Gluten Free Peanut Butter Chocolate Chip Cookies
These were adapted from another recipe I found. I use some almond flour and reduced the 1-for-1 GF flour. What turned out are AMAZING! They are soft and delicious!!
Equipment
- 1 mixer Stand or Handheld, unless you use your own arm muscles
- 1 Rubber spatula
- 2 Cookie sheets or bar pans Use 1 and the time to bake all of the cookie dough will take longer
- 1 Parchment paper to put on cookie sheets, if needed
- 1 Cookie cooling rack
- 1 Small spoon This is for scooping dough to make the cookies for baking
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter organic, with no added sugar included
- 1.5 cup coconut or date sugar white sugar is fine but not as good for you
- 2 small-med eggs or 1 extra large egg should work
- 3/4 tsp vanilla extract
- 1/2 cup almond flour blanched or unblanched
- 1.5 cup gluten free flour I use a 1-for-1 flour mix
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips of choice I use dark chocolate chips
Instructions
- Cream butter and peanut butter together (a mixer helps with this)
- Add sugar, egg, vanilla to creamed butters. Mix again.
- In separate medium sized bowl, mix dry ingredients together (flour, baking soda, baking powder, and salt.
- With mixer on low, mix dry ingredients with the creamed mixture
- Fold in chocolate chips
- With small spoon, spoon dough onto ungreased (or parchment paper lined) pan/sheet. The balls should be about 1" in diameter.
- Bake for 8-9 minutes at 350 degrees. If you have it, use "convection bake" to bake evenly. In convection, they should bake faster so may be closer to 8 minutes. Check for light brown on bottom of cookies. Do not over cook or they get crispier.
- Remove from oven, let them sit on sheet/pan for 1-2 min, then use flat metal spatula and place on cooling rack for 5-10 minutes
- Store in a glass storage container with cover
Tried this recipe?Let us know how it was!