Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe From It’s Raining Flour

Let’s face it, there really isn’t anything better than a warm, gooey chocolate chip cookie. Lucky for us, Dalya from It’s Raining Flour is sharing her delicious Gluten-Free Peanut Better Chocolate Chip Cookie recipe with us. You’re welcome Spooniverse! 

Gluten-Free Peanut Butter Chocolate Chip Cookiesrn

Difficulty:BeginnerPrep time: 25 minutesCook time: 18 minutesTotal time: 43 minutesServings:9 servings

Ingredients

• 1 tablespoon ground flax seed meal
• 2 ½ tablespoons water
• 1 ⅓ cups almond flour
• teaspoon sea salt
• teaspoon baking soda
• 5 tablespoons vegan butter softened at room temperature*
• 1/4 cup light brown sugar
• 1/4 cup granulated/cane sugar
• 1 teaspoon vanilla extract
• 1/4 or 1/3 cup creamy peanut butter use more or less peanut butter depending on your preference
• 5 ounces bittersweet chocolate chopped or chips about 1 cup
• Maldon Sea Salt to sprinkle

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. To prepare the “flax egg” mix together a ground flaxseed meal with the 2 ½ Tbsp water in a small bowl. Set aside for 5 minutes, until it becomes a thick gel.
3. 
   In a medium bowl, whisk together the almond flour, sea salt u0026 baking soda. Set aside.
4. 
   In a bowl of an electric stand mixer fitted with a paddle attachment (or using a handheld mixer with a bowl), combine the vegan butter, brown sugar, granulated/cane sugar, and vanilla extract. Beat on medium speed 3-5 minutes, until combined and creamy.
5. Next, mix the flax egg u0026 peanut butter into the butter mixture just until combined.
6. Pour the dry ingredients (from step 3) into the butter-egg mixture and mix on medium speed just until combined.
7. 
   Using a rubber spatula, fold the chocolate chunks into the cookie dough
8. 
   Using a ¼ cup, scoop about 9 cookie dough balls onto the parchment-lined baking sheet, leaving 2 inches of space between each mound of dough. If making smaller cookies (totaling 18 cookies), scoop 2-tablespoonfuls per cookie.
9. Refrigerate the dough for 15 minutes (if you have the time).
10. Bake cookies for 18-20 minutes in the middle oven rack. Sprinkle cookies with flakey sea salt right after baking.
11. 
    Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!

• Dessert
• Health