Gluten-Free Peanut Butter Chocolate Cookies are wonderfully chewy-soft and need only 6 ingredients. They stay soft for days, and can be frozen airtight.
Preheat oven to 350F, with rack on lower middle position. Line baking sheets with parchment paper.
Place all ingredients except for chocolate chips in stand mixer or a large bowl. On medium speed, mix ingredients just until fully incorporated. Gently stir in the chocolate chips.
Form heaping 1 tablespoon-sized dough balls and place onto parchment lined baking sheet. Flatten them slightly, but keep them 2 inches apart.
Bake 8 minutes. They should seem slightly under baked; they'll set up nicely as they cool.
Let cool a few minutes on pan, carefully transfer to wire rack, and finish cooling.
Notes
I like Skippy Naturals creamy peanut butter in this recipe, as it's lightly sweet and extra creamy. If your peanut butter is unsweetened, you may increase sugars: 2/3 cup brown sugar + 2/3 cup granulated sugar.
Do not use the kind of peanut butter with separation of solid/oil and needs to be hand-stirred.
If needed, check that baking soda is certified gluten-free.
If you enjoyed this recipe, please come back and give it a rating ♡