Gluten Free Peanut Butter Chocolate Chip Cookies

I was going to make some gluten free nutter butter cookies when my husband suggested adding chocolate chips. Instead, I created a new cookie recipe specifically for gluten free peanut butter chocolate chip cookies. You’ll enjoy these cookies as they have a slight crunch on the bottom yet they’re soft.

I’ve loaded them with chocolate chips, but feel free to reduce the amount as desired. I will include these cookies when I make my Christmas cookie gift tins, even for the gluten eaters! This recipe makes a large batch, but you can cut in half easily enough.

Gluten Free Peanut Butter Chocolate Chip Cookies

Prep Time: 30 minutes

Cook Time: 42 minutes

Total Time: 1 hour, 12 minutes

Yield: Makes 7 or more dozen cookies

Gluten Free Peanut Butter Chocolate Chip Cookies

Picture the perfect chocolate chip cookie, with peanut butter flavor. These cookies are the perfect cookie replica of peanut butter cups, a combination difficult to resist.


  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy, natural peanut butter*
  • 2/3 cup (10-2/3 tablespoons) unsalted butter or gluten free dairy-free margarine (Earth Balance), softened
  • 1/3 cup vegetable shortening (I use Spectrum)
  • 1/2 teaspoon salt*
  • 2 large eggs
  • 2-1/2 cups Carla's Gluten Free All-Purpose Flour recipe
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon gluten free baking powder (Rumford's)
  • 1 cup gluten free semi-sweet chocolate chips (Nestlé)


  1. In the bowl of your mixer, fitted with the paddle attachment, mix sugars, peanut butter, butter, shortening, and salt  on medium speed until combined.
  2. Add eggs one at a time a beat on low speed just until combined.
  3. In a separate bowl, whisk together the flour blend, baking soda, and bake powder.
  4. Add dry mixture all at once to wet mixture and beat just until combined.
  5. Using the paddle attachment of your stand mixer or by hand, fold in the chocolate chips.
  6. Gather the cookie dough together in one mass at the bottom of the bowl. Divide into two fairly equal portions and wrap in plastic wrap. Refrigerate for 2 hours or until firm, or up to two days.
  7. Preheat the oven to 375ºF.
  8. Shape dough into 1-1/4-inch balls. Place 12 on each cookie sheet. Flatten halfway using the palm of your hand.
  9. Bake 9 to 10 minutes or until lightly golden brown. Cool 5 minutes on rack and then transfer to a wire rack to cool completely.


*Omit salt and use unsalted peanut butter for life w sodium diets.

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