Peanut butter and chocolate are a match made in heaven, adding the chocolate chips to peanut butter cookies takes these cookies to the next level. Use dark chocolate chips to make these gluten free dairy free cookies These gluten free peanut butter chocolate chip cookies are so easy to make and have been a family favorite in our house for years. The original recipe for plain peanut butter cookies came on a jar of Kraft peanut butter years ago.
One of the best things about making these gluten free dairy free cookies is that no special ingredients or substitutions are needed. The four simple ingredients that are required are likely already in your kitchen.
With these cookies being so easy to make, they are perfect for introducing kids to baking and getting them involved in the kitchen. Our daughter loves rolling the dough into the little balls to make each cookie. To help make the cookies a consistent size we use a cookie scoop to measure out the individual portions of dough for her to roll into balls.
I hope you enjoy these cookies as much as we do!
Gluten Free Dairy Free Peanut Butter Chocolate Chip Cookie Recipe
INGREDIENTS
- 1 cup smooth peanut butter
- ½ cup sugar
- 1 egg
- ½ cup dark chocolate chips
STEPS:
- Mix peanut butter, sugar, and egg until well blended
- Mix in chocolate chips
- Roll into 1” balls
- Place on a cookie sheet
- Flatten the balls of cookie dough to roughly ½” thick, be sure to leave some space between each cookie to avoid them becoming stuck to each other.
- Bake for 15 minutes at 325°F
- Let cool in the pan
- Enjoy!
Makes approximately 24 cookies
These gluten free dairy free cookies keep well in an airtight container. They freeze well for longer-term storage, although we doubt you will need to store them for long as they always seem to disappear quickly.
NOTE: baking these gluten free dairy free cookies on a parchment lined cookie sheet makes removing them from the pan so much easier, reducing the number of broken cookies. Baking on parchment lined pans has improved the success rate of all the gluten free baking that we do. I can’t count the number of times that we had baked some beautiful looking cookies only to have them turn into a pile of crumbs when we tried to remove them from the pan. Using parchment is not only limited to cookies it also helps to remove brownies, squares, and bread from pans.
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