Gluten-Free Peanut Butter Chocolate Chip Cookies

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

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Nutritional Information

Amount per serving
  • Calories: 111
  • Fat: 5.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 3g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 121mg
  • Calcium: 3mg

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. 1. Preheat oven to 375°.
  2. 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. 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.
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