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    Home » Recipes » Best Gluten Free Peanut Butter Chocolate Chip Cookies

    Best Gluten Free Peanut Butter Chocolate Chip Cookies

    Published: Mar 31, 2022 · Modified: Mar 31, 2022 · by Debra with Leave a Comment · 1113 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    These gluten free peanut butter chocolate chip cookies are made with almond flour and do not need to be chilled before baking. You'll have delicious, flourless cookies in minutes!

    Gluten free peanut butter chocolate chip cookies on a sheet pan and a blue plate, surrounded by a dripping spoonful of peanut butter and a small bowl if it, a glass of milk, and a blue napkin.

    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    These are the BEST gluten free peanut butter chocolate chip cookies for several reasons. First, they're LOADED with chocolate! I mean, if you're gonna do it, do it.

    Second, they use almond flour—no complicated and expensive gluten free flour mixtures—which keeps things easy-peasy and more economical.

    Third, you don't need a stand mixer to make them. A hand-held mixer will do, and you can even cream the butter and sugar by hand with a wooden spoon (if you want.)

    Jump to:
    • Ingredients
    • How to make them
    • Tips
    • FAQs
    • Related recipes
    • Recipe
    One egg and small bowls of almond flour, peanut butter, brown sugar, white sugar, baking powder, salt, chocolate chips, butter, and vanilla.

    Ingredients

    • Almond flour: Just good old almond flour. Nothing complicated. I get mine at Trader Joe's.
    • Creamy natural peanut butter: Choose one that only has two ingredients: roasted peanuts and salt.
    • Butter, dark brown sugar, and granulated sugar: We'll cream all of these together to form the base of our cookie dough. The dark brown sugar adds depth of flavor and goes really well with the peanut butter.
    • Bittersweet chocolate chips: I love DARK chocolate in these cookies. I used Ghirardelli brand 60% cacao. They are larger chips that are wider and flatter and this shape provides a more satisfying amount of chocolate when you bite into them. Guittard extra dark chips are also very tasty.
    • Baking powder
    • One egg
    • Vanilla extract
    • Kosher salt: Even though the peanut butter has salt, you need this extra bit for the perfect finish.

    How to make them

    Adapted from NYT Cooking. Makes about 3 dozen cookies.

    Before you start, be sure that all ingredients are at room temperature!

    Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.

    A whisk in a glass bowl of almond flour, salt, and baking powder.

    Whisk together the almond flour, salt and baking powder in a mixing bowl and set aside.

    A mixer with its beaters resting in a bowl of creamed butter and sugar.

    In a separate mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar and brown sugar until fluffy.

    A spatula in a bowl filled with creamed butter and sugar, and natural peanut butter.

    Add the peanut butter to the butter mixture and mix together. (See tip below about draining oil off the top first.)

    Stir in the vanilla and the egg and mix thoroughly.

    Almond flour added to a bowl of peanut butter cookie batter.

    Add the almond flour mixture and fold until it's completely incorporated and no bits of flour remain.

    Chocolate chips are added to a bowl of peanut butter cookie batter.

    Fold in the chocolate chips.

    A a cookie scoop in a bowl of cookie batter next to a sheet pan full of cookies waiting to be baked.

    Use a small cookie scoop and drop cookie dough onto the parchment, about 1 ½ inches apart.

    Bake for 12-14 minutes until cookies are just getting golden at the edges. Scoop the next batch of cookies while the first is baking and so on.

    Allow the cookies to cool completely on the sheet pan.

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    Tips

    • I recommend that you use a brand new jar of natural peanut butter, and drain about 2 tablespoons of oil off the top before you mix it together. This will ensure that the peanut butter is thicker which helps the cookies hold together better. If you don't do this, the cookies will still work, they will just have a more crumbly texture.
    • If you don't have a hand mixer, you can cream the butter and sugars together with a wooden spoon. It's a bit of a workout, but it can be done! Just make sure the butter is soft.

    FAQs

    Do you need to chill gluten free peanut butter chocolate chip cookie dough before baking?

    No, you do not need to chill this dough. You can scoop them onto the cookie sheet and put them right into the oven.

    How do you store them? Can you freeze them?

    Store in an airtight container in a cool dry place for up to a week, or freeze for up to 2 months.

    Related recipes

    There are endless possibilities for chocolate chip cookies that are also flourless. Try these variations.

    • Gluten Free Chocolate Chip Cookies are here for you if you're not in a peanut butter mood.
    • Gluten Free Triple Chocolate Buckwheat Cookies have maximum chocolate flavor and a shortbread-like texture.
    • Flourless Chocolate Cookies with Chocolate Chips and Hazelnuts are also dairy free!

    Recipe

    Gluten free peanut butter chocolate chip cookies on a blue plate, one is broken in half.

    Best Gluten Free Peanut Butter Chocolate Chip Cookies

    These gluten free peanut butter chocolate chip cookies are made with almond flour and do not need to be chilled before baking. You'll have delicious, flourless cookies in minutes!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Keyword: gluten free peanut butter chocolate chip cookies
    Prep Time: 15 minutes
    Cook Time: 14 minutes
    Total Time: 30 minutes
    Servings: 18 servings (makes 3 dozen cookies)
    Calories: 279kcal

    Equipment

    • mixing bowls
    • hand mixer
    • baking sheet
    • parchment paper
    • silicone spatula
    • measuring cups

    Ingredients

    • ½ cup almond flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon kosher salt
    • ½ cup unsalted butter softened
    • ½ cup granulated sugar
    • ½ cup dark brown sugar
    • 1 cup natural creamy salted peanut butter at room temperature, see note
    • 1 egg
    • 2 teaspoon vanilla extract
    • 1 ½ cups bittersweet chocolate chips
    US Customary - Metric
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    Instructions

    • Preheat oven to 350 degrees F. Line three baking sheets with parchment paper.
    • Whisk together the almond flour, salt and baking powder in a mixing bowl and set aside.
    • In a separate mixing bowl, use a hand mixer to cream together the softened butter, granulated sugar and brown sugar until fluffy.
    • Add the peanut butter to the butter mixture and mix together. (See tip below about draining oil off the top first.) Stir in the vanilla and the egg and mix thoroughly.
    • Add the almond flour mixture and fold until it's completely incorporated and no bits of flour remain, then fold in the chocolate chips.
    • Use a small cookie scoop and drop cookie dough onto the parchment, about 1 ½ inches apart. Bake for 12-14 minutes until cookies are just getting golden at the edges. Scoop the next batch of cookies while the first is baking and so on. Allow the cookies to cool completely on the sheet pan.

    Notes

    • All ingredients MUST be at room temperature before you start baking.
    • I recommend that you use a brand new jar of natural peanut butter, and drain about 2 tablespoons of oil off the top before you mix it together. This will ensure that the peanut butter is thicker which helps the cookies hold together better. If you don't do this, the cookies will still work, they will just have a more crumbly texture.
    • If you don't have a hand mixer, you can cream the butter and sugars together with a wooden spoon. It's a bit of a workout, but it can be done! Just make sure the butter is soft.
    • Makes about 3 dozen cookies. 
    • Store in an airtight container for up to one week. 
    • Be sure to read the post above for ingredient tips. 
     
    This post contains affiliate links. If you make a purchase through one of my links, I may make a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 279kcal | Carbohydrates: 24g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 181mg | Potassium: 206mg | Fiber: 2g | Sugar: 18g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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