Gluten Free "Peanut Butter" Chocolate Chip Cookies (Peanut Free)
These Gluten Free "Peanut Butter" Chocolate Chip Cookies are loaded with peanut butter flavor and oozing with chocolate chips! They taste exactly like peanut butter chocolate chip cookies but the best part is they’re completely nut free! Thanks to the magic of wow butter, you can safely enjoy the taste of peanut butter while devouring these cookies! Don't have nut allergies? No problem; simply replace the wow peanut butter with any creamy peanut butter, nut butter or seed butter of your choosing!! These cookies are gluten free, nut free, eggless, seed free and can easily be made vegan!
Servings: 18 Large Cookies
Calories: 289kcal
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 1 ¼ cups dark brown sugar , packed
- ½ cup wow butter , room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup milk
- 1 ¾ cups semi sweet chocolate chips (reserve ½ cup for the tops)
Instructions
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
- In a medium bowl, whisk together the 1 ¾ cups gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine the 1 ¼ cups dark brown sugar, the ½ cup wow butter, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully blended. It may appear slightly chunky; that's normal.
- Whisk half the flour into the melted butter mixture. Then add the ¼ cup milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- Still using the spatula, scrape down the sides of the bowl and fold in 1 ¼ cups of chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
- Take the dough out of the freezer. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 18 scoops.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Pour the additional ½ cup chocolate chips into a small bowl. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 16 minutes.I only bake 8 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
- Repeat this with the remaining dough balls.
Video
Notes
Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk, vegan nut free butter spread like wow butter and vegan chocolate chips.
All Purpose Flour: I cannot test this due to celiac disease but use 1 ¾ cups of packed regular flour (294 grams) and 2 tablespoons of milk.
Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 289kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 135mg | Potassium: 166mg | Fiber: 3g | Sugar: 23g | Vitamin A: 172IU | Calcium: 41mg | Iron: 2mg