Super-easy one-bowl Peanut Cookies with Chocolate Chips. Crunchy biscuits packed full of peanut butter and dotted with delicious chocolatey bites… I bet you can’t eat just one. Dairy free base recipe. Make gluten free or with wheat.
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Peanut Cookies with Chocolate Chips – an updated recipe!
OMG! I’ve updated and improved my gluten free recipe for Peanut Cookies with Chocolate Chips… And they are SO good!
What makes them better? Well, they have been made extra peanutty, perfectly crunchy, with less sugar and more yummy chocolate chips. The old ones were a little too dry for my liking, so the balance has been shifted to improve the eating experience while still maintaining the crunch.
Peanut Butter Biscuits or Cookies?
Given that these Peanut Cookies are crunchy, it begs the question as to whether they should be called ‘cookies’ or are actually biscuits? Food terminology is often much debated and when it comes to cookies… or biscuits… what they are (it seems) depends on where you live.
In the UK, these Peanut Cookies would definitely come under the banner of ‘biscuits’… They are crisp with a snap. A ‘cookie’ over here, seems to be largely distinguished by its softer and chewier texture.
If you live in the US however… a biscuit is more like an English Scone. Super-confusing! And crunchy British-style biscuits seem to be less common.
There also seem to be some differences suggested over the ingredients used for each. But since these particular biscuits don’t seem to fit into either very well, texture seems more relevant. On the other hand, they do spread very slightly on baking, just like a cookie… So, who knows?
And actually, who cares? They are so delicious that when you eat one, what they are called becomes irrelevant!
Are these Peanut Cookies with Chocolate Chips flourless?
The answer to this question is ‘almost, but not quite’! There is however, another recipe at Gluten Free Alchemist for Flourless Peanut Butter Cookies. They are super-light and yummy… But the texture (I always think) lacks a little depth…
Although the flour added to the peanut cookie recipe shared here is minimal, it makes a huge difference to the final texture and I think actually makes a better biscuit (or cookie)! Given the choice between eating one or the other… I would actually choose this one every time. And the robustness of the dough also allows for better flexibility on additions.
I’ve added chocolate chips… It’s a heavenly marriage. But you could equally throw in some dried fruit (cranberries or blueberries would be perfect) for more of a ‘PBJ’ feel.
Are these Peanut Cookies with Chocolate Chips easy to make?
Although flour is added to this recipe, it is still super-easy to make. As a one-bowl recipe, it’s perfect for making with the kids (or leaving the kids to make)… Or, to whip up a batch when you have a quick half hour to fill. All you need to do is throw everything together, mix, roll and bake! No skill required.
Can I make these Peanut biscuits with any flour?
Yes. Absolutely. Because the flour addition is so little, any flour should work. Obviously, if you are Coeliac (Celiac), then the flour used needs to be gluten free. I use my Gluten Free Alchemist Blend A… But an alternative such as Doves Freee baking flour is fine.
If you can eat wheat, just use standard flour.
Can I make Peanut Cookies Dairy Free?
Yes! Although I have added a little flour to these Peanut Cookies, the recipe doesn’t include any additional fat. Instead, they use a high ratio of peanut butter which suffices. But that also means they are naturally dairy free (just be sure to add dairy free chocolate chips…) as well as packed with nutty protein and fibre too.
Should I use crunchy or smooth peanut butter to make these biscuits?
Either should work fine. But I always use crunchy peanut butter. It adds extra nutty crunchy bites to the cookie-eating experience and makes them (in my opinion) yummier. However, if you prefer smooth peanut butter (or that’s all you have in the cupboard) then feel free to switch.
How to store Peanut Cookies with Chocolate Chips…
I suspect that once you start eating these peanut cookies, they won’t require much storing. But… To keep them at their best, let them cool completely and then keep them in an airtight container. If you want them for yourself, hide them on a top shelf so the kids don’t snaffle them all!
Ready to make Peanut Cookies with Chocolate Chips?
If you make my Peanut Cookies with Chocolate Chips, I’d love to hear from you. Leave a comment below or tag me on social media with a photo of your treats so that I can see how they turned out. (You can find me on Facebook, Instagram, Pinterest and Twitter).
For everything else… Have you seen our amazing 400+ recipe FREE gluten free on-line ‘recipe book’ Index yet? It’s there to help and inspire the best gluten free cooking and baking. Loads of recipes with lots of love shared so that you won’t ever feel you’re missing out.
Happy baking! And thank you for visiting Gluten Free Alchemist xx
Other delicious cookie and biscuit recipes you’ll love…
Peanut Cookies with Chocolate Chips
- Kitchen scales
- measuring spoons
- baking trays
- baking paper
- large mixing bowl
- wooden/silicone spoon
- wire rack
- 240 g crunchy peanut butter or smooth if you prefer
- 160 g caster sugar super-fine sugar
- 1 tsp bicarbonate of soda baking soda
- 1 tbsp plain flour gluten free or wheat (= 10g)
- 1 large egg Lightly beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 85 g milk or plain chocolate chips dairy free if required
- Line 2 to 3 baking sheets with baking paper.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Put the peanut butter, sugar, bicarbonate of soda, flour and egg in a large bowl and mix thoroughly with a firm wooden/silicone spoon.
- Add the chocolate chips and mix again until evenly distributed.
- Take small amounts of the mixture and using your hands roll into about 20 balls.
- Place on the baking sheet(s) with a little space between each.
- Use either your hands or a fork to gently flatten each dough-ball.
- Bake for 12 to 15 minutes until just beginning to darken around the edges.
- Remove from the oven and leave on the trays until they have hardened slightly., before transferring to a wire rack to cool completely.
- Store in an airtight container.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist