Gluten–Free Peanut Butter Chocolate Cookies

These gluten-free, dairy-free peanut butter chocolate cookies are a delicious option for the holidays, cookie exchanges, or any time you want something sweet without the heaviness of traditional baking. My friend and neighbor Nancy came to Hillside Farm to teach me this recipe, and even I was surprised by how soft, rich, and chocolatey they are. Watch how we made them on my YouTube channel!

INGREDIENTS

1 cup peanut butter (or almond butter or sunflower butter)

2 eggs

½–⅔ cup coconut sugar

¼ cup cacao powder or unsweetened cocoa powder

½ teaspoon vanilla

1 tablespoon coconut oil or MCT oil

1 teaspoon baking soda

½–⅔ cup chocolate chips (semi-sweet, dark, milk chocolate, or peanut butter chips)

Pinch of Maldon sea salt for topping (optional)

Step 1: Preheat your oven to 350°F.

Step 2: In a bowl, combine peanut butter, eggs, coconut sugar, cacao powder, vanilla, and coconut oil. Mix until smooth .

Step 3: Add the baking soda and stir again. Fold in the chocolate chips.

Step 4: Scoop the dough onto a parchment-lined baking sheet. You may lightly flatten the tops if you prefer a less rounded cookie .

Step 5: Bake for 8–9 minutes, keeping them slightly underbaked for a soft, chewy texture .

Step 6: Remove from the oven and sprinkle with a pinch of Maldon sea salt if desired.

Step 7: Allow to cool, then enjoy. These cookies also freeze beautifully and can be eaten straight from the freezer while still soft .