GF peanut butter chocolate chip cookies are about the be your new favorite! This is an adapted small batch recipe from Edd Kimber of The Boy Who Bakes. The original recipe can be found here.
Ingredients & Equipment Is Needed For This Recipe
Ingredients:
- Large Egg
- Brown Sugar
- Vanilla Extract or Paste
- Peanut Butter– You can use any kind of nut or seed butter you like!
- Almond Flour
- Chocolate of Choice
- Turbinado Sugar– If you don’t have this, you can use granulated sugar instead.
- Flakey Salt
Equipment:
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- 2 Mixing Bowls– One large for dough and one small for sugar
- Whisk
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- 1 Oz. Cookie Scoop
How to Make GF Peanut Butter Chocolate Chip Cookies
Step One:
Whisk together the egg and brown sugar in a large mixing bowl. Add vanilla and combine.
Step Two:
Add in peanut butter, almond flour, and chocolate and mix until smooth.
Step Three:
Cover with plastic and chill the dough for at least 2 hours in the freezer.
Step Four:
Scoop the cookies with a one ounce cookie scoop into small bowl filled with turbinado sugar.
Step Five:
Place the cookies onto a parchment lined baking sheet.
Step 6:
Bake at 350° F for 8-10 minutes or until slightly golden brown.
My Kinda Professional Tips for GF Peanut Butter Chocolate Chip Cookies
- This dough is going to be runny, but trust the process! Make sure to freeze your dough for at least 2 hours before baking. If you don’t have a lot of freezer space then chill in the fridge for at least 4 hours.
- These cookies are best a little under baked. If you bake them too long they will become extremely crumbly!
- Cookies will keep for 3 days at room temperature in a close-able container and in the fridge for 5 days.
Gluten Free Peanut Butter Chocolate Chip Cookies
Equipment
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using metric
- 2 Mixing Bowls- One Large, One Small
- Whisk
- Rubber Spatula
- Baking Sheet
- Parchment Paper
- 1 oz. Cookie Scoop
Ingredients
- 3/4 Cup1 Brown Sugar (150 g)
- 1 each Large Egg
- 1/2 tsp Vanilla Extract or Paste
- 3/4 Cup Peanut Butter (180 g)
- 1/4 Cup Almond Flour (24 g)
- 1/2 Cup Chocolate of Choice, chips or chopped (80 g)
- to taste Flakey Sea Salt
- 1/3 Cup Raw Sugar, turbinado or demerara (67 g)
Instructions
- Combine the egg and brown sugar in large mixing bowl with whisk.
- Add in the egg and vanilla, combine well.
- Next add in the almond flour and chocolate. This will be a soft and sticky dough.
- Cover with plastic wrap and let chill in the fridge for at least 4 hours. If you have room in the freezer; chill for 2 hours.
- When ready to bake, pre-heat oven to 350° F (177° C). Line baking sheet with parchment paper and scoop dough into the raw sugar. Roll around to completely cover the dough. Top with extra chocolate if you'd like.
- Bake for 10 minutes, or until the edges are golden brown. Top with flakey sea salt after baking and enjoy!
Notes
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