Gluten Free Peanut Butter Chocolate Chip Cookies
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!
Servings: 30 cookies
Calories: 115kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
