Chewy, moist, a little cakey, a little gooey, lightly sweet, and lightly salty, these gluten-free peanut butter chocolate chunk cookies hit all the cravings.
The Food: Peanut Butter Chocolate Chunk Cookies
Head to your local scoop shop or freezer section, browse, buy, return home, then pop these bad boys in your toaster oven to get the chocolate nice and melty. Serve with a scoop of ice cream, and a rocks glass of brown drink. That, my friends, is how you end a day!
I’m a real sucker for Jeni’s Splendid Ice Creams, especially in combination with a homemade hot cookie, so here are some ice cream pairing recommendations from my heart to yours…
Try Hot Peanut Butter Chocolate Chunk Cookies with:
- Salted Peanut Butter with Chocolate Flecks (inspired by Buckeye cookies)
- Middle West Whiskey & Pecans
- Brown Butter Almond Brittle
- Blackout Chocolate Cake
Of course, you can also enjoy your peanut butter chocolate chunk cookies with a mug of coffee. Afternoon cookies are a true treat.
You Might Also Like: Everything Cookies
If you are craving a cookie but can’t quite decide which flavor route to take, this is my solution. “Everything Cookies” combine the best of oatmeal cookies, peanut butter cookies, and chocolate chip cookies in one wholesome, whole-grain, gluten-free option. Find this recipe and many more in my book, The Gluten-Free Grains Cookbook.
Just bored and waiting for that last scoop of peanut butter in the jar to be used, so she can lick it clean.
GF Peanut Butter Chocolate Chip Cookies
- 1½ cups brown rice flour
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 1 cup creamy natural peanut butter
- 1 cup honey
- 2 eggs
- 2 teaspoons vanilla
- 1 cup dark chocolate chunks
- sea salt
- Sift the brown rice flour and almond flour into a mixing bowl. Add the baking soda and baking powder, and whisk to combine. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and creamy, about 1-2 minutes. Mix in the peanut butter. Mix in the honey, the eggs, and the vanilla, and beat until creamy, about 30-60 seconds, on medium-high speed.
- Turn the mixer to low and add the flour mixture in increments. Mix until combined, scraping down the bowl as needed. Fold in the chocolate chunks. Refrigerate the dough for 1 hour. (The dough will be very wet.)
- Preheat the oven to 350°F. Line a sheet pan(s) with parchment paper or a nonstick mat.
- Drop the dough by large spoonfuls onto the prepared pan(s), leaving space between the cookies because the dough will spread significantly.
- Transfer to the oven and bake for 9-10 minutes, until browned around the edges slightly but still gooey in the center. If you want to salt the cookies, remove them from the oven halfway (after the dough has flattened), add the salt, and continue to bake.
- Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling. Store cookies in an airtight container. Enjoy!