Peanut butter and chocolate are a classic flavor combination. I love combining them together to make flavor-filled gluten free peanut butter chocolate chunk cookies.
In an effort to create a healthier cookie for us to enjoy, I started tossing together ingredients and ended up with a delicious peanut butter chocolate chunk cookie with healthy ingredients. The problem? I didn’t record what I did, so I set off to recreate the cookies. One of these days, I’ll remember to write things down as I make the cookies. It will make my life much easier especially when someone asks for the cookie recipe.
It took a little trial and error, but I finally was able to closely recreate the thrown together recipe. The process of making cookies is much easier when you use a stand mixer. If you haven’t added a stand mixer to your kitchen tools, I recommend getting one. You won’t regret it. If you’re going to be making bread or other thick doughs and batters, make sure you get one that can handle it.
For the gluten free peanut butter chocolate chunk cookies, I get out my coconut sugar, baking powder, butter, peanut butter, eggs, gluten free flour, and chocolate chunks.
I start by mixing together coconut sugar and baking powder in a small bowl. If you’re using unsalted butter, you’ll want to add a pinch of salt to the sugar mixture. Place the room temperature butter and peanut butter into the stand mixer bowl and lightly beat them together. Slowly add the sugar mixture to the peanut butter. Cream together the peanut butter mixture and sugar mixture. Slightly whip the eggs before stirring them into the peanut butter mixture. Slowly incorporate the gluten free flour into the peanut butter mixture to create your cookie dough. This cookie dough will be sticky and hold together easily.
At this point, stir in chocolate chunks. Line the cookie sheet with parchment paper. Place rounded tablespoons of dough onto cookie sheet. You do not need to flatten the dough. They will spread on their own. Bake at 350 degrees for 10 minutes or until golden brown. Remove from oven and allow to cool on cookie sheet. Store cookies in an airtight container.
What are your favorite cookies? Do you make them from scratch or buy them from a store or bakery?
- 1 stick organic butter, softened
- 1 cup natural peanut butter (make sure that it’s well mixed as you want the natural oil)
- 2 cups coconut sugar
- 1 tsp baking soda
- 2 large organic eggs
- 1/2 cup gluten free flour
- 1 cup chocolate chunks
- Mix together coconut sugar and baking soda.
- Cream together butter, peanut butter, and sugar mixture.
- Slightly whip eggs and stir into the peanut butter mixture.
- Thoroughly incorporate flour into dough mixture. It will be a sticky dough.
- Stir in chocolate chunks
- Place rounded tablespoons of dough onto cookie sheet.
- Bake at 350 degrees for 10 minutes.
- Remove from oven and allow to cool on cookie sheet.
- Store in air tight container.
This article was published in issue #130 of The Christian Home Magazine.