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Gluten-Free Peanut Butter Chocolate Chip Cookies

Photo: Randy Dausch; Styling: Lindsey Lower
Yield Serves 20 (serving size: 1 cookie)
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.

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

Nutrition 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

How to Make It

  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.