HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This Small Batch Peanut butter Chocolate Chunk Cookies recipe is perfect for when you have a craving for cookies but want to portion control! This gluten-free, vegan chocolate chip cookie recipe makes two large cookies that you can bake in your air fryer or oven so the cookies are warm to enjoy after dinner with a loved one.
To start off the new year, I’m keeping it classic with these Small Batch Peanut Butter Chocolate Chunk Cookies. This recipe makes two cookies- for when you want a little something sweet, but you don’t want to whip up a whole batch or overindulge 😉 For these cookies you will need vegan butter, brown sugar, granulated sugar, pure vanilla extract, baking soda, gluten-free 1:1 baking flour, peanut butter and chocolate chunks.
I first developed these delicious chocolate chunk cookies for my Vegan Holiday Dinner and Dessert for Two post using the Calphalon® Performance Dual Oven with Air Fry in the air fryer portion and they were so dang good I had to give them their own post! So you can make these small batch cookies in your air fryer or regular oven! Either way, they are such a delicious buttery and warm dessert for after dinner.
Start by melting the butter and then whisking in the brown and granulated sugar. Next, whisk in the peanut butter (or sunflower seed butter for allergy-friendly), vanilla extract, and baking soda. Whisk until smooth. Then add the gluten-free baking flour and chop the chocolate bar into desired-sized chunks, saving a couple of chunks to place on top of the cookies just before air frying.
Divide the cookie dough in half, roll into two smooth balls and place on a parchment-lined plate, top with the remaining chocolate chunks and chill in the refrigerator for 30 minutes. The gluten-free, vegan cookie dough can be made ahead and kept covered in fridge for up to 48 hours if needed.
You can make your dinner and the cookies at the same time and the cookies will be warm and ready for dessert after you finish dinner. If you have an air fryer that has a cookie setting you can utilize that feature, otherwise you’ll bake them at 325 degrees F and for 12-14 minutes. TIP: It may help to lay the same parchment paper you used to chill the cookie dough on the air fryer tray so the dough doesn’t seem through the holes. These cookies are SO GOOD! Sprinkle with flake salt before serving for the salty sweet combo. So if you’re not quite over cookie season yet (like, who is ever over cookie season?! haha) then go ahead and try these Gluten-Free Vegan Peanut Butter Chocolate Chunk Cookies!
Be sure to comment below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this quick and easy vegan dinner and dessert for two! Tag me on Instagram, Facebook, or save it for later on Pinterest!
Air Fryer Method
Preheat the air fryer to 325 degrees (using the cookie setting if your air fryer has one). Place the cookies on the air fryer rack and bake 10-12 mintues. Once the air fyer turns off, let the cookies cool in the air fryer until you're ready to enjoy! TIP! It may help to place a small piece of parchment paper on the air fryer rack to help keep the cookie dough from melting through the holes. Sprinkle with flake salt before serving for the salty sweet combo.
Preheat the oven to 325 degrees. Place the cookies on a non stick baking sheet and bake 10-12 minutes. Remove from the oven and allow them to cool until you're ready to enjoy! Sprinkle with flake salt before serving for the salty sweet combo.