Moy's Gluten Free Kitchen
Peanut Butter and Chocolate Chip Cookies
Updated: Nov 1, 2019
4 tsp flax meal
2 tbsp water
1 cup almond flour
1/2 tsp xanthan gum
2 tsp baking powder
3 - 4 tbsp sugar
1/2 tsp salt
3 tbsp peanut butter
1 tsp vanilla extract
¼ cup chocolate chips
You can substitute any gluten free flour for the almond flour. If your flour blend contains xanthan gum and/or salt there is no need to add any extra.
If your peanut butter is sweetened or contains salt you may have to adjust the recipe accordingly.
The recipe is very forgiving, you can add ingredients even after forming the dough but preferably before adding the chocolate chips. It is safe to taste the cookie dough.
Preheat oven to 350°. Line a tray with parchment paper and set aside
Mix the flax meal and water, set aside for a few minutes
Combine all of the dry ingredients in a mixing bowl
Add the flax mixture, peanut butter and vanilla extract to the dry ingredients
Mix well, adding some water if necessary until the dough is holding together. Stir in the chocolate chips, distributing evenly throughout
Pinch off pieces of the dough, about 1 tablespoon at a time and roll each piece into a ball.
Place the balls of dough unto the parchment lined tray with about 1/2” of space between them. Flatten the cookies to your desired thickness. I used a fork to imprint a pattern on each cookie. If you find the dough difficult to handle place in the refrigerator to chill for a few minutes
Place the tray in the oven and bake for 10-12 minutes
When the cookies are done, carefully remove from the tray and place on a wire rack to cool. The cookies will firm up as they cool
Store in an airtight container, I keep mine refrigerated. Enjoy!