Peanut-Butter Chocolate Chip Cookies {Vegan & GF}

Peanut-Butter Chocolate Chip Cookies {Vegan & GF}

Looking for something to satisfy your sweet tooth while sticking to your health goals? Then these Peanut-Butter Chocolate Chip Cookies are for you! They’re free of gluten, grain, refined sugar, tree nuts, and animal products while also being low-FODMAP! I know, you may be wondering what even goes into these cookies, but the answer is surprisingly simple! You’ll only need peanut butter, chia seeds, pure maple syrup, cinnamon, sea salt, and baking soda. That’s it. And they are so delicious! These melt-in-your-mouth Peanut-Butter Chocolate Chip Cookies will be sure to sweeten up your weekend–the healthy way.

The Fricke Farmhouse

I just realized that I haven’t posted any new recipes for a few weeks now! The reason I’ve been MIA is that we just bought a farmette (aka the Fricke Farmhouse) and have be swamped with moving, projects, and 12+ hour days at work. I made sure to make plenty of meals before the move, so I’ve hardly been cooking this past week. Now that we’re getting more settled, I plan to get back into my regular blogging routine. And I have a lot of exciting recipes in the queue to make in my dreamy new kitchen! I can’t wait to share it all with you!

Peanut Butter Chocolate Chip Cookies

“Natural” Peanut Butter

Obviously, peanut butter is a critical ingredient for Peanut-Butter Chocolate Chip Cookies. That’s why it’s so important to use high quality peanut butter. One of my favorite peanut butters to use is Crazy Richard’s. They keep their products pure by only using peanuts. Nothing more. What really frustrates me about the food industry (actually there are a lot of things) is how there is no regulation on the word “natural”. It’s just another marketing scheme and doesn’t mean anything nutritionally. Even though other “natural” peanut butters don’t contain hydrogenated oils, there are still many that contain sugar, salt, and palm oil. These are totally unnecessary ingredients (besides maybe a little salt), but Crazy Richard’s really keeps it clean and simple by strictly using peanuts. Definitely, give their products a try!

Crazy Richard’s and other pure peanut butters have a much thinner consistency than the thick goop found in conventional jars. I’ve never tried this recipe with such peanut butter, so I don’t know how it would work and don’t recommend trying it. If you do, I’m guessing you may need a bit more liquid or a shorter baking time.

Peanut Butter Chocolate Chip Cookies

Pure Maple Syrup

Like peanut butter, it is essential to use pure maple syrup in these Peanut-Butter Chocolate Chip Cookies. Other “pancake syrups” are much thicker and do not taste at all like the real deal. They are also ultra processed and made of corn syrup, unlike maple syrup which is much less processed and made from tree sap. Metabolically, sugar is sugar, but it’s always best to use ingredients in the most unrefined and unprocessed forms possible. It will taste a lot better and be much healthier! I hope you enjoy these Peanut-Butter Chocolate Chip Cookies! Let me know what you think in the comments below!

More Cookie Recipes to Try

Peanut Butter Chocolate Chip Cookies
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Peanut-Butter Chocolate Chip Cookies

These cookies are free of gluten, tree nuts, grain, refined sugar, and all animal products. They're even low FODMAP. These melt-in-your-mouth cookies may taste indulgent, but are actually quite healthy!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 12 cookies
Calories: 140kcal
Author: Rachel Alexandra


  • 1 Tbsp chia seeds
  • 3 Tbsp hot water
  • 1 cup Crazy Richard's peanut butter
  • ¼ cup pure maple syrup
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp Celtic sea salt
  • ½ cup dark chocolate chips


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk the chia seeds with hot water to make an "egg". Set aside for 5 minutes.
  • Meanwhile, in a medium bowl, mix the peanut butter, maple syrup, baking soda, cinnamon, and salt.
  • Add the chia "egg" to the other ingredients. Mix well.
  • Fold in the chocolate chips.
  • Form the dough into balls 1-2 inches in diameter. Flatten them slightly and bake for about 8 minutes.
  • Let the cookies rest for 10 minutes on a baking sheet before transferring to a cooling rack.


Ground flaxseed can be used in place of chia seeds.
Other nut or seed butters can substitute for peanut butter.


Serving: 1cookie | Calories: 140kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g
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