Gluten-Free Peanut Butter Chocolate Chip Cookies

Ingredients

• 250 g (1 cup)peanut butter
• 200 g (1 cup)brown sugar
• 1egg
• 5 g (1 tsp)bicarbonate of soda
• 170 g (1 cup)dark chocolate chips
• 1.5 g (1/4 tsp)salt
• 5 ml (1 tsp)vanilla extract
• 1 g (1/2 tsp)espresso powder

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Beat peanut butter

   In a bowl, beat the peanut butter and brown sugar together.

3. 3

   Add egg and vanilla

   Add the egg and vanilla extract, then beat until combined.

4. 4

   Mix dry ingredients

   Add the bicarbonate of soda, salt and espresso powder, and mix.

5. 5

   Stir in chocolate

   Add the chocolate chips and mix them through the dough.

6. 6

   Bake the cookies

   Shape the mixture into about 24 medium cookies or 12 large cookies. Bake for 8–10 minutes.

7. 7

   Serve the cookies

   Enjoy!

What are peanut butter chocolate chip cookies?

These are American-style drop cookies built around peanut butter rather than the usual flour-and-butter base. Peanut butter provides richness and helps hold the dough together, while brown sugar gives the cookies sweetness and a soft, chewy character.

This version keeps the ingredient list short and adds chocolate chips for contrast. A little espresso powder deepens the chocolate flavour without making the cookies taste strongly of coffee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 3g protein, 15g carbs, 8g fat.

Most of the carbohydrates come from the brown sugar and chocolate chips, while peanut butter contributes much of the fat and some of the protein. Enjoy a cookie with fruit or yoghurt if you want to add freshness and make it part of a more filling snack.

Choosing the ingredients

Peanut butter: A smooth, well-stirred variety makes the dough easier to mix. If yours is very runny or has separated, stir it thoroughly before measuring.

Chocolate chips: Semi-sweet chips balance the brown sugar and peanut butter. The espresso powder is a small addition that supports their flavour.

Mixing the dough

Creaming: Beat the peanut butter and brown sugar until evenly combined before adding the egg. This gives you a more uniform base without needing a separate creaming step with butter.

Finishing: Mix the bicarbonate of soda, salt and espresso powder through the dough before folding in the chips. Stop once the chips are distributed so the dough stays cohesive.

Getting the texture right

Size: The recipe makes about 24 medium cookies or 12 large ones. Keep the portions similar in size so they bake at roughly the same rate.

Doneness: The stated bake is 8–10 minutes. The cookies may still feel soft when they come out; allow them to settle before handling.

Timing and preparation

Quick bake: At 175°C (350°F), the baking time is short, so keep an eye on the cookies as they approach 8 minutes. The larger 12-cookie version may need the longer end of the stated range.

Ready to bake: The method moves straight from mixing to baking, so have the oven heated before you begin and prepare your baking surface in advance.

Serving ideas

With a drink: Serve the cookies with tea, coffee or a glass of milk. Their peanut and chocolate flavours also work well alongside fresh fruit.

For dessert: A cookie can be served on its own or alongside a scoop of ice cream. Let freshly baked cookies cool enough to hold their shape first.

Recipe notes & tips

• Stir separated peanut butter until smooth before measuring it.
• Measure the dough portions evenly so they bake at a similar rate.
• Have the oven fully preheated before putting the cookies in.
• Check the cookies from 8 minutes, as the recipe gives a short baking window.
• Let the cookies settle before moving them, as they may be soft just out of the oven.

Variations

• Chopped chocolate: Replace the chips with chopped semi-sweet chocolate for varied-sized pieces.
• Crunchy peanut butter: Use crunchy peanut butter for extra texture.
• More espresso: Increase the espresso powder slightly for a more pronounced coffee note.
• Nut-free option: Use a suitable seed butter in place of peanut butter, noting that the texture may differ.
• Smaller cookies: Divide the dough into more, smaller portions and check them early during baking.

Common mistakes to avoid

• Unstirred peanut butter: Separated oil can make the dough uneven; mix the peanut butter thoroughly first.
• Uneven portions: Different-sized cookies finish at different times; portion the dough consistently.
• Overbaking: The cookies can become less chewy; start checking at 8 minutes.
• Moving them too soon: Soft cookies can break when hot; give them time to settle before handling.
• Skipping the oven preheat: The bake timing may no longer be reliable; wait until the oven reaches 175°C.

How to store

Once cool, keep the cookies in an airtight container at room temperature and eat within about 3 days. Rewarm briefly in a low oven if you’d like them warm again.

Frequently asked questions