Gluten Free Peanut Butter Chocolate Chip Cookies

My kids still haven’t started school! Have yours? And I am reminded every single day why I would never, ever (ever) be a homeschooler. Now, I know that many schools … more »

Gluten Free Peanut Butter Chocolate Chip Cookies

My kids still haven’t started school! Have yours? And I am reminded every single day why I would never, ever (ever) be a homeschooler. Now, I know that many schools are nut-free (my kids’ classrooms are nut-free, but the lunchroom isn’t (allergy tables instead)) so these peanut butter gluten free chocolate chip cookies might be a no-go for your gluten free kid’s lunchbox. But they’re perfect for an after-school treat, right? For my kids, these are going in that first lunchbox.* They don’t even know it yet, but they’re gonna feel like they hit the lottery. Like they need to hit the lottery. I need to hit the lottery, but youknowwhatImean.

Gluten Free Peanut Butter Chocolate Chip Cookies

These chocolate chip cookies travel super well. They’re thick and crunchy, so they crumble a bit when you bite ‘em or break ‘em. But they’re not delicate or anything. Think of them like a deeply satisfying, peanut buttery version of gluten-free Chips Ahoy! cookies (btw, they don’t make gluten-free Chips Ahoy! but we do).

Gluten Free Peanut Butter Chocolate Chip Cookies

And … they’re a slice and bake deal. That means a little planning ahead since the dough has to chill in a wrapped cylinder, but it’s much less trouble to shape the cookies. And they bake up in just the most perfect shape ever.

Gluten Free Peanut Butter Chocolate Chip Cookies

Hey, Nicole, nice-looking cookies, but can I make them with another nut-butter? Or how about a non-nut-butter? I bet you can, sister! I haven’t tried it myself, but I bet these would be outstanding with Nutella. Or even Sunbutter or something. Try it, and let us know how it goes, would you? And while you’re pulling a rabbit out of a hat, occupy my kids until school starts. Okay?

*Speaking of lunchboxes, I’ve been testing all manner of lunch containers and working on back-to-school lunchbox ideas. I shall post about it ASAP.

Prep time: 10 minutes       Cook time: 15 minutes       Yield: 24 cookies

1 cup (256 g) smooth natural peanut butter

4 tablespoons (56 g) unsalted butter, chopped

2 1/4 cups (315 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 cup (200 g) granulated sugar

1/4 cup (55 g) packed light brown sugar

2 eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

8 ounces semi-sweet chocolate chips

  • Place the peanut butter and chopped butter in a small, heat-safe bowl. Place the bowl over a small saucepan of simmering water, ensuring that the bowl does not touch the water. Stir occasionally until the peanut butter and butter have melted and are smooth. Remove the bowl from the heat and set it aside to cool briefly.

  • In a large bowl, place the flour, xanthan gum, salt, baking soda, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine again, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients and pour in the peanut butter and butter mixture. Mix to combine. Add the eggs and vanilla, and mix again to combine. The cookie dough will be very thick. Add the chocolate chips, and mix until they are evenly distributed throughout the dough.

  • Divide the dough into two parts, place each on a large sheet of unbleached parchment paper or plastic wrap, and press each half of dough with your hands so that it holds together well.  Shape each piece of dough into a cylinder about 1 ½ inches in diameter. Roll the cylinders of dough tightly in the parchment paper or plastic wrap, and cinch the ends. Place in the refrigerator to chill until firm (about 1 hour, or up to overnight).

  • Once the dough has chilled, preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper. Unwrap the cylinders of cookie dough and slice each with a sharp knife into about 12 pieces. Place the disks of dough about 1 inch apart on the prepared baking sheets.

  • Place the baking sheets, one at a time, in the center of the preheated oven and bake until set and lightly golden brown all over (about 15 minutes). Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm. Transfer to a wire rack to cool completely.



P.S. Thank you so much for your support of the Gluten-Free on a Shoestring Cookbooks, both old and new!

  • Donia Robinson

    You poor thing. I completely understand your woes. My kids (thankfully) went back to school on August 21st. They get out before Memorial Day, though, so you can laugh in my face next May.

    • Nicole Hunn

      Well, then at least I have that to look forward to in May, Donia. Now that the summer is nearly over, I’m glad they are starting late. Because of the laughing come May. ;) Thanks for the understanding, friend!
      xoxo Nicole

      • Donia Robinson

        I always feel like such a jerk for be excited when they return to school. But in all honesty, they’re happier at school than whiling away the hours at home. They all thrive on structure, routine, and the variety of classes and projects. They also appreciate getting away from their siblings. Last summer they would go to a half-day camp occasionally and would say, “We don’t like camp. All we do is PLAY!” Poor, poor children.

  • Jennifer Sasse

    I love love love slice and bake cookies – they are just so easy and these do look great (and yummy!).
    We usually go back to school the Tuesday after labor day but started a week early this year so they could get out early to do construction on the high school. When do your kids go back? It’s almost like they are on a college schedule!

    • Nicole Hunn

      Not until Monday, September 9, Jennifer! So true about the college schedule. And I don’t mean that as a compliment at all!
      xoxo Nicole

      • Jennifer Sasse

        Wow – that is late… interesting!
        I had sunbutter for the first time last night. I’m going to go rouge and try these cookies with that – man sunbutter is tasty! who knew?

  • Christina Wilson

    Mine started last week and I thought THAT was late! Hang in there, sista.

    • Nicole Hunn

      Thanks, Christina! I’m hanging – by a thread, but I’m hangin’!
      xoxo Nicole

  • AsIfUknow

    Our last senior in high school started a couple weeks ago and if it doesn’t get cool enough to bake soon……!!! I HAVE to have these! Of course I mean RIGHT NOW – but I would be willing to try to stop drooling if I thought there was hope of baking before Dec/Jan! ARGH! MUST HAVE THESE COOKIES!!!!

  • Kristi

    What? J has been in for one week (high school!) and M started two weeks ago. Homework is really just so mean to us parents. The torture! I cannot believe your kids aren’t in yet and you are still sane enough to come up with these yummy cookies. Funny because I just found my gluten recipe for these cookies that I made in college and got a little weepy. I should have known that you would receive my telepathic call for cookies!

  • Stacey

    Mine are refrigerating. I messed up though, but maybe it will be alright. Instead of using the stove (I burned my Sunbutter when I tried the stove approach before), I put the “dish” in the microwave (but for too long… I got a phone call in the midst of it.). Not liquified at all, so added milk in to kinda help everything stick together to be able to work w/ it. Cookie dough is very thick. I may have put too much milk, it was really hard to shape the dough. The dough tasted good though. :D

    Thank you SO much for this recipe!!! Love it!!! :)

  • Melisa Cregger Funer

    We are starting our first day homeschool on Monday. Your recipes will be part of our math (measurement) curriculum. :)

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  • Nicole Kohn

    A container full of these is sitting next to me on my desk at work to share with the girls I work with, they were test tasted before 8:30am :D

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