Description
These healthy gluten-free peanut butter chocolate chip cookies are made with real peanut butter, naturally sweetened with maple syrup, free or refined sugar and seed oil free.
Ingredients
- 1 1/2 cup Bob’s Red Mill gluten free flour
- 3/4 cup natural, real peanut butter
- 1/3 cup melted butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (such as Pascha Chocolate 85% dark or 70% coconut sugar sweetened)
- 1/2 teaspoon sea salt
Instructions
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, mix flour, baking powder and salt.
3. In a separate large bowl, blend peanut butter, butter, maple syrup and vanilla. You can do this by hand with a spatula or in a stand mixer.
4. Add flour mixture to peanut butter mixture and blend. Stir in chocolate chips.
5. Using a 1/4 cup scoop, form batter into 10 balls and line on baking sheet. Then press cookies down with back of fork in two directions applying the classic peanut butter cookie cross hatch.
6. Bake 20 minutes. Let cool and enjoy.
Notes
You can make this recipe with organic flour or gluten free flour.
Use real peanut butter (read the ingredients of your peanut butter jar). There should be one ingredient, peanuts. You can use smooth or chunky peanut butter.
You can use butter or coconut oil for this recipe to make these cookies seed oil free.
I like using Pascha Chocolate chips for this recipe. I prefer the 85% dark chocolate or 70% sweetened with coconut sugar chocolate chips.
For smaller cookies, use a 1-ounce scoop to prepare 20 cookies. You will need to use two baking sheets. Bake for only 10-15 minutes.