Gluten-Free Peanut Butter Chocolate Chip Cookies

What You'll Love

• Naturally gluten-free. But you won't be able to tell, thanks to oat flour (or brown rice flour if needed) that creates a wholesome, chewy cookie.
• Easy ingredients. Nothing fancy - just sugar, peanut butter, chocolate, and a few other basics!
• Just as good as a regular cookie. Yes - these pb cookies are just as good as any pb cookie made with wheat flour. I dare you to be able to tell that these are gluten-free!
• Great for big batches. The dough easily doubles or triples and stores very well, so you can make a lot and keep it stashed in the fridge for quick cookie-baking.

Ingredients Needed

Here's what you'll need to make these easy cookies. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Unsalted or salted butter is fine, noting that if you use salted butter, you will have more of a sweet-salty vibe (yum!).
• Peanut butter - I used the Whole Foods brand of unsweetened and unsalted peanut butter, which is a runnier type of peanut butter. Using freshly ground peanut butter is also fine, but it might affect the texture a bit. I prefer unsweetened peanut butter!
• Granulated sugar
• Brown sugar - Light or dark brown sugar is fine.
• Egg - You'll need 1 large egg plus 1 egg yolk.
• Vanilla - Pure vanilla extract or vanilla bean paste works.
• Oat flour - Buy a package of oat flour or learn how to make oat flour yourself at home. Substitute brown rice flour if you don't eat oats.
• Baking soda
• Salt - I used fine sea salt.
• Chocolate chips - I prefer semisweet chocolate chips.

Variation Ideas

• Add peanuts - For extra crunch, stir in ½ cup of chopped (roasted and salted for extra flavor) peanuts!
• Milk chocolate chips - I also love these cookies made with richer and sweeter milk chocolate chips!
• CANDY - Skip the chocolate chips and chop up some peanut butter cups, or try mini m&ms.

Tips & Recipe Notes

• Chill the dough. Like most cookie doughs, this gluten-free peanut butter chocolate chip cookie dough benefits from some time in the fridge. I try to prep the cookie dough at least a day in advance of baking the cookies, which allows the gluten-free flour hydrate AND develops their flavor. The cookies' flavor will also be deeper and more delicious the longer you let the dough rest.
• Bang the pan. I love a flatter cookie, so when I remove the pan from the oven, I give it a firm slam down on the counter. This helps the cookies settle and become extra chewy.
• What temperature to bake? I like baking the cookies at 325°F so that they don't get too puffy. This also helps the cookies to cook evenly without burning. However, I've experimented with baking at 350°F, and this also works; you'll just need to bake them for a few minutes less time.
• Make refined sugar-free. Use coconut sugar in place of the granulated sugar and brown sugar.
• Dairy-free options. Try your favorite non-dairy butter in place of the butter.

Proper Storage

• Counter - Place cooled cookies in an airtight container and store them on the counter for up to 5 days.
• Fridge - Keep cookies in an airtight container or sealable bag in the fridge for up to 7 days.
• Freezer - You can freeze chocolate chip tahini cookies in an airtight container or freezer-safe, sealable bag for up to 3 months. Defrost the cookies completely in the fridge before serving.