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PBCC [Peanut Butter Chocolate Chip] Cookies

Is there a better pairing of desserty flavors than peanut butter & chocolate? Doubt it.

GF. V. SF.


1 cup smooth peanut butter (I use Whole Foods 365 Organic Creamy)

1/4 cup applesauce (use a little less if your peanut butter is the really oily kind)

2/3 cup sugar

1 tsp molasses

1 tsp vanilla extract

1/3 cup GF AP flour (I use Pamela's Artisan Blend)

1 1/2 tsp baking soda

1 pinch salt

1/2 cup vegan chocolate chips (I use Enjoy Life Semi-Sweet Mini Chips)



Preheat oven to 350°

Line 2 cookie sheets with parchment

Grab a large bowl and a silicone spatula (or a stand mixer if you want more dishes)

Mix together the peanut butter, applesauce, sugar, molasses, and vanilla until smooth & creamy

Add in the flour, baking soda, and salt and mix until just combined (you should have cookie dough consistency right here. If not, add more flour if your dough is too wet, add more applesauce if it's too dry)

Fold in the chocolate chips

Scoop dough balls onto the parchment lined cookie sheets spacing about 2" apart (I use a small cookie scoop, but feel free to use a bigger one or eyeball it. This may affect your baking time, so just keep an eye on it)

Press each cookie down lightly

Bake 10 minutes for soft cookies (or a few minutes longer if you want crunchy cookies)

Let cool for a few minutes on the pan

Using a spatula, move cookies to a paper bag to cool (something my mom always did to draw out any excess oil - I swear it results in the best cookies)

Makes 2 dozen small cookies


Vicious Variations:

Sub tahini, sunbutter, or almond butter for a completely different (and still amazing) cookie!

Skip the chips all together and top with a sprinkle of sugar for a classic cookie or make a well with your thumb in each cookie and put a dollop of your favorite jam for a PB&J twist


Sound Mate:

Angel Witch - Angel Witch

Sweet Dangaaaaaah

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