Dairy-Free Peanut Butter Chocolate Chip Cookies
Indulge in the irresistible goodness of Dairy-Free Peanut Butter Chocolate Chip Cookies, a treat that combines rich, nutty flavors with decadent chocolate in every bite. Perfect for those avoiding dairy, these cookies feature creamy peanut butter, coconut oil, and chia seeds as a plant-based egg substitute, delivering a soft and chewy texture you’ll love. Enhanced with a blend of brown sugar and granulated sugar for a balanced sweetness and loaded with dairy-free chocolate chips, these cookies are a dream for vegans or anyone seeking lactose-free alternatives. Quick and easy to make with just 15 minutes of prep time and 10 minutes of baking, this recipe yields 24 cookies that are great for sharing—or savoring all to yourself! Whether you’re hosting, gifting, or simply treating yourself, these cookies are a crowd-pleaser that will leave everyone craving more.
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 0.5 cup Coconut oil
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Chia seeds
- 2.5 tablespoons Water
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Dairy-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, combine the chia seeds and water. Stir well and set aside for about 10 minutes until it forms a gel-like consistency.
In a large mixing bowl, beat together the peanut butter, coconut oil, brown sugar, and granulated sugar until smooth and creamy.
Add the chia seed mixture and vanilla extract to the peanut butter mixture, stirring until fully incorporated.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.
Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
Bake in the preheated oven for 8 to 10 minutes, or until the edges begin to lightly brown. The cookies will look slightly underbaked, but this is normal for a soft texture.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious, dairy-free peanut butter chocolate chip cookies!
Nutrition Facts
Calories |
5179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.4 g | 383% | |
| Saturated Fat | 155.2 g | 776% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3523 mg | 153% | |
| Total Carbohydrate | 565.1 g | 205% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 359.9 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
