You guys.
Gluten free doesn’t always mean healthy. Gluten free also doesn’t always mean gross. It means exactly what it says. Gluten free! While there’s no gluten, there are many other delicious ingredients that can make even a gluten free cookie A-MAZING!
Theeeeeeeeeese Peanut Butter Chocolate Chip Cookies are BOMB.COM! Yes, I just said that. And yes, they really are. Just look at that soft, crackly deliciousness. Mouth. Is. Salivating.
Did I mention this is a one bowl gig? I’m into it. You can also make these dairy free by leaving out the chocolate chips. Although, I know there are some chocolate chips that are considered dairy free, so in that case, the more the merrier!
The dough for this recipe is not your typical cookie dough. It’s got more moisture (much better than using the word moist) than you’re probably used to, but don’t let that scare you away. KEEP GOING.
If you’re really nice, bring ’em to a neighbor or a friends house to share.
And if not? I won’t tell. 
Gluten Free Peanut Butter Chocolate Chip Cookies
Description
A quick and easy gluten free cookie recipe that tastes absolutely incredible
Ingredients
- 1 cup creamy peanut butter ( a natural drippy peanut butter works best)
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 egg
- 1 tablespoon vanilla extract
- 3/4 cup semi-sweet (or dark chocolate chips)
Instructions
- In a large mixing bowl add the peanut butter, sugar, baking soda, egg, and vanilla. Blend until well combined. Using a spatula, fold in the chocolate chips. Cover and put in the fridge for 20-30 minutes, or up to overnight.
- Preheat oven to 350 degrees. Lightly spray a baking sheet and set aside. Remove cookie dough from the fridge and make golf ball size balls and bake for 10-11 minutes. Let cool on the pan for 1-2 minutes then move to a wire rack to cool completely.
No judgement here.
Jon
Just wanted to say that we’ve made these enough times to lose count and every time they turn out amazing! Thanks for such an excellent and simple recipe!
Life is but a Dish
This makes me so happy! You’re so welcome, glad you love them!
Michael
I made two batches, one with vanilla, chocolate chip, and butterscotch chip mix. The other batch with maple syrup as a vanilla substitute and mint chocolate chips. Both were awesome. The maple syrup batch had a subtle maple taste which was my wife and kids favorite. Thanks for an easy recipe.
Life is but a Dish
So glad you enjoyed!
Sue
Wow, just made these and they were a big hit with the kids. We are gluten free and having NO flour or butter I was skeptical! You don’t happen to know the sugar content per cookie, I am sure its a lot. Thought of reducing the sugar (we try to reduce refined sugars) but was afraid since its a major part of the recipe it would not work out.
Life is but a Dish
So glad the kids loved them! I don’t know the sugar content, not sure I wanna know! Could definitely try reducing the sugar a bit…Would maybe just change the texture a bit.
A carnicelli
We love this recipe. To reduce the sugar content we replace 1/2 the sugar with LSA or with almond meal and whole Flax seeds. It works really well. Hope that helps.
Clara
Ive made these several times and they arw a huge hir. I also add nuts and reduce the sugar by almost half and Ive had no troubles. They do flatten out more. Thank you dor a great and super easy recipe.
Lisa
Do you think a flax egg would work for these? My daughter is vegan.
Life is but a Dish
I think it would!
Donna
Just made your cookies and posted them on IG with your #. So yummy. They did not look as good as yours though so I will definitely try again sometime. Thank you so much for the recipes and the fun IG post and the encouragement and the great ideas Keep up the good work !
★★★★★
Life is but a Dish
Yay!! Thank you so much! SO glad you enjoyed them!
Life is but a Dish
Should work!
randilee
Thank you !!! We are a family of completely GF cooking, of few who cannot drink cows’ milk, & two who cannot have peanut butter….just made this recipe with cashew butter. So so so so yummy yummy !!!
Life is but a Dish
I’m so happy you liked them!!
Susie Dehnert
How many should one recipe make?
Jeanann
I made these again using crunchy unsweetened peanut butter and they are incredible! We don’t need gluten free but why not? My husband said they had a texture of a macaroon. Crunchy on the outside and chewy on the inside. I used mini chocolate chips too. I had to take them to work otherwise we would have eaten them all! Thank you for this great recipe!
★★★★★
Life is but a Dish
So glad you loved them!
Rebecca
What’s the serving size for people that are counting calories
Bre
These are so good! We only had crunchy peanut butter with nuts in it and it worked really well!
★★★★★
Life is but a Dish
Oh that sounds so so good!
Becca
Ive made this recipe before using no vanilla, and they still turned out amazing! Just in case anyone wanted to make these but didn’t have or or want to use vanilla 🙂 I am gonna try it out with vanilla next I bake a batch just to see what a difference it makes!
Isabel
Hi, how many cookies fo these make? They look so good I can’t wait to try these!
Life is but a Dish
Depends how big you make them. I make them pretty large any they make about 12
Shannon DePalma
There’s 1 problem with this recipe…..
I CAN’T STOP MAKING THEM! haha They are the best gluten free cookies I’ve ever made at home.
I’ve made them 3 times already and even my husband who hates my gluten free stuff, loved them!
Thank you for ruining my quarantine waistline haha
★★★★★
Life is but a Dish
Hahahaah! It’s a good problem to have!
Ann
The cookies are setting as I write this.
Our Grandson will be here shortly to pick up his graduation gift and now a dozen of your cookies!
Thank you!
They are delicious!
Dalya Rubin
These cookies look delicious! I just made a similar recipe; I”ll have to try yours next!
Mady
I am writing as they are setting. They look really good. I didn’t have any chocolate chips, so I cut up dove dark chocolate. Hope it turns out well. I am not gluten-free, but my cousins are… so I thought it would be fun to make them.
Kathy
I want to make smaller cookies- how long should I bake?