cup almond flour. I only had natural pb without salt but found the 1/4 tsp in your regular recipe enough. Used coconut sugar instead of brown. Second time I made oat flour out of 1/2 the rolled oats and just used that with the rolled oats – same other substitutions as above. Each made about 20 small cookies and took about 14 mins to bake switching 2 cookie pans 1/2 way between top and bottom. Great reviews from family and friends each time. Thank you so much for your creative and easy recipes.

Just made these and they are DEEEEEEEeeeee-licious!
I used teddy bear natural peanut butter super chunky and it worked great. it is not an overly pourable natural peanut butter and they still came out perfect. used a tad more vanilla extract and used regular white flour. yum! I only wish I had made a double or triple batch. these will be gone in no time. thank you!

I didn’t have PB, so used hazelnut butter. The cookies are sooooo good!

These are soooo good WOW! With the salt ?

We replaced with flax egg, almond butter and all-purpose flour and it was perfectly delicious. Didn’t rise as much, but were tasty chunky cookies! Will definitely do them again.

I made these today, as written, and they are great! Soft, chewy, perfectly peanut buttery and studded with chocolate chips! Yum!!

Hi Dana from BC, Canada
Like the recipe. Made tonight for a play rehearsal.
I used half and half garbanzo and coconut flours. Worked fine.
Used coconut sugar. Will use date sugar in the future as well.
Doubled recipe and only made 22 small cookies.
Quality, not quantity, right?
Thanks for all you do.
I have your cookbook!
The coconut red curry veg soup recipe is fantastic!!! Sooo flavourful.
Will make repeatedly!!

This is probably the best PB cookie over ever tasted. I used almond flour, Aldi brand PB and mini chocolate chips. The taste and texture are fabulous. PB cookies are usually slightly greasy, they were not. Next time I’ll have to double the recipe since I have 3 boys and a hubby I have to share they with. I appreciate the notes making it customizable for you dietary needs. THANK YOU for your trial and error perfecting this cookie!

Super good! I only had almond butter so used that instead and also used coconut sugar. I will be baking them again for sure!!

I had all the ingredients on hand so made it right away! I’ve never made/eaten GF cookie before so I didn’t know what to expect but it wasn’t quite traditional cookie-like. It almost tasted like just sugar and PB, and I wish there was little more flour/dough-y taste? Also it’s very sweet, so I might lessen the sugar next time and add more oats/GF flour maybe. Anyway, I recently went GF, so thank you for another easy recipe!