Peanut Butter Chocolate Cookies (Gluten-Free)
These GF peanut butter chocolate cookies are soft, chewy, and delicious! They’re very easy to make and perfect to freeze for future cravings.
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About this recipe
GF Peanut Butter Chocolate Cookies are amazing! They’re rich, chewy, and decadent. For another idea of GF cookies with buckwheat flour, I leave you the link for these double chocolate cookies.
They’re made with buckwheat flour as the main flour, full-packed with peanut butter flavor, and finished with chocolate chunks.
They are very easy to make and great to make two batches and freeze for future cravings.
Ingredients
The main ingredients of this recipe are:
- Buckwheat flour: gives the cookie a unique texture and flavor.
- Corn starch: helps cookies to be soft and thick.
- Butter: unsalted butter softened at 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 natural peanut butter make sure to give it a good mix before adding.
- Sugars: white sugar and brown sugar.
- Vanilla extract: add flavor.
- Chocolate: semisweet chocolate but chocolate chips can also be used.
How to make GF peanut butter cookies
Whisk buckwheat flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
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 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. Mix just until well combined.
Cover the bowl 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 10/12 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.
Tips
- Room-temperature eggs and butter are best. This will help cookies rise because it helps to incorporate more air into the dough when creaming.
- Give all the cookies the same size, so they cook 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.
For more related recipes
- Easy chocolate cookies (Vegan + GF)
- Chocolate peanut butter balls (Vegan + GF)
- Double chocolate cookies
- Chocolate crinkle cookies
- Brownies (Vegan + GF)
Peanut Butter Chocolate Cookies (Gluten-Free)
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.
