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Peanut Butter Chocolate White Chip Cookies

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!
Course Breakfast, Dessert
Cuisine American
Keyword cookies and brownies, gluten-free, healthy, Snacks, vegetarian
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 22 people
Calories 126kcal



  • 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.
  • Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.
  • Bake for 9 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart. Makes about 22 cookies.


  • 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.


Serving: 1/22 | Calories: 126kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 117mg | Potassium: 13mg | Fiber: 1g | Sugar: 11g