Combine the dream team of sweets (chocolate & peanut butter) in this mouth-watering recipe for chocolate chip peanut butter cookies.
This gluten free cookie recipe is one of my favorites to make on any old weekday afternoon. Most of the ingredients are pantry staples, and cookies can be baked and ready to enjoy in less than 25 minutes. Gather the ingredients and whip up a batch of your own today!
Ingredients
- 10 Tbsp unsalted butter, softened
- 1/2 cup cane sugar
- 1/3 cup light brown sugar, packed
- 2/3 cup peanut butter (this is our favorite!)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free baking flour (I use this type from Bob’s Red Mill as it includes xanthan gum.)
- *1/4 tsp xanthan gum (*only include xanthan gum if your baking flour does not include it as an ingredient.)
- 1/2 cup gluten-free rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips
How to Make Gluten Free Chocolate Chip Peanut Butter Cookies
First, preheat your oven to 350 degrees. Using a large bowl and a stand mixer (or a hand-held mixer,) cream the softened butter and the sugars. In the same bowl, add the peanut butter, egg, and vanilla extract and mix until smooth.
When the wet ingredients are combined, measure the gluten free flour.
A note about baking with gluten free flour: The most accurate way to measure flour is to spoon the flour into a measuring cup. Scrape a knife across the top of the measuring cup to level the flour. Do not pack it into the measuring cup or the cookies will turn out too dry and crumbly.
After the flour has been measured, combine gluten free baking flour, *xanthan gum, rolled oats, baking soda, and sea salt in a separate bowl.
Stir the dry mixture into the creamed mixture, and then add the chocolate chips.
On a cookie sheet lined with parchment paper, place rounded tablespoonfuls of cookie dough evenly (you should be able to fit 12). Bake the cookies in a 350 degree oven for 10 to 12 minutes, or until golden brown. Let the cookies sit on the cookie sheet for a few minutes before removing them to a wire rack to cool completely. Enjoy!
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Chocolate Chip Peanut Butter Cookies
Combine the dream team of sweets (chocolate & peanut butter) in this mouth-watering recipe for chocolate chip peanut butter cookies.
Ingredients
- 10 Tbsp unsalted butter, softened
- 1/2 cup cane sugar
- 1/3 cup light brown sugar, packed
- 2/3 cup peanut butter (this is our favorite!)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free baking flour (I use this type from Bob's Red Mill as it includes xanthan gum.)
- *1/4 tsp xanthan gum (*only include xanthan gum if your baking flour does not include it as an ingredient.)
- 1/2 cup gluten-free rolled oats
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup semisweet chocolate chips
Instructions
1. Using a large bowl and a stand mixer or a hand-held mixer, cream the softened butter and the sugars. In the same bowl, add the peanut butter, egg, and vanilla extract and mix until smooth.
2. When the wet ingredients are combined, measure the gluten free flour.
A Note About Gluten Free Flour: The most accurate way to measure flour is to spoon the flour into a measuring cup. Scrape a knife across the top of the measuring cup to level the flour. Do not pack it into the measuring cup or the cookies will turn out too dry and crumbly.
3. After the flour has been measured, combine gluten free baking flour, *xanthan gum, rolled oats, baking soda, and sea salt in a separate bowl.
4. Stir the dry mixture into the creamed mixture, and then add the chocolate chips.
5. On a cookie sheet lined with parchment paper, place rounded tablespoonfuls of cookie dough evenly (you should be able to fit 12). Bake the cookies in a 350 degree oven for 10 to 12 minutes, or until golden brown. Let the cookies sit on the cookie sheet for a few minutes before removing them to a wire rack to cool completely. Enjoy!