Not only are they soft and chewy on the side, but provide a slight crunchiness on the outer layers. Embedded with gooey chunks of chocolate chips and rich notes of peanut butter.
Gluten-Free Peanut Butter Chocolate Chip Cookies [Vegan]
- 1 cup oat flour (finely ground gluten-free oats)
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 1 egg or flax egg
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
Preheat oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper.
In a small mixing bowl, combine the flours, baking soda & powder, cinnamon and salt. In a larger mixing bowl, beat the sugar and egg until creamy and smooth using an electric hand mixer (or vigorously by hand). Stir in the peanut butter and vanilla extract. Pour the wet mixture into the dry and stir until a soft dough forms. Fold in the chocolate chips.
Using an ice cream scoop or two tablespoon measurement, scoop out even balls and place on baking sheet. Slightly press down with the palm of your hand. Bake for 9-10 min. until bottoms are slightly golden brown. Let cool for 5 min. before transferring to a wire cooling rack.