These cookies are SWEET. I feel like it is only fair that I warn you of this now – while they are gluten-free, you must be prepared to go into a sugar coma before consumption.
This is seriously one easy recipe, and also toddler approved (double win). Noah usually “helps” me in some form or fashion when I am baking – this time around he made no exceptions and dubbed himself the Master Taste Tester.
I turn around for one second, and I hear this kid saying, “Mmm…soooo good.” I died – I mean how the heck does he come up with this stuff?!
This recipe is another one of my Pinterest finds, which I came across one afternoon when I was trying to look for new gluten-free desserts to whip up. I don’t typically search for gluten-free recipes, but after our Whole30 journey was over, I wasn’t ready to go back to my full-fledged baking extravaganza.
The original recipe, from Sally’s Baking Addiction, called for almond butter instead of peanut butter. I would have used cashew butter (which is now my absolute FAVORITE), but if I’m being honest, I had two jars of peanut butter that needed to get used and I’m not a fan of allowing food to go to waste.
Did I mention this cookie recipe is also only five ingredients? Yup, FIVE.
Peanut butter, brown sugar, baking soda, chocolate chips, and one egg.
What could be easier than a five ingredient cookie recipe?
The directions on these sugary treasures. Combine ingredients and bake. #simple
However, to insure your bite-size sweet treats turn out right, I’ve attached the recipe below for reference.
- 1 Large Egg
- 1 Cup Peanut Butter (Almond Butter or Cashew Butter...pick a butter)
- ½ Cup Light Brown Sugar, Lightly Packed
- 1 Teaspoon Baking Soda
- 1 Cup Semi-Sweet Chocolate Chips
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
- In a medium bowl, whisk egg.
- Add peanut butter, brown sugar, and baking soda. Combine all ingredients. I like using my hand mixer.
- Once blended, fold in chocolate chips.
- Scoop the dough, about 1.5 tablespoons each (I used a miniature ice cream scoop), onto prepared baking sheet, and gently press down on the dough mounds. This will allow them to bake more fully.
- Bake 8-10 minutes. I baked mine for only 8 minutes, because I prefer softer cookies. Remember that the cookies will continue to bake after you pull them out of the oven, so you want them to look soft and underbaked.
- Allow cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack for cooling.
While I probably won’t make these cookies on a regular basis (the Whole30 has forever changed my sweet tooth), these are definitely a peanut butter cookie lovers dream. So bake on, bakers, and ENJOY!
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