Gluten Free Peanut Butter Chocolate Chip Cookies
Indulge in the rich, chewy goodness of these *Gluten-Free Peanut Butter Chocolate Chip Cookies*! This easy, one-bowl recipe combines creamy peanut butter, a blend of brown and granulated sugars, and a hint of vanilla for a perfectly balanced flavor that pairs beautifully with chunks of semi-sweet chocolate chips. Naturally gluten-free and made without flour, these cookies boast a delightfully soft texture with a classic crisscross pattern pressed into each one. Ready in just 20 minutes from start to finish, they’re the perfect quick and satisfying dessert for any occasion. Whether you're gluten-sensitive or simply looking for a fuss-free sweet treat, these scrumptious cookies are sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Peanut butter (creamy, unsweetened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix well until smooth and creamy.
Add the egg and vanilla extract to the peanut butter mixture. Stir until fully combined.
Sprinkle in the baking soda and salt, and mix until evenly distributed in the dough.
Fold in the chocolate chips, ensuring they are evenly incorporated throughout the dough.
Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press down on each ball with the back of a fork to create a crisscross pattern.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are just set and the tops have a slight golden hue. Be careful not to overbake as the cookies will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 360.4 g | 131% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 303.0 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
