These are hands-down our favorite cookies. My kids’ friends request them when they come to play and they have sold out at numerous bake sales. You can make them as straight peanut butter (like the original recipe) or peanut butter chocolate chip.
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Gluten-Free & Vegan Peanut Butter Chocolate Chip Cookies
Adapted only very slightly from these Peanut Butter Cookies by Alissa Segersten, one of my favorite gluten-free cooks.
Notes: I use sprouted brown rice and sprouted sorghum flours here. You can certainly use regular ones if that’s what you have. However, I think that sprouted flours are well worth the investment, particularly if you have celiac disease and/or you have some gut healing to do. Sprouted flours are more digestible and enable more nutrient absorption than their non-sprouted counterparts. Also, if your chia seeds are whole, you can grind them in a coffee grinder and store any leftovers in the fridge.
Recipe last updated 10/29/2021
Dry Ingredients:
180 grams brown rice flour OR sorghum flour OR a combination of the two
25 grams arrowroot OR tapioca starch (also called flour or powder)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
Wet Ingredients:
1 cup creamy, salted natural peanut butter (crunchy works fine as well)
3/4 cup coconut sugar
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
2 tablespoons ground chia seeds whisked with 1/4 cup hot water
Other Ingredients:
1/3 cup dark chocolate chips or chunks
Preheat oven to 350 degrees.
In a medium bowl, combine all the dry ingredients and whisk well.
In another medium bowl, combine and stir the peanut butter, coconut sugar, applesauce, melted coconut oil and vanilla extract. Then, in a small bowl, use a fork to quickly whisk the ground chia seeds with hot water until mostly smooth and a little bit stringy, then incorporate the chia seed mixture into the wet ingredients until you don't see big clumps of chia seeds.
Add the dry ingredients to the wet and mix well.
Mix the chocolate chips into the dough and form cookies on an ungreased baking sheet (I find these cookies don't really change shape in the oven). Bake for 14-15 minutes until the bottoms are nicely browned, then transfer to a wire rack to cool.
Makes 20-24 cookies
