Gluten Free Peanut Butter Chocolate Chip Cookies Recipe
These Gluten Free Peanut Butter Chocolate Chip Cookies are soft, chewy, and packed with rich peanut butter flavor and melty chocolate chips. Made with gluten free all purpose flour and natural peanut butter, these cookies are perfect for anyone avoiding gluten without sacrificing taste. The dough rests at room temperature to improve texture and flavor, resulting in perfectly golden edges and soft centers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- 9 tablespoons natural peanut butter (about ½ cup plus 1 tablespoon)
- ½ cup dark brown sugar
- ½ cup white granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup gluten free all purpose baking flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Cream Butter and Sugars: In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, dark brown sugar, and white granulated sugar. Cream them together for about 1 minute until light and fluffy.
- Add Peanut Butter, Vanilla, and Egg: Mix in the natural peanut butter, vanilla extract, and egg. Beat together until the mixture becomes creamy and well combined.
- Combine Dry Ingredients: Spoon and level the gluten free all purpose flour, then add it to the wet mixture along with the baking soda and salt. Stir together using a wooden spoon or rubber spatula until just combined.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Rest Dough: Let the dough sit out at room temperature for 1 hour. This resting time helps prevent the cookies from spreading too much and enhances the flavor.
- Preheat Oven and Prepare Baking Sheet: After the dough has rested, preheat your oven to 350°F (175°C). Using a two-tablespoon cookie scoop, portion the dough into balls and place no more than 6 per cookie sheet to allow space for spreading.
- Bake Cookies: Bake the cookies for 11-15 minutes, or until the edges turn golden brown. The centers will remain soft, which is desired for this recipe.
- Add Finishing Touches: Immediately after removing the cookies from the oven, sprinkle a few additional chocolate chips on top and use a round cookie cutter to gently shape the cookies into perfect rounds.
- Cool and Serve: Allow the cookies to cool completely, then sprinkle them with flaky salt before enjoying.
Notes
- Use natural peanut butter with no additives besides salt for best flavor and texture. Peanut butter spreads like Skippy or Jif add oils and can make cookies oily.
- Butter is preferred for flavor, but dairy-free butter or refined coconut oil can be substituted successfully.
- Allowing the dough to rest at room temperature (instead of chilling in the fridge) helps cookies spread properly and develop deeper flavor.
- Do not overcrowd the baking sheet; baking no more than 6 cookies at a time allows even baking and proper spreading.
