These gluten-free peanut butter chocolate chip cookies are soft and chewy with crisp edges. The dough is easy to make with simple ingredients and no chilling required. Tested with five gluten-free flour blends, so you know it works!
I've been testing gluten-free cookie recipes for years, and this one quickly became a favorite. Admittedly, I've loved peanut butter cookies since I was a kid and this gluten-free peanut butter chocolate chip cookie recipe ranks right up there with my gluten-free peanut butter blossoms. They're full of peanut butter flavor, the crispy edges always hit the spot, and you simply can't beat the classic pb and chocolate combo.
Of course, if you want to ditch the chocolate you can! Check out my classic gluten-free peanut butter cookie recipe and relive all the nostalgia of those criss-cross marked cookies.
Katie's Recipe Notes
Because I was feeling extra, I tested this recipe with five different gluten-free flour blends! I was pleased to note that all of the blends performed well, with only subtle differences after the cookies were baked. So subtle, I didn't even see the need to take notes on it.
The blends I tested were:
- King Arthur measure for measure,
- Bob's Red Mill 1:1 baking flour,
- Cup4Cup multipurpose blend,
- my own Cup4Cup copycat blend,
- and my own Bob's Red Mill copycat blend.
I love a versatile recipe like this, you can use what you have on hand knowing the cookies will turn out every time!
Ingredients and Substitutions
- Creamy Peanut Butter: Use a creamy peanut butter, like JIF or Skippy. This recipe was not tested with natural peanut butter.
- Gluten-Free Flour Blend: Use your favorite 1:1 gluten-free flour blend that contains xanthan gum or another binder. I tested several blends and found they all worked well here.
- Chocolate Chips: Use dark or semi-sweet chocolate chips, I preferred dark chocolate. If you want large chocolate chunks, as seen in these photos, use a chocolate baking bar, chopped in to chunks. For a full on chocolate experience, check out my gluten-free double chocolate chip cookies, too!
- Dairy-free: Use a dairy-free butter substitute and dairy-free chocolate chips.
*Refer to the recipe card below for exact measurements.
How to Make the Cookie Dough
- Step 1: Whisk together the dry ingredients in a small bowl.
- Step 2: In a separate large mixing bowl, cream together softened butter, peanut butter, and sugars with an electric mixer. Then blend in a room temperature egg and vanilla.
- Step 3: Add the dry ingredients.
- Step 4: Blend again and then scrape the bowl with a rubber spatula to ensure everything is evenly combined.
- Step 5: Stir in the chocolate chips with a wooden spoon or sturdy spatula.
- Step 6: Use a 2-tablespoon cookie scoop to portion the dough and then roll it into smooth balls.
- Step 7: Place dough 2 inches apart on a prepared baking sheet. Bake until edges are golden brown.
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Top Recipe Tips
- Check your scoop size to make sure it's 1-½ to 2 tablespoons. If you only have a 1 tablespoon scoop, you may need to reduce the baking time by a few minutes.
- For bakery-style cookies, press a few additional chocolate chips into the tops of dough before baking.
- For extra gooey centers, pull the cookies from the oven 1-2 minutes early.
Storage
- You can store cookie dough in the fridge for 1-2 days before baking.
- You can also freeze unbaked cookie dough balls and bake straight from frozen, adding 1-2 minutes to the bake time.
- Store baked cookies in an airtight container at room temperature for 3-4 days.
- For longer storage, freeze baked cookies for up to 2 months.
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More Gluten-Free Cookie Recipes You'll Love
If you can't get enough cookies, check out my collection of gluten-free cookie recipes, where you'll find everything from soft and chewy gluten-free snickerdoodles, to bakery-style gluten-free Crumbl sugar cookies.
Recipe
Gluten-Free Peanut Butter Chocolate Chip Cookies
Ingredients
- 113 g unsalted butter (softened)
- 125 g creamy peanut butter
- 115 g granulated sugar
- 100 g light brown sugar
- 1 large egg (50 g)
- 4 g vanilla extract (1 teaspoon)
- 180 g gluten-free all-purpose flour
- 4 g baking soda (¾ teaspoon)
- 3.5 g salt (½ teaspoon)
- 150 g chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 113 g unsalted butter, 125 g creamy peanut butter, 115 g granulated sugar, and 100 g light brown sugar until light and fluffy.
- Beat in 1 large egg and 4 g vanilla extract.
- In a separate bowl, whisk together the 180 g gluten-free all-purpose flour, 4 g baking soda, and 3.5 g salt. Add to the wet ingredients and mix until just combined.
- Stir in the 150 g chocolate chips.
- Scoop dough, about 30 g or 2 tablespoons each, using a medium cookie scoop. Roll into a smooth ball shape and place on prepared cookie sheets.
- Bake for 10-12 minutes, until set and lightly golden around the edges.
- Cool on the pan at least 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Use creamy peanut butter (not natural) for best results.
- Make sure butter and egg are room temperature for proper creaming.
- Store in an airtight container for 3-4 days or freeze for longer.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Jojo says
I try many different gluten free chocolate chip cookies. These are the first ones that stayed plump! We all love them, even if we are not celiac.
Kathy says
My sister made these for my mom who has Celiac, and she loved them!
Judy says
I couldn't wait to make these cookies when I saw the recipe! I used salted butter and semi sweet chocolate chips because that's what I had on hand. Extremely easy to make and absolutely delicious! Perfect balance of crisp and chewy, and peanut butter with chocolate!!
Katie Olesen says
Thank you for making my new recipe so quickly! I am so glad you enjoyed the cookies!