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Gluten Free Peanut Butter Chocolate Chip Cookies

Gluten Free Peanut Butter Chocolate Chip Cookies

These incredibly easy gluten free peanut butter chocolate chip cookies are made simply with plenty of peanut butter and brown sugar for the thick and chewy cookie you’ll make again and again.

These thick and chewy gluten free peanut butter chocolate chip cookies are made with plenty of peanut butter and brown sugar.

I absolutely love everything about cookies: baking them, eating them, and developing recipes for making them however you like best. Whether you like the crunchiest cookie chips, a classic crunchy crosshatch gluten free peanut butter cookies, or thick and chewy like this recipe, I’ve got the cookie for you. 

These thick and chewy gluten free peanut butter chocolate chip cookies are made with plenty of peanut butter and brown sugar.

Can you make gluten free peanut butter cookies without rice flour? 

If you’ve ever made any gluten free baked goods before, unless they were flourless, they most likely called for an “all purpose gluten free flour.” All of my recommended all purpose gluten free flour blends are based upon rice flour.

This recipe for gluten free peanut butter chocolate chip cookies is your standard thick and chewy cookie. It’s slightly crisp on the very edges, and you taste the peanut butter, brown sugar, vanilla, and chocolate chips the most.

The all purpose gluten free flour blend is made mostly with rice flour, and it has no real taste or obvious texture. That rice flour blend behaves just like all purpose wheat flour would in a similar recipe.

But I am mindful of the fact that a truly finely ground white rice flour can be difficult to find, at least when you’re brand new to gluten free baking. So I’ve developed a recipe for peanut butter oatmeal chocolate chip cookies that are made without any rice flour at all. Those cookies have a more complex flavor than this one, and you might want to try them both!

These thick and chewy gluten free peanut butter chocolate chip cookies are made with plenty of peanut butter and brown sugar.

Baking gluten free with peanut butter

What is “no stir” peanut butter?

This recipe, like nearly all of my recipes for baking with peanut butter, calls for a “no stir” smooth peanut butter. “No stir” just refers to the kind of jarred peanut butter that doesn’t require you to stir it to reincorporate the peanut oils that have separated from the rest of the nut butter.

Most conventional brands of peanut butter are no-stir unless they’re truly “natural” peanut butter that is made with nothing more than peanuts and salt. That kind tastes great but behaves very differently in baking. 

Is peanut butter gluten free?

As we discussed in detail in our recipe for plain flourless peanut butter cookies, most brands of commerical peanut butter are naturally gluten free. Some brands, like Jif, will label its peanut butter (and other products) “gluten free” if it fit the U.S. definition of “gluten free,” but may have been prepared on manufacturing equipment that has been shared with gluten-containing products. 

Most types of Skippy peanut butter are gluten free, except for those that contain other ingredients. That’s the brand that I buy the most. The safest peanut butter brands only make gluten free varieties, like Peanut Butter & Co., but they’re pricey.

Can you replace peanut butter with Nutella?

You can’t replace peanut butter with Nutella in a baking recipe (or Nutella with peanut butter). I’ve tried! But I’ve been doing some switching back and forth between baking with peanut butter and baking with Nutella and I think I’ve cracked the code.

Nutella is nut butter, but it has lots more sugar in it than even any commercial peanut butter (part of its charm, no doubt). We made 3 ingredient Nutella brownies, and they were a complete failure when I attempted to replace Nutella with peanut butter. The oil from the peanut butter separated during baking and the result went right into the compost heap.

We were able to make a version of those Nutella brownies with peanut butter by adding some brown sugar to the peanut butter. They turned into 4 ingredient peanut butter brownies.

I bet you could do something similar in this recipe by reducing the brown sugar in this recipe by at least half and replacing the peanut butter with about 3/4 cup of Nutella. It would take some experimentation, but I think it would be worth it!

These thick and chewy gluten free peanut butter chocolate chip cookies are made with plenty of peanut butter and brown sugar.

Ingredients and substitutions

Dairy-free: The only real dairy in these cookies is the butter. If you’d like to replace the butter, try using half (4 tablespoons) Earth Balance buttery sticks and half (4 tablespoons) Spectrum brand nonhydrogenated vegetable shortening.

In my experience, that combination mimics the behavior of butter in cooking-baking best. Be sure to use dairy-free chocolate chips, too. 

Egg-free: There are two eggs in this recipe, which is the upper limit for replacing eggs with “chia eggs” (each “chia egg” is 1 tablespoon ground white chia seeds mixed with 1 tablespoon water and allowed to gel). I haven’t tried that substitute here, though, so I’m not sure how well it would work. 

Corn-free: The cornstarch in this recipe is used to lighten up the all purpose gluten free flour blend and make chewier cookies. In place of cornstarch, you can try using arrowroot powder.

Another note about cornstarch: If you’re already using a higher-starch all purpose gluten free flour blend like Cup4Cup, replace the cornstarch with additional all purpose gluten free flour. 

Peanut butter: If you need to make this recipe peanut-free, you can replace the peanut butter with an equal amount of smooth, no-stir smooth almond butter (Barney Butter is a favorite brand) or cashew butter.  

 

 

These thick and chewy gluten free peanut butter chocolate chip cookies are made with plenty of peanut butter and brown sugar. #glutenfree #cookies #peanutbutter

Like this recipe?

Prep time: Cook time: Yield: 16 to 18 cookies

Ingredients

1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

1/2 cup (128 g) smooth no-stir peanut butter

8 tablespoons (112 g) unsalted butter, melted

2 eggs (100 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

6 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

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

  • Scoop the dough into portions about 1 1/2 tablespoons in volume. Roll each piece of dough into a ball and then flatten into a disk about 1/2-inch thick. Place on the prepared baking sheets at least 2 inches apart from one another, since the cookies will spread during baking. For slightly thicker cookies, chill the shaped dough until it’s mostly firm to the touch (about 10 minutes in the freezer).

  • 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 before transferring to a wire rack to cool completely.

  • Originally published on the blog in 2013. Recipe altered to make thick and chewy peanut butter cookies, instead of thick and crunchy. Photos and video, most text, all new.

Love,
Nicole

Comments are closed.

  • GF Mum
    May 7, 2019 at 9:15 PM

    Nicole,
    I made these with almond butter and they turned out really well. Delicious!

    • Nicole Hunn
      May 8, 2019 at 7:58 AM

      So glad to know that they worked well for you with almond butter!

  • Monica m
    May 5, 2019 at 3:30 PM

    These turned out great, didn’t spread much, so my cookies were small in size. That’s ok, I can eat two at a time this way 😊

    • Nicole Hunn
      May 5, 2019 at 4:19 PM

      Did you make any substitutions, Monica, including the flours, and did you measure by weight, not volume. It’s very common to overmeasure flour when measuring by volume, which would cause the cookie dough to be very thick and not spread.

  • Susan Brust
    May 3, 2019 at 4:15 PM

    Hi Nicole,
    I appreciate all your gluten free recipes! I cannot have xanthan gum or cornstarch.
    How can I make these peanut butter cookies? I have purchased a few other baking
    ingredients.

    • Nicole Hunn
      May 4, 2019 at 11:01 AM

      If you avoid xanthan gum because of a problem with corn, it is relatively easy to find a corn-free xanthan gum. If you’re willing to purchase Better Batter gluten free flour, their blend is entirely corn-free. For cornstarch substitute, Susan, please see the Ingredients and Substitutions sections of the post.

  • Dianne
    May 3, 2019 at 2:49 PM

    I am having difficulty with cookies being grainy.
    Any suggestions.
    Thanks

    • Nicole Hunn
      May 3, 2019 at 3:39 PM

      When gluten free baked goods are grainy, it’s almost always because your blend contains a rice flour that isn’t finely ground enough. Please see my post about rice flour and my page about gluten free flour blends for more information.

  • Anna Moore
    May 3, 2019 at 1:24 PM

    thanks will try this soon

    • Nicole Hunn
      May 3, 2019 at 1:36 PM

      You’re very welcome, Anna!

  • Nicole Kohn
    September 5, 2013 at 6:40 PM

    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

  • Melisa Cregger Funer
    September 5, 2013 at 12:36 PM

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

  • Jennifer Sasse
    September 5, 2013 at 10:18 AM

    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?

  • Stacey
    September 4, 2013 at 4:21 PM

    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!!! :)

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