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.
- 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*
Preheat oven to 350 degrees
In a small bowl, mix the oat flour and baking powder together. Set aside.
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.
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.
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.
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.
*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.