Soft, chewy, Gluten-Free Peanut Butter Chocolate Chip Cookies make the perfect pick-me-up snack. These easy peanut butter cookies are loaded with healthy fats and protein and are quite scrumptious.
These easy almond cookies are also super scrumptious.
Gluten-Free Peanut Butter Cookies
Are you looking for an easy gluten-free peanut butter cookie recipe? These flourless peanut butter cookies have only 7 ingredients and are naturally grain-free and high in healthy fats and protein.
They're light, fluffy, and delicious. The chocolate chips are optional, but we prefer to add them in.
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. Just a note that the texture will vary if you use maple syrup or honey.
You can also add different flavors of baking chips, to switch it up. Butterscotch chips are also incredible in this flourless peanut butter cookie recipe.
Gluten-Free Peanut Butter Chocolate Chip Cookies
We love adding chocolate chips to these gluten-free peanut butter cookies to transform them into Gluten-Free Peanut Butter Chocolate Chip Cookies.
Most chocolate chips and chocolate are gluten-free. Be sure to check ingredients and packaging as they may be processed in a facility that processes gluten ingredients.
Here are some of our favorite gluten-free chocolate chips:
- Enjoy Life Semi-Sweet Chocolate Mini Chips
- Glick's Real Semi-Sweet Real Dark Chocolate Chips
- KakaoZon 85% Dark Chocolate Chips with Coconut Sugar
- Lieber's Vegan Semi-Sweet Real Chocolate Chips
- Pascha Organic Unsweetened 100% Cacao Chocolate Chips
For these gluten-free peanut butter chocolate chip cookies, you can use peanut butter, almond butter, or sunflower seed butter. We've also used a mix when we were low on one nut or seed butter.
Why You Will Love This Recipe
- Fact: there's nothing better than chocolate and peanut butter
- You don't have to chill the dough
- It takes only 20 minutes to make these gluten-free chocolate peanut butter cookies
- Did I mention that the recipe is 100% gluten-free? Because it is!
How to make Gluten-Free Peanut Butter Cookies
One of the things I love about these gluten free peanut butter chocolate chip cookies is that it takes 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 flourless peanut butter cookies, your house will smell divine, and you will only have one bowl and one spoon to clean up.
- Add peanut butter, sugar (or coconut sugar), vanilla, eggs (or flaxeggs), baking soda and salt to a medium mixing bowl.
- Mix until smooth and well combined.
- If desired, add chocolate chips or chopped chocolate.
- Stir until the chocolate chips are evenly incorporated.
- Using a cookie scoop, drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart.
- Bake as directed.
For the full list of ingredients and the instructions, please see the recipe card below.
Gluten-Free Peanut Butter Chocolate Chip Cookies Tips & Tricks
- If you want to make the dairy-free version, use dairy-free chocolate chips
- Always use cold butter from the fridge because it will help cookies stay compact and not spread while baking
- Try to form evenly sized balls of cookie dough to ensure even baking
- For the perfect texture, use natural creamy peanut butter
How to Store & Chill Gluten-Free Peanut Butter Chocolate Chip Cookies
You can serve gluten free chocolate peanut butter cookies once they are cool enough to eat. One of the best ideas for serving is with a tall glass of milk.
You can store cookies covered at room temperature for 4 days and up to 7 days in the fridge. You can also freeze cookies for up to 1 month.
Can I make these Egg-Free?
Yes, you can make these gluten-free peanut butter cookies egg-free. Simply mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let the mixture site for 10 minutes and then add it into the batter when it calls for eggs.
As my kids are getting older I'm trying to teach them how to bake and cook. With the baking part, we are starting with simple recipes for gluten-free 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.
Is peanut butter gluten free?
Peanuts are naturally gluten free so most peanut butter is gluten free too. However, it's best to check the labels to make sure there is no gluten whatsoever.
Do I need to chill the dough?
That's one of the best things about this recipe! You don't have to chill the dough at all.
Where do I buy peanut butter chips?
Which peanut butter should I use?
We recommend you use an all-natural peanut butter that contains only peanuts and salt.
More Gluten-Free Cookies:
- Paleo Chocolate Chip Cookies
- Gluten-Free Oatmeal Cookies
- Gluten-Free White Chocolate Macadamia Cookies
If you want to bake up a batch of these gluten-free peanut butter 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 gluten-free peanut butter cookies? Please leave a comment letting me know what you thought.
- 1 ½ cups all-natural creamy peanut butter
- ½ cup granulated sugar (or coconut sugar)
- 1 teaspoon gluten-free vanilla extract
- 2 eggs, room temperature
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (about 8 oz) of gluten-free, dairy-free chocolate chips (or your favorite chocolate bar chopped)
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
- In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.
- Stir in chocolate chips.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
- Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool on the cookie sheet for at least 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
- Egg-Free Option: Combine 2 tablespoons ground flaxseed + 5 tablespoons water, let sit for 10 minutes. Stir, and then add into the mixture when it calls for the eggs.
- Coconut Sugar Substitute: Replace the coconut sugar with equal parts granulated sugar or brown sugar.
- Peanut Free Option: If you can't do peanuts you can use almond butter or cashew butter in this gluten-free peanut butter cookie recipe.
Serving Size:1 cookie
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 155mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 4g