Gluten-Free Peanut Butter Chocolate Chip Cookies
This recipe produces a cookie with a crunchy exterior, a soft interior and oozes peanut-butter goodness - and it's gluten-free! Add in some mini chocolate chips for a bit more flavor.
Equipment
- 2 Cookie Sheet Pans Lined with silicone baking mats or parchment paper
- 1 Electric mixer hand or stand-mixer
- Bowls, measuring cups and spoons
- 1 Cookie Scoop optional
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 for later.1 ¼ cup Gluten-free flour, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder
- Using an electric mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Using a spatula, scrape down sides of bowl as needed.½ cup Unsalted Butter, ½ cup Granulated Sugar, ½ cup Light Brown Sugar
- Add egg and vanilla to the mixing bowl. Mix on medium speed until combined, scraping down sides of bowl as needed.1 large Egg, 1 teaspoon Pure Vanilla Extract
- Add peanut butter to mixing bowl. Mix on medium speed until combined, scraping down sides of 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 silicone baking mats.
- Using a small cookie scoop form balls of cookie dough (approximately 1 ½ tablespoons per cookie) .
- Place the dough on prepared 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.
Nutrition
Calories: 214kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 83mgPotassium: 96mgFiber: 1gSugar: 18gVitamin A: 173IUCalcium: 31mgIron: 1mg
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