Gluten-free peanut butter chocolate chip cookies
Votes: 3
Time: 1 hour.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
The recipe uses neither flour nor dairy. Despite this, the cookies bake beautifully, proving that a diet dessert can still be delicious. Since peanut butter is the main ingredient, nothing prevents it from fully expressing itself. Peanut butter lovers can even forgo the chocolate. The end result is a pure peanut flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup peanut butter with nut pieces
- 2/3 cup sugar, plus extra for coating
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 large egg
- 85 g dark chocolate, finely chopped
We recommend
Recipes with similar ingredients: Peanut butter, brown sugar, dark chocolate, eggs
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
- In a large bowl, beat the peanut butter, granulated sugar, brown sugar, and salt with an electric mixer on medium speed until light and fluffy (about 5 minutes). With the mixer running, add the vanilla extract and egg. Stir in the chocolate.
- Place a small amount of sugar in a small bowl. Scoop out tablespoonfuls of dough, roll them into balls, and then roll each ball in sugar to coat completely. Place them evenly spaced on the prepared baking sheets. Press each ball with a fork to flatten it and create a pattern.
- Bake until golden brown on the bottom (10-12 minutes). Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Can be stored in an airtight container at room temperature for 3 days.
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