These Gluten Free Peanut Butter Chocolate Chip Cookies have the perfect ratio of peanut butter to chocolate & are soft and chewy!
Why are these cookies so special?
These Gluten Free Peanut Butter Chocolate Chip Cookies are gluten-free & vegan!
I used Almond Flour as the gluten-free flour base, flax egg to make these cookies Vegan, and high quality chocolate chunks for much added flavor.
This recipe is adapted from the lovely, Erin McDowell's, Gluten-Free Chocolate Chip Cookie recipe from the NYT Cooking site.
Time to walk through the quick & simple steps to make these show-stopper cookies!
First, start by preparing the flax egg & set aside.
Then, whisk together the dry ingredients. There are only 3: almond flour, salt & baking soda.
Of course, I always recommend using Bob's Red Mill Almond Flour. This post is not sponsored, I'm just their biggest fan & they so kindly sent me some extra product to bake with.
Next, cream together the wet ingredients.
I prefer using a stand mixer for most baking, but you can for sure use a handheld mixer or even a rubber spatula.
Cream together the vegan butter, sugars & vanilla extract. Both brown and white sugar are recommended, but if you only have one kind on hand, use it!
Bring the dough together!
Add the flax egg into the butter mixture & mix until well combined.
Then, carefully mix in the flour mixture.
Fold in the best quality chocolate chunks you have!
I chopped a bar of Scharffen Berger semi-sweet chocolate and it worked wonders.
Time to scoop!
I scooped ¼ cup-fuls of cookie dough and placed them 2 inches apart on the baking tray.