Hi everyone! I’m back today with a recipe I’ve been dying to make for what seems like forever now. I have been so curious about trying and ultimately finding a gluten-free cookie recipe that tastes anything but. My family doesn’t suffer with any kind of gluten intolerance, but we know plenty of people who do. Because of friends and the amount of requests I get to develop and make gluten-free cookies, I was more than happy to give it a go.
I can’t even tell you the amount of cookies we’ve taste-tested over the last couple of weeks. Some were absolutely terrible, some were okay, but none deserved our stamp of approval. And then I remembered a recipe I stumbled upon quite a while ago. I had an inkling that we would love it… I just didn’t know how much, ha. So glad I remembered it just in time!
I changed the original recipe a bit to put my own spin on it and to get the cookies just right. We’re all about a slightly crispy cookie with a pretty high chewiness factor. Check and check.
Also, the fact that they taste like peanut butter cups doesn’t hurt either. I loaded the cookies with plenty of milk chocolate chips. You could totally use dark chocolate or semisweet chocolate chips as well. I don’t think you can go wrong either way.
If you love peanut butter and chocolate, you are in for a real treat. And I promise you’d never guess that they’re actually gluten-free. That’s how yummy these cookies are.
Definitely a must-make. Hope you enjoy!
- 1 cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together peanut butter, granulated sugar, brown sugar, egg, vanilla, salt, and baking soda until well blended. Fold in chocolate chips.
- Place dough by tablespoonfuls onto the prepared baking sheet. Place in the oven and bake for 10 - 12 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
This recipe was created by contributor, Kathi, from Deliciously Yum
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