#CreativeCookieExchange Flourless Peanut Butter Chocolate Chip Cookies

I’ll be honest, I’m a fairly standard baker and do not venture into the world of gluten free often. Because of that, I stuck to something with simple ingredients- and all were things I keep in the house….namely peanut butter and chocolate. What could go wrong?!

We LOVED these cookies and honestly didn’t even notice there wasn’t flour in them. So rich and full of peanut butter, all while staying light and crumbly.

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Gluten free cookie recipes are a great idea to have on hand since you never know when you will encounter someone with a gluten allergy–and believe it or not there are tons of delicious gluten free cookies out there! Keep reading to discover the ones we’ve made this month.

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

If you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:


Flourless Peanut Butter Chocolate Chip Cookies
from King Arthur Flour

1 cup smooth peanut butter
3/4 cup brown sugar
1/2 teaspoon baking soda
pinch of salt
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips or mini chips

Instructions

Preheat your oven to 350°F.
Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.
Add the egg and vanilla, and blend on low-medium speed until incorporated.
Stir in the chocolate chips.
Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.
Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.

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