The Absolute Best Peanut Butter Chocolate Chunk Cookies

These cookies are already winning the hearts of people everywhere. If I made them for the entire city of San Francisco, I may or may not be able to run for Mayor and win. (I would win.) God probably has a special place in heaven for these. Maybe even a throne. Common side effects upon first bite include: involuntary exclamations, sugar comas, seeing through time and space, etc. etc. That’s the power of peanut butter, gluten free flour, and giant chocolate chunks. I’ll take my crown now.


A few things to note with this recipe:

  • use natural organic peanut butter so the flavors are pure and there is no added sugar or oil.

  • Use pre-ground oat flour. I tested with both homemade oat flour (ground in a Vitamix) and a store bought Oat Flour from Bobs Red Mill, and I preferred the finer, store bought flour.

  • Lastly, chilling is essential. I chill all of my cookie recipes no questions asked. It’s the only way in my book.


Gluten-Free, Dairy-Free Peanut Butter Chocolate Chunk Cookies

1/2 c natural, crunchy peanut butter
1 egg and 1 egg yolk
2 tsp vanilla
1/2 c brown sugar
1/2 c white sugar
2-4 tbs grapeseed oil
1/4 tsp baking soda
1 c oat flour
2, 2 oz bars dark chocolate, chopped (I only use Guittard)
maldon salt for finishing

Using a standing mixer, cream peanut butter, vanilla, and sugars together. It will probably be crumbly. Add in egg and egg yolk and cream until smooth. 

Add in half of flour, mix, add baking soda, mix again. Add in 2 Tbs oil and rest of flour. If needed, add another tbs or two of oil. I’ve found the best ratio is usually 3 Tbs, but it can vary depending on the peanut butter or flour. Dough should be pretty tough and a bit gummy but sticks together nicely. Add chocolate and mix.

Cover and chill for at least 4 hours, ideally overnight. 

Using a 1 inch cookie scoop, bake at 350 for 8-10 minutes on a silicone mat. When I tested, it was 8 minutes for 1 inch, 10 for 1.5 inches. When cookies are done baking, remove from oven and top with salt.

Allow cookies to cool for a few minutes on the cookie sheet before moving to cool on a rack.