Peanut Butter Chocolate Chip Cookies
(Gluten-free & Dairy-free)
½ c. non-dairy butter
½ c. creamy peanut butter
½ c. brown sugar
½ c. granulated sugar
1 ¼ c. gluten-free flour blend (flour blend should include xanthan gum)*
½ tsp. baking powder
½ tsp. baking soda
½ tsp. vanilla
1 c. dairy-free chocolate chips
*For the gluten-free flour blend, you can use a store bought mixture or make your own. I prefer to make my own, but in either case, the blend must include xanthan gum. If your blend does NOT include xanthan gum, you will need to add 1 tsp. of xanthan gum to the recipe.
1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat.
2. Cream butter, peanut butter, brown sugar and granulated sugar together. Add egg. Blend. Add flour, baking powder, baking soda and vanilla. Blend. Lastly, mix in the chocolate chips.
3. Cover and refrigerate dough for 30-45 minutes. (You can skip this step if you cannot wait to eat your cookies, but it does make the cookies bake and taste better, especially on a warm day!)
4. Scoop and place cookie dough balls onto prepared baking mat. Bake for 12-14 minutes.