• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hope and Hummus
  • About Me
  • Recipes
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Subscribe
    • Amazon
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Subscribe
    • Amazon
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Cookie Recipes

    Gluten-free & Dairy-free Chocolate Peanut Butter Cookies

    October 14, 2022 by Sami Smith Leave a Comment

    These chocolate peanut butter cookies are a delicious brownie cookie with a peanut butter and chocolate topping! They're a dreamy cookie combo while also being both gluten-free & dairy-free.

    Jump to:
    • Ingredients
    • Storage
    • Gluten-free & Dairy-free Chocolate Peanut Butter Cookies

    Ingredients

    Here are the ingredients you'll need:

    • nondairy butter
    • vanilla
    • gluten-free flour
    • cacao powder
    • coconut sugar or brown sugar
    • peanut butter
    • powdered sugar
    • nondairy milk
    • nondairy chocolate

    See recipe card for quantities.

    Storage

    Store these in the fridge for up to 5 days before moving to freezer.

    gluten free and dairy free chocolate peanut butter buckeye cookies

    Gluten-free & Dairy-free Chocolate Peanut Butter Cookies

    These brownie cookies are topped with a thick peanut butter layer and gluten-free, dairy-free, and delicious!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course brownies, cookie, Dessert, Snack
    Servings 9 cookies

    Ingredients
      

    For the cookies:

    • ½ cup nondairy butter
    • 1 teaspoon vanilla extract
    • 1 ¼ cup +1 tablespoon gluten-free flour
    • ½ cup cacao powder unsweetened
    • ½ teaspoon baking soda
    • pinch of salt
    • ¾ cup coconut sugar or brown sugar
    • 1 egg
    • 2 tablespoon sugar

    For the peanut butter topping:

    • ½ cup smooth peanut butter
    • 1 ½ tablespoon nondairy butter
    • ½ cup + 1 tablespoon powdered sugar
    • 1-2 tablespoon nondairy milk I used almond milk!

    For the chocolate topping:

    • ½ cup nondairy chocolate chips

    Instructions
     

    • Preheat oven to 350°F and line 2 baking sheets with parchment paper. Cream together the butter and sugars. Mix in vanilla and egg. Add in the dry ingredients.
    • Scoop into about 9 cookies and bake for 9-10 min. While those are baking, make the peanut butter topping. Mix together all of the peanut butter topping ingredients until you have a paste/dough.
    • Divide into 9 pieces, lightly flatten, and press on top of each cookie. Melt the chocolate topping and spread a little onto each cookie. Enjoy!
    Keyword brownies, chocolate, cookie, dairy free, gluten free dessert, gluten-free, peanut butter
    « Gluten-free & Dairy-free Cinnamon Roll Banana Bread
    Vegan Protein Fudge »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sami and I'm so happy you're here! I love to make recipes that are gluten-free, dairy-free, sometimes paleo & vegan, and delish! I know what it's like to have dietary restrictions, so my passion is to share recipes that EVERYONE can enjoy, and that taste just as yummy as the original.

    More about me →

    Popular Recipes

    • Paleo & Gluten-free Tahini Blondies
    • Gluten-free & Dairy-free Cinnamon Roll Baked Oats
    • Vegan & Paleo Caramel Cookie Bars
    • Protein "Twix" Bars

    Seasonal Recipes

    • Paleo Pumpkin Cookies
    • Paleo Pumpkin Pie Bars
    • Paleo Protein Pumpkin Snickerdoodle Blondies
    • Vegan & Gluten-free Pumpkin Spice Protein PB Squares

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Foodie Pro on the Foodie Pro Theme