Gluten-Free Chocolate Chip Peanut Butter Cookies Recipe – a delicious recipe with white rice flour, baking soda, brown sugar, smooth, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Line two rimmed baking sheets with parchment paper. In small bowl, whisk together white rice flour and baking soda. In large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with wooden spoon until smooth. Add dry ingredients and stir until a dough forms. Stir in chocolate chips.
2
Working in 2 batches, drop rounded tablespoons onto 1 prepared baking sheet, spacing dough about 2 inches apart. Bake until cookies are set and lightly golden brown, about 10 minutes.
3
Allow cookies to cool slightly on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough and unused prepared baking sheet. Store cookies in an airtight container at room temperature for up to 4 days.
951
kcal
Calories
48
g
Fat
109
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup (3 ounces) white rice flour, 1 teaspoon baking soda, 1 cup (about 9 ounces) dark brown sugar, 1 cup (about 8 ounces) smooth or creamy peanut butter, and more.
Yes, Gluten-Free Chocolate Chip Peanut Butter Cookies Recipe 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.
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