Gluten Free Chocolate Chip Peanut Butter Cookies Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
• In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.
• Stir in chocolate chips.
• Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
• Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
• Cool on the cookie sheet for at least 5 minutes.
• Transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature.

GLUTEN-FREE PEANUT BUTTER & CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Grease two large baking trays with a little margarine and line with greaseproof paper.
• In a bowl, beat the margarine, peanut butter and sugar for around 5 minutes, or until light and fluffy. Beat the eggs in a separate bowl, then fold into the mixture with the flour and ground almonds. Roughly chop and fold through the chocolate.
• Place heaped teaspoons of the mixture onto the prepared trays, leaving a rough 4cm gap between each. Lightly pat the mixture to flatten slightly, then pop in the hot oven for 12 to 15 minutes, or until golden. Leave to cool for 5 minutes, before transferring to a wire rack to cool completely. Serve with a glass of cold milk or a nice cup of tea.

GLUTEN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl add the peanut butter, sugar, baking soda, egg, and vanilla. Blend until well combined. Using a spatula, fold in the chocolate chips. Cover and put in the fridge for 20-30 minutes, or up to overnight.
• Preheat oven to 350 degrees. Lightly spray a baking sheet and set aside. Remove cookie dough from the fridge and make golf ball size balls and bake for 10-11 minutes. Let cool on the pan for 1-2 minutes then move to a wire rack to cool completely.

GLUTEN-FREE PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Fold in the chocolate.
• Put some granulated sugar in a small bowl. Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat. Evenly space them on the prepared baking sheets. Press each ball down with a fork to flatten it out and make an indentation.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.