Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which–unlike most cookie recipes–doesn’t call for flour. These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat. They’re also perfect for a holiday party or for a cookie swap.
- 1 large egg
- ¼ teaspoon salt
- 1 cup smooth natural peanut butter
- ½ cup light brown sugar
- ⅓ cup semisweet chocolate chips
- Step 1
Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk egg and salt in a medium bowl. Stir in peanut butter, brown sugar and chocolate chips until combined. Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern. Bake the cookies one sheet at a time until just set, 8 to 10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookies.
Equipment: Parchment paper
To make ahead: Store in an airtight container for up to 2 days.
Serving Size: 2 cookies Per Serving: 159 calories; protein 4.3g; carbohydrates 12g; dietary fiber 1.3g; sugars 9g; fat 10g; saturated fat 2.1g; cholesterol 12.4mg; vitamin a iu 18IU; folate 2mcg; calcium 3.1mg; iron 0.4mg; magnesium 4.7mg; potassium 18.1mg; sodium 99.9mg; added sugar 8g. Exchanges:
2 1/2 fat, 1/2 other carbohydrate