These gluten free peanut butter chocolate chip cookies will keep you coming back for more! Only 6 ingredients, and comes together in under 20 minutes.
I wish summer would last forever.
And not the muggy and humid Toronto summer. The beautifully mild and sunny Vancouver summer that I just left a couple of days ago. I miss it already.
Running a dehumidifier all day is not my idea of a fun summer stay-at-home kind of day.
But since I am a worry wart, and don't want an appliance running while I am away, I will use this day not only monitoring the dehumidifier (and being amazed at how much water I pour out of it at the end of the day), but making it a baking day! Cookies anyone?
I actually tested this recipe out on my boyfriend's family right before I left Vancouver. Since his dad is trying to cut back on wheat for a month, I wanted to make a cookie recipe that everyone can eat.
And my boyfriend's little brother (who is actually not little.. 6 foot 4 I think and going into grade 10!) even took notes of the recipe! So you know it's good!
This is probably one of the easiest cookie recipes I have ever made. You only need 6 ingredients, you can whip it all together in one bowl and pop it in the oven. Mixed, baked, in your mouth. All in under 20 minutes.
Am I thinking too far ahead in planning on making these during the Christmas-cookie-baking-fest that I have every year? But for right now, I will be packing these in my lunch for work, anticipating my daily midday sweet tooth fix.
Gluten Free Peanut Butter Chocolate Chip Cookies
What you'll need:
- 1 cup peanut butter
- 1/2 cup white sugar
- 1/3 cup brown sugar, lightly packed
- 1 egg
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a medium bowl, beat together all of the ingredients except for the chocolate chips until fully combined. Fold in the chocolate chips.
- Scoop the cookie dough onto the prepared baking sheet (I used this cookie scoop) and bake for 10-15 minutes, or until the edges are lightly brown. Allow to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.