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.

peanut butter cookies

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.

Peanut Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Don't let this gluten-free recipe fool you - it's a sugar coma waiting to happen.
Recipe type: Dessert
Serves: 1 Dozen
  • 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
  1. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk egg.
  3. Add peanut butter, brown sugar, and baking soda. Combine all ingredients. I like using my hand mixer.
  4. Once blended, fold in chocolate chips.
  5. 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.
  6. 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.
  7. 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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