Next up in my veganizing the Food Network 12 Days of Cookies are these Gluten-Free Peanut Butter Chocolate Chip Cookies. I grew up with a slight peanut allergy, so to this day, I still avoid eating peanuts. However, Ethan loves peanut butter, so I knew I had to have a peanut butter cookie in this year’s collection, like I did last year. Because of my peanut allergy I haven’t even tasted these cookies, but everyone who has loves them.

Tip: if your peanut butter has been in the refrigerator, warm it for 20 seconds in a microwave to soften it up. This makes it easier to mix. Use an all natural peanut butter without any added sweeteners.


1 Tablespoon ground flax seeds
3 Tablespoons warm water
1 cup chunky peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips


1. Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.

2. In a small bowl, whisk together the flax seeds and water. Set aside to thicken.

3. In a large bowl, cream the peanut butter, sugars, and salt with an electric mixer on medium high until light and fluffy, about 5 minutes.

4. Give the flax mixture another stir and then add to the bowl along with the vanilla. Beat on medium-hing for another minute.

5. Add the chocolate chips and beat a few more seconds to fully incorporate them.

6. Pour 1/4 cup of granulated sugar into a small bowl. Roll tablespoonfuls of cookie dough into balls and roll each ball in the sugar to coat. Put the sugar coated balls on the baking sheet 1 inch apart. Use a fork to press each ball down and make a grid pattern on top.

5. Bake 12 minutes or until edges are golden brown. Let the cookies cool a few minutes on the baking sheets and then transfer to a wire rack to cool completely. These cookies can be stored in an airtight container at room temperature for up to 3 days.