Are chocolate and peanut butter not the ultimate flavor combo?! You’re going to love these dairy free double chocolate peanut butter cookies. Peanut butter and cocoa powder are used in the cookie dough, and you get a double dose of chocolate by adding some chocolate chips too. Easy to make and perfect for satisfying your sweet tooth.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – I recommend using Country Crock plant butter sticks made with avocado oil for this recipe. Their homestyle dairy free salted butter sticks will also work. If you need a soy free option, Earth Balance Soy Free sticks are a great choice. Keep in mind that other dairy-free butters, especially those that come in a tub, can have a higher moisture content which can mess with the texture of the cookies.
- Peanut butter – Any conventional peanut butter (i.e. your standard Skippy, Jif, etc.) works well in this recipe. I don’t recommend a natural peanut butter for this recipe as the texture can be thinner which can affect the spread of the cookies.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the dairy-free butter, peanut butter, brown sugar, egg, and vanilla in a bowl. I find this easiest to do using a stand mixer as it’s able to incorporate it thoroughly. But you can also use a hand mixer, or you can just stir it really well with a spoon.
In another mixing bowl, combine the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients, and stir until just combined. Fold in the chocolate chips.
Portion out the dough onto baking sheets using a 1 ½ tablespoon cookie scoop (or just using a heaping spoonful). Flatten them a bit into a cookie shape using the back of a fork.
Bake ‘em at 350 degrees F for about 10 minutes, then let cool on the pan. Dig in and enjoy!
Store leftover cookies in an airtight container at room temperature for up to 3 days. Or, freeze cookies for up to 3 months for longer storage. Defrost at room temperature or in the microwave when ready to enjoy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
This recipe does contain wheat/gluten (in the all-purpose flour), eggs (in the egg), soy (in the dairy-free butter), and peanuts (in the peanut butter).
Here are some suggested modifications if you can’t have one of these ingredients, but please note I have not tested all of these substitutions – they are simply based on what I would try if I was modifying the recipe based on past experience.
- To make wheat/gluten free: Use a gluten-free measure-for-measure flour instead of the all-purpose flour.
- To make egg free: Use a flax egg in place of the large egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of hot water. Let sit for 5 minutes until it becomes thicker and gelatinous, then use as directed in place of the egg.
- To make soy free: Choose a soy-free dairy-free butter, like Earth Balance soy free sticks. Also, if you are sensitive to soy oil, be sure to check to see if that is in the peanut butter you are using.
- To make peanut free: Use a different nut butter if you can tolerate it, or go nut-free by using an option like sunflower seed butter.
More Dairy Free Peanut Butter Treats
If you’re looking for more delicious dairy free treats that use peanut butter, be sure to give one of these a try:
- Chocolate peanut butter rice Krispie treats
- Dairy free chocolate cupcakes with peanut butter frosting
- Chocolate peanut butter crinkle cookies
- Freezer peanut butter banana pie (one of my personal favorites)
I hope you enjoy these cookies! If you get a chance to try them, please leave a recipe rating or comment below.
Dairy Free Double Chocolate Peanut Butter Cookies
Ingredients
- ½ cup dairy-free butter, softened (i.e. Country Crock Plant Butter sticks)
- ½ cup peanut butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In the bowl of a stand mixer (or using a hand mixer with a large mixing bowl), mix together the dairy-free butter, peanut butter, brown sugar, egg, and vanilla extract.
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In a separate mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients, and stir until just combined. Fold in the chocolate chips.
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Use a 1 ½ tablespoon cookie scoop (or a heaping spoonful) to portion out the dough onto the parchment-lined baking sheets. Use the back of a fork to flatten into cookie shapes.
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Bake in the center rack of the oven at 350 degrees F for 10-11 minutes, or until the cookies are cooked through and no longer look moist on top. Let cool on the pan, then enjoy!
Recipe Notes
- Stick-based dairy-free butters are best for this recipe – i.e. Country Crock plant butter sticks or Earth Balance sticks. Tub-based butters can contain excess moisture that can throw off the proportions in the cookies.
- I recommend conventional peanut butter for this recipe (i.e. Skippy, Jif, etc) rather than natural peanut butter. Conventional peanut butter has a thicker texture that works best for this cookie dough.
- Feel free to add more chocolate chips if you’d like!
Nutrition analysis (approximate per cookie): 152 calories, 9 g fat, 3.5 g saturated fat, 145 mg sodium, 18 g carbohydrate, 1.5 g fiber, 11 g sugar, 9 g added sugar, 3 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 9%, Potassium: 3%
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