Gluten Free Peanut Butter Chocolate Chip Cookies


Cookies are certainly a special occasion treat in our home. That way we keep them appreciated as something we enjoy once in a while. These gluten free peanut butter chocolate chip cookies are no exception. Even though I pack extra nutrients in cookies to make them better for us, we still have them only once in a while.

The same goes for pancakes. Although I make delicious pancakes, we reserve them for special occasions as well. I like to keep our selection of food limited in the amount of flour we consume.

Know the truth about gluten

I do admit, I absolutely love organic cracked wheat sourdough bread. However, there is just too much information out there now about how grains are not the super nutrient dense ancient grains they once were. Plus there is ample evidence about what gluten does to the brain and body. David Perlmutter MD covered it well in the book Grain Brain: The Surprising Truth About Wheat, Carbs & Sugar, the Brain’s Silent Killers.

Take care of your gut

At least making gluten free cookies is a step in the right direction if you’re going to have a treat like this. Taking care of your gut with the rest of your food choices too will help your health. David Perlmutter MD doesn’t leave us hanging in despair. Fortunately his book Brain Maker: The Power of Gut Microbes to Heal and Protect You Brain for Life is full of helpful information.

Food is Medicine

I believe moderation is the key. It’s enjoyable to have a treat once in a while as long as you do respect that food is medicine, or it is not. It will uplift you or drain you. What we put in our mouths will effect our gut health and our life long health. Actively juicing on a regular can realign your health and possibly save a life. But for a treat, let’s enjoy these cookies that you can make healthier with a nut butter of your preference.

Gluten Free Peanut Butter Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Cookies
Author topdiva


Dry Mix

  • 1 1/2 cup gluten free flour organic of course
  • 1 tsp cardamom organic of course
  • 1 tsp baking soda aluminum free
  • 1/2 tsp sea salt

Wet Mix

  • 1 whole egg organic of course
  • 1/2 cup peanut butter (or nut butter of choice) organic of course
  • 2 tbsp vanilla organic if possible
  • 1/2 cup melted yet cooled unsalted butter organic of course
  • 1 tbsp 1/2 & 1/2, or any milk or nut milk organic of course
  • 1/2 cup coconut sugar organic of course

Other Mix

  • 1 cup chocolate chips organic of course


  • Mix the dry ingredients together in a medium mixing bowl.
  • Mix the wet ingredients into a large mixing box. Be sure to use melted yet cooled butter so you avoid cooking the egg.
  • Fold the dry mix into the wet mix and stir until well combined.
  • Fold in the chocolate chips.
  • Let mixture sit for 15-30 minutes to allow moisture to absorb well into gluten free flour.
  • Preheat the over to 350 degrees. Bake cookies anywhere from 8-15 minutes depending on your oven.
  • Move baked cookie to a cooling rack. Allow to cool at least 10 minutes before eating! Those chocolate chips have melted and are hot!!!

Pantry Tips

Buying spices in bulk, especially the ones you use frequently, will cost more up front for the bulk bag, but the price is so much more affordable than buying little spice jars. Some commonly used options are black peppercorn, cardamom, chili powder, cinnamon, cumin, and red chili pepper flakes, tumeric.

And if you save spice jars from the past or collect some cool jars to use, you can create your own spice jar collection. I saved jars from a favorite freshly made pesto we used to buy and over time created my own spice selection, all organic of course!

This also means one must have the ever so useful label maker at home and plenty of printing tape!