I honestly can’t believe I haven’t posted this recipe yet. It is so easy and so yummy. I found it on HelloGiggles earlier this year and have made it countless times since. On Friday, I was having a major craving for something sweet. Unfortunately I did not have baking powder so I looked up some substitutes that really didn’t work at all. My cookies came out doughy, greasy, and just not good. So basically there is no substitute for baking powder. Otherwise, I’ve never had a problem with these cookies. They’re a very quick, simple, no mess dessert. Gluten and dairy free too (if you use diary-free chocolate chips or just skip the chocolate all together.)
Peanut butter + chocolate chip cookies
Makes: 12 cookies
Start to finish: 30 minutes (including baking time)
- 1 cup peanut butter, (if you use natural PB, mix it well to incorporate the oil) I’ve used chunky PB too and it’s delish
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 organic extra large egg
- ½ cup dairy/gluten-free chocolate chips (optional) Ghiradelli are the best
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. (The parchment paper helps to prevent the bottoms of the cookies from burning.)
In a large mixing bowl, cream together the peanut butter and the sugar. Sprinkle in the baking powder and mix well. In a separate bowl mix together the vanilla and eggs until yolks are well blended. Add the eggs into the peanut butter mixture and blend until everything is well combined. Finally, add in the chocolate chips and mix.
Using your hands, roll the dough into balls and place on the baking sheets. Lightly press down on the top of each ball with the palm of your hand, to slightly flatten. If you would like to add a crisscross to the top of each cookie, using a fork, lightly press down on the top of each ball of dough, creating score marks.
Bake in the preheated oven for about 10 to 12 minutes, time may vary depending on your oven and the size of your cookies. You want them to barely look done, but just starting to hold together. Watch the cookies carefully around the 8 minute mark, to make sure they don’t start to burn.
Let them rest for about 5 minutes, until you can move the cookies without the them falling apart, then transfer to a wire rack to cool completely.
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