These Gluten Free Peanut Butter Chocolate Chip Cookies have all of the nostalgic flavors of a peanut butter cookie mixed in with melty chocolate chips. It has a wonderful soft texture on the inside and uses all gluten free flours.
Peanut Butter Chocolate Chip cookies literally have the best flavor combination known to human kind. These cookies are sweet, salty, and oh so fluffy. You get a little crisp on the outside and a soft chew on the inside. The peanut butter chocolate combination creates the most amazing flavor profile possible, it is honestly impossible to stop after eating just one of these sweet treats.
I have loved the peanut butter chocolate combination ever since I was little. Halloween was one of my favorite holidays because it was always my goal to get as many Reese's as I possibly could. That wasn't the end of the fight though. Reese's just so happened to be my Dad's favorite candy as well. So the following weeks were spent with me trying to stop him from stealing my Reese's. Looking back, I am sure he still did once I went to bed...
So, I am sure it comes at absolutely no surprise that I love the peanut butter chocolate combination and am constantly looking for ways to implement it into my recipes.
This recipe was a very spur of the moment one for me. I did no planning for it and to be quite honest, that is when my best recipes come out. I remember that morning, Nate asked what I was baking him that day. I really had no idea at that time so I told him I'd figure something out. I started baking one of my previous recipes first because I wanted to take new pictures of it with my new lens and BOOM, it just came to me!
I whipped these up and wrote it down as I went, which I never do! They came out better than I expected and literally melted in my mouth after the first bite.
Ingredients:
- natural peanut butter
- egg
- maple syrup
- refined coconut oil
- vanilla
- salt
- baking powder
- almond flour
- coconut flour
- paleo chocolate chips
Kitchen Appliances:
The Steps:
- Mix together the peanut butter, egg, maple syrup, melted coconut oil, and vanilla. I usually use a whisk or my Kitchen Aid to mix it together because it gets it combined and creamy.
- I then add in the almond flour, coconut flour, baking powder, and salt. Using a rubber spatula, mix all of the ingredients together until well combined. Dump the chocolate chips in and fold them in.
- Take out about 2 tablespoons of dough at a time and roll a ball with your hands. Place them on the baking sheet and lightly press down. Then it's time to bake! Once done, remove them and place the cookies on a cooling rack, allowing them to cool for about 10 minutes before enjoying!
FAQ's
Why do you use almond flour and coconut flour? Can't I just use one?
For this recipe, you actually need both. Almond flour is very dry and the coconut flour is actually what brings in the moisture. All purpose flour is already packed with a good amount of moisture needed for a successful bake. Since almond flour doesn't have that moisture built in, it is absolutely necessary to add in the coconut flour as well.
Why do you use baking powder instead of baking soda?
Baking powder is used instead of baking soda because it contains specific acidic properties that baking soda lacks. Baking soda is added into recipes that already contain ingredients that are acidic. For example, my Lemon Poppyseed Muffins use baking soda because they lemon already contains the acidic properties needed, so baking powder is not necessary. In this recipe, baking powder is necessary because none of the ingredients have acidic properties.
What are some other delicious peanut butter chocolate chip recipes to try?
One of my favorite recipes to make is my Peanut Butter Filled Chocolate Cupcakes with a Peanut Buttercream Frosting.
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Peanut Butter Chocolate Chip Cookies
Equipment
- Baking Sheet
- Medium Mixing Bowl
- Rubber Spatula
Ingredients
- ¾ cup natural peanut butter
- 1 egg
- ¼ cup maple syrup
- ⅓ cup refined coconut oil melted
- 1 teaspoon vanilla
- 1 ½ cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup paleo chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl, whisk together peanut butter, egg, maple syrup, melted coconut oil, and vanilla.
- Add in almond flour, coconut flour, baking powder, and salt. Using a rubber spatula, mix until well combined.
- Fold in chocolate chips.
- Using your hands, take about 2 tablespoon of dough at a time, roll into a ball and place on the baking sheet. Slightly flatten each cookie on the sheet.
- Bake for 12-14 minutes.
- Remove cookies from the baking sheet and place on a cooling rack. Allow cookies to cool for at least 10 minutes before serving.
Notes
Nutrition
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