Recipe – Peanut Butter Chocolate Chip Cookies (Gluten Free)

Earlier this year I started going mostly gluten free and as a result my baking has evolved into lots of trial and error gluten free baking. A couple of weeks ago I made these delicious peanut butter and chocolate chip cookies. I absolutely love, love, love peanut butter, I think it’s amazing with both savoury and especially sweet dishes, or even just lathered over a cracker. My husband on the other hand, isn’t mad about it. He sort of shrugged his shoulders and harrumphed a bit when I said I was making peanut butter cookies. I think however he was quite pleasantly surprised by how tasty they are. They aren’t so in-your-face peanut butter that you look like Mr Ed when you eat them (remember that the famous talking horse, they did that with peanut butter!), but they are just peanut buttery enough and with a delicious chocolate chip hit, they are in fact very morish. And best of all, you really wouldn’t pick that they are gluten free.

Peanut Butter Chocolate Chip Cookies (Gluten Free)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Author: Hannah Tegg - Naturally Cakes
  • 125 grams butter (softened)
  • 1/2 cup smooth peanut butter
  • 1/3 cup white sugar
  • 1/3 cup soft brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup gluten free standard flour (I used Edmonds brand)
  • 1/2 teaspoon baking soda
  • 3/4 cup chocolate chips
  1. Preheat oven to 170 degrees C. and line baking trays with baking paper.
  2. Cream the butter and peanut butter until smooth.

  3. Add the sugars and beat until light and creamy.
  4. Add the egg and vanilla and beat well.
  5. Sift over the flour and baking soda and stir to combine, then add chocolate chips and mix untill just combined.
  6. Roll a tablespoon of mix into a ball and slightly flatten with a fork. Make sure to leave a gap between each cookie.
  7. Bake for 10 - 15 minutes until the cookies and just firm to touch.
  8. Allow to cool on the trays for a few minutes then transfer to cooling rack.
  9. Store in an airtight container once cooled.
Recipe Notes

If you like a softer, chewier cookie only bake for about 10 minutes, and for a harder crunchy cookie bake for 15 minutes.

If you're not into gluten free just used standard flour instead of gluten free, I'm certain the result will be just a delicious.

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