Dairy-Free Peanut Butter Chocolate Chip Cookies
Indulge in the ultimate guilt-free treat with these Dairy-Free Peanut Butter Chocolate Chip Cookies, a scrumptious twist on the classic favorite that’s perfect for those with dairy sensitivities or anyone seeking a plant-based dessert. Made with creamy peanut butter, rich dairy-free chocolate chips, and a clever chia seed "egg" substitute, these cookies are irresistibly soft, chewy, and bursting with nutty, chocolatey goodness. A splash of coconut oil adds a subtle hint of tropical flavor while ensuring a perfectly tender crumb. Whip them up in just 25 minutes from start to finish, making them an ideal quick-bake option for busy days or last-minute sweet cravings. Pair these crowd-pleasers with your favorite non-dairy milk for a snack that’s as wholesome as it is decadent!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
In a large mixing bowl, beat together the peanut butter, coconut oil, brown sugar, and granulated sugar until smooth and creamy.
Step 4
Add the chia seed mixture and vanilla extract to the peanut butter mixture, stirring until fully incorporated.
Step 5
In another bowl, whisk together the flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.
Step 7
Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Enjoy your delicious, dairy-free peanut butter chocolate chip cookies!
Nutrition Facts
| Serving size | (1073.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5178.6 |
| Total Fat 298.4g | 0% |
| Saturated Fat 155.2g | 0% |
| Polyunsaturated Fat 4.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3522.7mg | 0% |
| Total Carbohydrate 565.1g | 0% |
| Dietary Fiber 39.2g | 0% |
| Total Sugars 359.9g | |
| Protein 95.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 361.3mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 2717.8mg | 0% |
Source of Calories