The Best Gluten Free Peanut Butter Chocolate Chip Cookie

Tray of gluten free peanut butter chocolate chip cookies
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5 from 1 review

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!


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


  1. Preheat the Oven to 325 degrees F.
  2. Line cookie sheets with parchment or silicon baking liners.
  3. Melt Butter over low heat. Set aside to cool.
  4. Whisk Flour, Almond Flour, Baking Soda, and Salt in a medium bowl. Set aside.
  5. Mix Peanut Butter with Butter, Granulated Sugar, Light Brown Sugar, Vanilla and whisked Eggs until smooth and creamy.
  6. Mix Dry ingredients and Wet ingredients until combined.
  7. Add Chocolate Chips and mix until well combined.
  8. 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.
  9. 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.
  10. Cookies can be eaten warm or stored in an airtight container for up to one day.



  • 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.