RECIPE CARD: Gluten-Free Peanut Butter Chocolate Chip Cookies (PRINTABLE)
Soft, decadent, and flavor-filled, this gluten-free peanut butter chocolate chip cookie recipe makes treats that are an absolute crowd-pleaser.
Servings: 30 cookies
Calories: 115kcal
Ingredients
- 1¼ cups oat flour about 150 grams
- 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
Instructions
- In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt, then set aside.
- In a separate medium mixing bowl, add the peanut butter, coconut oil, coconut sugar, maple syrup, egg, and vanilla extract and mix with a spatula.
- Add the dry ingredient mixture to the wet ingredient mixture and mix together until the batter forms.
- Stir the chocolate chips in with a sturdy spatula.
- Cover the bowl and let the dough rest for 20 minutes.
- Preheat the oven to 350°F, line the baking sheet with parchment paper, and set aside.
- Using a cookie scoop, shape the cookie dough into even-sized balls and place them 2 inches apart on the parchment-lined baking sheet.
- With the back of the spatula, press down gently on each cookie to flatten it.
- Bake each sheet for 15-20 minutes, until the edges are golden brown and crispy.
- Cool on the pan for 1-2 minutes, then transfer to the wire rack to cool completely.
Notes
- Make sure the oat flour you use is certified gluten-free.
- Use creamy peanut butter for best results.
- Ensure the egg is at room temperature for proper creaming.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
- Always allow the cookies to rest on the baking sheet for a few minutes before moving them to a wire rack.
- The edges are golden brown.
- The center still looks slightly soft and glossy.
- It springs back slightly to a light touch.
- Room temperature storage: After cooling, keep the cookies in an airtight container at room temperature for up to 5 days.
- Refrigerating: Store the cookies in a sealed container in the refrigerator for up to 10 days.
- Freezing: Once the cookies have fully cooled, place them in a zip-top bag and freeze for up to 3 months.
- Make-Ahead: Before baking, you can refrigerate the cookie dough for 1-2 days.
Nutrition
Serving: 30cookies | Calories: 115kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 77mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8IU | Calcium: 20mg | Iron: 1mg
