Gluten Free Peanut Butter, Chocolate Chip Cookies – a delicious recipe with peanut butter, light brown sugar, eggs, baking soda, vanilla, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Line two baking sheets and set aside.
2
Combine the peanut butter, brown sugar, eggs, baking soda, and vanilla in a large bowl
3
Use a large cookie scoop to portion out balls of the dough and place them, 1 1/2 inches apart, on the prepared cookie sheets. (You can also use moistened hands to form the balls, taking about a tablespoon at a time.) These cookies don't spread much, so flatten the balls slightly with your fingers.
4
Bake until the cookies are puffed and golden brown, about 12 minutes, rotating the baking sheets in the oven halfway through. Cool on the baking sheets for at least 5 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 3 days.
5
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1493
kcal
Calories
93
g
Fat
135
g
Carbs
46
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: 16 ounces creamy peanut butter natural, 1 1/2 cups light brown sugar lightly packed, 2 eggs lightly beaten, 2 teaspoons baking soda, and more.
Yes, Gluten Free 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.
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