With only five ingredients this gluten-free peanut butter chocolate chip cookie recipe is not only delicious, but also easy to make.
[cooked-sharing]
Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk egg and salt in a medium bowl. Stir in peanut butter, brown sugar and chocolate chips until combined. Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern. Bake the cookies one sheet at a time until just set, 8 to 10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookies.
To make ahead: Store in an airtight container for up to 2 days.
Serving Size 15 servings
Servings 2
- Amount Per Serving
- Calories 159
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 12g4%
- Sugars 13g
- Protein 43g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk egg and salt in a medium bowl. Stir in peanut butter, brown sugar and chocolate chips until combined. Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.
Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern. Bake the cookies one sheet at a time until just set, 8 to 10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookies.
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