Peanut Butter Chocolate Chip Cookies that are naturally gluten free and refined sugar free? and a little crackly on top and super soft and luscious on the inside? Sold. Sign me up. Done, done, done.
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These cookies are as good as they look in the photos. I had a rough day teaching (you know how it is) so whipped these up very easily and I’m so glad I did!
Lindsay
This Post Contains Affiliate Links for the Love Real Food Cookbook Which I Adore.
I may have mentioned this before, but I take my cookie game pretty seriously. Like, we’re talking Level: Cookie Snob. There are not enough meals in this lifetime to waste even one bite on a medium-good cookie. No, friends. We go big (and soft, and chewy, and leaning towards salty) or we go home.
When I first flipped through the new Love Real Food cookbook that my friend Kathryne wrote, I just FELT like a boss. I imagined myself making all the meatless dinners – you know, the savory ones that are actual dinners. I bookmarked at least half of the recipes. I was so ready.
And then, instead of making dinner, I went home and turned my oven on and made cookies on a random Monday night. I only needed one look at the picture of those peanut butter cookies before it was on.
Is it even obvious why?
How To Make Our Peanut Butter Chocolate Chip Cookies:
(Tell me you can look at those gooey cookie insides without dying. I dare you.)
So then, the next night, I finally made one of the other recipes, right?
Girl. SO WRONG.
I’ve made these cookies every other night for the last week and a half and I have approximately zero plans to stop. The rest of the book is genius and completely gorgeous, honestly. I could look at it all day. It’s just that right now I’m being super basic and these cookies are having a hard time leaving me alone.
I knew we had crossed the line of true Cookie Obsession when Bjork opened the fridge a few days ago and started rummaging around. “Linds. Where are those cookies?”
And then you have one of those moments where you realize that you are such a good wife/person/cook that you’ve made a peanut butter chocolate chip cookie into AN ACTUAL DIETARY STAPLE of your life. It is not just a bonus-fun-treat; it is now an expected fridge item.
If you are looking for a cookie that is any of the following:
- easy
- peanut buttery
- soft and lovely inside
- a tiny bit crispy and craggly outside
- gluten free
- refined sugar free
- eeeeeeasy
then you have found your peanut butter chocolate chip cookie match.
Please go forth into the weekend and love these cookies well. And they will love you back, like only the best cookies can do.
5 Ingredient Peanut Butter Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24 1x
Description
5 Ingredient Peanut Butter Chocolate Chip Cookies that are extremely easy to make, and perfectly chewy and soft on the inside. Naturally gluten free and refined sugar free. Recipe is from the new Love Real Food cookbook by Kathryne Taylor. ♡
Ingredients
- 2 cups lightly packed coconut sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 16-ounce jar creamy peanut butter (1 1/4 cups)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.
- Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter (you might need to switch to a big spoon toward the end, which you’ll need for mixing in the chocolate chips anyway). Add the chocolate chips and stir until the chocolate chips are evenly incorporated.
- For cookies that stay perfectly mounded, chill the dough for 15 minutes before proceeding. Use a 1-tablespoon cookie dough scoop or two spoons to scoop heaping tablespoons of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.
- Bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely. Repeat with the remaining dough.
- These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.
Notes
These turned out a tiny bit differently for me each time I made them, and I think the biggest variable was the peanut butter. If your peanut butter is on the softer side, I would chill the dough for at least 15 minutes – maybe more like 30.
Kathryne’s yield in the book is for 42 cookies, but I like my cookies to be on the XL side, so I used a little bit of a larger scoop than what she recommends which left me with about half that many cookies.
Kathryne says that you can use 1 1/2 cups brown sugar in place of the coconut sugar.
I sprinkled the tops with sea salt. Couldn’t resist.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
Keywords: peanut butter chocolate chip cookies, healthy peanut butter cookies, peanut butter cookies
Guys. If you like meatless recipes and pictures of cute dogs (ILYSB Cookie!) and you’re a real food cook, GO. Get this one. Not sponsored, just passionate! ♡ You will love it.
These cookies are fantastic! The combination of peanut butter and chocolate chips is always a winner, and I love how simple the recipe is. Definitely trying this out for my next baking session!
These cookies look amazing! I love how simple the recipe is, and combining peanut butter with chocolate is always a win. Can’t wait to try them this weekend!
My cookies did not turn out like the photos. They don’t spread at all and remain in mounds. Any ideas on what I need to do differently? Is the dough too dry and/or too cold? I followed the 1/2x recipe.
My 5 year old and husband (both peanut butter lovers) loved these. I made a half batch and the results were great. Thanks for the recipe.
These look excellent, what kind of chocolate are you using for your chips?
We usually use Nestle semi-sweet chocoalte chips!
Real stupid question: how would you do these in a stand mixer? what attachment should I use?
The paddle attachment should work here. 🙂
It said 5 ingredient cookies, but it is really a 6 ingredient cookie recipe. 🙂
Haha! True! We’re not counting salt just because it’s a staple in a lot of homes. 😉
The pictures of the cookies is not from this recipe. 24 cookies with 1 cup chocolate chips would have 4 times the number of chips in them then are in that picture.
A much better recipe would be:
1 cup crunchy PB
3/4 cup sugar
1 egg
1/4 cup chocolate chips
Without a doubt these are the BEST cookies EVER!!!!!!! I’m making a double batch next time!!
Thanks for sharing this recipe! I have made them many times and although they are delicious, mine never turn out like the photos, despite my best efforts. They come out like flat discs every time. I use creamy peanut butter (not the natural kind) and brown sugar, and chill the dough for a minimum of one hour. Any ideas why, or suggestions to prevent this? thanks!
These cookies were so easy to put together and taste great! I’m with you on the larger cookies front :-).
Is it possible to substitute almond butter for peanut butter?
That should work just fine!
cookies made by peanut butter, chocolate chip just great.
I made these and they were soooo good!! My whole family devoured them. thank you!
Glad to hear that, Tiffany!
I made these recently and now I’m obsessed!! They are super yummy and so quick and easy to make! 🙂
Love your cookie recipe,makes a nice meal with smoothies or warm milk.
I am looking foward to try the recipe, but I will change the peanut butter for almond butter… Thanks a lot for the recipe!! BTW your soft chocolate cookie recipe is the best of the world!! Best recipe ever! i have been doing it for my daughter for more than a year!!! Thanks!!!
Great idea! Hope you enjoy the cookies!
I made these the other night and they are so good! I LOVE gooey, soft foods so this was perfect for me. Delicious and a less guilty dessert or snack (especially with tea). Thanks for this recipe. I’ll be making them again.
Glad you enjoyed them, Pauline!
can someone mofify calories for burning fat? 😀
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Brigitte, trainee @ http://www.darwintsun.com
They look very good! I want to bite one !! Besides it does not seem a very difficult recipe. I love homemade cookies of this type.
Made these for my son’s this morning ! Hope they love them !
Lindsay – thank you so much for this recipe! I’ve made these twice, and they are ridiculously good (and stupid easy to make).
I changed the recipe to make it vegan (using flaxseed as egg replacer) and adding ~1 cup of oats and ~ 1/3 cup of oat flour to give the dough a bit more substance. The non-vegans in the family loved these as well.
Awesome! Glad to hear that flaxseed works too!
Should the peanut butter be salted or not?
Most peanut butters have a little bit of salt, so yes!
This is just what we needed in our life right now. Love to you!
MMM! This looks absolutely delicious! Thanks for Sharing