Gluten-Free Almond and Peanut Butter Chocolate Chip

Name: Gluten-Free Almond and Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup peanut butter; ¾ cup almond butter; ½ cup shortening; ¼ cup margarine; ¼ cup honey; ¾ cup brown sugar (firmly packed); 2 eggs; ¼ cup granulated sugar; ¼ cup milk; 3 ½ cups gluten-free flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 ½ cups chocolate chips

Servings: persons

¾ cup peanut butter
¾ cup almond butter
½ cup shortening
¼ cup margarine
¼ cup honey
¾ cup brown sugar (firmly packed)
2 eggs
¼ cup granulated sugar
¼ cup milk
3 ½ cups gluten-free flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups chocolate chips

1
Preheat oven to 375F.
2
Combine peanut, almond butter, shortening, margarine, brown sugar and honey and beat to a creamy consistency.
3
Add eggs and granulated sugar beat on high until color lightens slightly.
4
Combine flour, baking soda and salt.
5
Add half the flour mixture and stir in slowly.
6
Add milk.
7
Add remaining flour mixture.
8
Mix in chocolate chips.
9
Drop rounded teaspoonfuls onto parchment lined cookie sheets.
10
Bake for 8 minutes or until the cookies a light golden brown.
11
Remove cookies from tray and allow to cool.

1603

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup peanut butter, ¾ cup almond butter, ½ cup shortening, ¼ cup margarine, and more.

Yes, Gluten-Free Almond and Peanut Butter Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Almond and Peanut Butter Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions