Desserts

Small Batch Peanut Butter Chocolate Chip Cookies

Small Batch Peanut Butter Chocolate Chip Cookies is the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, peanut butter, and vegan dark chocolate chips and is both vegan and gluten-free.

The perfect cookie recipe when you want four cookies

I know a lot of us live solo, so making large batches isn’t ideal. Although it’s pretty simple to cut recipes in half, I thought it would be a great idea to make a small batch cookie recipe that is perfect for those living alone or just don’t want to make a whole batch.

These cookies are made with very simple ingredients like almond flour and peanut butter, and then sweetened with maple syrup. Small Batch Peanut Butter Chocolate Chip Cookies are suitable for both vegan and gluten-free lifestyles, but still delicious enough to enjoyed by everyone no matter what diet you follow.

I can’t wait for you to try this recipe. If you love it as much as I think you will, don’t forget to take a picture or video and tag me over on Instagram or Tiktok! I love re-posting your creations. Also, don’t forget to leave a comment and review below (under the recipe card). This helps my business so much!

Ingredients in healthy vegan and gluten-free cookies

The ingredients in this recipe are both short and sweet. You will only need five ingredients total, all of which i’m sure most of us already have on hand. Grab the ingredients below and let’s get baking.

almond flour- I used almond flour for this recipe which keeps it free from any gluten. I have not tested it with any other flour yet, but my guess would be that oat flour would work too, but you won’t need as much. My favorite almond flour is from Blue Diamond and I purchase it from Amazon once a month.

peanut butter- I used salted creamy peanut butter which no other added ingredients. If you are using unsalted peanut butter, then I recommend adding a pinch of salt to this recipe.

maple syrup- I love using maple syrup in my recipes because it’s a lovely taste, and it’s also a unrefined sugar. You can however sub any other liquid sweetener such as agave or honey.

vanilla extract- a splash of vanilla extract to help add flavor to these cookies.

vegan dark chocolate chips- vegan chocolate chips to keep this recipe free from dairy and vegan. You can however, use any chocolate chip that you’d like. My favorite is from Enjoy Life Foods.

How to make small batch cookies

These Small Batch Peanut Butter Chocolate Chip Cookies are not only delicious, but they are also very quick and easy to make too.

To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.

In a large bowl, combine peanut butter, maple syrup and vanilla extract. Mix with a whisk or rubber spatula until ingredients are well incorporated.

Add in almond flour next and mix until a thick dough is formed. Fold in the vegan chocolate chips last.

Next, using a double cookie scoop, scoop dough and roll into a large ball. Then, place it on the baking sheet and flatten slightly with the palm of your hands.

Bake for 14-16 minutes. Remove from the oven and let cool slightly. Then, ENJOY!

Cookies are best stored in an airtight container on the counter and enjoyed within 4 days.

Other small batch or single serve recipes to try:

Small Batch Peanut Butter Chocolate Chip Cookies

Small Batch Peanut Butter Chocolate Chip Cookies is the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, peanut butter, and vegan dark chocolate chips and is both vegan and gluten-free.
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
16 minutes
Author - Hannah

Ingredients

  • 2/3 cup Almond flour
  • 1/3 cup peanut butter
  • 3 Tbsp maple syrup
  • 1 tsp vanilla
  • vegan chocolate chips

SCALE:

1X

YIELDS:

4 servings

Directions

  1. To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
  2. In a large bowl, combine peanut butter, maple syrup and vanilla extract. Mix with a whisk or rubber spatula until ingredients are well incorporated.
  3. Add in almond flour next and mix with a rubber spatula until a thick dough is formed. Fold in the vegan chocolate chips last.
  4. Next, using a double cookie scoop, scoop dough and roll into a large ball. Then, place it on the baking sheet and flatten slightly with the palm of your hands.
  5. Bake for 14-16 minutes. Remove from the oven and let cool slightly. Then, ENJOY!
  6. Cookies are best stored in an airtight container on the counter and enjoyed within 4 days.

Notes

Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram
Please consider leaving a comment and rating below!
 

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