Best 2 Thick And Soft Chocolate Peanut Butter Cookies Gluten Free Recipes

GLUTEN-FREE PEANUT BUTTER COOKIES

Gluten-Free Peanut Butter Cookies image

This recipe is gluten-free and delicious! Pecans are great in these, but feel free to use peanuts or any other nut you choose.

Provided by Jackie

Categories Desserts Cookies Peanut Butter Cookie Recipes

Time 52m

Yield 15

Number Of Ingredients 5

Ingredients

2 cups peanut butter
2 cups white sugar
4 eggs, beaten
2 cups semi-sweet chocolate chips
1 ½ cups chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 49.6 g, Cholesterol 49.6 mg, Fat 33 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 8.7 g, Sodium 176.6 mg, Sugar 43.3 g

GLUTEN-FREE PEANUT BUTTER-CHOCOLATE CHUNK COOKIES

Gluten-Free Peanut Butter-Chocolate Chunk Cookies image

These gluten- and dairy-free cookies are super easy to make. And since there is no flour or butter to compete with, the peanut butter flavor is intense! Peanut butter purists, go ahead and make these without the chocolate.

Provided by Food Network Kitchen

Categories dessert

Time 1h5m

Yield about 2 dozen cookies

Number Of Ingredients 7

Ingredients

1 cup chunky peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 large egg
3 ounces bittersweet chocolate, finely chopped

Steps:

Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Beat the peanut butter, granulated sugar, brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Fold in the chocolate.
Put some granulated sugar in a small bowl. Scoop tablespoonfuls of the cookie dough, roll them into balls and roll each ball in the sugar to coat. Evenly space them on the prepared baking sheets. Press each ball down with a fork to flatten it out and make an indentation.
Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.