If you like chocolate and peanut butter, you’ll love these Gluten Free Peanut Butter Chocolate Chip Cookies. Their soft texture and perfect flavor combination make them hard to resist!
Gluten Free Peanut Butter Chocolate Chip Cookies
Over the years I’ve made my share of peanut butter cookies. Some with all-purpose flour, some with gluten free flour, and others without any flour at all. Although my days of baking with all-purpose flour are gone, the need for a tasty peanut butter cookie is still there.
While a crisp cookie is good now and then, I tend to favor the soft and chewy variety. The kind of cookie you can sink your teeth into and savor the flavor as it melts in your mouth. This gluten free peanut butter cookie recipe doesn’t disappoint.
These cookies are all about the peanut butter. I used standard, store-bought, creamy peanut butter…nothing fancy. Most peanut butter is gluten free but always check the label. You can use crunchy peanut butter if you like to add extra texture to the cookies.
Using only brown sugar intensified the peanut butter flavor, and the chocolate chips amped it up even more. Almost like peanut butter cookies “to the nth degree.”
This recipe is quick and easy and doesn’t require any special equipment. You don’t need time to chill the dough, so you can have homemade cookies on the table in under 30 minutes.
(This post contains affiliate links. Read my disclosure policy here.)Making Gluten Free Peanut Butter Chocolate Chip Cookies
Preheat oven to 350 degrees. Line 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, stir together the peanut butter, sugar, baking soda, and salt until completely combined.
Add the eggs and vanilla and stir until combined.
Stir the chocolate chips into the cookie dough.
Drop the dough by 2-tablespoon portions onto the prepared pans. Then lightly press the dough balls into round discs.
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 9 to 11 minutes. Remove the cookies from the oven and allow to cool on the pan for 5 minutes.
Transfer cookies to a wire rack to finish cooling.
Baker’s Tips
- 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.
- After dropping the dough on the prepared pans, lightly press the dough balls into round discs. The cookies will spread a little when baking, but pressing the dough into rounds will give the cookies a more uniform shape.
If you’re a fan of chocolate and peanut butter, you have to try these Gluten Free Peanut Butter Chocolate Chip Cookies. The peanut butter and chocolate flavors blend so well together, giving you the perfect cookie combination! Bake up a batch and let me know what you think.
More Gluten Free Cookie Recipes
- Gluten Free Pumpkin Cookies
- Gluten Free Chocolate Crinkle Cookies
- Chocolate Chip Peanut Butter Cookies
- Gluten Free Peppermint Meltaway Cookies
- Gluten Free Peanut Butter Blossoms
Find more tasty gluten free recipes in the Recipe Index.
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If you like chocolate and peanut butter, you’ll love these Gluten Free Peanut Butter Chocolate Chip Cookies. Their soft texture and perfect flavor combination make them hard to resist!
- 2 cups creamy peanut butter
- 1 1/3 cups brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, stir together the peanut butter, sugar, baking soda, and salt until completely combined.
Add the eggs and vanilla and stir until combined.
Stir in chocolate chips.
Drop the dough by 2-tablespoon portions onto baking sheets lined with parchment paper or silicone liners.
Press down the dough to flatten slightly.
Bake for 9 to 11 minutes. Remove from oven and cool on pan for 5 minutes.
Transfer to wire rack to finish cooling.
- 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.
- After dropping the dough on the prepared pans, lightly press the dough balls into round discs. The cookies will spread a little when baking, but pressing the dough into rounds will give the cookies a more uniform shape.
Recipe slightly adapted from King Arthur Flour
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 7:25 amSimple and yummy!
Diane says
December 5, 2019 at 12:13 pmThese peanut butter chocolate chip cookies are so much better than just plain chocolate chip cookies that I probably won’t make plain chocolate chip cookies again. Thank you Connie!