These are the best gluten free chocolate chip peanut butter cookies! They’re crisp around the edges, but soft and tender in the middle. If you love the combination of chocolate and peanut butter, these gluten free cookies are for you.
Chocolate Chip Peanut Butter Cookies
The inspiration for these Chocolate Chip Peanut Butter Cookies came from Betty Crocker. The desire to bake some cookies was strong, and I found her recipe for Ultimate Chocolate Chip Cookies.
A simple, straight-forward, chocolate chip cookie is hard to beat. Whether the cookies are soft and chewy or crisp and crunchy, they’re usually difficult to pass up. Add some peanut butter to the dough and the chocolate/peanut butter combination can become addictive.
My original plan was to bake chocolate chip cookies, but I couldn’t miss the opportunity to add some peanut butter to bump up the flavor. And since nuts add another layer of flavor, I threw in some chopped pecans to take the cookies up another level.
Recently, I shared my recipe for gluten free peanut butter chocolate chip cookies with you. And, although this recipe shares some of the same ingredients, the taste of these cookies is completely different. Bake up a batch of each recipe and you’ll see what I mean.
Now if you’re not a fan of chocolate and peanut butter, try my lemon cookies with lemon glaze or gluten free pumpkin cookies. Both of these recipes are completely free of chocolate and peanut butter.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Chocolate Chip Peanut Butter Cookies
Preheat your oven to 375 degrees. Line the baking pans with silicone liners or parchment paper. I prefer to use liners when possible because they can be washed and used again and again.
In a large mixing bowl, beat together the sugars, butter, peanut butter, vanilla and eggs until combined (photos 1 & 2).
Add the gluten free flour blend, baking soda, and salt to the mixing bowl. Use a wooden spoon to stir the dry ingredients into the wet ingredients until completely incorporated (photo 3).
Stir the chopped pecans and chocolate chips into the cookie dough until combined (photo 4).
Drop the dough by 2-tablespoon portions onto the prepared pans. If you don’t have a 2-tablespoon cookie scoop, you can use 2 tablespoons from your flatware. Use one tablespoon to scoop the dough and one to push the dough off the spoon.
Bake for 8 to 10 minutes or until the edges of the cookies are light brown. Remove the cookies from the oven and allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Baker’s Tips
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Make sure to use butter, peanut butter, and eggs that are at room temperature. It’s quicker and easier to mix up these ingredients when they’re at room temperature, than it is when they are straight from the refrigerator.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
This recipe makes a lot of cookies, so you’ll have plenty to share. You can also stash a few away for later as they freeze really well. Simply place the cookies in a freezer safe container or freezer bag and store in the freezer for up to two months.
Whether you’re looking for the perfect gluten free cookie to enjoy with family, a treat to share with friends, or an easy recipe to make for your next cookie exchange, these Chocolate Chip Peanut Butter Cookies hit the mark. Give them a try and let me know what you think. Happy Baking!
More Gluten Free Cookie Recipes
- Double Chocolate Pecan Chip Cookies
- Frosted Powdered Sugar Cookies
- Toasted Coconut Butterscotch Oatmeal Cookies
- Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
Find more tasty recipes in the Recipe Index.
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These are the best gluten free chocolate chip peanut butter cookies! They're crisp around the edges, but soft and tender in the middle.
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter at room temperature
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups gluten free flour blend
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 package (12 ounces) semisweet chocolate chips
Preheat oven to 375 degrees and line baking pans with silicone liners.
Beat sugars, butter, peanut butter, vanilla and eggs in large mixing bowl.
Stir in gluten free flour blend, baking soda, and salt.
Stir in chopped pecans and chocolate chips.
Drop dough by 2-tablespoon portions about 2 inches apart onto prepared baking pans.
Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool 5 minutes on pan before removing to a wire rack to cool completely.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 3/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Make sure to use butter, peanut butter, and eggs that are at room temperature. It’s quicker and easier to mix up these ingredients when they’re at room temperature, than it is when they are straight from the refrigerator.
- Use a 2-tablespoon scoop to drop the dough on the prepared pans. The scoop allows you to use the same amount of dough for each cookie.
Recipe slightly adapted from Betty Crocker
This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.
Patty says
September 16, 2018 at 7:24 amCan you really go wrong with peanut butter and chocolate? No way!