The best gluten-free peanut butter chocolate chip cookie recipe! Enjoy the perfect combination of peanut butter and chocolate with these scrumptious cookies. Plus they’re dairy-free!
When it comes to cookies everyone has their favorites and this recipe combines two of the topmost favorites. With this gluten-free cookie recipe you won’t be missing out at all there’s no grittiness just yumminess.
They freeze wonderfully so if you need a last-minute treat having these cookies available will save the day.
This post contains affiliate links. (See my disclosure policy here.)
Ingredients For Gluten-Free Peanut Butter Chocolate Chip Cookies:
Gluten-Free Flour: Better Batter Gluten-Free Flour is my go-to mix. This is the blend that I get consistently good results with. It can be purchased on Amazon or the Better Batter website. If you use another mix be sure that it includes xanthan gum.
Buttery Spread: Smart Balance or Earth Balance works perfectly in this recipe. Set it out on the counter about 10 minutes before needed to soften.
Peanut Butter: In this recipe, I used creamy peanut butter but if you like crunchy then use that instead. I used Crazy Richard’s All Natural or you could use Natural Jif if you prefer no-stir peanut butter. Both of these are gluten-free.
Chocolate chips: Enjoy Life Mini Chocolate Chips (mini-sized chips) or Nestle’s Simply Delicious Chocolate Morsels (regular-sized chips). Both of these are gluten-free and dairy-free.
Other ingredients: sugar, brown sugar, baking soda, salt, eggs, vanilla extract.
How to Make These Delicious Gluten-Free Cookies:
Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone baking mat.
In a small bowl whisk together the flour, baking soda, and salt.
Using a stand mixer or hand mixer and a large bowl beat together the buttery spread, peanut butter, sugar, brown sugar, and vanilla extract until creamy. Add in both eggs and mix until combined.
Slowly beat in the flour mixture and then mix in the chocolate chips.
Use a cookie scoop (2 tablespoons) to place dough 3 inches apart on prepared cookie sheet. Bake for 9-10 minutes or until golden brown. Cool on cookie sheet for 2 minutes and then place on a wire rack to cool completely.
How to Freeze Cookies:
Freezing cookie dough: Before baking use a cookie scoop to place dough on a prepared cookie sheet that will fit in your freezer. They can be placed close together just not touching. Place in freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.
To bake frozen cookie dough place on a parchment-lined cookie sheet in preheated oven for 9-10 minutes. Transfer to a wire rack to cool. Frozen cookie dough can be frozen for up to 3 months.
Freezing baked cookies: Completely cooled cookies can be placed in a freezer bag and frozen for up to 3 months. These cookies are slightly more amazing just slightly thawed.
Cookie dough scoops make baking cookies a lot easier.
- Regular size cookies: Cookie scoop that holds 2 tablespoons makes a cookie close to 3 inches in diameter.
- Mini size cookies: A scoop that holds 1 tablespoon of cookie dough will make a cookie just under 2 inches.
More Recipes for Gluten-Free Cookies:
Chocolate Chip Cookies (Gluten-Free)
Peanut Butter Cookie Recipe
Snickerdoodle Cookies
Low-Carb Peppermint Whoopie Pies
More Gluten-Free Recipes You’ll Love:
Mongolian Egg Roll in A Bowl
Gluten-Free Graham Crackers
One-Pan Roasted Chicken Sausage with Potatoes
Easy Gluten-Free Peach Cobbler
Chicken Taco Soup with Salsa Verde
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
The best gluten-free peanut butter chocolate chip cookie recipe. Enjoy the perfect combination of peanut butter and chocolate with these scrumptious cookies. Plus they’re dairy-free!
Ingredients
1 3/4 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3/4 cup brown sugar, packed
3/4 cup Smart Balance Buttery Spread or Earth Balance, softened
1/2 cup all natural peanut butter
2 eggs
1 teaspoon vanilla
1 1/4 cups Enjoy Life Mini Chocolate Chips
Instructions
Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone baking mat.
In a small bowl whisk together the flour, baking soda, and salt.
Using a stand mixer or hand mixer and a large bowl beat together the buttery spread, peanut butter, sugar, brown sugar, and vanilla extract until creamy. Add in both eggs and mix until combined.
Slowly beat in the flour mixture and then mix in the chocolate chips.
Use a cookie scoop (2 tablespoons) to place dough 3 inches apart on prepared cookie sheet. Bake for 9-10 minutes or until golden brown. Cool on cookie sheet for 2 minutes and then place on a wire rack to cool completely.
Notes
How to Freeze Cookies:
Freezing cookie dough: Before baking use a cookie scoop to place dough on a prepared cookie sheet that will fit in your freezer. They can be placed close together just not touching. Place in freezer for 4-6 hours and then place the frozen cookie dough in freezer bags.
To bake frozen cookie dough place on a parchment-lined cookie sheet in preheated oven for 9-10 minutes. Transfer to a wire rack to cool. Frozen cookie dough can be frozen for up to 3 months.
Freezing baked cookies: Completely cooled cookies can be placed in a freezer bag and frozen for up to 3 months. These cookies are slightly more amazing just slightly thawed.
Keywords: gluten-free cookies, gluten free cookies, peanut butter chocolate chip cookies, dairy-free cookies
These were inspired by Crazy for Crust’s Peanut Butter Chocolate Chip Cookies. If you don’t need to be gluten or dairy-free check her recipe out.
Leave a Reply