Peanut Butter Chocolate Cookies (Gluten-Free)

These homemade peanut butter chocolate cookies are rich, chewy, and made with buckwheat flour for a twist. They are bursting with peanut butter flavor and full of chocolate chunks or chips. They’re very easy to make and a perfect afternoon snack or a quick dessert. Great GF cookie recipe with alternative flours.

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About these buckwheat flour cookies

These chewy gluten-free Cookies are amazing! They’re rich, chewy, and made with buckwheat flour for a twist. For more GF easy cookies, here is the link to these amazing pumpkin chocolate cookies.

If you are looking for GF recipes with alternative flours for baking, these cookies are amazing. The main flour of these soft and chewy cookies is buckwheat flour, which gives them a special flavor and texture. They are full of peanut butter flavor and chocolate chunks. They’re very easy to make and a perfect afternoon snack or a quick dessert.

Do these cookies taste like buckwheat?
Buckwheat flour has a signature earthy flavor and gives the cookies texture. It pairs well with peanut butter and chocolate because it balances the flavor, so it won’t be heavy and too dominant.

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.
• Chocolate: semisweet chocolate chunks or chocolate chips.

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 the eggs and vanilla, and mix well.

Add the dry ingredients and mix just until well combined. The dough is sticky.

Let the dough chill covered in the refrigerator for at least 1 hour.

Preheat the oven to 350ºF (180°C). 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 before removing to wire racks to cool completely.

Baking Tips for a Perfect Cookie

• 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.

Storing

Store the cookies covered at room temperature for up to 3 days or in the refrigerator 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.

Variations

• Dried fruits: add some chopped, toasted pecans, walnuts, or almonds for crunchiness.
• Salt: Sprinkle with sea salt on top.

Can I substitute the buckwheat flour?
Yes. You can try with gluten-free all-purpose flour or brown rice flour.

For more GF chocolate recipes

• Easy chocolate cookies (Vegan + GF)
• Chocolate peanut butter balls (Vegan + GF)
• Chocolate crinkle cookies
• Brownies (Vegan + GF)

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