gluten free vegan peanut butter chocolate chip cookies
RECIPE TYPE: cookies
SERVES: 24-26 cookies
  • 2 1/4 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup brown sugar
  • 1/3 cup cane sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup refined coconut oil
  • 1//4 cup almond milk or cashew milk, room temperature
  • 3 tablespoons pure maple syrup, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup dairy free chocolate chips
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside.
  3. In large bowl, cream together brown sugar, sugar, peanut butter and coconut oil, 1-2 minutes. Add almond milk, maple syrup and vanilla. Mix until blended.
  4. Add flour mixture and stir until dough comes together. Mix in chocolate chips {it’s normal for chocolate chips to separate from dough, just press into dough when making balls}.
  5. Roll large heaping tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet. Flatten slightly with hands, pressing chocolate chips into dough if needed.
  6. Bake cookies 11-13 minutes. Allow to cool on cookie sheet 5 minutes. Remove from pan and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at