+

Gluten-Free Peanut Butter Chocolate Chunk Cookies

Gluten-Free Peanut Butter Chocolate Chunk Cookies
About 20 cookies Easy
Total: Active:
0 Ratings 

Ingredients (8)

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar, plus 1/4 cup more for rolling the cookies
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup bittersweet chocolate chunks or chips
Try Amazon Fresh
Nutritional Information
  • Calories140
  • Fat9.58g
  • Saturated fat2.88g
  • Trans fat0.01g
  • Carbs12.15g
  • Fiber0.9g
  • Sugar7.26g
  • Protein3.65g
  • Cholesterol12.8mg
  • Sodium87.23mg
  • Nutritional Analysis per serving (20 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

The combination of peanut butter and bittersweet chocolate never gets boring. In this gluten-free (and totally flourless) recipe, the flavors are extra-concentrated, yielding crisp-chewy cookies that come across as anything but deprived. Make them for a gluten-free cookie platter, with Gluten-Free Chocolate-Hazelnut Meringue Cookies, Gluten-Free Almond Crinkle Cookies, and Gluten-Free Pistachio Citrus Bars.

Instructions

  1. 1Heat the oven to 350°F and arrange 1 rack in the upper third and another in the lower third. Line 2 rimmed baking sheets with parchment paper.
  2. 2In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and sugars together. Beat in the egg, vanilla, baking soda, and salt until combined. Stir in the chocolate chunks.
  3. 3Place the remaining 1/4 cup of granulated sugar in a bowl. Form the peanut butter mixture into tablespoon-sized balls and roll them in the sugar, coating them completely. Space the balls evenly on the prepared baking sheets. Flatten each ball with the tines of a fork, then change the angle 90 degrees to leave a cross-hatch pattern.
  4. 4Bake the cookies until golden, about 12 minutes. Cool for about 10 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Load Comments

Recommended from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...