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Gluten-Free Double Chocolate Peanut Butter Chunk Cookie

Try this recipe for Gluten-Free Double Chocolate Peanut Butter Chunk Cookie

Lose the gluten not the taste with these decadent chunky, chocolate-peanut butter cookies that are perfect for edible food gifts or a delicious after-dinner treat. — Angela Carlos

Ingredients

  • 3 Tablespoons cocoa powder
  • 1/2 Teaspoon baking soda
  • Pinch of kosher salt
  • 1 Cup chunky peanut butter
  • 3/4 Cups dark brown sugar
  • 1 Teaspoon pure vanilla extract
  • 1 whole egg plus one egg white, whisked
  • 3 Ounces chocolate (containing sixty- to sixty-eight percent cocoa solids), chopped into small chip-sized pieces

Directions

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.

In a small bowl, mix together the cocoa powder, baking soda, and salt to combine.

Mix the peanut butter with the brown sugar on low speed in a stand mixer using the paddle attachment for approximately 3 minutes. Add in the vanilla and eggs, and mix to combine. Add ingredients from small bowl and mix until fully combined. Add chocolate and mix until just combined.

Using a spoon, form cookies into 1 ¼ inch sized balls and place, evenly spaced, on a parchment lined sheet pan. Using the back of a fork, gently press balls down to form a disc shape.

Bake for 20 minutes. Remove from oven and let cool completely so cookies can firm up before eating.