Peanut Butter Chocolate Cookies (Gluten-Free)

These gluten-free cookies are soft, chewy, and full-packed with peanut butter flavor. They are very easy to make and perfect to freeze for future cravings!!

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Peanut butter cookies with chocolate chunks on a white surface.

I love peanut butter cookies and they will always be one of my favorites, also, they are my nieces´ favorite cookies too. You won´t notice they are gluten-free!

They are made with buckwheat flour as the main flour. They’re full-packed with peanut butter flavor and finished with chocolate chunks. They are very easy to make and great to make ahead and freeze for future cravings.

Peanut butter cookies with chocolate chunks on a white surface.

Main Ingredients

  • Buckwheat flour: gives the cookie a unique texture and flavor.
  • Corn starch: helps cookies to soft and thick.
  • Butter: unsalted butter. Be sure it is room temperature.
  • Eggs: room temperature eggs are better
  • Peanut butter: processed peanut butter is preferred. I like using non-natural creamy peanut butter in this recipe, it is thicker and less oily. If you’re using a natural peanut butter make sure to give it a good mix before adding.
  • Sugars: I used white sugar and brown sugar.
  • Vanilla extract: add flavor.
  • Chocolate: I used semisweet chocolate but chocolate chips can also be used.
Peanut butter cookies ingredients.

How to make peanut butter cookies

Whisk buckwheat flour, corn starch, baking powder, baking soda, and salt in a medium bowl. Reserve.

In a large bowl mix butter, peanut butter, and sugars until creamy. You can use an electric mixer or a hand whisk. 

Stir in egg, and vanilla and mix well. Add the dry ingredients and mix well until you get homogeneous cookie dough. The dough is a bit sticky. Don’t overmix the dough, mix just until well combined.   

Cover the bowl and refrigerate for 1 hour. If time doesn’t permit they can also be made directly.

Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.

Drop large teaspoons of cookie dough on the prepared sheets, spacing them an inch or so.

Use your fingers to gently press down on the balls and flatten them slightly.

Place the chocolate chunks on the surface of the cookies

Bake for 10/12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 5 days.

Peanut butter cookies with chocolate chunks on an aqua green plate..

Tips

  • Room temperature eggs and butter are best. This will helps cookies rise because it helps to incorporate more air into the dough when creaming.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookies some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden.
  • Let the cookies cool before removing them to a rack, otherwise, they are very likely to break.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven or microwave before eating.

Peanut butter cookies with chocolate chunks on a white surface.

Peanut Butter Chocolate Cookies (Gluten-Free)

Josefina Almond Yes
These gluten free cookies are soft, chewy, and full-packed with peanut butter flavor. Very easy to make and they´re perfect to freeze for future cravings.
Prep Time 10 mins
Cook Time 10 mins
Resting time 1 hr
Course Cookies
Servings 18 cookies

Ingredients
  

  • 1 cup and 2 tablespoons buckwheat flour (150gr)
  • 1 1/4 cup corn starch (150gr)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 stick unsalted butter (113gr)
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • Pinch of salt
  • 3/4 cup peanut butter (200gr)
  • 2 eggs
  • 2 tsp vanilla extract
  • chopped semisweet chocolate

Instructions
 

  • Whisk buckwheat flour, corn starch, baking powder, and salt in a medium bowl.
  • In a large bowl mix butter, peanut butter, and sugars until creamy. You can use an electric mixer or a hand whisk. 
  • Stir in eggs, and vanilla and mix well. Add the dry ingredients and mix well until you get homogeneous cookie dough. Don´t overmix the dough, mix just until well combined. 
  • Cover the dough in plastic wrap and refrigerate for at least 1 hour. If time doesn't permit they can also be made directly.
  • Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
  • Drop large teaspoons on the prepared sheets, spacing them an inch or so.
  • Use your fingers to gently press down on the balls and flatten them slightly.
  • Place the chocolate chunks on the surface of the cookies.
  • Bake for 10 minutes, or until golden brown.
  • Let cool for at least 10 minutes before removing.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keyword Gluten free peanut butter chocolate cookies



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