You won’t believe that these are gluten-free. They taste intensely peanut buttery, but they have a texture very much like regular cookies. A day after baking, they are still a little crispy on the edges and chewy in the middle.
The ingredients list will also surprise you: peanut butter, sugar and egg. No gluten-free flour, no extra butter or oil. There are some tweaks in the form of chocolate chips, coffee powder and vanilla, but the recipe works without them. This recipe has been around forever (well, not really forever, but a really long time–I first saw a version of the recipe about 15 years ago and I doubt it was new then).
When the batter is first mixed together, it looks quite wet and impossible. Not to worry. The starch in the peanut butter absorbs the moisture as the batter sits, and the mixture becomes less sticky.
The next time I make this, I am going to try adding some cocoa powder to turn these cookies into double chocolate chip peanut butter cookies. Another option is using chocolate peanut butter (or any flavored peanut butter, for that matter).
Gluten-Free Peanut Butter Chip Cookies
This is a variation on a peanut butter cookie recipe that is pretty much everywhere. I’m not sure who came up with this first. I based my own version on the one I saw in The Kid-Friendly ADHD & Autism Cookbook and that cookbook credits Skippy Peanut Butter as their source. I tweaked the recipe a bit, adding in a bit of salt, vanilla and some coffee powder to add depth of flavor. Plus, I increased the chocolate chips a bit (and would add even more next time).
1 cup light brown sugar (6 ounces / 175 g.)
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. instant coffee powder
1/8 tsp. salt
1 cup peanut butter (9.25 ounces / 265 g.)
3/4 cup chocolate chips (4 ounces / 120 g.) (I think even more would be better)
In a mixing bowl, combine the sugar, egg, coffee powder, baking soda, salt and vanilla. Stir the mixture well. Let it rest 3 minutes and then stir again (this helps the sugar dissolve). Stir in the peanut butter. Mix in the chocolate chips.
The resulting batter is going to look hopelessly wet. Give the batter a few minutes to firm up a little while you line a couple of baking sheets with parchment paper and preheat your oven to 350 degrees. Using a teaspoon, spoon the cookie batter onto the parchment lined sheets. You should be able to get 3 dozen cookies (18 per cookie sheet). By the time that you oven is preheated (which takes at least 15 minutes), the dough should be firmed up enough that you can roll the dough into more even looking balls and also be able to flatten the balls. The dough at this point should be a little greasy, but not sticky anymore.
Bake the cookies for 9-11 minutes. The cookies will have spread very little, but they will have puffed up a bit. Let them cool at least five minutes before attempting to move them from the cookie sheets.