Gluten Free Chocolate Peanut Butter Cookies | Gluten Free Recipes | Gluten Free Recipe Box (2024)

Ingredients:

For the Filling

• 1/2 cup gluten free creamy peanut butter
• 1/4 cup sugar
• 1/2 large egg, beaten

For the Cookies

• 1 stick unsalted butter, room temperature
• 2 Tablespoons oil (I used extra-virgin olive oil.)
• 1/2 cup sugar or evaporated cane juice
• 1/4 cup brown sugar, packed
• 1 1/2 large eggs, beaten
• 1/2 Tablespoon pure vanilla extract
• 1/2 cup pure unsweetened cocoa powder (I used Ghirardelli brand.)
• 1 cup + 2 Tablespoons superfine brown rice flour (I use Authentic Foods brand.)
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup sorghum flour
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum (or guar gum)
• 1/4 teaspoon sea salt
• 3/4 cup gluten free chocolate chips (I used Ghirardelli semi-sweet)

Instructions:

1. Preheat oven to 350F°.
2. Place peanut butter and sugar into a medium bowl, mix to combine; add egg, mixing until well blended; set aside.

3. In the bowl of you mixer, cream butter, oil and brown and white sugars together.
4. Add in eggs and mix on low speed and then vanilla until thoroughly blended.
5. In a separate bowl, whisk together remaining dry ingredients: cocoa, flours, starches, baking soda, xanthan gum, and salt; add to the mixing bowl and mix on medium speed.
6. Add chocolate chips and fold in with a paddle or dough hook tool (if you have one), or by hand.
7. With a cookie scooper (2 teaspoon size), scoop level scoops of peanut butter dough onto a plate. Mine made 21 balls. Alternatively, you can use a 1/2 tablespoon, but because the cookies will be smaller, reduce baking time by about 2 minutes or so. With the same size cookie scooper/spoon, scoop heaping balls of the chocolate dough onto another plate. Assemble the layers by flattening each chocolate ball and placing a peanut butter ball in the center; flatten it a bit, staying away from the outer edge; add another flattened chocolate dough piece on the top; and seal sides together. Flatten into a disc shape about 3" round. Place each on a cookie sheet, no less than 1" apart. The cookie does not spread, but puffs out slightly.

8. Bake for 12 to 16 minutes. The chewier you like them, the less you bake them. If you like more of a traditional, firm cookie with a little crunch around the edges and bottoms, bake them longer.
9. Allow to cool on the baking sheet for about 3 minutes. Then transfer to a cooling rack. Serve warm or cooled.

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