Soft, chewy, flour-less Gluten-Free Chocolate Chip Peanut Butter Cookies make the perfect pick-me-up cookie, or snack. They are loaded with healthy fats and protein and are quite scrumptious.
Gluten-Free Chocolate Chip Peanut Butter Cookies
Are you looking for a easy cookie recipe? These Chocolate Chip Peanut Butter Cookies have only 7 ingredients and are naturally flour-less and grain free. They’re light, fluffy, and delicious.
This batch makes 24 cookies so you can easily adjust the amount of cookies you want by cutting the recipe in half or doubling it. You can use coconut sugar or granulated sugar in this recipe. I’ve also used honey and maple syrup.
Both work well, but the cookies spread a little further. You can also add different flavors of baking chips, to switch it up. Butterscotch chips are also incredible in this recipe.
One if the things I love about these cookies is that it take about 5 minutes to prepare the dough and only 8-10 minutes to bake. In less than 30 minutes you will have two dozen amazing cookies, your house will smell divine, and you will only have one bowl and one spoon to clean up.
As a busy, full-time, working mom I appreciate easy desserts. Everyone in my family has a sweet tooth which means that we tend to go through cookies pretty quickly.
There are four of us. Four times three cookies each equals one dozen cookies. Most batches make two dozen which means I have to bake every other day if we want fresh cookies. We don’t have cookies every day, but there are some weeks where we enjoy cookies a couple days in a row.
Don’t worry, we don’t really go through seven dozen cookies a week, but if we did, these would be the easiest cookies on the planet next to my Grain-Free Strawberry Thumbprint Cookies. This recipe is easy enough that my girls can also make it.
As they are getting older I am trying to teach them how to bake and cook. With the baking part, we are starting with simple recipes for cookies, donuts, and brownies. For cooking, we are going super easy with grilled cheese sandwiches, pasta, french toast, and working on basic skills like turning on the oven.
If you want to bake up a batch of these cookies, but you don’t want to eat them all you can either share them (sharing is caring) or freeze them. Because of the natural oils, these cookies freeze really well and don’t get too dry after you defrost them. You can also freeze the dough and defrost for an easy make-ahead option.
Did you make these cookies? Stop back by and let me know what you thought. I always love hearing from people who make my recipes.
Serving Size: 1
Amount Per Serving: Calories: 3182 Total Fat: 222g Saturated Fat: 55g Cholesterol: 19mg Sodium: 3605mg Carbohydrates: 237g Sugar: 185g Protein: 99g