Gluten-Free Peanut Butter Chocolate Chip Cookies
As a serious sweet tooth enthusiast, these gluten-free peanut butter chocolate chip cookies are a definite necessity in my house. These are a crowd-pleaser that everyone will enjoy, whether they have a gluten allergy or not!
For some reason, we believe gluten-free means more difficult. I’m definitely on that list of people who had reservations. When I realized that I was gluten intolerant, I thought my life had ended. Yes, I’m that overdramatic. However, my love for pasta and baked goods is no laughing matter.
It also didn’t help that gluten-free isn’t something you see in most grocery stores. While I do think people are slowly adding more and more items to their stores and restaurants, it can still be challenging to find. It can also be more expensive to purchase ready to serve gluten-free things and the ingredients you need.
While I go into a massive rant to my fiance every time I see that a loaf of bread for me is 3x the price than his, I do understand it as well. Gluten is a cheap binder and is everywhere. Besides this setback, every other con I used to come up with has become non-extinct.
I’ve realized after the year I’ve been gluten-free that it is not as hard as you might think to switch your food lifestyle around.
While you might need a couple more ingredients for specific recipes, it certainly is not more difficult than I had first thought.
This is why I’ve decided to share all the recipes I have perfected in my gluten-free journey. Because of my PCOS (read more about this syndrome here), I have had to change a lot of things in my life. For all of my other PCOS cysters out there who have to cut out gluten, dairy, and soy products, I have the recipes for you so that you can still enjoy all the same meals you use to love.
While this gluten-free recipe is not dairy-free, you can easily make it so by switching the chocolate chips to dark chocolate (or vegan chocolate) and using a butter alternative. A few that would work are avocado, nut butter, and vegan butter.
Out of all the recipes I have tried, tested, and overindulged in as a breakfast, lunch, and dinner substitute, these gluten-free peanut butter cookies have been by far the best.
I’m always trying to make my baked goods taste the same or better than their gluten originals.
These cookies are approved by my picky perfectionism, my fiance, and everyone he works with (who were wowed that these were gluten-free). They are the perfect blend of soft, chewy, and absolutely delicious!
If you are in need of something sweet but want to go in a little bit more of a healthier route, I also have a gluten-free dairy-free muffin recipe that is sure to be devoured within seconds.
How to make the best gluten-free peanut butter chocolate chip cookies.
When it comes to utensils you need, all that is required is a couple mixing bowls, measuring cups, a spatula or stirring utensil, and a baking sheet. While a mixer would help, it is not necessary to get the correct blend (just a little elbow grease). Also, keep in mind that this makes around 24 cookies, so if you are not wanting to make all in one sitting, I would have a bowl that can easily be sealable to save in your fridge.
First, get a bowl and mix in your dry ingredients.
This includes gluten-free flour, almond flour, banking soda, and salt. I personally LOVE Bob’s Red Mill 1 to 1 baking flour for all my baking needs. Out of all the flours I’ve tried, this is by far the best when it comes to texture.
You can find it in almost all grocery stores and is relatively inexpensive. This flour also contains the proper amount of xanthan gum (replaces elasticity and texture of gluten), so you don’t have to buy additional ingredients.
If you do use a different flour, note that you might have to purchase xanthan gum to add to the mixture. I also use some almond flour to give it a better texture that creates the denseness and softness that these cookies have.
Once mixed, put aside and get a second bowl to add your ‘wet’ ingredients. This means your brown sugar, peanut butter, butter, vanilla extract, and eggs. For easy mixing and blending, make sure your butter is softened. I’m impatient; therefore, I used a stick of butter that I microwaved for about 30 seconds.
I also suggest mixing the brown sugar, peanut butter, butter, and vanilla extract first before adding the eggs. This simply helps the blending process so that you don’t get any lumps or have to spend an hour trying to get to the consistency you want. Once all of the ingredients are blended, then you can mix in the egg one at a time.
Now all you need to do is add the dry ingredients, stir, and finish with adding in the chocolate chips.
Make sure to mix everything BEFORE adding the chocolate chips. Otherwise, you are going to be hating your life with the amount of blending you are going to have to accomplish to get the right consistency.
Once completed, seal and store in your fridge for around two hours. You can do less if you really want (about 30 minutes). However, that time spent in the refrigerator will help everything bond better and cook better altogether. You can let them sit for up to three days if necessary. This will help ensure your gluten-free peanut butter cookies are the best!
When you are ready to cook, preheat oven to 375 degrees Fahrenheit. Scoop small balls and roll in granulated sugar (this adds more sweetness and helps with the stickiness). Since these are stickier, I would suggest lightly coating your fingers with olive oil if you are using your hands to roll the dough.
After placing on parchment paper, flatten slightly with a fork and cook for 10 minutes. Let cool (wire rack, plate, whatever works for you), and enjoy!
Cookies are one of those things that seem like they would be a lot of work, but after you’ve done them, you realize just how easy they are to make! And trust me, you are going to want to make these again and again!
Let me know in the comments below or use my contact form to let me know what you think of these gluten-free cookies and what other recipes you might want me to make. Also, give these to a friend (without telling them they are gluten-free) and see if they notice the difference!
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Gluten Free Peanut Butter Chocolate Chip Cookies
- 2 Mixing Bowls
- Measuring Cups
- Baking Sheet
- Mixing Utensil (Or mixing machine)
- 1½ Cup Gluten-Free flour Used Bob's Red Mill 1 to 1 Flour
- ½ Cup Almond flour
- 1 Tsp. Baking soda
- ½ Tsp. Salt
- 1¼ Cup Light brown sugar
- 1 Cup Creamy peanut butter
- ½ Cup Butter, softened
- 1 Tsp. Vanilla extract
- 2 Large Eggs
- 2 Cups Semisweet chocolate chips
- Granulated sugar Used for rolling dough in.
- Add both flours, baking soda, and salt to a bowl and combine. Set aside.
- In another bowl mix brown sugar, peanut butter, butter, and vanilla extract. Add in eggs one at a time, beating each until combined.
- Add in dry ingredients and mix well. Stir in chocolate chips.
- Cover and chill for 30 minutes to 2 hours. Can let sit up to 3 days if needed.
- When ready to bake, preheat oven to 350° Fahrenheit. Line sheet with parchment paper.
- Scoop 1½ tbsp. dough balls and roll in granulated sugar before lying on parchment paper. Use a fork to lightly flatten.
- Cook for 10 minutes. Cool on baking sheet for 5-10 minutes before moving to wire rack to fully cool.
- If using a gluten-free flour without xantham gum, make sure to add in 1/2 tsp. of xantham gum to the recipe.
- Letting the dough chill helps everything combine and rise. I would recommend letting it sit for 2 hours, but 30 minutes will work just fine.
**While I do research and find reliable information to share for each article, I am by no means a professional. Make sure to speak with a healthcare professional before changing anything in your health. Also, I do have affiliate links that, if used, will give me a small commission. While I do make a profit, I will never share a product/service that I do not 100% stand behind.