I am usually not a big fan of gluten-free desserts, as they are often dry, crumbly, and lack in rich flavors, however that isn’t the case for these cookies.
Not only are they soft and chewy on the inside, but provide a slight crunchiness on the outer layers. Embedded with gooey chunks of chocolate chips and rich notes of peanut butter. Dunk one (or two, three…) into a glass of non-dairy milk and I think you’ll have your sweet tooth satisifed for the rest of the day.
The blend of oat and almond flour provide a slightly nutty flavor with a soft and chewy texture. Almond always seems to bring out such a great flavor in chocolate chip cookies and I am always a fan of using it in a recipe even if it means using almond extract.
I recommend using creamy peanut butter to achieve a chewy texture, preferably an all-natural one not loaded with added sugars. This recipe works perfectly with either an egg or a flax egg. Whatever of your choosing.
These cookies are…
- Slightly crunchy
The Best Gluten-free Peanut Butter Chocolate Chip Cookies
Not only are they soft and chewy on the side, but provide a slight crunchiness on the outer layers. Embedded with gooey chunks of chocolate chips and rich notes of peanut butter.
- 1 cup oat flour (finely ground gluten-free oats)
- 1 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup coconut sugar
- 1 egg or flax egg
- 1/3 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, combine the flours, baking soda & powder, cinnamon and salt. In a larger mixing bowl, beat the sugar and egg until creamy and smooth using an electric hand mixer (or vigorously by hand). Stir in the peanut butter and vanilla extract. Pour the wet mixture into the dry and stir until a soft dough forms. Fold in the chocolate chips.
Using an ice cream scoop or two tablespoon measurement, scoop out even balls and place on baking sheet. Slightly press down with the palm of your hand. Bake for 9-10 min. until bottoms are slightly golden brown. Let cool for 5 min. before transferring to a wire cooling rack.