Gluten Free Peanut Butter Chocolate Chip Cookies
by: claire cary
These gluten free peanut butter chocolate chip cookies are rich, chewy and bursting with flavor. They have perfectly crisp edges, soft and gooey centers and so easy to make!
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15
Ingredients
Wet
- ½ cup butter softened
- 9 tbsp natural peanut butter* 9 tbsp = 1/2 cup + 1 tbsp
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Dry
- 1 cup gluten free all purpose baking flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
Instructions
- In a large mixing bowl or bowl of a stand mixer, add the softened butter or oil and both sugars. Cream together for about 1 minute.
- Add in the peanut butter, vanilla and egg. Beat together until creamy.
- Add in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a wooden spoon or rubber spatula.
- Fold in the chocolate chips.
- Let the dough sit out at room temperature for 1 hour. This will not only prevent the cookies from spreading too much but will also allow the flavors to deepen.
- I have found chilling the dough in the fridge is too much and the cookies don't end up spreading well, so letting it sit at room temp is ideal. If you can let it sit for longer (a few hours) that will deepen the flavor even more.
- After 1 hour, preheat the oven to 350. Use a two tablespoon cookie scoop and scoop the cookies into balls. place no more than 6 on a cookie sheet at a time since they will spread.
- Bake for 11-15 minutes or until the edges are golden brown. The center will still be soft, but this is what you want.
- As soon as they are out of the oven, sprinkle with a few additional chocolate chips and use a round cookie cutter to scoot into perfectly round cookies.
- Let cool, then sprinkle with flaky salt and enjoy!
Notes
I suggest using natural peanut butter with no additives other than salt. I have tested this with peanut butter "spreads" like skippy/jif and I find they end up a bit oily since those have added oils. Both will work, but I generally prefer natural peanut butter.
I prefer the flavor with butter (you can definitely use dairy free butter too) but refined coconut oil will work well.
Serving: 1cookie / Calories: 237kcal / Carbohydrates: 30g / Protein: 4g / Fat: 15g / Saturated Fat: 8g / Fiber: 2g / Sugar: 20g
