These gluten free peanut butter chocolate chip cookies are incredibly soft, bursting with peanut butter flavor and dotted with the most decadent dairy free chocolate chips ever! (The recipe is dairy free as written!)
If you read Zest For Baking regularly, then you know we recently rebranded from Gluten-Free-Bread to this catchy new name – I talk about the reason behind the move here but crafting delicious creations like these cookies definitely tops the list. Cookies, breads, cakes, pies… the more baking recipes, the merrier!
These GF DF peanut butter chocolate chips cookies feature an amazing combination of peanut butter and chocolate. The result is a glorious cookie that’s both SIMPLE to make and yet IMPRESSIVE enough to be on your cookie platter.
Before jumping in to this no-mixer-required recipe, check out the answers to these common questions about the recipe and tips for successful cookies every time!
Oats?! Don’t oats have gluten?
Oats can be sneaky. Pure oats are actually gluten free. BUT it’s the processing that contaminates them. Usually they are processed in facilities that also process wheat ingredients so they get cross contaminated easily. But I recommend using this oat flour from nuts.com. It’s certified gluten free, so there’s no worry of cross contamination!
What kind of peanut butter works best?
In this recipe, I use JIF creamy peanut butter. Not the all-natural or organic varieties, just the regular creamy. Other brands may work too – they just haven’t been tested in this recipe.
Can I make substitutions in the recipe?
Substitutions are tricky sometimes, but fortunately there are a few ingredients in this recipe that can be easily substituted without any other recipe changes.
Coconut oil – instead of coconut oil, feel free to use melted butter or vegetable oil. They’re both equally good substitutes.
Coconut sugar – brown sugar is a one-for-one substitute for the coconut sugar in this recipe.
Maple syrup – maple syrup lends a wonderful kick of sweetness to this recipe, but it’s possible to get that flavor from honey or agave nectar too.
Dairy free chocolate chips – Regular chocolate chips can be used in place of the dairy free chips. Another really delicious alternative is dark chocolate chips.
Speaking of dairy free chocolate chips, do they taste the same as regular chocolate chips?
Dairy free chocolate chips are an amazing product. I used to keep a stockpile of Nestle’ chocolate chips in my pantry, basically any time the mood strikes, I had what I needed to bake for an army. Once I had to go dairy free, I was a little hesitant with my beloved chocolate. But dairy free chips do not disappoint! They’re still super chocolatey and melt just like any other semi-sweet chip, only without the dairy! (I use the mega chunks variety in this recipe.)
Tips for making these Gluten Free Peanut Butter Chocolate Chip Cookies
Give the ingredients about 20 minutes to come to room temperature. And make sure to pull out your kitchen scale to weigh the flour. And if you’d like to substitute anything, reference the substitution list above.
Pro tip on mixing: Make sure to use a large bowl. Don’t try to cram everything in to a medium sized one (especially if you have kids helping!), it will just end up flying out of the bowl.
Portioning out cookies
Use a regular sized cookie scoop and scoop the cookies onto a prepared cookie sheet. Depending on the size of your baking sheet, you’ll end up with around 3 sheets of cookies. Flatten just slightly.
Baking & Cooling
These cookies don’t take long to bake – between 11-14 minutes should do it. Mine took 13 minutes as I use insulated baking sheets.
Enjoy these soft gluten free peanut butter chocolate chip cookies in school lunches, on a cookie platter for sharing or alongside a tall glass of your favorite beverage.
Gluten Free Peanut Butter Chocolate Chip Cookies
- 150 grams oat flour about 1 ¼ cups
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy peanut butter
- 2 Tablespoons coconut oil melted
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
- In a large bowl, whisk together the oat flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, add the peanut butter, coconut oil, coconut sugar, maple syrup, egg and vanilla extract and mix with a sturdy spoon.
- Add the wet ingredients to the dry ingredients and mix until batter forms.
- Fold the chocolate chips into the batter using a plastic spatula.
- Set batter aside to rest for a few minutes.
- Preheat oven to 350 F. Prepare 2 cookie sheets by placing a sheet of parchment paper on them.
- Using a standard size cookie scoop, place cookie dough 2 inches apart on the sheet.
- Flatten slightly with the back of a plastic spatula.
- Bake each sheet for 12 – 14 minutes.
- Cool on wire racks for 5 minutes before removing to the wire rack to cool completely.
- Make sure the oat flour you use is certified gluten free.
- Use regular, creamy peanut butter.
- Weigh the flour for the best results.
- Use a large bowl to hold all the ingredients.
- These are soft cookies, no crunch to them!
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