Gluten-Free Peanut Butter Chocolate Chip Cookies

Gluten-Free Peanut Butter Chocolate Chip Cookies Recipe
Photo: Randy Dausch; Styling: Lindsey Lower
You probably have everything on hand to make these chewy, chocolaty peanut butter cookies. To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked.

Yield:

Serves 20 (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Fat 5.6 g
Satfat 1.4 g
Monofat 2.6 g
Polyfat 1.4 g
Protein 3 g
Carbohydrate 13 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 121 mg
Calcium 3 mg

Ingredients

1/4 teaspoon salt
1 large egg white
1 cup reduced-fat chunky peanut butter
1/3 cup granulated sugar
1/4 cup brown sugar
1/4 cup semisweet chocolate minichips

Preparation

1. Preheat oven to 375°.

2. Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.

3. Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter. Bake at 375° for 10 minutes or until lightly browned.

Christine Burns Rudalevige,

Cooking Light

June 2014
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