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    Home » Baking Recipes » Bars and Cookies » Favourite Gluten-Free Peanut Butter Chocolate Cookies

    Favourite Gluten-Free Peanut Butter Chocolate Cookies

    Published: May 8, 2016 · Modified: Mar 15, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    This recipe for my favourite gluten-free peanut butter chocolate cookies makes soft but sturdy flourless cookies with crunchy peanuts and sweet chocolate chips.

    My Favourite Gluten-Free Peanut Butter Chocolate Cookies. This recipe makes a soft but sturdy flourless cookie with coconut palm sugar and added peanuts for crunch. Totally satisfying!

    A container of gluten-free peanut butter chocolate cookies in the freezer is a must in our house.

    One of the benefits of being a food blogger is that there is usually something enticing tucked away in the freezer. Every night, about an hour after dinner, Denis and I have what we call our "chocolate fix." It's usually a cookie or a bar, and this cookie recipe is one of our favourites. It makes a soft cookie with lots of chocolate-peanut crunch.

    My Favourite Gluten-Free Peanut Butter Chocolate Cookies on a plate. This recipe makes a soft but sturdy flourless cookie with coconut palm sugar and added peanuts for crunch. Totally satisfying!
    There is a problem, however. One cookie is terrific, but two are better. Essential, actually. And sometimes that requires an extra trip to the deep freeze. (I think of that walk as an opportunity to burn a few extra calories.) There is something about the combination of chocolate and peanut butter that is irresistible. Those flavours bring back a flood of childhood memories of cookies and milk at the kitchen table after school.

    Peanut butter and chocolate. BFF's. Total comfort food.

    Here's all you need to get started:

    Ingredients for my favourite gluten-free peanut butter chocolate cookies

    • peanut butter:  smooth, natural with oil well mixed in
    • coconut sugar
    • egg
    • baking soda
    • vanilla extract
    • chocolate chips
    • peanuts

    An easy gluten-free peanut butter cookie recipe

    Beat the peanut butter and coconut sugar together, then add the egg, vanilla and baking soda and mix well. Stir in chocolate chips and peanuts (if desired.) Use a cookie scoop to create balls about 1 inch in diameter. Space apart on a lined cookie sheet, then press down with a fork to create a cross-hatch pattern. Bake for 10-13 minutes at 350°F. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will harden slightly as they cool.

    Favourite Gluten-Free Peanut Butter Chocolate Cookies. Made with almond flour, coconut palm sugar, peanuts and chocolate chips.
    I've adapted this recipe from several others by substituting coconut palm sugar for granulated sugar, as it is considered to be a low glycemic index food. I also added chopped peanuts because--what's a cookie without some crunch?

    I hope you like these too!

     

    📖 Recipe

    My Favorite Gluten-Free Peanut Butter Chocolate Cookies. This recipe makes a soft but sturdy cookie with coconut palm sugar, almond flour and added peanuts for crunch. Totally satisfying!

    Favourite Gluten-Free Peanut Butter Chocolate Cookies

    My Favourite Gluten-Free Peanut Butter Chocolate Cookies. This recipe makes a soft but sturdy flourless cookie sweetened with low-glycemic coconut palm sugar and added peanuts for crunch. Totally satisfying!
    Print Pin Rate
    Course: Cookies and Bars
    Cuisine: American, Canadian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 22
    Calories: 131kcal
    Author: Elaine
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    Ingredients

    • 1 cup smooth peanut butter
    • 1 cup coconut palm sugar
    • 1 egg
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • ½ cup chopped peanuts
    • ½ cup semi-sweet chocolate chips

    Instructions

    • Heat oven to 350°F. Line a baking sheet with parchment paper.
    • In a large bowl, beat the peanut butter and coconut palm sugar. Add vanilla and egg and beat well. Add baking soda and beat until well combined. Stir in chocolate chips and chopped nuts.
    • Use a cookie scoop to create balls about 1 inch in diameter. Space apart on a lined cookie sheet, then press down with a fork to create a cross-hatch pattern. 
    • Bake for 10-13 minutes at 350°F. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely. Cookies will harden slightly as they cool.

    Nutrition

    Calories: 131kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 138mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 10mg | Iron: 0.6mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    If you like this recipe, please pin it or share it!

    My Favourite Gluten-Free-Peanut-Butter-Chocolate-Cookies. This recipe makes soft but sturdy cookies with crunchy peanuts and sweet chocolate chips.

    Reader Interactions

    Comments

    1. Laura

      February 16, 2017 at 1:19 pm

      5 stars
      I tried making these even smaller than recommended and it worked really well! Got nearly 34 small cookies out of the batch and they didn't burn. 🙂

      Reply
      • Flavour & Savour

        February 16, 2017 at 2:18 pm

        Good to know! Sometimes a tiny bite is all we want. Thanks for letting me know!

        Reply
    2. Linda Heatsey

      July 23, 2016 at 10:36 am

      Is coconut palm sugar on the dry side. They sell organic at Costco but it was kind of hard but softened as i squished the bag a bit. I know with just reg brown sugar when it gets hard its going stale. TIA

      Reply
      • Flavour & Savour

        July 23, 2016 at 1:46 pm

        Hi Linda,
        That's the one I usually buy too. I've never had it go stale. It has a bit more of a caramel taste than regular brown sugar, but it is much lower on the glycemic index.

        Reply
        • Linda

          July 23, 2016 at 4:05 pm

          Oh that's great then. I will definitely be picking up a bag of it next week. Thanks Elaine.

    3. Kari Peters

      May 14, 2016 at 9:20 am

      5 stars
      I completely agree with you, ever since I quit white sugar and flour, those types of baked goods don't taste very good anymore. Their flavor is always so flat compared to a cookie like this!

      Reply

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