Gluten Free Peanut Butter Chocolate Chip Cookies
Indulge in these delightful Gluten Free Peanut Butter Chocolate Chip Cookies that promise a perfect blend of nutty and sweet in every bite. With just a handful of ingredients, they’re a breeze to whip up and are sure to be a hit with everyone!
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!
I can tell you these chocolate chip cookies with peanut butter taste just as good if not better than a regular gluten-filled dessert! Peanut butter brings a rich, creamy texture and depth of flavor, while chocolate offers a sweet contrast, giving them the perfect blend of deliciousness.
And the best part is, they’re easy to make! Believe it or not, this cookie recipe contains no flour at all. The rich peanut butter mixes with the baking soda to create a rise in the cookie, creating a moist texture that also has a bit of chewiness and crunch. You’ll mix all of the ingredients together in one bowl, fold in the chocolate chips, form them on a baking sheet, and they’re off to the oven!
If you enjoy making these cookies, you’ll also love making my Soft Baked Chocolate Chip Cookies, Cookie Crack, and Oatmeal Chocolate Chunk Cookies!
Ingredients you need (you only need 6)
- Creamy Natural Peanut Butter – Provides a rich and nutty base, giving the cookies their signature depth and creamy consistency. For best results, use drippy peanut butter.
- Brown Sugar – Adds a molasses-like sweetness and ensures a moist, chewy texture in the finished cookie.
- Baking Soda – Acts as a leavening agent, helping the cookies rise and achieve a light, airy structure.
- Egg – Binds the ingredients together, ensuring the cookies hold their shape while also contributing to their moistness.
- Vanilla Extract – Enhances the overall flavor profile of the cookies, adding a subtle aromatic depth.
- Chocolate Chips – Whether semi-sweet or dark, chocolate chips introduce bursts of chocolatey goodness, complementing the peanut butter and offering a rich contrast in flavor.
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!
How to make them
Mix ingredients: To a large bowl, add the peanut butter, sugar, baking soda, egg, and vanilla. Use a wooden spoon or rubber spatula to ensure everything is fully mixed and evenly distributed.
Fold in the chocolate: Use a rubber spatula to fold in the chocolate chips so they are evenly combined throughout the cookie dough.
Chill the dough: Cover the bowl with plastic wrap and let the dough chill in the fridge for 20-30 minutes or up to overnight.
Prepare for baking: Preheat oven to 350 degrees. Lightly spray a baking sheet and set aside.
Bake and cool: Shape the cookie dough into golfball sized pieces and place them on the prepared baking sheet. Bake for 10-11 minutes. Let cool on the pan for 1-2 minutes, then move to a wire rack to cool completely. Enjoy!
Recipe Tips
- Opt for natural, drippy peanut butter without added sugars or oils to ensure the best consistency and purest peanut flavor.
- Using a room-temperature egg can help it incorporate more easily into the batter, so consider taking it out of the fridge about 30 minutes before starting.
- Using a cookie scoop or tablespoon can help ensure uniform cookie sizes, leading to even baking for all your cookies.
- Remember that the cookies will continue to bake slightly once removed from the oven due to the residual heat of the baking sheet, so it’s best to take them out when they’re just golden.
- Always allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a wire rack.
Storing and Freezing
Storing: Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. Layer them between parchment paper to prevent sticking. For a slightly longer shelf life, you can refrigerate the cookies in a sealed container for up to 10 days.
Freezing: After letting the cookies cool completely, layer them between sheets of parchment paper in an airtight container or a zip-top bag. Freeze for up to 3 months. To enjoy, thaw at room temperature or warm in the oven for a few minutes.
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Gluten Free Peanut Butter Chocolate Chip Cookies
- Yield: 12 1x
Description
Indulge in these delightful Gluten Free Peanut Butter Chocolate Chip Cookies that promise a perfect blend of nutty and sweet in every bite. With just a handful of ingredients, they’re a breeze to whip up and are sure to be a hit with everyone!
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.
I made this recipe once and it was successful. But, how can I substitute about half of the peanut butter for oat flour or other Celiac appropriate “flours”?
I seem to be going insane or non-selectively blind cuz this is the second recipe i looked at for my search and neither show any flour as an ingredient, yet you can see the flour in the pictures. Saw a few other comments and none mention this. Hmmm….
Where do you see flour in the pictures? There’s only baking soda.
These cookies are horrible. I was excited to make them. They are gross and have a strange aftertaste and are very crumbly. I wanted to surprise a friend but would never give them to her
I’ll stick with another recipe I have that is a million times better
I used sun butter, Truvia brown sugar & added a scoop of chocolate protein powder. Soooo good!!
Ooooo love those swaps and additions!
Tasty and easy to make.
Note: when it says “make golf size balls” you really need to roll it into a ball with your hands 😂
I made the mistake of scooping it up with a cookie scooper and 6 of the cookies came out crumbly (my bad! 🤦🏻♀️)
The last 2 I made correctly by roiling in my hands and they came out great, not falling apart 😊
I made these for Christmas for the family that is gluten free. But everyone loved them and they were gone by the end of the evening. I made a double batch.
Always smart to make a double batch!
Cookies came out fantastic! Used Reese’s pieces candies. Definitely will make again with Christmas M&Ms. Thank you for the recipe!!
Oh how fun! Love that swap!
First time making Gluten free I must say they turn out nice 👍😊
I’m so glad!
It’s official! These are the best peanut butter chocolate chip cookies I’ve ever made, gluten free and all. Thank you so much!
Ahhhhhh thank you!!!!!
What is the carbohydrate count in these cookies as my grandson has coeliac disease as well as diabetes. Thank you
Hi Donna! I don’t know the carb count on these but you can easily add it into an online calculator to find out!
Haven’t tried this yet, but it looks & sounds delish! I’m wondering if this dough could be rolled out flat & cut with cookie cutters? Thank you!
I think the dough is way too soft for cookie cutters
I want to make smaller cookies- how long should I bake?
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.
These cookies look delicious! I just made a similar recipe; I”ll have to try yours next!
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!
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
Hahahaah! It’s a good problem to have!
Hi, how many cookies fo these make? They look so good I can’t wait to try these!
Depends how big you make them. I make them pretty large any they make about 12
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!
These are so good! We only had crunchy peanut butter with nuts in it and it worked really well!
Oh that sounds so so good!
What’s the serving size for people that are counting calories
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!
So glad you loved them!
How many should one recipe make?
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 !!!
I’m so happy you liked them!!
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 !
Yay!! Thank you so much! SO glad you enjoyed them!
Should work!
Do you think a flax egg would work for these? My daughter is vegan.
I think it would!
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.
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.
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.
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.
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!
This makes me so happy! You’re so welcome, glad you love them!
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.
So glad you enjoyed!