Gluten Free Peanut Butter Chocolate Chip Cookies
Indulge guilt-free in our Gluten-Free Peanut Butter Chocolate Chip Cookies. These treats blend creamy peanut butter with rich chocolate chips, offering a chewy textureand sweetness in every bite. These cookies are a delightful gluten-free delight.
Ingredients
- 1/2 tsp Vanilla extract
- 1/2 cup Brown sugar
- 1/4 cup Gluten free rolled oats
- 3 tbsp Chopped dark chocolate chips
- 1/2 cup Creamy salted peanut butter
- 1 Large egg
- 1/4 tsp Sea salt
- 1/2 tsp Baking powder
- 1/4 cup Gluten-free flour
Instructions
- Preheat the oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, combine gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar. Whisk to combine.
- Add natural peanut butter (with only peanuts and salt), vanilla, and egg to the mixture. Stir until a tacky dough forms.
- If the dough is too wet or dry, adjust the consistency by adding a little more gluten-free flour or peanut butter.
- Stir in chocolate chips. Then, use a scoop to portion out the dough into 1 ½ tablespoon amounts and place on the prepared baking sheet.
- Top each cookie with an additional sprinkle of chocolate chips and press down gently to form a disc shape.
- Bake the cookies for 10-12 minutes, or until they are lightly golden brown around the edges and have expanded to about twice their original size.
- Remove from the oven and let cool on the pan for 10 minutes. If desired, sprinkle with a small amount of salt at this time.
- Once cooled, enjoy the cookies with your preferred dairy-free milk.
- Store them in an airtight container at room temperature for up to 4-5 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month