Gluten Free Chocolate Chip Peanut Butter cookies bring home the chocolatey peanut butter goodness sans the gluten. Gobble ’em up! (Gluten-free, Vegetarian)
Peanut butter cookies are the besttttt. When I perfected my all-time favorite peanut butter cookie recipe earlier this year I have been in peanut butter cookie heaven ever since. (Still can’t believe VB has almost been in production for a year!)
That’s when I had the audacity to adapt it a little bit by using gluten-free flour AND throwing some chocolate chips in. Hellllooo perfection heaven! Not to mention I used my homemade vanilla extract (that should be coming soon to VB) and I was further more doubled over on how amazing they tasted and also looked!
Aren’t they just so cute? I love cookies.
Now, as always I want to place my ‘disclosure’ in saying these are in fact delicious but they should be seen a treat. I made these as a smaller batch as a treat and didn’t want a over-abundance of cookies in the house, again they are a treat. 🙂
These have now become Roland’s second favorite cookie recipe with the skinny peanut butter cookies still in first place. Honestly, I don’t blame him, with both of us with our peanut butter obsession peanut butter cookies will always be our favorite…. I think… double chocolate cookies are the diggity bomb as well.
Which just thinking I haven’t made those in FOREVER… More cookies! I love making cookies and seeing the absolute ecstatic expression on my husbands face, it’s like a 4-year-old being told he can eat the entire cake. It’s just adorable.
Gluten Free Chocolate Chip Peanut Butter Cookies Recipe
Cookies
Gluten-free, Vegetarian
American
Yield: 12
Prep Time:10 min
Cook Time:9 min
Total Time:19 min
Ingredients:
- 1/2 cup peanut butter
- 3/4 teaspoon baking soda
- 1/4 cup gluten-free flour/whole wheat flour
- 1/8 cup honey
- 2 Tablespoon brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg white
- 1/3 cup mini chocolate chips
Directions:
- 1. Preheat oven to 350 F.
- 2. Mix all ingredients together is a medium size mixing bowl in the order listed.
- 3. Form cookie balls and place on a greased cookie sheet.
- 4. Flatten each cookie ball with hands to about a 2 inches diameter and 1/4 inch thick.
- 5. Bake for 7-9 minutes, they will look underdone but still take them out.
- 6. Let cool for 5-10 minutes before removing from the tray.
Author: Linnie
Nutrition Information:
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(3 votes, average: 4.67 out of 5)
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Make them thinner- ends up like a strange peanut butter cake unless you spread them really thin. I’d use part oat flour as well, they’re a little too thick.