Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies (2024)

You will love these new Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies! They're incredibly soft with slightly crisp edges and tender, chewy insides flavored with peanut butter and chunks of dark chocolate—and maybe a sprinkling of sea salt flakes, too if you fancy! You can enjoy them all at once or freeze them for a delicious chocolate-peanut butter snack!

Why You'll Love These Gluten-Free Peanut Butter Chocolate Chunk Cookies

• They're very soft with slightly crisp edges and tender, chewy insides, thanks to a little added cornstarch!
• A simple, no-fuss cookie recipe.
• Only 45 minutes of dough chilling is needed. The cookie dough can also be frozen when you have a chocolate-peanut butter cookie craving!
• They're gluten-free! They can also be made as dairy-free or as regular peanut butter chocolate chunk cookies.
• 15 minutes or less to prep.
• Loaded with dark chocolate chunks and peanut butter flavor!
• A small batch recipe that makes either 14 small chocolate chunk cookies or 6 large.
• The best treat to make for the chocolate-peanut butter lover in your life!

What Ingredients To Get

To make these fabulous small batch gluten-free peanut butter chocolate chunk cookies, you will need the following:

• Unsalted Butter. Only ¼ cup is needed, and it should be at room temperature.
• Peanut Butter. You will need 2 tablespoons. A creamy, no-stir type of peanut butter is best.
• Sugars. You will need ¼ cup of light brown sugar and ¼ cup of granulated sugar or pure cane sugar.
• An Egg. Just one is needed for this recipe. Make sure it's at room temperature.
• Vanilla Extract. For the ultimate flavor, we're using 2 teaspoons here!
• 1:1 Gluten Free Flour. 1 cup + 1 tablespoon is needed. I used the Krusteaz brand, but King Arthur Flour or Bob's Red Mill is good too.
• Cornstarch. Helps to give the cookies that perfectly soft and tender bite!
• Baking Soda. 1 teaspoon is needed.
• Dark Chocolate. ⅓ cup is needed. Use a good quality bar of chocolate. I like using Lindt's 70% cocoa chocolate bar.
• Sea Salt Flakes. Totally optional, but man, do they ever make these cookies taste good!

Substitutions

Plant-Based Butter and Dairy Free Chocolate. You can make this peanut butter chocolate chunk cookie recipe dairy free by using plant-based butter and dairy-free chocolate. I like Country Crock's plant-based butter and Taza Chocolate.

All-Purpose Flour. You can make these cookies your regular chocolate chunk cookies by swapping out the gluten-free flour for all-purpose flour.

Chocolate Chips. Instead of dark chocolate chunks, you can use semi-sweet chocolate chips (same amount, ⅓ cup).

I did not use any egg substitutes for this recipe.

Here's How to Make Them!

1. Whisk the gluten-free all-purpose 1:1 flour, cornstarch, and baking soda together. Set to the side.
2. Cream the unsalted butter, peanut butter, light brown sugar, and granulated sugar together using either your hand mixer or a stand mixer. Psst...for such a small batch, the hand mixer is much easier!
3. Add in the egg and vanilla extract.
4. Mix in the whisked dry ingredients. Start with a low speed so the mixture doesn't fly everywhere.
5. Fold in the chocolate chunks. I used a spatula for this part and a sharp knife and cutting board to chop up my chocolate. Semi-sweet chocolate chips can be used in place of chocolate chunks.
6. Chill for 45 minutes, then scoop out onto a parchment paper line baking sheet and bake for 10-12 minutes at 350ºF.

This cookie dough can easily be kept frozen until ready to use too. I recommend making the dough, scooping out the cookie dough, and placing them onto either a wax paper or parchment paper lined baking sheet.

Place them in the freezer until solid, then transfer the cookie dough balls into a well-sealed freezer bag or storage container. Vacuum-sealed containers work really well for recipes like this as well!

What size cookie scoop do I use for these small batch gluten-free peanut butter chocolate chunk cookies?

For smaller cookies, use a 1 ½ tablespoon-size cookie scoop. For larger cookies, use a 3-tablespoon-size scoop. You might need to add 1-2 minutes to your baking time for the larger cookies.

Do I need to chill my cookie dough?

Yes. A minimum of 45 minutes is needed. Longer or overnight is okay too.

Are my cookies supposed to spread?

Yes, they will a bit. This is okay. When using chocolate chips, you may find they don't spread as much.

Can I freeze this cookie dough?

Absolutely, yes. Scoop the cookie dough onto a parchment paper or wax paper-lined cookie sheet and freeze until solid. Place each cookie dough ball into a well-sealed freezer bag, vacuum-sealed bag, or container and keep in the freezer until ready to bake. You do not need to let them come to room temperature. Just add 1-2 minutes of baking time. The baking temperature remains the same.

My cookies are not all the same size and are not round. How can I get them to be the same size?

Using a cookie scoop will help, but you can also use a round cookie cutter or the top of a drinking glass or coffee mug to round out each cookie immediately after you've taken them out of the oven. See my Salted Brownie Cookies recipe for how to do this!

Small Batch Peanut Butter Chocolate Chunk Cookies

Author: Jennifer

You will definitely love these new Small Batch Gluten Free Peanut Butter Chocolate Chunk Cookies! They're incredibly soft with slightly crisp edges and tender, chewy insides that are flavored with peanut butter and chunks of dark chocolate. And maybe a sprinkling of sea salt flakes too, if you fancy! You can enjoy them all at once or freeze them for when you want a delicious chocolate-peanut butter snack! Can be made as 12-14 small cookies or 6 large.

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 120IU | Calcium: 16mg | Iron: 1mg

Nutritonal information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.

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