Gluten Free Peanut Butter Chocolate Chunk Cookies. (Gluten/Grain/Egg/Sugar/Starch Free. Vegan with a Paleo Option).

Gluten Free Peanut Butter Chocolate Chunk Cookies. (Gluten/Grain/Egg/Sugar/Starch Free. Vegan with a Paleo Option).

Gluten Free Peanut Butter

Chocolate Chunk Cookies

Is there anything better than a classic peanut butter cookie? Rich with flavor and just slightly crumbly.

Its been a few years since I have had a really good peanut butter cookie.

Most recipes online are either a) made with grain and sugar orb) are flourless but use an egg or starch as the binder so that the cookies actually bake through.

None of those options work for my dietary needs.. so I made myself forget about my favorite cookie.

Fast forward to now, about a year later and my baking skills have come to the place that I have a strong enough understanding of the grain free flours to make a recipe mimic the exact taste and texture that I want. I have gotten enormous amounts of positive feedback for my recently posted Chocolate Chunk Cookies and Double Chocolate Chunk Cookies. I felt ready to tackle my ultimate favorite.

The first batch I made today turned out awesome! But they weren't exactly what I wanted- I spent all day nitpicking the recipe and after 6 batches I finally landed the cookie of my dreams. Cookies that I can actually eat, and that taste just as good (if not better) than my favorite cookie of the past.

Gluten Free Peanut Butter Chocolate Chunk Cookies

Gluten Free Peanut Butter Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Cookies

  • 1 packed Cup Blanched Almond Flour
  • 1/2 Tsp. Baking Powder
  • 1/2 Cup Smooth Or Crunchy Peanut Butter (see note below for substitutions)
  • 1/2 Cup Granulated Sugar (I used Erythritol- see note below for additional substations)
  • 1 Tsp. Vanilla Extract
  • 1/4 Tsp salt (use up to 1/2 tsp if using unsalted peanut butter).
  • 2 Tbs Room Temperature Butter. (Earth Balance, Goats Butter, Shortening or Coconut Oil)
  • (Optional) 1 bar of Dairy Free Chocolate Chopped into Chunks (see substitution note below)
  1. Preheat oven to 350 degrees and line a large cookie sheet with a baking mat or sheet of parchment.
  2. In a bowl combine all ingredients (except for chocolate). Use either a stand mixer, food processor or by hand (you'll need a little muscle power, but mixing by hand is possible.). Mix until dough comes together. Stir in optional chopped chocolate chunks.
  3. Equally divide dough into 8 pieces and roll each piece in your hands into a round / flat patties (I made mine about 1 inch thick and about 2 inches wide).
  4. Place on baking sheet and gently press down with a fork to make the classic criss-cross pattern. Place into oven and bake 15-16 minutes.
  5. Remove from oven and allow the cookies to cool for at least 1 hour before removing them from the tray and eating (otherwise they will crumble into a million pieces.) The longer you allow them to cool the better they will hold together! To speed up this cooling process you can stick your tray of cookies in the freezer until nice and chilled.

Recipe & Substitution Notes (PLEASE READ)

  • For the Peanut Butter I used a thin and awesome salted unsweetened peanut butter from Trader Joe's. Its thin enough that it gently drips off the spoon if you tip the spoon up. This consistency is important in order for the recipe to work properly. You want a texture thats similar to the unhealthy peanut butters out there like Peter Pan. If your peanut butter is thick you might try stirring a little oil in to thin it so that it becomes easier to stir. NOTE: That if you add too much oil your cookies will spread in the oven much more than mine have in the picture! So be cautious to only add the tiniest amount that you need to thin the nut/seed butter out.
  • If you can't eat peanuts use another nut or seed butter of your choice. Remember to add a little oil if needed.
  • Peanuts are not considered paleo, so you can use another nut or seed butter, if it is your dietary choice to do so.
  • Instead of blanched almond flour feel free to use another homemade nut or seed flour. Sunflower seed flour reacts to baking soda and powder and turns green if you surpass a certain amount of baking powder per cup of flour. (I don’t know what this exact amount is and will be toying with this in the future.) This is something to be aware of if you try using homemade sunflower seed flour, in the case of this recipe it should not matter as the chocolate would cover up the green color anyways . If the idea of this freaks you out- then try using less baking powder in the recipe than I have called for.
  • To make your own Nut or Seed flour: simplyrun the nut or seed in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.) If you flour is course, then be aware that your cookies are going to spread more.
  • Coconut flour or any of the starchy grain based flours will NOT work in this recipe. Only use other Nut/Seed flours.
  • The 1/2 cup of granulated sugar can be ANY variety. Cane, Sucanat, Coconut Palm Sugar etc. To make this recipe SUGAR FREE use xylitol or erythritol. I have become a huge fan of the Truvia Baking Blend made out of erythritol and is available at most grocery stores. It works spectacular in all of my cookie recipes. Please do not use a liquid sugar unless you are up for some experimentation.
  • For the Chocolate: I used a bar of Simply Light sugar free/ dairy free dark chocolate. It can be found at Trader Joes or Whole foods. Any bar of chocolate can be used in this recipe.. additionally you can always just use allergen free chocolate chips or chunks from Enjoy Life.
  • PLEASE follow these guidelines if you would like the recipe to work- making other changes will result in different results. Experiment at your own risk.


Brittany Angell

39 comments | Leave your own

  1. Chef Amber Shea

    Looks like another winner to me! YUM!

  2. donna

    just pinned!

  3. Alyssa | Queen of Quinoa

    Looks delicious! Do you think flaxseed meal would work? I know it’s not as fine as the blanched almond flour, but it sounded like you thought any nut/seed flour would work. Would love to try these with almond butter! Yum πŸ™‚

  4. Tara Klippert

    Unfortunately, peanuts are not paleo approved so this recipe wouldn’t be paleo if it contains peanuts. If you substituted for another type of nut butter it would be considered paleo πŸ™‚

  5. Val

    Looks DELISH! Just found almond flour last week. Holy cow, I’m in love. So, I really like the Truvia baking blend too….is the 1/2 C measurement in this recipe the amount of Truvia you used? Just asking because I noticed on the package that you should use half the amount of Truvia when subbing for sugar. Can’t wait to try them!!! You’re awesome by the way. Eat what makes you feel good, down with “cult dieters”!!!

  6. Juniper Rain

    Awesome!! These are totally the next cookies i’m making!! i’m getting close to being out of the chocolate chip recipe of yours that i made.
    also.. i’m really really glad that you put that about the sun seed flour turning green in reaction to the baking powder.. because i made a pancake recipe that had both of those in it and within the hour or less it was turning green!! me and my mother were looking at eachother like… “can food mold that quickl????” so we threw it out to be on the safe side.. DANG! well at least we know now.. thank you!! haha! πŸ™‚

  7. Amanda

    I’d love to make these cookies, but, unfortunately, I’m on a strict starch-free diet that does not allow even the small quantity of starch in baking powder (I’m even restricted from cream of tartar, so I can’t make my own!). I’ve struggled with this for a while, as I can’t have arrowroot, tapioca, or potato starch and, therefore, can’t leaven any of my baked goods. Any suggestions???

  8. Lisa

    I made these last night with chunky TJ’s pb, Simply Lite sugar free dark chocolate chunks, and xylitol. They were phenomenal!!! Such a rich peanut buttery flavor. My husband and I love them. Thanks for the wonderful recipe(s) – we love the classic chocolate chunk recipe too πŸ™‚

  9. Karen

    These look awesome. Just wondering what weight is your bar of chocolate. I am in Australia so some of the terminology is a little different for me but I have tried a few of your recipes now and they have been great. I have a family who are gluten and dairy intolerant and so from all of us thank you for coming up with such lovely recipes πŸ™‚

  10. Donna

    Thank you SO much for providing me with a recipe for my absolute favorite cookie…PEANUT BUTTER!!! that I can actually feel good about eating…The Truvia baking granulated sugar just became available in my regular, local supermarket here in France..and I will be trying these out as soon as possible…Will these work in a “naked” version…sans chocolate?…I like my peanut butter cookies PURE!!!…

    By the way…I really appreciate the detail and explanations you provide at the end of your recipes…excellent “mini-tutorials” which solve so many make or break culinary situations…You’re the best!

  11. Roxanne

    Do you know if it would work with Stevia (powder)? That is the only sweetener we use and if I omit the chocolate (due to caffeine) would they tasted nice and nutty?? These look amazing by the way πŸ™‚

  12. Cheryl

    Thank you so much, I SO enjoy your site and recipes! Changing my eating to a mostly Paleo plan has relieved my RA symptoms by about 75%- so wonderful! Have been able to cut my meds to almost nothing πŸ™‚ Keep up the great work, you are very much appreciated!!

  13. Jessie

    I just made these with Whole Foods fresh ground almond butter, sugar, and regular butter. My nut butter was much thicker than the one described and the single tester cookie I made to try out the butter ratio didn’t spread out quite enough, so I added an extra 2TB of butter and they look better. The tester cookie was still delicious! Crispy and soft – wow! Will try these with coconut oil and a sugar substitute next time for my dairy-free, paleo in-laws.

  14. Carmen

    I think I forgot to add the baking powder. My peanut butter was pretty thick so I used extra butter. Also, no chocolate and half xyla, half coconut sugar. I thought they were great!

  15. Katharine

    YUM!! I added an egg because my dough was so crumbly and I couldn’t really get it to come together (maybe my peanut butter was dry). After I mixed it in, I wish I hadn’t done it because it seemed very moist. BUT, they seem to have cooked up great (ate one while cooling). I Left out the chocolate. Used butter and erythritol. Flavor is DELICIOUS!!!!!!! The perfect amount of sweet/salty for me!

  16. Nicole Bottles

    wow brittany another amazing cookie recipe. my peanut butter was very thick, and i used almond meal vs blanched flour (i know i know, you’re not supposed to…but i really wanted cookies!) and they turned out beautifully! no funny ‘burnt’ taste from the almond skins or anything. i ground the roasted almonds very finely. cooked them 14 mins. they have the texture of a crumbly-melt-in-your-mouth shortbread cookie! and mine actually didn’t spread at all, and turned out looking almost identical to your pictures. i think the peanut butter and soy-free earthbalance really helped them stay together. they were crumbly before i baked them, so i rolled them into tight balls and flattened them. i would eat these cookies RAW…leave out the baking soda and throw in some golji berries and cacao and coconut and you have a truffle in the making!

    love love LOVE your alternative/substitution part of your recipes. that is what makes your recipes the best! i hope this is a new trend in your recipe writing :).

  17. Tia

    These cookies are so easy to make and are amazing. I am so happy to have found your recipe. These are my go to chocolate chip peanut butter cookies now and I am so happy – no gluten- no eggs! thanks!

  18. Nicole

    wow these are so good! my second time making them. oh my. delicious! and everyone in my house can eat them. i made them with hemp seed flour, a bit of pecan flour, coconut oil, coconut palm sugar (1/3 of a cup). i calculated the nutritional info (my recipe made 21 cookies); in my version of the recipe, per cookie: 138 cal., 11 grams fat, 2 grams fiber, 3 grams sugar, 5 grams protein. 2 of these cookies are going to become my new ‘protein’ snack for the midday. love telling my mother these are ‘healthy’ cookies in the true sense of the word! you can read more health info here:

  19. Karen Brenneman

    We love your cookies!! We too are on a limited carb diet. Do you have any idea of the nutritional count for these cookies? Thanks much!

  20. Chantal

    I made these cookies last week and they were awesome! They crumbled a lot so I kept them in the fridge until they were all gone…and they didn’t last long! I decided to make another batch today and I don’t know what happened, but they came out completely different. They burned on the bottom and didn’t cook all the way through for some reason. Trial and error I suppose lol but thanks so much for all of your great recipes. I’ve passed on your website to a lot of my friends and family who are vegan, GF or just into healthier eating.

  21. Hannah

    These cookies were delicious! I did make a couple changes to fit our needs, however.

    1. I used Chocolate Covered Katie’s homemade chocolate recipe instead of a chocolate bar.

    2. I used a spoonful of Truvia to taste instead of 1/2 cup of sugar or Truvia.

    Very delicious, all the same. Thank you very much!

  22. Carrie

    I absolutely love these cookies!!! Will be making them again for sure!

  23. Dana

    These cookies trump the Peanut Butter Chocolate Chunk Cookies of my wheat-eating days! So yummy! I’ve made them twice. Once with good-quality blanched almond flour (a better cookie) and once with Bob’s Red Mill almond meal (not as melt-in-your mouth yummy, but still good). I used Swerve as the sweetener. I mixed them by hand, and I found it easy if the peanut butter was at room temperature, instead of straight from the fridge. I love the simplicity of the ingredients. Everything that I already have in my pantry. Brilliant. I’m so happy to have discovered your blog! You’re some kind of recipe genius!

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