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.
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 (50 SEC):
(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:
soft and lovely inside
a tiny bit crispy and craggly outside
refined sugar free
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 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. ♡
2 cups lightly packed coconut sugar
1/2 teaspoonvanilla extract
1/4 teaspoon salt
1 16-ounce jar creamy peanut butter (1 1/4 cups)
1 cupchocolate chips
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.
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.