Gluten-free chocolate chunk peanut butter cookies

Guest contributor: Chef Louise Mellor  

Yield: 18 cookies


  • 1 cup all-natural chunky or smooth peanut butter
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1 large organic egg plus 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chunks


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In the bowl of a standing mixer with a paddle attachment, combine the peanut butter and sugar on medium speed for about 1 minute.
  • Turn off the mixer and scrape down the sides of the bowl. Add egg, yolk, vanilla, salt and baking soda. Mix on medium speed until well combined, about 2 minutes.
  • Use a tablespoon to scoop out 18 even balls of batter. Roll each ball gently in the palms of your hands and place onto lined cookie sheet. Leave about 1 1/2 inches between each cookie to allow for spreading while baking.
  • Press a few pieces of chocolate into each cookie and sprinkle with a little more sugar.
  • Bake for 10-12 minutes or until light golden brown. Cool slightly, then remove cookies with a spatula to a wire rack to finish cooling.
  • Store in an airtight container or resealable bag.

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