I found my new cookie staple: chewy, gluten-free peanut butter chocolate chip cookies. Yes, I married everything great about all the cookies. No, I don’t feel bad about it. These gems are the perfect chewiness (is that a word!??!) and are completely satisfying. Plus, I didn’t even need my mixer to make them! It was simple enough to mix up by hand in about 5 minutes.
As usual, I keep the sugar to a minimum because that helps me stay emotionally stable and my hubs feels better without gluten, so we try and keep as many things around here as gluten-free as possible.
Some notes on ingredients:
- I used gluten free rolled oats, but use whatever works for your family.
- Use Adam’s natural peanut butter. Public service announcement + helpful tip: please stop using peanut butter with sugar and trans-fats. If you love sweet peanut butter, sweeten your own with maple syrup!
- Coconut palm sugar is the perfect replacement for refined sugar. You can sub it 1:1 in any recipe. It adds a delightful caramel flavour, as well as minerals that you won’t find in refined sugar.
On to the recipe!
Chewy Gluten Free Peanut Butter Chocolate Chip Cookies
The only cookie you'll always want to have on hand.
- 1 cup old fashioned rolled oats
- 1/2 cup coconut palm sugar
- 1 tsp baking powder
- 1/4 tsp vanilla powder (use 1/2 tsp if using vanilla extract)
- 1/4 tsp sea salt
- 1 egg
- 1/2 cup natural peanut butter
- 2 tbsp honey
- 1/3 cup mini chocolate chips
Preheat oven to 350
Line a large baking pan with parchment paper
Mix oats, palm sugar, baking powder, vanilla, and salt together in a large mixing bowl.
In a smaller bowl, whisk together the egg, peanut butter, and honey.
Add the wet ingredients to the dry ingredients and mix until combined. Stir in the chocolate chips.
Scoop into cookies and place on the baking sheet. Flatten them just a little with your hand or the spoon.
Bake for 8 minutes, or until they are just barely set.
Allow to cool on the pan for 5 minutes before transferring to a cooling rack.