closeup of peanut butter chocolate chip cookies

Vegan Peanut Butter Chocolate Chip Cookies (Gluten-free)

The most delicious and easy Oil-free Vegan Peanut Butter Chocolate Chip Cookies that are just 7 ingredients, made in 1 bowl, dairy-free and gluten-free!
Course Dessert
Cuisine American, Gluten-free, Vegan
Keyword gluten free vegan peanut butter cookies, oil free peanut butter cookies, vegan oil free peanut butter cookies, vegan peanut butter chocolate chip cookies, vegan peanut butter cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 18 cookies
Calories 181 kcal
Author Brandi Doming


  • 1/2 cup (80g) white rice flour (brown will make them crumble, see NOTES below for sub)
  • 1/4 cup (32g) tapioca starch
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt (if your peanut butter has added salt, then omit)
  • 1/2 cup (160g) pure maple syrup
  • 1 cup (256g) natural creamy peanut butter (with no added oils or sugar)
  • 1 teaspoon (5g) vanilla extract
  • 3/4 cup (180g) dairy-free semi-sweet chocolate chips


  • Always use a scale for accuracy when baking following MY gram weights listed. You never need cups, nor to compare cups with weights, just use the scale and bowl. All my recipes are tested strictly using my weights listed and this will produce exact results.
  • I use this scale.


  1. Preheat the oven to 375°F and line 2 sheet pans with parchment paper.
  2. Add the rice flour, tapioca starch, baking powder and salt to a large bowl and whisk well.
  3. To the same bowl, pour the syrup over the dry ingredients. Add the peanut butter, vanilla and chocolate chip and stir to combine everything. The batter will seem loose and wet at first but you will need to stir for around 2 minutes until it comes together into a thick, cohesive batter. It should no longer be wet. That is the nature of peanut butter.
  4. Form balls using 2 tablespoons worth of the batter and place about 2 inches apart on the pan, 9 on each pan. Flatten each cookie with your hands to 1/4 inch thick which should yield them to about 2 inches wide. Flatten them with a patting motion going around the cookie to keep the round shape. Refer to photos in the post for visual help.
  5. Bake only 1 pan at a time for 10-12 minutes. I did mine at 12 minutes, this will yield a crispier cookie and a nice golden brown color. Repeat with the 2nd pan.
  6. Cool 10 minutes on the pan, no exception, or they will fall apart. They firm up as they cool. Then transfer to cool completely on a rack.

Recipe Notes

REGULAR FLOUR: If you are not gluten-free you can try to make these with regular white all-purpose flour, sub the white rice flour with 1/2 cup (64g) and make sure to weigh it for best results. The weight is different with all-purpose flour because it is more absorbent. Because of this, they will likely cook faster and dry out more, so check them a couple of minutes early. You will still need the tapioca starch. I have not tested this version, but it should work very similarly, but cook slightly faster.

Nutrition Facts
Vegan Peanut Butter Chocolate Chip Cookies (Gluten-free)
Amount Per Serving (1 cookie)
Calories 181 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 3g19%
Sodium 31mg1%
Potassium 147mg4%
Carbohydrates 19.5g7%
Fiber 2g8%
Sugar 10.6g12%
Protein 4.6g9%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.