Gluten Free Peanut Butter Chocolate Chunk Cookies Recipes
GLUTEN-FREE PEANUT BUTTER COOKIES
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
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
GLUTEN-FREE PEANUT BUTTER COOKIE CUPS
Indulge in a gluten-free treat that looks and tastes delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Place mini paper baking cup in each of 24 mini muffin cups.
- In large bowl, mix cookie mix, egg, butter and vanilla with spoon. Stir in peanut butter. Roll dough into 1-inch balls. Place in muffin cups.
- Bake 9 to 11 minutes or until just lightly browned. Immediately press peanut butter cup candy into center of each cookie. Cool 5 minutes before removing from pans to cooling rack; cool completely. Repeat with remaining dough.
Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 0 g
GLUTEN-FREE PEANUT BUTTER-CHOCOLATE CHUNK COOKIES
These gluten- and dairy-free cookies are super easy to make. And since there is no flour or butter to compete with, the peanut butter flavor is intense! Peanut butter purists, go ahead and make these without the chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 2 dozen cookies
Number Of Ingredients 7
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 CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS
Gluten-free cookie. The flour is entirely chickpea, with a touch of cornstarch. Great taste and texture, like better or gourmet cookies.
Provided by Robin Stauffer
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 28
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
- Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
- Chill dough in refrigerator for at least 15 minutes.
- Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
- Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 18.5 g, Cholesterol 21.4 mg, Fat 10.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5 g, Sodium 127.2 mg, Sugar 12.7 g
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