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Tis the season for Christmas cookies!
I have to admit, I am a classic cookie kind of gal, and always gravitate towards cookies of the chocolate chip variety.
That being said, a peanut butter cookie always hits, and since peanut butter and chocolate is my most beloved food combo ever, I wanted to marry the two to create the most perfect gluten-free peanut butter chocolate chip cookie ever.
And I gotta say, I think I nailed it with these! They’re crispy on the outside, gooey on the inside, studded with melty dark chocolate chunks and crunchy peanuts and finished with a sprinkle of sea salt (always). They’ve got a subtle peanut buttery taste without being overpowering, and they taste even better the next day (IMO).
They’re also naturally grain-free, gluten-free, dairy-free and refined sugar free to boot!
Snag the recipe and details below.
Looking for more hormone healthy meals and treats? Check out my 28-Day Recipe Guide.
HEALTHIER GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIE INGREDIENTS
This recipe contains simple, real food ingredients, many with added nutrients to boot, including:
+ Finely Blanched Almond Flour
This gives the cookies their cookie texture without any gluten or grains plus a protein boost (24g of protein per 1 cup!)
+ Pasture-Raised Egg
The binding ingredient that also adds a bit of protein (6g) + nutrients from the yolk like B vitamins and choline!
+ Unrefined Coconut Oil
Any good cookie needs some fat and coconut oil gives this recipe a great texture without any added dairy (that being said if you prefer butter feel free to swap for a 1:1 ratio).
+ Creamy Peanut Butter
A no brainer! Peanuts are the most protein-rich nut and contain minerals like zinc, but not all peanut butter is created equal. I like to purchase Valencia peanut butter with no added oils or sugars, only organic peanuts and salt for the best flavor and healthiest option.
+ Coconut Sugar
Sugar is sugar, but I prefer coconut sugar as it gives the cookies a subtle sweetness and is a less refined (re: processed) option than white sugar.
+ Dark Chocolate
Rich in antioxidants and minerals like magnesium and an absolute must in this recipe!
WHAT MAKES THESE GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES HEALTHIER?
I’m not gonna “sugar-coat” it (lol couldn’t resist) cookies are not NECESSARY for part of a hormone-healthy diet (much like most desserts and sugar in general). That being said, these cookies are a great option for anyone with gluten, grain or dairy sensitivities, and have much less sugar and inflammatory ingredients then most store-bought cookies.
They also contain a fair amount of protein from the almond flour, peanut butter and egg, as well as fat from the coconut oil and peanut butter, making them more of a blood sugar friendly option than other treats. They’re so satisfying and rich that one cookie goes a long way!
GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIE SWAPS
I think this recipe is absolutely delicious just the way it is, however you can make swaps according to your preferences, including:
+ Swap the coconut oil for butter
This will give the cookies a rich flavor, but keep in mind they will no longer be dairy-free.
+ Make the cookies vegan
To make these cookies vegan, you can swap the egg for a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and letting it sit for 10 minutes to gel before using.
+ Add New Mix-Ins
You could also play around with mix-ins, swapping the dark chocolate chips for some chopped Unreal peanut gems or peanut butter cups. Just note that these mix-ins may add some refined sugar, so make sure to read ingredient labels if you are actively trying to avoid!
HOW TO MAKE GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are so simple to make! Here are the basic steps:
1) Beat together all of the wet ingredients with a handheld or standing mixer until smooth. I like to do this in steps (see directions below).
2) Add in your almond flour, baking soda and sea salt and continue to beat until well-combined.
3) Fold in your dark chocolate chips and peanuts.
4) Chill your dough!
5) When ready, scoop out into even sized balls and place on a parchment lined baking sheet. Press down gently on each cookie to flatten, then top each cookie with sea salt and bake for 10-12 minutes until edges are crispy and golden. Let cool for 20 minutes, then enjoy!
GLUTEN-FREE PEANUT BUTTER CHOCOLATE CHIP COOKIE TIPS
+ Make Sure To Purchase A Natural Creamy Peanut Butter with Minimal Ingredients
You’ll want to avoid a peanut “spread” which often contains inflammatory vegetable oils and dilutes the peanut butter taste. Opting for a natural creamy peanut butter with just peanuts and salt that’s on the runnier side (not super thick like a spread) will yield the best taste and texture.
+ Give Yourself Time To Chill Your Dough
Chilling your dough for a minimum of 1-2 hours will prevent your cookies from spreading too thin and yield that ideal cookie texture (crispy edges, soft, chewy center)!
+ Use High Quality Dark Chocolate Chips Or Chunks
I love this brand, which gives the cookies an extra rich, chocolatey flavor without any refined sugar or weird ingredients!
+ Use A Cookie Scooper
This ensures all of the cookies are uniform in size, making it easy to obtain an ideal texture for every single cookie. Plus it’s easier IMO.
MORE GLUTEN-FREE COOKIES + HOLIDAY RECIPES:
+ Paleo White Chocolate Macadamia Candy Cane Cookies
+ The BEST Gluten-Free Lactation Cookies
+ Healthy Chocolate Peanut Butter Cup Fudge
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Photography by: Tanya Pilgram
Gluten-Free Peanut Butter Chocolate Chip Cookies
These gluten-free peanut butter chocolate chip cookies are simple to make, allergy-friendly (dairy-free + refined sugar-free) & SO delicious!
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PREP TIME: |
TOTAL TIME: |
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01:10 Hours |
01:38 Hours |
Ingredients
- ¼ cup organic unrefined coconut oil, softened to room temperature
- ¼ cup organic Valencia creamy peanut butter *I prefer runny for better texture
- ½ cup coconut sugar
- 1 large pasture-raised egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups finely blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup dark chocolate chips or chunks
- ¼ cup roasted peanuts, roughly chopped
- Flaky sea salt for topping
Instructions
- Add the coconut oil, creamy peanut butter and coconut sugar to a medium-sized bowl and beat with either a handheld or standing mixer until smooth. Add the egg and vanilla extract and repeat.
- Add the almond flour, baking soda and sea salt to the wet ingredients and mix again until well incorporated. Fold in the dark chocolate chips and chopped peanuts with a large spoon or spatula until well combined.
- Cover the bowl with a lid and chill in the fridge for a minimum of 1-2 hours (I prefer 2 for the most ideal texture). This step ensures you get that perfectly crisp cookie on the outside and gooey, soft center, so I do not recommend skipping it!
- When ready to bake, preheat your oven to 350 F and line a large baking sheet with parchment paper. Using a cookie scoop or spoon, scoop the dough into even-sized balls and place them on the baking sheet, giving them plenty of space (about 2 inches) to spread out. If you use a large scoop, this will make about 8 cookies, if you use a smaller scoop, it will make about 12 cookies.
- Gently press down on each cookie to flatten slightly, then place the baking sheet in the oven and bake for about 10-12 minutes, until the cookies are golden brown around the edges and the chocolate is melty.
- Remove from the oven and sprinkle with flaky sea salt. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely (minimum 10 more minutes) before eating.
- Store in an airtight container at room temperature for up to 5 days.
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Download this recipe now and cook it later!
