Chewy Peanut Butter Chocolate Chip Gluten Free Recipes
GLUTEN-FREE PEANUT BUTTER COOKIES
Soft, chewy, Gluten-Free Peanut Butter Cookies make the perfect pick-me-up cookie, or snack. These easy peanut butter cookies are loaded with healthy fats and protein and are quite scrumptious.
Provided by Chrystal Carver
Categories Desserts
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper; set aside.
- In a large mixing bowl, with a spoon, mix peanut butter, sugar, vanilla, eggs, baking soda and salt until smooth and well combined.
- Stir in chocolate chips.
- Roll or drop cookies into 2-inch dough balls onto your cookie sheet 2 inches apart. Tap the tops to flatten slightly.
- Bake cookies for 8-10 minutes. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool on the cookie sheet for at least 5 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 135 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cookie, Sodium 155 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
CHEWY PEANUT BUTTER CHOCOLATE CHIP -GLUTEN FREE
My fiance's favorite candy is peanut butter cups. I came accross this recipe and modified it to be firmer w/out the flour and added chocolate chips! I make this recipe at least 3 times a month and can barely keep them more than a couple of days! Sometimes I hide half the batch for the next week!
Provided by Melissa Petry @mpetry
Categories Cookies
Number Of Ingredients 5
Steps:
- Get the peanut butter easier to stir by microwaving it for 30-45 seconds in a medium mixing bowl.
- Cream together the first 4 ingredients.
- Put in the freezer to firm back up for 15-20 minutes.
- Fold in the Chocolate Chips.
- Spoon into hand, then roll into ping-pong sized balls and place on a cookie sheet about 1 1/2" apart. (they don't spread very much)
- Press the balls of dough criss cross with a fork, or a potato masher.
- Bake at 350 degrees F for 15 minutes, let completely cool before removing them from the cookie sheet they are fragile when still too warm. Or if you love them fresh out of the oven eat them in pieces like I do.
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