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Peanut Butter Chocolate Chip Cookies (gluten-free, dairy-free option)

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 22 cookies
Calories 157 kcal

Ingredients

  • 1/2 cup butter, softened (or coconut oil, for dairy-free)
  • 1/4 cup brown sugar (or coconut sugar)
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup gluten-free all purpose flour
  • 2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips (dairy-free, if necessary)

Instructions

  1. To begin, preheat your oven to 350 and line two pans with parchment paper (or spray with non-stick spray).

  2. To a large mixing bowl, add your butter, brown sugar, white sugar and cream them together with a hand mixer for a couple minutes. Add your peanut butter and blend again till smooth. Add in your egg and vanilla and lightly blend them together.

  3. In a separate mixing bowl, add your dry ingredients and stir them together (flour, cornstarch, baking soda and salt).

  4. Pour your dry ingredients into your wet ingredients and stir/fold them together till you have one consistent cookie dough. Add 1/2 cup of your chocolate chips and fold them into your batter.

  5. Scoop your cookie dough onto your pans with a small cookie scoop, evenly spaced apart (no more than 12 cookies per pan). Gently flatten your cookies (with your hand or a spatula), as these don't spread much. Use the remaining 1/4 cup of chocolate chips to press a few into the top of each cookie.

  6. Bake in the oven for 10-12 minutes, or till the edges of the cookies are just set and the center is still a touch underdone.

  7. Let the cookies cool, then devour!

Recipe Notes

Stored in an airtight container these cookies taste best within the first 4 days. You can also freeze them (after baking) and they last for a few months.