Gluten Free Chocolate Peanut Butter Cookies Recipes

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GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

Soft, chewy, Gluten-Free Peanut Butter Cookies make the perfect pick-me-up cookie, or snack. These easy peanut butter cookies are loaded with healthy fats and protein and are quite scrumptious.

Provided by Chrystal Carver

Categories     Desserts

Time 15m

Number Of Ingredients 7

1 1/2 cups all-natural creamy peanut butter
1/2 cup granulated sugar (or coconut sugar)
1 teaspoon gluten-free vanilla extract
2 eggs, room temperature
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about 8 oz) of gluten-free, dairy-free chocolate chips (or your favorite chocolate bar chopped)

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.

Nutrition Facts : Calories 135 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 155 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES



Gluten-Free Chocolate-Peanut Butter Cookie Truffles image

Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 50

Number Of Ingredients 6

1 box (1 lb 3 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
Butter, vanilla and egg called for on cookie mix box
4 oz cream cheese, softened
1/2 cup creamy peanut butter
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
  • In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
  • In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
  • Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Truffle, Sodium 85 mg, Sugar 8 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE-CHERRY PEANUT BUTTER COOKIES



Gluten-Free Chocolate-Cherry Peanut Butter Cookies image

If you ask me, the best peanut butter cookies are a little chewy and almost raw in the middle, like a Reese's Peanut Butter Cup. When I set out to create my own recipe, that's what I had in mind, and I think I succeeded. But after making these half a dozen times, I realized I wanted more. So I poked around the pantry and found some dried cherries. Just like that, Reese's Peanut Butter Cups met peanut butter and jelly. And there ain't nothing wrong with either.

Provided by Justin Chapple

Categories     dessert

Time 40m

Yield Makes about 24 cookies

Number Of Ingredients 7

1 cup smooth peanut butter
3/4 cup granulated sugar
1 large egg, beaten
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup dark chocolate chunks, chopped
1/2 cup dried cherries, chopped

Steps:

  • Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • In a large bowl, using a wooden spoon, mix the peanut butter, 1/2 cup of the sugar, the egg, baking soda, and salt. Stir in the chocolate and cherries.
  • Using a 1-tablespoon measure, scoop heaping tablespoons of the dough onto the prepared baking sheets and then roll them into balls (you should have about 24, depending on how much dough you've snacked on). Dip a fork in the remaining 1/4 cup sugar and make a crosshatch pattern on the cookies; dip the fork in sugar before marking each cookie.
  • Bake the cookies for about 15 minutes, until golden and set; shift the baking sheets from front to back and bottom to top halfway through baking. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

GLUTEN-FREE PEANUT BUTTER COOKIES



Gluten-Free Peanut Butter Cookies image

This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Provided by Jackie

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 52m

Yield 15

Number Of Ingredients 5

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 ½ cups chopped pecans

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.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g

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