Gluten-free Peanut Butter and Chocolate Chip Cookies

Wow! These are seriously good.

With only 6 ingredients, and a super-simple method, these gluten-free cookies are going on high rotation around here!

There’s no secret that peanut butter and chocolate are made to be together. But whoever came up with this recipe deserves a medal. When I think of how I used to make choc-chip cookies – beating the butter and sugar until creamy, then adding eggs and flour, etc… these require no flour and no beating. Just stir and mix. Too easy!

The mixture holds together very well, something that surprised me. Not too oily, not too dry… and the resulting cookie is wonderfully light, with a crisp exterior and if eaten warm, a deliciously soft, chewy interior. {Once cool, they are crispy right through}. There really is no need to improve upon anything in this recipe. Go to it!

Gluten-free Peanut Butter and Chocolate Chip Cookies
Adapted ever so slightly from Deliciously Organic

Makes about 20 cookies

I used freshly ground peanut butter from my local health food store, and this created just the right consistency for what I needed. It was unsalted, and that’s okay. I just added in a pinch of salt to the mix.

1 cup salted natural peanut butter
3/4 cup caster sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 cup chocolate chips (I used dark)

Preheat oven to 180degC (350ºF) and adjust rack to middle position.
Stir together all ingredients until incorporated. Roll tablespoons of cookie dough and place onto a baking sheet lined with baking paper. Flatten slightly and bake for 9 – 10 minutes, or until lightly browned and golden.
Store in an airtight container.