The Best Gluten Free Peanut Butter Chocolate Chip Cookie
Deliciously soft, chewy, Gluten-Free Peanut Butter Chocolate Chip Cookies with lots of creamy peanut butter flavor studded with chocolate chips. This easy recipe uses melted butter, so no stand mixer is required!
- Prep Time: 10 Minutes
- Cook Time: 14 Minutes
- Total Time: 24 Minutes
- Yield: 18 Cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 and 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour Blend
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Tablespoons Almond Flour
- 1 cup Light Brown Sugar
- 3/4 cup White Sugar
- 1 cup All Natural Peanut Butter
- 8 Tablespoons Butter
- 2 Eggs (whisked)
- 2 Teaspoons Pure Vanilla Extract
- 1 and 1/4 Cups Semi-Sweet Chocolate Chips
Instructions
- Preheat the Oven to 325 degrees F.
- Line cookie sheets with parchment or silicon baking liners.
- Melt Butter over low heat. Set aside to cool.
- Whisk Flour, Almond Flour, Baking Soda, and Salt in a medium bowl. Set aside.
- Mix Peanut Butter with Butter, Granulated Sugar, Light Brown Sugar, Vanilla and whisked Eggs until smooth and creamy.
- Mix Dry ingredients and Wet ingredients until combined.
- Add Chocolate Chips and mix until well combined.
- Using a 1/4 spring-loaded cookie scoop, make cookie balls. Roll in your hand until round and place on the prepared baking sheet. Press on cookies until 1/4 inch thick. You can use your hand or the back of a measuring cup.
- Bake cookies one pan at a time for 13 to 14 minutes. They will look soft and slightly underdone. Remove from oven and let cookies rest on cookie sheet for ten minutes.
- Cookies can be eaten warm or stored in an airtight container for up to one day.
Notes
Tips
- Remove cookies from the oven at 13-14 minutes for best results. Do not overbake. They will firm up as they cool.
- We used Bob’s Mill Gluten-Free All Purpose Flour for this recipe.
