Gluten Free Peanut Butter Chocolate Chip Cookies
Indulge in the rich, chewy goodness of these *Gluten-Free Peanut Butter Chocolate Chip Cookies*! This easy, one-bowl recipe combines creamy peanut butter, a blend of brown and granulated sugars, and a hint of vanilla for a perfectly balanced flavor that pairs beautifully with chunks of semi-sweet chocolate chips. Naturally gluten-free and made without flour, these cookies boast a delightfully soft texture with a classic crisscross pattern pressed into each one. Ready in just 20 minutes from start to finish, they’re the perfect quick and satisfying dessert for any occasion. Whether you're gluten-sensitive or simply looking for a fuss-free sweet treat, these scrumptious cookies are sure to become a household favorite!
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Ingredients
- 1 cup Peanut butter (creamy, unsweetened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium-sized mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix well until smooth and creamy.
Step 3
Add the egg and vanilla extract to the peanut butter mixture. Stir until fully combined.
Step 4
Sprinkle in the baking soda and salt, and mix until evenly distributed in the dough.
Step 5
Fold in the chocolate chips, ensuring they are evenly incorporated throughout the dough.
Step 6
Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 7
Gently press down on each ball with the back of a fork to create a crisscross pattern.
Step 8
Bake in the preheated oven for 8 to 10 minutes, or until the edges are just set and the tops have a slight golden hue. Be careful not to overbake as the cookies will firm up as they cool.
Step 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (665.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3050.3 |
| Total Fat 169.8g | 0% |
| Saturated Fat 47.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 2478.7mg | 0% |
| Total Carbohydrate 360.4g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 303.0g | |
| Protein 79.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 245.5mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 1827.5mg | 0% |
Source of Calories