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!
Guys. I love these cookies. Before my son was diagnosed with nut allergies, I was a big fan of peanut butter. I'd eat it daily.
And peanut butter with chocolate?! The absolute best combo.
When my son was diagnosed, I assumed I’d never be able to taste that flavor again.
I was wrong! To me, Wow Butter tastes like peanut butter and works beautifully in baking!
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.
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Ingredient Notes
- 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.
- Softened butter or vegan baking stick: Don’t use melted. Melted butter tends to make the cookies spread out more, especially since no egg, creating a thin crispy cookie and that’s just not what I wanted for this recipe.
- Dark Brown Sugar: I only use dark brown sugar in this recipe. The dark brown sugar has more molasses than light brown sugar, making the cookies have more moisture.
- Wow Butter: ½ cup is the wow butter gives these cookies that peanut buttery flavor without over drying the cookies.
- Milk: Egg free cookies need the moisture. Adding the milk of choice is essential.
- Chocolate Chips: Ties in with the wow butter so you get that peanut buttery chocolate flavor combo that so many of us just adore!
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.
- Swap out the butter with vegan baking sticks.
- Use a non dairy milk.
- Make sure the chocolate chips you use are vegan.
- Only use gluten free/vegan nut free butter spreads.
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: Preheat the Oven
After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Step 10: Scoop into Balls and Add More Chocolate Chips
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 11: Bake
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.
I couldn’t love these cookies any more if I tried.
They’re super addicting and will be gone in no time!
That peanut butter flavor mixed with the chocolate while being gluten free, nut free, egg free and easily vegan, makes these cookies ones you’ll want to make again and again! Enjoy!
Expert Baking Tips
- Refrigerate the Dough- This is a must with egg free cookies. The dough needs to be chilled for at least 2.5 hours so that it doesn’t spread all over the place once they bake. Once you shape the dough into a disc and wrap it in plastic, pop it in the fridge for 2.5 hours. Also, make sure you put the extra dough back into the fridge in between batches.
- Press extra Chocolate into the Tops of the Cookie prior to Baking- This makes these cookies even more amazing. It ensures you get chocolate in every bite.
Recipe FAQs
Yes! You can use other spreads!
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 and there you have it!
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 8 tablespoons unsalted butter or vegan baking stick
- 1 ¼ cups dark brown sugar
- ½ cup room temperature wow butter
- 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
- 1 teaspoon pure vanilla extract
- ¼ cup milk of choice
- 1 ¾ cups gluten free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups allergy friendly 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!
John
Chocolate Peanut Butter Cookies are great! Can’t wait to make this variation!
Lee
Hope you love them!
Lee
Oh my gosh so so kind!!! SO glad everyone loved them and thank you for the kind words!!!! xox
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!!!!
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! 🤗