This recipe for Gluten Free Peanut Butter Chocolate Chip Cookies couldn't be easier to make. The cookies combine the rich, creamy flavor of peanut butter with the sweet, melty goodness of chocolate chips. A slight crunch on the outside and the chocolate chips add little pockets of melty goodness.
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Ingredients
Gather the following ingredients to make the gluten free peanut butter chocolate chip cookies:
- Gluten-free flour: use a 1 to 1 gluten-free flour replacement (King Arthur and Bob's Red Mill both are both excellent brands)
- Baking soda and baking powder
- Butter: use unsalted butter at room temperature. The butter and sugars are mixed together to help aerate the cookies. Cold butter will not aerate as well as room temperature butter.
- Granulated sugar and brown sugar: use light or dark brown sugar
- Vanilla extract: use a pure vanilla extract, not imitation extract
- Egg: use a room temperature egg. Cold eggs can cause the butter to curdle when creating the cookie dough.
- Peanut butter: use your choice of chunky or smooth peanut butter. If using a natural peanut butter, be sure to mix well to reincorporate the oils that may have separated.
- Chocolate chips: I prefer bittersweet mini-chocolate chips. You may use larger chips if preferred.
See recipe card for quantities.
Instructions
In a medium bowl, sift together flour, baking soda, and baking powder. Set aside.
Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
Add the egg and vanilla to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
Add peanut butter to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
Add the flour mixture and mix on low speed until combined.
Stir in chocolate chips by hand. Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
Using a small cookie scoop form balls of cookie dough (approximately 1 ½ tablespoons per cookie). Place the dough on parchment-lined baking sheets leaving approximately 2 inches between each cookie. Lightly flatten each cookie using a dinner fork.
Bake at 350° for 10 - 12 minutes , or until tops and edges of cookies are browning. Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Enjoy your cookies!
Equipment
You need the following equipment to make the Gluten Free Peanut Butter cookies recipe:
- Mixer - a hand mixer or stand mixer may be used. Since this recipe uses the creaming method to make the cookie dough it is difficult to mix by hand.
- Cookie scoop - helps to create uniformly sized cookies
- Sheet pans and parchment paper - the cookies are baked on a sheet pan and the parchment allows for easy cleanup and ensures the cookies don't stick to the pan. Alternatively, place a silicone baking mat on each pan.
- Bowls, measuring cups and spoons
Storage
Place the gluten free peanut butter chocolate chip cookies in an airtight container and store at room temperature for up to 4 days.
To freeze, wrap well and place in freezer for up to 2 months. To defrost, remove from freeze and allow to defrost at room temperature (approximately 1 hour).
FAQ
Can I make these cookies using regular all-purpose flour?
More gluten-free desserts
Looking for other gluten-free dessert recipes? Try these:
📋 Recipe
Gluten-Free Peanut Butter Chocolate Chip Cookies
Equipment
- 2 Cookie Sheet Pans Lined with a silicone mat or parchment paper
- 1 Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
- 1 ¼ cup Gluten-free flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Pure Vanilla Extract
- ½ cup Unsalted Butter softened
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 large Egg Room Temperature
- ½ cup Crunchy Peanut Butter
- 1 cup Mini-chocolate Chips, Bittersweet
Instructions
- In a medium bowl, sift together flour, baking soda, and baking powder. Set aside.1 ¼ cup Gluten-free flour, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Add the egg and vanilla to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.1 large Egg, 1 teaspoon Pure Vanilla Extract
- Add peanut butter to mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.½ cup Crunchy Peanut Butter
- Add gluten-free flour mixture and mix on low speed until combined.
- Stir in chocolate chips by hand.1 cup Mini-chocolate Chips, Bittersweet
- Wrap dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or a silicone mat.
- Using a small cookie scoop form balls of cookie dough (approximately 1 ½ tablespoons per cookie) .
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Lightly flatten each cookie using a dinner fork.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Ramil Hinolan says
I love anything that promotes healthy eating. The combination of creamy peanut butter and melty chocolate chips is irresistible."
Bedabrata Chakraborty says
These gluten-free peanut butter chocolate chip cookies look delicious! Do they turn out chewy or crispy? I can't wait to try this recipe.
dessertswithstephanie says
Hi Bedabrata, Thanks for stopping by. The cookies are crunchy and crispy.
Vince says
I don't often taste gluten free cookies as good as these. They have become my new "go to" GF cookie