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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 minutes
Cook Time 10 minutes
Resting time 1 hour
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
  • Pinch of salt
  • 1/2 cup unsalted butter (1 stick, 113gr)
  • 3/4 cup peanut butter (200gr)
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • Semisweet chocolate chunks or chips

Instructions
 

  • Whisk buckwheat flour, cornstarch, baking soda, baking powder, and salt in a medium bowl.
  • In a large bowl mix softened 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. Mix just until well combined. 
  • Cover the dough in plastic wrap and refrigerate for at least 1 hour.
  • 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 minutes or until golden brown.
  • Let cool for at least 10 minutes before removing.

Notes

  • 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.
Keyword Gluten free peanut butter chocolate cookies