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Gluten Free Peanut Butter Chocolate Chip Cookies

These flourless gluten free peanut butter chocolate chip cookies are super chewy & soft, slightly doughy–perfect for satisfying your sweet & salty cravings!

Course Dessert
Category Cookies
Keyword almond flour cookies, gluten free cookies, gluten free peanut butter chocolate chip cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 12 Cookies
Calories 270 kcal
Author Melissa Rose

Ingredients

  • 1/2 cup creamy all-natural peanut butter I recommend Smuckers brand
  • 4 tablespoons unsalted butter softened or microwaved for 15 seconds
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt you can omit salt if your peanut butter is salted, although I still prefer the extra saltiness
  • 1 cup almond flour ideally super fine
  • 3/4 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper.

  2. In a medium-sized mixing bowl, beat the 1/2 cup natural peanut butter and 4 tablespoons softened unsalted butter on medium speed for 20-30 seconds until combined. Add in the 1/2 cup brown sugar and continue beating on medium for another 20-30 seconds until creamy.

  3. While the mixer is on low speed, add in the egg and 1 teaspoon vanilla extract. Once mixed, add in the 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Mix for another 10-15 seconds until combined.

  4. On low speed, add in the cup of almond flour and mix until combined. Fold in the 3/4 of semi-sweet chocolate chips.

  5. Use a 3-tablespoon-sized cookie scoop to scoop dough onto a parchment-lined baking sheet. Once scooped, use your hands to roll each of the scoops into a ball then slightly flatten the tops into a thick disc (see photo in post above). If you see a few chocolate chips sticking together, separate them to help the cookies bake flatter with less chocolate mounds throughout. (If needed, spray your hands with non-stick cookie oil before rolling.)

  6. Bake at 350 degrees for 10-12 minutes until the edges look lightly brown (mine are perfect at 11 minutes). The centers should look slightly underdone, which is what will give them that slightly dough, super soft texture. Remove from the oven and allow the cookies to cool on the hot baking sheet for 10-15 minutes before removing them. This will allow them to finish baking on the hot sheet, as well as help them set. If you remove too soon while they are hot, these cookies will fall apart.

  7. After 10-15 minutes, transfer them to a rack to cool completely. Lastly, remove the cookies from the pan and serve! See notes section below for storage and freezing instructions.

Recipe Notes

Adapted from King Arthur Flour's Almond Flour Chocolate Chip Cookies

Nutrition Facts
Gluten Free Peanut Butter Chocolate Chip Cookies
Amount Per Serving
Calories 270 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Cholesterol 25mg8%
Sodium 139mg6%
Potassium 191mg5%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 16g18%
Protein 6g12%
Vitamin A 144IU3%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.