Gluten Free Peanut Butter Chocolate Chip 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 CHOCOLATE CHIP PEANUT BUTTER COOKIES RECIPE

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

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 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.