Peanut Butter Chocolate Chip Cookies (made with Crunchy PB)
Prep time
Cook time
Total time
These simple cookies are soft, tender, and slightly chewy. They're naturally flourless, gluten-free, and dairy-free, for a seamless taste and bite. Using chunky / crunchy peanut butter adds just a touch of texture that goes very well with the chocolate chips.
Recipe type: Dessert
Cuisine: American
Serves: about 30 cookies
  • 1 cup crunchy peanut butter (I used a natural, no stir, lightly salted variety)
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon salt
  • 1 cup dairy-free chocolate chips, or more as desired
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, mix together the peanut butter, sugar, eggs, and salt until combined. Fold in the chocolate chips.
  3. Drop the dough by the tablespoonful onto your prepared baking sheet, about 2 inches apart. They do spread a little.
  4. Bake the cookies for 10 to 12 minutes or until lightly golden.
  5. Let the cookies cool on the baking sheets for 2 minutes before carefully removing them to a wire rack to cool completely. They will firm up as they cool.
Recipe by Go Dairy Free at