Chocolate Chip Peanut Butter Cookies (Gluten-Free)
These buckwheat peanut butter cookies are soft, chewy, and loaded with chocolate chunks. Made with buckwheat flour and creamy peanut butter, they have a rich, nutty flavor and a delicious, hard-to-resist texture.
Ingredients
- 1 cup and 2 tablespoons buckwheat flour (150g)
- 1 ¼ cup cornstarch (150g)
- 1 tsp baking soda
- 1 tsp baking powder
- Pinch of salt
- ½ cup unsalted butter (113g)
- ¾ cup peanut butter (200g)
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup chocolate chunks or chips
Instructions
- Whisk the buckwheat flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, peanut butter, and sugars until creamy. Add the eggs and vanilla, and mix until well combined.
- Add the dry ingredients and mix just until well combined. The dough will be sticky.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Drop large teaspoons of cookie dough onto the prepared sheets, spacing them about an inch apart. Use your fingers to gently press down on the dough 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 the cookies cool before transferring them to wire racks to cool completely.
Notes
Store the cookies covered at room temperature or in the refrigerator for up to a week. You can also freeze the cookies once they have cooled completely in an airtight container or freezer bag.