Peanut Butter + Chocolate Chip Cookies

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Easy. Classic. Satisfying.

Peanut butter and chocolate chips in the form of a cookie, dipped in almond milk, makes for the perfect mid-afternoon snack if you ask me!

These guys are crunchy on the outside, soft on the inside, and amazingly delicious. What’s better is that they are healthy, hearty, and could even serve as a wonderful breakfast when you’re on the go and don’t have time to make something up.


1 cup Gluten Free Flour (Red Mill)

1 1/2 tsp baking soda

1/2 tsp salt

1/2 cup all-natural peanut butter

1 cup Agave

1/2 cup unsweetened Almond Milk (Silk) or sub Rice Milk for nut allergy (Rice Dream)

1 tsp Vanilla extract

1 1/2 cups non-dairy chocolate chips (Enjoy Life)

1 Tbsp Flax Seed + 3 Tbsp boiling water (equivalent to 1 egg)


This recipe is super easy — ready?

First, pre-heat your oven to 350 degrees F.

In a large bowl, combine your flour, baking soda and salt. Mix well.

In a separate smaller bowl, combine your flax seed with the boiling water (must be boiling to work properly). Whisk water and flax seed together with a fork, and then set aside for a few minutes to set.

Returning to the large bowl, add in your agave, milk, peanut butter, vanilla extract, and chocolate chips. Finally, add in your flax seed, and mix the batter well until all ingredients are combined and the batter is semi-thick (resembles typical cookie dough).

Grease a non-stick baking sheet, or baking stone (I prefer), and use two spoons to dish the dough out in even scoops (no need to press the cookies down or anything, they will spread out and rise beautifully as is!)

When evenly distributed and the cookie sheet is full, place them in the oven for around 15 minutes. When the cookies turn golden brown, and look nice and crisp on the outside, remove from the oven and cool on a drying rack.

Best served with a glass of cold milk. Enjoy!



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