Gluten-Free Peanut Butter Chocolate Chip Cookies

Gluten-free peanut butter chocolate chip cookies are melt-in-your-mouth delicious and are absolute crowd-pleasers!

Gluten-Free Peanut Butter Chocolate Chip Cookies made with coconut sugar | TheRoastedRot.net

Alternative title: How to please your family and make a batch of cookies disappear in 1 hour flat.

Made with ghee, coconut sugar, a touch of pure maple syrup, creamy peanut butter, gluten-free all-purpose flour and a chopped up dark chocolate bar, these cookies are melt-in-your mouth DELICIOUS! …And are soooo peanut buttery, chocolatey, and the perfect balance of salty and sweet when you sprinkle them with some coarse sea salt.

It’s all about the sprinkle of coarse sea salt at the end, my friends! Coarse sea salt a true cookie makes.

I made this batch of cookies for a family dinner and not only did the cookies go quickly with enthusiasm, but each of my family members raved while savoring them. Each and every one of them made a comment on how much they loved the salty-sweet combo.

It was like a broken record cookie rave, sponsored by sugar and burritos.

Seriously, my people descended upon these peanut butter chocolate chip cookies like vultures. This is why they’re my people.

So let’s bake them, already!

Gluten-Free Peanut Butter Chocolate Chip Cookies made with coconut sugar | TheRoastedRot.net

How to Make Gluten-Free Peanut Butter Chocolate Chip Cookies:

Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Note: I use coconut sugar + pure maple syrup as a sort of replacement for brown sugar. The combination just works wonders! Beat on medium-high speed until the ghee is creamy and fluffy.

Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined.

In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar.

Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up.

When ready to bake the cookies, preheat the oven to 350 degrees F.

Scoop spoonfuls of dough onto a large baking sheet – I use a small ice cream scooper for perfect-sized cookies.

Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes.

Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy!

Gluten-Free Peanut Butter Chocolate Chip Cookies made with coconut sugar | TheRoastedRot.net

Recipe Adaptations:

  • You can use ghee, unsalted butter, or coconut oil for this recipe.
  • If you’re fine using regular sugar, replace the coconut sugar and pure maple syrup with ½ cup packed brown sugar.
  • Use sweetened or unsweetened peanut butter or almond butter.
  • Replace dark chocolate bar with chocolate chips.

If you love these cookies, you may also enjoy:

  • The Best Gluten-Free Chocolate Chip Cookies 
  • Paleo Pumpkin Chocolate Chip Cookies 
  • Paleo Double Chocolate Chip Cookies
  • Flourless Peanut Butter Cookies
  • Peanut Butter Chocolate Chip Chickpea Blondies
  • Flourless Peanut Butter Skillet Cookie

Savor this sweet, sweet experience.

Gluten-Free Peanut Butter Chocolate Chip Cookies made with coconut sugar | TheRoastedRot.net

Gluten-Free Peanut Butter Chocolate Chip Cookies

Gluten-free peanut butter chocolate chip cookies made refined sugar-free with coconut sugar

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  1. Add the ghee (or butter or coconut oil) to a stand mixer fitted with the paddle attachment, along with the coconut sugar and pure maple syrup. Beat on medium-high speed until the ghee is creamy and fluffy.

  2. Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined.

  3. In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar. Refrigerate dough at least 30 minutes (up to 2 days) to allow dough to set up.

  4. When ready to bake the cookies, preheat the oven to 350 degrees F.

  5. Scoop spoonfuls of dough onto a large baking sheet – I use a small ice cream scooper for perfect-sized cookies.

  6. Bake 8 to 15 minutes, until cookies reach desired level of crisp. I bake mine for 12 minutes, turn off the oven and allow the cookies to sit in the warm oven another 3 to 5 minutes.

  7. Allow cookies to cool 10 minutes. Sprinkle cookies with coarse sea salt and enjoy!

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Gluten-Free Peanut Butter Chocolate Chip Cookies