Peanut Butter Chocolate Cookies (Gluten-Free)
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.
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 (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 (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 minutes or until golden brown. Let cool 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.