

Dark Chocolate Peanut Butter Cookies
The best gluten-free PB cookie recipe. These cookies are soft, moist, and melt in your mouth. They get better as they sit.
Ingredients
- 1 cup smooth peanut butter
- 1/4 cup brown sugar packed
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup oat flour* see note
- 1 tsp baking powder
- 1/2 cup dark chocolate chips*
Instructions
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Preheat oven to 350 degrees
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In a small bowl, mix the oat flour and baking powder together. Set aside.
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In a mixing bowl, cream the peanut butter and brown sugar together until smooth. Add in the egg, and vanilla extract, and mix until the ingredients are just combined, and smooth.
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Turn the mixing speed to low, and slowly add the oat flour and baking powder. Mix until just combined, about 1 minute, then turn off the mixer, and scrape sides and bottom of the bowl. Stir in the chocolate chips by hand.
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On a greased baking sheet, form the balls about the same size as a ping-pong ball. Line the baking sheet with the cookie dough balls, and gently press down on them with a fork, to form them in a cookie shape.
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Bake at 350 degrees for 9 minutes. Remove from the oven when edges are slightly browned. DO not over-bake. They will continue to cook on the pan when they are removed from the oven.
Recipe Notes
*Oat flour is easy to make. You can use quick oats or rolled oats. Place the oats in a food processor and blend until smooth and powdery.
*you can use whatever chocolate chips you'd like. Semi-sweet will also work well.
These cookies get better as they sit. They store well in an airtight container for up to a week.