Gluten-Free Chocolate Chip Cookies
Gluten-free chocolate chip cookies that are ultra fluffy, super soft, and perfectly chewy. This is hands down the BEST chocolate chip cookie recipe that is made with peanut butter and natural sugars.
Servings: 16 cookies
Ingredients
- 1 ⅔ cup flour gluten-free, 1-to-1 blend
- ½ cup coconut sugar
- ¾ tsp. baking soda
- ¼ tsp. salt
- 6 Tbsp. butter softened, almost melted
- ¼ cup peanut butter smooth*
- ¼ cup maple syrup
- 1 egg whisked, room temperature*
- 1 ½ tsp. vanilla
- ¾ cup chocolate chips dark, Paleo-approved
- ½ cup pecans coarsely chopped
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine flour, coconut sugar, baking soda, and salt. Whisk to combine.
- In a second large bowl combine butter, peanut butter, maple syrup, egg, and vanilla. Mix by hand or with an electric mixer until just combined
- Add in the dry ingredients and mix until batter is homogenous.
- Add chocolate chips and pecans. Mix by hand until well incorporated.
- Scoop out 1.5 tablespoons of dough and place onto a parchment paper-lined cookie sheet.*
- Repeat with remaining cookie dough. Push each cookie dough ball down slightly with your hand to make them ~1 inch tall.
- Optional: Place additional chocolate chips and pecans on the top.
- Bake in preheated oven for 10-12 minutes or until the edges begin to brown.
- Let cool for 10-15 minutes before serving and enjoy!
Notes
If vegan, substitute 6 tablespoons almost melted coconut oil for the butter and 1 flax egg for the egg.
Nutrition
Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 160mg | Potassium: 52mg | Fiber: 2g | Sugar: 15g | Vitamin A: 172IU | Calcium: 30mg | Iron: 1mg