Flash Sale! to get a free eCookbook with our top 25 recipes.

Gluten Free Peanut Choco-Chip Cookies

Peanut Butter Cookies Get a Makeover!

A bit over a month ago, we had our housewarming party. One of the recipes that got great reviews from ourselves and our guests was my adaptation on peanut butter cookies! I had a friend who was attended that party that is celiac, thus I wanted to be sure I was able to accommodate her needs (and mine…I love making normal recipes into something unique). Thus were born my Peanut Choco-Chip Cookies! My Mom has been bugging me for this recipe for some time, so my Monday Bake Sale for Leukemia and Lymphoma Society gave me reason to make this one again and post some more representative pictures and the recipe…I’ll just jump right into the recipe today…as you’ve probably noticed, I’ve been really busy lately with work, Team in Training, Sasha, and well…life!

Ingredients:

  • 1.5 cups Oat Flour (I buy in bulk)
  • 8 tbsp Unsalted Butter
  • 0.5 cups Old Fashioned Oats (again, I buy in bulk)
  • 0.75 cups Smooth Peanut Butter (I use natural Central Market Organics, works wonderfully)
  • 0.75 cups Light Brown Sugar
  • 2 tbsp Granulated Sugar (probably optional, I didn’t want to completely omit it the first time)
  • 1 egg
  • 1 tsp Vanilla Extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup chocolate chips (use your favorite kind, dark chocolate would be divine!)
  • 0.5 tsp salt (optional, I didn’t use any)

Directions:

  1. Preheat your oven to 350F
  2. Cream Butter (preferably softened), Sugars, and Peanut Butter together
  3. Beat egg and vanilla into butter mixture
  4. In a separate bowl, combine the flour, oats, powder, and soda by whisking together
  5. Add dry ingredients slowly to mixture
  6. Fold in Chocolate Chips
  7. Place cookies of your desired size onto cookie sheet (parchment lined for easy clean-up)
  8. Bake until no longer shiny on top (depends on size how long this takes, for the larger cookies I made it took ~15 minutes for fridge temperature dough)
  9. Cool on cookie sheet for 5 minutes before transferring to cooling rack

I made the dough a night before and baked them the next day. I honestly don’t think it made a difference for this batch like it supposedly does for the famous NY Times Cookie Recipe…

I really love how the oat flour compliments the peanut butter in this recipe. Oat flour is quite nutty itself and combined with a high quality peanut butter takes absolutely heavenly!

Nutrition (1 cookie out of 22 cookie batch):

  • 150 cal
  • 8 g fat
  • 18 g carb
  • 1.5 g fiber
  • 10 g sugar
  • 3 g protein