There are cookies and there are cookies. Some get the job done, while others soar high above the traditional cookie. These cookies are the latter. And I have my favorite neighbor to thank for this glorious recipe. We have both been making these cookies over and over and now it’s time to spread the cookie love.
Easy and Delicious Combo
I’m all about easy and this recipe is easy and barely makes a mess in the kitchen, which is a bonus. Crispy and chewy, these cookies are the bomb. America’s favorite combination of peanut butter and chocolate come together to make an enviable cookie that you will want a lot more of.
Typically, I eschew the oven in the summer, but since today is the first day of summer, we can still think about baking a bit before it gets too hot. And since these cookies only bake 12 minutes, you’ll hardly notice the extra heat in the kitchen, so you can bake these babies all summer long.
Peanut Butter for the Win
My neighbor says the trick is to use cheap peanut butter, like Jif or Skippy, but I use Trader Joe’s organic crunchy and salted peanut butter. Almond flour is the base that makes these gluten-free, while butter, peanut butter, sugar, an egg and vanilla are the wet ingredients. The batter is soft and moist and only requires a few turns of the spoon. No heavy lifting is required with this recipe.
I add a quarter cup of chopped, salted peanuts along with the chocolate chips for texture and think you should, too. This extra touch shows up in the cookie in a big way and accentuates the peanut butter flavor.
Bake and Share
These cookies won’t last long, but if they do, you can store them in the freezer–or share them with friends which is what my favorite neighbor did. Feel free to pass along the recipe or keep it for yourself. But if you do share the recipe, you may get some cookies in exchange and that’s the way I recommend you play this one out. The prospects of having these spectacular gluten-free peanut butter chocolate chip cookies in the house will make you very happy.
Gluten-Free Peanut Butter Chocolate Chip Cookies
If you love Reese's peanut butter cups, get ready to meet your new favorite cookie. The combo of peanut butter and chocolate is a winner and these cookies meet every one of my criteria for what makes a good cookie. Easy to make and easy clean-up means you can whip up a batch of these cookies at the drop of a hat. And since we all have peanut butter in our pantries, why not make these all of the time?
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter softened and unsalted, I use vegan butter
- 1/2 cup peanut butter I use crunchy and salted
- 2/3 cup sugar I use light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1/2 cup chocolate chips I use Enjoy Life brand, which are dairy-free
- 1/4 cup salted peanuts chopped
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
In a small mixing bowl, combine the dry ingredients and mix well.
In another bowl, beat together the softened butter, peanut butter, sugar, egg and vanilla, until smooth.
Mix in the dry ingredients and stir until combined.
Then add the chocolate chips and chopped peanuts, if using, and blend well.
Using a large spoon or cookie scooper, scoop the batter and use your hands to roll them into balls. Place on the cookie sheet. Scoop the remaining batter into balls.
Lightly press down on each cookie to flatten it a bit.
Bake the cookies for 10-12 minutes or until the edges just begin to turn golden. Remove the baking sheet from the oven and let cool completely.
Reserve any leftover cookies in a bag for up to three days or store in the freezer.