Gluten-Free Peanut Butter Chocolate Chunk Cookies

Name: Gluten-Free Peanut Butter Chocolate Chunk Cookies
Prep time: 20 min
Total time: 35 min
Yield: About 20 cookies
Ingredients: 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

Baking Dessert Chocolate Peanut Butter Gluten Free Cookies Easy

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About 20 cookies Easy

Total: 35 mins, plus cooling time Active: 20 mins

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

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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

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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.

by Kim Laidlaw

Instructions

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.
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.
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.
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.