Peanut Butter Chocolate Chip Cookies (gluten-free)

These are so so yummy, soft, and moist. I love eating them warm so the chocolate is extra melty and delicious!

They're gluten-free, dairy-free, and vegan-friendly. The batter is stickier than a gluten cookie, so I recommend using a cookie scoop. Make sure to flatten them before baking as well since they puff up a bit, but don't spread in the oven during baking. Wet your hands or put a little coconut oil on them to flatten them down easily!

Recipe makes 15 cookies

Ingredients

• ½ cup peanut butter

• 1 egg

• ¼ cup maple syrup

• ½ tsp vanilla extract

• ¾ cup (84g) almond flour

• 2 tbsp (14g) coconut flour

• ¼ tsp salt

• ¼ tsp baking soda

• ¼ cup dairy-free mini chocolate chips

Directions

1. Preheat oven to 350F, line a baking sheet with parchment paper.

2. Combine peanut butter, egg, maple syrup, and vanilla extract in a bowl with your electric mixer.

3. Add the almond flour, coconut flour, salt, and baking soda. Mix until combined.

4. Add the mini chocolate chips and mix again until distributed. The dough will be stickier than gluten cookie dough.

5. Use a cookie scoop to scoop out the cookie dough and place onto the parchment paper. Lightly grease or wet your hands (or a flat rubber spatula works great) and gently flatten the dough balls with your fingers (they don’t spread when baking, so make sure you flatten them now).

6. Bake cookies for 8-10 minutes, then remove and let cool for a few minutes before transferring to a cooling rack.

7. Serve warm and enjoy!