Dark Chocolate Chocolate Chip Peanut Butter Cookies (GF/DF)
These dark chocolate chocolate chip peanut butter cookies are soft, gooey, and crazy delicious. (And no one will know that they are gluten free and dairy free!)
Equipment
- mixer - stand mixer or hand mixer
- cookie scoop - medium / size 40 / 2 tablespoons (optional)
Ingredients
Fats & Sugars
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/4 cup dairy free butter - I strongly recommend Miyoko’s Plant Milk Butter, European Style Salted
- 1/4 cup coconut oil - extra virgin
- 2/3 cup peanut butter
Wet
- 2 eggs - large
- 3 tablespoons dairy free yogurt - plain or vanilla
- 1 teaspoon vanilla
Dry
- 1 1/2 cups gluten free flour blend - I strongly recommend Authentic Foods Steve's Gluten Free Cake Flour Blend
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder - I recommend King Arthur Espresso Powder
Mix-Ins
- 3/4 cup dairy free dark chocolate chips - I recommend Guittard Extra Dark Chocolate Chips
Instructions
Prep
- Set out the dairy free butter and eggs.1/4 cup dairy free butter2 eggs
- Measure out the dry ingredients into a medium-sized bowl. Stir with a fork to combine, and set aside.1 1/2 cups gluten free flour blend1/2 cup cocoa powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt 1/2 teaspoon espresso powder
- Line your cookie sheets with parchment paper.
- Preheat oven to 350°F.
Make the Dough
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), mix the fats and sugars (including the peanut butter) on medium speed for about 3 minutes until well mixed. Scrape down the sides of the bowl and mix for another 30 seconds or so. 3/4 cup sugar 1/2 cup brown sugar 1/4 cup dairy free butter 1/4 cup coconut oil 2/3 cup peanut butter
- Add the wet ingredients and mix for another 30 seconds or so. Scrape down the sides of the bowl again.2 eggs3 tablespoons dairy free yogurt1 teaspoon vanilla
- Add the dry ingredients. Pulse the mixer about 10 times or so to gradually incorporate. Then mix on low for about 10 seconds. Scrape down the bowl and mix on medium for another 10 seconds or so until fully mixed.
- Turn the mixer on low and slowly pour in the chocolate chips. Using a wooden spoon or spatula, turn the dough over a few times to ensure that the chocolate chips are well distributed. (If using a hand mixer, stir in the chocolate chips by hand to avoid overheating your mixer.)3/4 cup dairy free dark chocolate chips
Bake the Cookies
- Scoop the dough into balls using a medium cookie scoop (size 40, or 2 tablespoons). You may have to give the cookie scoop a whack on the side of the cookie sheet to get it to release! (If you don’t have a cookie scoop, just use a soup spoon.)
- Place 12 cookies per cookie sheet, leaving an equal amount of space around each cookie so that the cookies can spread out a bit as they bake.
- Bake the cookies, one sheet at a time, for about 12 minutes. The cookies will be puffed up but not quite firm.
- Place the cookie sheet on a rack to cool, and set a timer for 10 minutes. The cookies will continue to bake a tiny bit as they cool on the cookie sheet. (If you eat them at this stage, they will fall apart but will still be yummy!)
- After 10 minutes, remove the cookies from the cookie sheet and let them finish cooling on the rack.
Notes
- Storage: Store in an airtight container; they should stay soft and yummy for several days.
- Freezing the Dough: If you don't need the whole batch right away, you can freeze the dough balls. Scoop the extra dough onto a smaller cookie sheet (or anything that can fit in your freezer), placing the dough balls close together. Freeze the dough balls until hard (for an hour or so), then place the dough balls in a plastic bag and return to the freezer. Whenever you want fresh-baked cookies, let the frozen dough balls sit on a cookie sheet on the counter while your oven is preheating so that they can defrost slightly. Then bake as directed above but with a minute added onto the baking time. (If they are completely thawed, you can bake as directed.)
- Freezing the Cookies: You can also freeze the cookies after they have been baked. When you are ready to eat a cookie or two (or ten), let them defrost sitting out on the counter. You can also microwave them for 10 seconds at a time until defrosted. If I am going to ship these cookies to a loved one, I will freeze them first and then ship in the frozen state!