Peanut Butter White Chocolate Chip Cookies (Gluten-free)
These Peanut Butter White Chocolate Chip Cookies don’t require flour! They are gluten-free, chewy and soft! You probably have all the ingredients in stock!
Servings: 22 people
Ingredients
- 1 cup unsalted organic peanut butter
- ¾ cup raw sugar or you can replace for brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup white chocolate chips
Instructions
- Pre-heat the oven to 350F.
- In a medium bowl, whisk all the ingredients together, except the white chocolate chips.
- When all the ingredients are combined, add the white chocolate chips and mix well.
- Bake for 9 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart. Makes about 22 cookies.
Notes
- Use a cookie scoop for perfectly even cookies.
- You can save a few chocolate chips to press on top of the cookies before you bake them so they look prettier.
- I recommend using real vanilla extract for the best flavour.
- To store: Store the peanut butter white chocolate chip cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/22 | Calories: 126kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Cholesterol: 7mg | Sodium: 117mg | Potassium: 13mg | Fiber: 1g | Sugar: 11g