Make your holidays a little lighter with these peanut butter chocolate chip cookies. Guilt free and easy to make with only 6 ingredients and both dairy and gluten free, you can reach your hand in the cookie jar more often this year!
Chewy dough and chocolate chips are a guilty pleasure for many of us. My taste testers were surprised to find that these were gluten free! The swap from white flour to brown rice flour is flawless. Brown rice flour is less processed than bleached white flour, making it better for you. Also make sure to use dark chocolate chips for this recipe, as there is dairy in regular chocolate chips. Double check the package, because sometimes it may be hiding in there.
The peanut butter gives these cookies just the right consistency. Use a medium size mixing bowl and stir with a wood spoon. Then scoop out with a teaspoon or your hand into small balls, about 1 tablespoon. It doesn’t get much easier than this!
I love that these are in and out of the kitchen in no time and you don’t need any fancy tools. Enjoy!
Peanut Butter Chocolate Chip Cookie Recipe
1 cup Brown Rice Flour
1 Cup Creamy Peanut Butter
3/4 cup White Sugar
1 tsp. Baking Powder
1/3 Cup Dark Chocolate Chips
Pre-heat oven to 375 degrees. In a medium size mixing bowl, add brown rice flour and egg, then stir with a wooden spoon or mixer. Add peanut butter, white sugar, baking powder and dark chocolate chips and stir again. Mix until all ingredients become mixed and soft. On a large baking sheet, line with parchment paper or spray with oil. Scoop dough into small balls about 1 tablespoons each. Place on the cookie sheet in rows. Flatten each ball slightly with a spoon or fork. Bake for 12-14 minutes. Let cool for about 10 minutes.