Gluten free – Dairy free Peanut Butter Chocolate Chip Cookies
So moist and chewy, it’s almost hard to believe these irresistible cookies are both gluten free and dairy free.
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Gluten free – Dairy free Peanut Butter Chocolate Chip Cookies
So moist and chewy, it’s almost hard to believe these irresistible cookies are both gluten free and dairy free.
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| Servings | Prep Time |
| 12Cookies | 15minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 1cup creamy peanut butteruse exact measurement
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1teaspoon baking soda
- 1 teaspoon vanilla
- 1 egg
- 1cup semisweet milk chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mix the peanut butter, granulated sugar, brown sugar, baking soda, vanilla, and egg in a large bowl until creamy. Add the chocolate chips and stir until combined.
- Spoon out 1 heaping tablespoon cookie dough and using the palm of our hands, form the dough into a golf size ball. Lay 12 dough balls onto a greased cookie sheet and repeat until the dough is used. Using three fingers, gently press down the tops of the dough balls to flatten slightly.
- Bake 8 to 10 minutes (only) until the edges of the cookie begin to lightly brown. Remove the pan from the oven and cool 5 minutes before serving.
Recipe Notes
– Important: Be sure to use 1 cup of peanut butter ONLY per batch for the perfect texture.
-Oven baking times can vary. Be sure to watch the time as the cookies can quickly overbake. The cookies will be done as soon as they are lightly browned and the cookie looks soft and doughy. They will harden as they cool on the counter. Be sure to remove the cookies from the oven by the 8-10 minute mark to the final results will be a harder cookie.
– The cookies have the best texture and flavor the day after they are baked. Store cookies in an airtight container.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com