Gluten-Free, Dairy-Free Peanut Butter Chocolate Cookies

I thank the Good Lord Above every day that I am able to eat gluten. Every. Single. Day. Right after that, I thank Him that I am now able to eat dairy — I had a severe milk allergy until I was 16, and let me tell you, tasting Goldfish crackers for the first time, as a sophomore in high school was the ultimate joy.

So why? Why would someone who can eat both dairy and gluten in full force decide to make cookies without both of these elements? Because they’re tasty, that’s why. And, we all have good pals who are gluten-free or dairy-free and they deserve cookies too. Aside from our deep love for our allergy-prone friends, these cookies are also the easiest thing you’ll make, only requiring one bowl and five ingredients.

I was reminded of these gluten-free, dairy-free cookies when I had the deepest desire to bake and very little time to do it. The following day, I carried the cookies around in my purse through work, showing my dad around New York for the first time, and on the train to community group. By the end of the day, I was worried about the cookies, since they had been stuffed in a purse all day. My father, ever the taste tester, took a bite and quickly reassured me that my community group would not mind the appearance one bit — these cookies were still a home run.

So, to the main event. Here’s what you’ll need.


1 Cup of creamy peanut butter (I use Jiff Natural)

1 Cup of sugar

1 Large egg

1/2 tsp vanilla extract

1/3 Cup semi-sweet chocolate chips (melted)

I’ve said it once and I’ve said it before — any recipe that allows you to count the ingredients on one hand is a keeper. It’s also super easy to memorize. You can’t go wrong!

Preheat your oven to 350 degrees.

Cream your peanut butter and sugar together until the consistency is smooth.

Add the egg and vanilla, creaming together until everything is evenly mixed.

Form your dough into balls a little smaller than a golf ball. Place them on your cookie sheet and softly press the tops with a fork, creating a criss-cross pattern.

Bake for 8-10 minutes. Don’t be afraid to take your cookies out a little bit before they “look done” — as my roommate pointed out, peanut butter is already a golden color, so if you wait until your cookies are darker than that, they’re probably burnt.


 Allow your cookies to cool on the baking sheet for five minutes before you transport them to a plate.

NOW! Time to top those beauties. Take your 1/4 cup of chocolate chips and allow them to melt in the microwave — don’t burn your chocolate! Check it every 30 seconds or so, stirring the chips around to ensure the bottom of your little pile stays safe.

For those of you who are confused about how a recipe can be dairy-free and include melty, luxurious chocolate chips, allow me to introduce you to my favorite semi-sweet chocolate chips.

Semi-sweet chocolate chips not only melt super well, but they taste divine. They aren’t as sweet as milk chocolate, so it’s a great way to cut the sugar in whatever dessert you’re enjoying. Even if my recipe isn’t totally dairy-free, I almost always choose to use semi-sweet chocolate.

After your chocolate is all melty in the microwave, take it out and get ready to paint a masterpiece. This is the best part — the drizzle! Drizzle that chocolate all over the top of your cookies. If you’d rather, you could dip a section of cookie into the chocolate, but honestly, drizzling is way more fun. Trust me, I have much experience in this art form.

Once your drizzling is complete, a great way to speed up the “let’s eat” process is to stick your cookies in the freezer for five or ten minutes. That way you don’t make a big mess while you’re chowing down.

How easy was that?! Five ingredients, a craft portion, and snacks that you can share with more friends than normal? WOW! I’m excited for you. I’m excited for your allergy-prone friends. I’m also super excited for my own belly, as I have cookies waiting for me in the fridge. Ta ta for now, pals!

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