These Gluten-Free Peanut Butter Chocolate Chip Cookies celebrate the amazing combo of chocolate and peanut butter. They’re best made with freshly ground natural peanut butter and require only two flours – tapioca and rice. The recipe makes about 3 dozen cookies.
Ingredients
- ½ C butter, softened
- 1 C natural peanut butter
- 1 C brown sugar
- 2 eggs
- 1 C white rice flour
- ¾ C tapioca flour*
- 1 t baking powder
- ¾ t xanthan gum
- 1 C semi-sweet chocolate chips
*Adjust the amount of tapioca flour as needed if you are using freshly ground peanut butter that is overly wet or dry.
Directions
Preheat oven to 350 degrees.
Mix butter, peanut butter, and brown sugar. Add eggs and mix until smooth.
Whisk together dry ingredients in a separate bowl and then add to peanut butter mixture all at once. Mix until thoroughly combined.
Shape into ¾” round balls and put on parchment-lined cookie sheet about 2” apart. Press down to about ⅜” thick with fork tines.
Bake at 350 degrees for 12 – 14 minutes or until edges just start to brown.
Remove from oven and let cool on cookie sheet for five minutes, then move to rack.
These Gluten-Free Peanut Butter Chocolate Chip Cookies are best if allowed to fully cool and firm up before serving.
Enjoy!
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