The BEST EVER Peanut Butter Chocolate Chip Cookies that happen to be … Gluten + Dairy Free (!!!)
Have I always wanted to make the perfect Peanut Butter Cookie? Yes. I’ve been literally trying different recipes for YEARS, always really disappointed how the cookies would totally lose their actual peanut-ty richness the second they went into the oven. I would try to add some chopped nuts to bring out the nuttiness, but it was never right. I haven’t made PB cookies in years, bc I can’t deal with baking disappointment. I wonder where my kids get their melodramatic tendencies from…
All of that changed a couple of days ago. My Dad came to visit us from California, and with him, he hand carried a special parcel from my sister in LA. She was raving about the best damn pb cookie she’s ever had. As I’ve mentioned before on the blog, when Jenn says it’s good, you know it’s legit. She bought one of these gluten-free Peanut butter Cookies from SusieCakes Bakery, wrapped it up, put it in a Rubbermaid airtight container, sent it 3K miles to me in PA. I was supposed to take a video and send her my reaction but after my first bite, but I couldn’t stop. So rich, so peanut-ty, a touch of salt, it was the cookie I’d always wanted. My mission immediately became to recreate. After a couple batches, I got it! If you dare write off this recipe bc it is GF, then good-day sir! But if you care about what Jenn and I care about (delicious af cookies) then know this. This isn’t about the gluten. This is about flour robbing the peanuts of their true flavor. It’s just unnecessary. I don’t discriminate, but I won’t eat a cookie unless it’s 100% worth it. Whether it is gluten, dairy, nut, sugar-free…as long as it is 1000% delicious, I’m in!
Ok, basically these are the easiest cookies you will ever make. There are like 5 basic pantry ingredients and no fancy mixer required (I use a wooden spoon!). A couple of notes about peanut butter: I actually use homemade peanut butter for this but you can use any smooth peanut butter. If you are using a natural variety that tends to separate, make sure that it is stirred really well before you add it to the dough. This is a little silly, but the chocolate are optional. I’ve made them with and without, and they are amazing either way. Also, these cookies do need to chill for about 30 minutes in the freezer before they go into the oven. Other than that, just mix it up, scoop it out, chill, then bake!
I REALLY hope you guys make these immediately because they are so simple and SO damn good! I can’t wait to read your comments and feedback.
The BEST EVER Peanut Butter Chocolate Chip Cookies - Gluten and Dairy Free
Perfectly soft, rich peanut flavor - A modern take on an old fashioned classic!
Ingredients
- 2 cups smooth peanut butter
- 1 1/2 cups lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp kosher salt, heaping tsp
- 3 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, vegan or regular
Instructions
Combine the eggs, sugars, an vanilla in a large bowl. Mix well with a wooden spoon.
Add the peanut butter, salt, and baking soda. Mix well to combine. Add the chocolate chips and combine. Scoop out the dough with a 1.5 inch ice cream scoop onto a large plate, and freeze for 30 minutes. Preheat the oven to 375 degrees F.
Place the chilled dough balls on a baking sheet lined with parchment paper, about 12 cookie dough balls per sheet. Bake the cookies for 9-10 minutes, rotating the pan 180 degrees halfway through. Do not over bake! The should have a set crust but be soft in the center. Allow to cool to room temperature. These cookies can be stored in an airtight container for up to 4 days, but I doubt they'll last that long!