Chocolate Chips and Peanut Butter Cookies (Vegan & Gluten-free)

Hello sweet followers!!

I have started a new job 1 month ago and as my colleagues are all very nice and there is a great ambiance in the office, I thought it would a good idea to bake something for them. As I have just bought a 1-kg jar of peanut butter and I had lots of chocolate chips, I thought: why not try to make something out of that?? And I came up with a cookies recipe, made with peanut butter and filled with chocolate chips, the best combination of slightly salty and sweet 🙂

They are soft and chewy and of course, vegan, so egg-free and dairy-free. I made this recipe gluten-free but you can always use wheat flour if you prefer.



Make 15 cookies


-100 g of peanut butter

-70 g of rice flour

-50 g of agave syrup

-70 g of dark chocolate chips

-10 g of milled flax seeds

-3 tablespoons of lukewarm water

-1 tea spoon of cinnamon

-1 tea spoon of baking soda


How to proceed:

Pre-heat your oven to 180°C and put a baking sheet on a baking tray.

In a small bowl, whisk together the ground flax seeds with the 3 table spoons of lukewarm water, keep aside for 10-15 minutes.

In a bowl, mix the rice flour with the baking soda and cinnamon. In a separate bowl, mix the peanut butter and the agave syrup with the milled flax seeds mix, then add the dry ingredients, mix them together until you have an homogeneous dough and add the chocolate chips.

Shape small balls on the baking sheet (on the baking tray) that you slightly press. Bake for 7-10mins and let cool down for 15-30mins, and VOILA!

Perfect occasions for these vegan chocolate chips and peanut butter cookies:

-tea time





-100 d de beurre de cacahuètes

-70 dg de farine de riz

-50 g de sirop d’agave

-70 g de pépites de chocolat noir

-10 g de graines de lin moulues

-3 cuillères à soupe d’eau tiède

-1 cuillère à café de cannelle

-1 cuillère à café de levure chimique

Comment procéder:

Préchauffer votre four à 180 ° C et étaler une feuille de cuisson sur une plaque.

Dans un petit bol, fouetter ensemble les graines de lin moulues avec les 3 cuillères à soupe d’eau tiède, mettre de côté pendant 10-15 minutes.

Dans un bol, mélanger la farine de riz avec la levure chimique et la cannelle. Dans un autre bol, mélanger le beurre de cacahuètes et le sirop d’agave avec le mélange de graines de lin moulues et eau, puis ajouter les ingrédients secs, les mélanger jusqu’à ce que vous ayez une pâte homogène et ajouter les pépites de chocolat.

Façonner et placer des petites boules sur la plaque de cuisson en les pressant légèrement. Cuire au four pendant 7-10mins et laisser refroidir pendant 15-30mins, et VOILA!

Occasions idéales pour ces cookies au beurre de cacahuètes et aux pépites de chocolat végétalien :

-afternoon tea



7 thoughts on “Chocolate Chips and Peanut Butter Cookies (Vegan & Gluten-free)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s