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.
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These cookies are as good as they look in the photos. I had a rough day teaching (you know how it is) so whipped these up very easily and I’m so glad I did!
Lindsay
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:
(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:
- easy
- peanut buttery
- soft and lovely inside
- a tiny bit crispy and craggly outside
- gluten free
- refined sugar free
- eeeeeeasy
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
- Total Time: 22 minutes
- Yield: 24 1x
Description
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. ♡
Ingredients
- 2 cups lightly packed coconut sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 16-ounce jar creamy peanut butter (1 1/4 cups)
- 1 cup chocolate chips
Instructions
- 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.
Notes
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.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
Keywords: peanut butter chocolate chip cookies, healthy peanut butter cookies, peanut butter cookies
Guys. If you like meatless recipes and pictures of cute dogs (ILYSB Cookie!) and you’re a real food cook, GO. Get this one. Not sponsored, just passionate! ♡ You will love it.
It really does look great, as a peanut butter lover I am in!
It’s hard to believe there are only 5 ingredients in here. (well, technically 6, but wozers, that’s amazing.) And they are ingredients I actually have so no need to go to the store. You are right though, there’s no time to waste on yucky cookies or any subpar dessert. It better be good or it’s not worth the calories. Cause I’m too dang tired to workout.
These look so so good! I am a HUGE peanut butter lover so these look right up my alley!
http://www.hayleydawnblogs.com
fellow cookie snobs unite! i can’t wait to get this book, either…all of the recipes i’ve seen from it across the internet have looked seriously, real deal amazing. xx
Lovely to see Cookie & Kate’s cookbook – would love to buy it when it’s available here! And a 5 ingredient PB cookie is surely worth trying 🙂
What kind of peanut butter do you use? The healthy stuff or the other stuff? 😀
I’d love to know peanut butter recommendations too
Same here! I think it must be one of the healthy kinds, since the recipe says it’s refined-sugar free. Similarly, are you supposed to use a special kind of chocolate chips? I’ve always assumed those included plenty of refined sugar. 🙂
The chips do contain sugar (seriously, they wouldn’t be edible without it), so I’m not sure why these are called refined-sugar-free.
Drooling, pinning and making this weekend!!
This is so up my alley. Due to ongoing issues I have been mostly gluten/dairy/refined sugar free and these fit the bill! I love putting coconut sugar in my morning oatmeal as well.
Looks delicious!
Just a quick verification question: do you mean 10oz peanut butter total? 16oz is 2 cups.
I think 16 oz is correct. I’ve been using a similar peanut butter cookie recipe from Smitten Kitchen as my go-to cookie recipe and it calls for 16 oz.
To confirm—yes, it’s 16 ounces. Two cups of water comes to 16 ounces but peanut butter has a different weight by volume.
Deve ser delicioso com manteiga de amendoim e pedaços de chocolate deve ficar uma delícia vou testar a receita tenho certeza que vou fazer o maior sucesso neste final de semana.
Oh, peanut butter bomb, YUMMY to my tummy!!!! I always have at least 5 kinds of peanut butter in my pantry. And PB qualifies as health food to me. Plus you only have 5 ingredients in these. So it’s breakfast for me, too. XO!
I wonder if we could skip the chocolate chips…
These look wonderful! Love the idea of the coconut sugar. Thanks for sharing and thanks soooo much for putting my voice recording on your 100th food blogger pro podcast! I am truly great-full (:
These look wonderful. Love the idea of the coconut sugar. Thank you so much for putting my voice recording on your 100th episode of the food blogger pro podcast!! I am truly great-full (:
They look really good. If I even liked peanut butter . . .
Just one question – are the chocolate chips also made from unrefined sugar?
I 100% agree – you have created the PERFECT recipe plugin I have been searching for my whole blogging life! And the price is super reasonable, so I absolutely cannot wait for it to be released to all bloggers. The plugin I currently use is called Recipe Schema Markup (used to have a different name which I can’t remember… sorry! Might have been Recipe Card?) so I would love to see a converter for that 🙂 Oh yeah, and these cookies both look and sound insanely delicious. I’m practically drooling already. As soon as my stocks of peanut butter are replenished these will be next on the baking list!
No flour?! Wow! I think I’ll halve the recipe and try with crunchy peanut butter (that’s what we have) this weekend!
xo Jules
I’d love a piece with my tea.Looks really good
No flour… Amazing! I can’t wait to give one of my favorite cookies you’re overhall!
Wow, they look absolutely fabulous and so easy to make. I need to try them as soon as possible 🙂
I love peanut butter, so I am sure I would love these cookies as well. Pinned!!!
Lindsay, thank you so much! I’m so glad you’ve been loving these cookies and I really appreciate your time and kind words about the book in this post. Can’t wait to learn your photography tricks next month. xo!
I just made these – they’re soo decadent and delish. Thanks to both of you ladies for sharing! And congrats to you, Kate!
*dies* I’ve been eyeing these cookies and I’m thinking they definitely need to happen soon. My husband would agree!
These would be so good with my coffee right now!
These are SO good! Made them today and they are amazing. Super easy and quick to make. We were eating warm cookies in no time 😊