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–+ servings
Peanut Butter Chocolate Chip Cookies

Delicious Peanut Butter Chocolate Chip Cookies Made Simply

Indulge in these Gluten-Free Peanut Butter Chocolate Chip Cookies, delivering a perfect blend of chewy delight and crispy edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter (or Ghee or Coconut Oil) Use butter for taste, ghee for nuttiness, or coconut oil for a dairy-free option.
  • 1 cup Coconut Sugar Natural sweetener that adds caramel notes while contributing moisture and chewiness.
  • 1/3 cup Pure Maple Syrup Liquid sweetener that deepens flavor and improves texture.
  • 1 cup Creamy Peanut Butter Smooth peanut butter yields better texture.
  • 1 teaspoon Pure Vanilla Extract Enhances and rounds out flavors.
  • 1 large Egg Adds stability and structure.
  • 1 cup Gluten-Free All-Purpose Flour Provides necessary structure without gluten.
  • 1 teaspoon Baking Powder Acts as a leavening agent for soft texture.
  • 1/2 teaspoon Sea Salt Balances sweetness and enhances flavor.
  • 1/2 teaspoon Ground Cinnamon (optional) Adds warmth and spice.
For the Chocolate Goodness
  • 1 cup Chocolate Chips Can be dark, semisweet, or dairy-free.
  • 1 teaspoon Coarse Sea Salt (for sprinkling, optional) Boosts sweetness and flavor contrast.

Equipment

  • Mixing Bowl
  • stand mixer
  • cookie scoop
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together softened butter (or ghee or coconut oil) with coconut sugar and maple syrup until light and fluffy, about 2-3 minutes.
  3. Add in creamy peanut butter and pure vanilla extract, mixing thoroughly before incorporating the large egg.
  4. In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, sea salt, and optional ground cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, mixing until a cohesive dough forms.
  6. Cover the dough with plastic wrap and refrigerate it for at least 30 minutes.
  7. Using a cookie scoop, place mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 8-15 minutes until edges turn golden and centers remain slightly soft.
  9. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 25mgIron: 1mg

Notes

Ensure butter and sugars are creamed until fluffy. Refrigerate the dough for at least 30 minutes to prevent spreading.

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