4.8 from 379 votes
Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)
These gluten-free peanut butter chocolate chip cookies combine rolled oats, gluten-free flour, and natural peanut butter for a chewy, tender texture. Sweetened with brown sugar and enhanced by dark chocolate chips, they offer a pleasant balance of nutty and chocolate flavors. Baked until lightly golden at the edges with a soft middle, they are made in just one bowl, simplifying preparation. The recipe allows slight adjustments depending on the peanut butter consistency, making it flexible for home bakers aiming for a wholesome treat without multiple mixing bowls.
Prep Time
18 mins
Cook Time
12 mins
Total Time
30 mins
Servings:
12
(Cookies)
Calories:
129 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 1/4 cup rolled oats (ensure gluten-free friendly as needed)
- 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
- 1/4 tsp salt plus more for topping, sea salt
- 1/2 tsp baking powder
- 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown)
- 1/2 cup peanut butter we like Wild Friends - ingredients should only be peanuts and salt, creamy, salted
- 1/2 tsp vanilla extract
- 1 large egg (organic, pasture-raised when possible)
- 3 Tbsp dark chocolate chips plus more for topping, dairy-free, chopped
Instructions
- Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
- To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
- Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
- Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
- Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
- Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
Cup of Yum
Notes
- Use natural, pourable peanut butter with just peanuts and salt for best texture and flavor.
- Adjust flour or peanut butter slightly to achieve a tacky dough if needed due to varying moisture in peanut butter.
- Top cookies with extra chocolate chips and a pinch of sea salt before baking to enhance taste and appearance.
- Bake until the edges are lightly golden and cookies have expanded to about twice their size for optimal texture.
Nutrition Information
Serving
1cookies
Calories
129
(6%)
Carbohydrates
14.2g
(5%)
Protein
3.8g
(8%)
Fat
7.4g
(11%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
1.12g
(7%)
Monounsaturated Fat
2.95g
(15%)
Trans Fat
0g
(0%)
Cholesterol
15.5mg
(5%)
Sodium
111mg
(5%)
Potassium
91mg
(2%)
Fiber
1.7g
(7%)
Sugar
7.7g
(15%)
Vitamin A
22.54IU
(0%)
Vitamin C
0mg
(0%)
Calcium
25.8mg
(3%)
Iron
1.08mg
(6%)
Nutrition Facts
Serving: 12 (Cookies)
Amount Per Serving
Calories 129
% Daily Value*
| Serving | 1cookies | |
| Calories | 129 | 6% |
| Carbohydrates | 14.2g | 5% |
| Protein | 3.8g | 8% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.12g | 7% |
| Monounsaturated Fat | 2.95g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 15.5mg | 5% |
| Sodium | 111mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 1.7g | 7% |
| Sugar | 7.7g | 15% |
| Vitamin A | 22.54IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 25.8mg | 3% |
| Iron | 1.08mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.