These Wow Butter Chocolate Chip Cookies have that peanut butter flavor with chocolate in every bite. They taste exactly like peanut butter chocolate chip cookies but the best part is they’re perfect for those with allergies. These cookies are completely gluten free, nut free, egg free and easily vegan! They’re a must try for anyone with nut allergies that are still longing for that peanut butter flavor! Don't have nut allergies? No problem! Simply replace the wow butter with equal parts creamy peanut butter!
These Wow Butter Chocolate Chip Cookies are for all of you longing for that peanut butter flavor but are safe to eat! Guy, to me, Wow Butter tastes like peanut butter and works beautifully in baking or no bake recipes like my Gluten Free No Bake Cookies!
For more Wow Butter Recipes, try my Chocolate Wow Butter Cake, No-Bake Chocolate Wow Butter Bars my super simple Nut Free Chocolate Spread and my Wow Butter Chocolate Tart.
Reasons to Love these Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Peanut Butter Flavor- These cookies have that classic peanut butter flavor without any nuts at all like int my Peanut Free "Peanut Butter" Ice Cream!
- Soft & Gooey Inside- The cookies are chewy and oozing with chocolate inside!
- Chocolate Chips- They are loaded and topped with chocolate chips like my No Butter Chocolate Chip Cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted, the cookies will spread too much while baking.
- Wow Butter- For those of you that don’t know, Wow Butter is a nut free butter spread that is made in a gluten free, tree nut free, peanut free, egg free and dairy free facility. It also contains no seeds and is made of soy. It is perfect for my household since my kids have issues with all those items aside from dairy (finally) and soy. I am lucky enough to have this product in my local grocery store, but you can also buy it on amazon.
- Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Chocolate Blossom Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
- Only use gluten free/vegan nut free butter spreads.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cup of regular flour (294 grams).
- Make sure to only use 2 tablespoons of milk.
For Regular Peanut Butter
- Replace the Wow Butter in the recipe for equal amounts of creamy peanut butter.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Wow Butter Chocolate Chip Cookies
Here are the step by step instructions to make these cookies!
Step 1: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
Step 2: Add Wow Butter
Add in the room temperature wow butter and beat gently until just combined. Make sure the wow butter is room temperature. If it’s cold, it has a tendency to seize up when mixed.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add in the Wet Ingredients
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk of choice until combined.
Step 5: Whisk the Dry Ingredients
In a separate large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
Step 6: Add in the Dry Ingredients
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Step 7: Add the Chocolate Chips
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in 1 cup of chocolate chips.
Step 8: Wrap and Chill
The batter will be sticky. Shape into a disc and wrap in plastic and refrigerate for at least 2.5 hours or overnight. It needs to harden otherwise the cookies will spread all over the place due to lack of an egg.
Step 9: Scoop into Balls and Add More Chocolate Chips
After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Using a small cookie scoop, scoop the dough into balls. Place the dough about 2 inches apart on the baking sheet.
Press about 4-5 of the remaining chocolate chips into the tops of the raw dough balls.
Step 10: Bake and Cool
Place the cookies on the baking sheet about 4 inches apart.
Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 12 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess. Also, make sure you put the extra dough back into the fridge in between batches.
- Chill the Dough- If you don’t chill the dough in the fridge for 2.5 hours, the cookies will spread and be flat and thin.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a cookie spatula to push them back into a circle shape. This also makes them thicker.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless and gluten free cookies, they stay fresh for several days!
I don’t recommend using a different sugar.
Eggless cookies can be very dry and the dark brown sugar adds lots of moisture. In addition, this is a cookie recipe without butter, so we need the added moisture.
Yes! If you don’t have any nut allergies, you can use creamy peanut butter in place of the wow butter.
Simply replace the wow butter in the recipe for equal amounts of creamy peanut butter!
You can also you sunbutter, etc!
Once the cookies have cooled, store them in an airtight container at room temperature for up to 2 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Cookie Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Wow Butter Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- ½ cup wow butter , room temperature
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 1 ¾ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semi sweet chocolate chips
Instructions
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
- Add in the room temperature wow butter and beat gently until just combined. Make sure the wow butter is room temperature. If it’s cold, it has a tendency to seize up when mixed.
- In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk of choice until combined.
- In a separate large bowl, whisk together the gluten free flour, the baking soda and the kosher salt.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in 1 cup of chocolate chips.
- The batter will be sticky. Shape into a disc and wrap in plastic and refrigerate for at least 2.5 hours or overnight. It needs to harden otherwise the cookies will spread all over the place due to lack of an egg.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- Using a small cookie scoop, scoop the dough into balls. Place the dough about 2 inches apart on the baking sheet.
- Press about 4-5 of the remaining chocolate chips into the tops of the raw dough balls.
- Bake in the middle rack for 12 minutes.
- Let cookies cool on the baking sheet for a few minutes before moving them to a cooling rack. Repeat with the rest of the dough.
- Once cookies are cool, store in an airtight container at room temperature. Enjoy!
Mia
Can I use tapioca flour in place of cornstarch?
Lee
I have not tested this but I read you can but you'd need to use 2 tablespoons of tapioca flour for every tablespoon of cornstarch. Other people have also used arrowroot starch. That would be the same amount as the cornstarch.
Mia
Thank you!! The dough is chilling now. Watching the minutes pass til I can throw ‘em in the oven! 🤗
Giselle
Delicious! Taste like real peanut butter cookies. We have been using/eating wow butter at home but to incorporate it in the cookies with your recipe is really amazing.
Lee
I'm so glad! Thank you!!!!
Lee
Oh my gosh so so kind!!! SO glad everyone loved them and thank you for the kind words!!!! xox
John
Chocolate Peanut Butter Cookies are great! Can’t wait to make this variation!
Lee
Hope you love them!