Gluten-Free Peanut Butter Chocolate Chip Cookies

Name: Gluten-Free Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Yield: 24 cookies
Ingredients: 1/2 cup butter; 1/2 cup coconut sugar; 2 Tbsp pure maple syrup; 1/2 cup creamy peanut butter; 2 tsp pure vanilla extract; 1 large egg; 1 cup gluten-free all-purpose flour; 1/2 tsp baking powder; 1/4 tsp sea salt; 1/2 tsp ground cinnamon; 2/3 cup chocolate chips; coarse sea salt

User Reviews

4.2

30 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
52 mins
Servings
24 cookies
Calories
150 kcal
Course
Dessert
Cuisine
American

Gluten-Free Peanut Butter Chocolate Chip Cookies

Tyler Espinosa

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Gluten-free peanut butter chocolate chip cookies made refined sugar-free with coconut sugar

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Ingredients

Servings

1/2 cup butter or ghee or coconut oil, softened
1/2 cup coconut sugar
2 Tbsp pure maple syrup
1/2 cup creamy peanut butter
2 tsp pure vanilla extract
1 large egg
1 cup gluten-free all-purpose flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon optional
2/3 cup chocolate chips *
coarse sea salt for sprinkling, optional

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Instructions

Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy.
Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined.
In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar. Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up.
When ready to bake the cookies, preheat the oven to 350 degrees F.
Scoop spoonfuls of dough onto a large baking sheet - I use a small ice cream scooper for perfect-sized cookies.
Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes, turn off the oven and allow the cookies to sit in the warm oven another 3 to 5 minutes.
Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy!