Peanut Butter Chocolate Chip Cookies - Gluten Free & Dairy Free!

These delicious, chewy peanut butter chocolate chip cookies are free from both gluten and dairy, something I found myself needing to make for allergy purposes.  Of course, they do have peanut butter, so don't eat them, mom!  On the day of, these cookies have a chewy inside and crispy edge to them.  Stored overnight in a tupperware and they'll be a bit softer and chewier - absolutely delicious.  They went quickly! Enjoy! 

Fresh gluten-free and dairy-free peanut butter chocolate chip cookies!  Yum! 

Peanut Butter Chocolate Chip Cookies - Gluten Free & Dairy Free! 

Makes ~48 small cookies

Preheat oven to 350 F.  Line cookie sheets with parchment paper.

In a large bowl mix the dry ingredients:

1 ¼ Kristin’s gluten-free flour mix

¼ tsp xanthan gum

¾ tsp baking soda

¾ tsp salt

Cream the following either in a mixer or by hand:

½ cup coconut oil (use as a soft solid at room temperature, not in liquid form)

¾ cup creamy peanut butter

1 cup brown sugar (light or dark, depending on flavor preference)

Add and mix:

1 egg

1 - 2 Tbsp dairy-free milk (coconut, almond, soy - less for puffier cookies, more for more spread out cookies)

1 Tbsp vanilla extract

Add the dry ingredients into the wet ingredients and mix until combined.

Add the following and stir to combine:

½ cup mini semi-sweet chocolate chips (make sure they're labelled as milk-free, if needed - there is a nice brand that is milk, soy, nut free that we like)

Scoop 12 cookies per cookie sheet, using heaping teaspoon OR 1 Tbsp mini cookie scoop.  

Bake at 350 F for 9-10 minutes.  Let cool briefly on pan before removing to wire rack to fully cook.   

Cool fully before serving.  Store in a sealed container at room temperature, or freeze for later.  We found these are the sort of cookies that taste even chewier (and some might say even better) a day later when they've had a chance for the flavors to meld together, becoming tastier, softer and chewy.  Enjoy!