Gluten-Free Peanut Butter Chocolate Chunk Cookies

It’s a bit strange that I’m posting about these cookies, especially after 12 batches of butter-filled Christmas cookies in December and this past week’s Super Bowl “low-calorie” menu. I’m sure you’ve figured it out by now that I don’t really count calories. Which is maybe not the best life decision, especially since I am now on week two of my training, but oh well.


I do have to give a lot of recognition to Averie from Averie Cooks though. Normally when I see a gluten-free, vegan, or vegetarian recipe, I usually just skip to a butter cake covered in butter cream. But I saw this recipe for Gluten-Free Peanut Butter Chocolate Chunk Cookies and it intrigued me. Especially since I was dying for a peanut butter and chocolate cookie and was low on flour.


These cookies came up on Pinterest and I knew I had to try them. Mostly because they are the same as regular cookies, just no flour and contain my three favorite ingredients: brown sugar, peanut butter, and chocolate. And let me tell you, they did not make it very long in my kitchen. All of us devoured them in approximately one afternoon and it made me feel better that they didn’t have any flour in them, though the amount of sugar really didn’t make them that much healthier.


Gluten-Free Peanut Butter Chocolate Chunk Cookies
Created by Averie Cooks

1 cup peanut butter
1 cup light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1 cup semi-sweet chocolate chips

In a mixer, combine peanut butter, brown sugar, egg and vanilla. Beat until the sugar is completely incorporated and the mixture is no longer grainy. Add the baking soda and mix into the other ingredients. Remove the bowl from the mixer and fold in the chocolate chips so they are evenly distributed throughout the dough. Cover with plastic wrap and place in the fridge for 2 hours, or if you’re lazy don’t put them in the fridge at all.

Preheat oven to 350 degrees.

Spray baking sheets with cooking spray and using a cookie scoop or two spoons, portion out the dough onto the sheets. bake for 8-10 minutes or until the cookies are golden brown. Remove from the oven and move to a cooling rack. Then enjoy!


But who really eats cookies to be healthy.

4 thoughts on “Gluten-Free Peanut Butter Chocolate Chunk Cookies

    • Definitely not! They went so quickly that I barely had time to even put them into any type of storage container, we just ate them straight of the pan! They will be my go-to quick peanut butter chocolate cookies, for sure :).

    • Thanks! Let me know if she likes them or not :). I was pleasantly surprised that they didn’t require coconut milk or almond butter or something that I don’t have lying around my apartment.

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