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Recipes

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

Maddie Hiatt
This article is written by a student writer from the Spoon University at testing chapter.

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
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Gluten-Free Peanut Butter Chocolate Chip Cookiesrn

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

Ingredients

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. Dayla Rubin/It's Raining Flour
    In a medium bowl, whisk together the almond flour, sea salt u0026 baking soda. Set aside.
  4. Dayla Rubin/It's Raining Flour
    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. Dayla Rubin/It's Raining Flour
    Using a rubber spatula, fold the chocolate chunks into the cookie dough
  8. Dayla Rubin/It's Raining Flour
    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. Dayla Rubin/It's Raining Flour
    Allow cookies to cool on a wire baking rack for 10 minutes. Enjoy!
Maddie Hiatt

testing '18

Maddie is the Social Media Editor of Her Campus Media. She graduated from Drake University in 2018, where she studied Magazine Journalism and Graphic Design. She's a New York City-based lady and you will most likely find her scrolling on Instagram, wearing a facemask, and/or talking about something pop-culture related. Oh, and she loves breakfast food so much that she named her dog Waffles.