+

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.

Gluten-Free Peanut Butter Chocolate Chunk Cookies

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

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...