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!
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
1 teaspoon vanilla
1 1/4 cups Enjoy Life Mini Chocolate Chips
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.
Keywords: gluten-free cookies, gluten free cookies, peanut butter chocolate chip cookies, dairy-free cookies