Gluten Free Peanut Butter Chocolate Chip Cookies Recipes

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GLUTEN FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES



Gluten Free Peanut Butter Chocolate Chip Cookies image

A quick and easy gluten free cookie recipe that tastes absolutely incredible

Provided by Laney Schwartz

Yield 12

Number Of Ingredients 6

1 cup creamy peanut butter ( a natural drippy peanut butter works best)
1 cup brown sugar
1 teaspoon baking soda
1 egg
1 tablespoon vanilla extract
3/4 cup semi-sweet (or dark chocolate chips)

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 CHOCOLATE CHIP PEANUT BUTTER COOKIES RECIPE



Gluten-Free Chocolate Chip Peanut Butter Cookies Recipe image

These peanut butter cookies bake up soft and chewy. Milk chocolate chips mimic the flavor of a classic peanut butter cup. If you're dairy-free or don't like the taste of milk chocolate, simply replace the milk chocolate with dark or dairy-free chocolate chips.

Provided by Elizabeth Barbone

Categories     Chocolate Chip Cookies     Cookies

Time 1h30m

Yield 24

Number Of Ingredients 7

3/4 cup (3 ounces) white rice flour
1 teaspoon baking soda
1 cup (about 9 ounces) dark brown sugar
1 cup (about 8 ounces) smooth or creamy peanut butter
2 large eggs
1 teaspoon pure vanilla extract
1 cup milk chocolate chips

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. In small bowl, whisk together white rice flour and baking soda. In large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with wooden spoon until smooth. Add dry ingredients and stir until a dough forms. Stir in chocolate chips.
  • Working in 2 batches, drop rounded tablespoons onto 1 prepared baking sheet, spacing dough about 2 inches apart. Bake until cookies are set and lightly golden brown, about 10 minutes.
  • Allow cookies to cool slightly on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and unused prepared baking sheet. Store cookies in an airtight container at room temperature for up to 4 days. This Recipe Appears In Gluten-Free 2 Ways: Chocolate and Peanut Butter Cookies

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