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(Gluten-free) Double Chocolate Peanut Butter Cookies | Bake to the roots

Double Chocolate Peanut Butter Cookies (gluten-free)

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:18
  • Total Time: 01:00
  • Yield: 14
  • Category: Cookies
  • Cuisine: American


Delicious and gluten-free cookies with loads of chocolate and peanut butter – my favorite cookies these days ;)


5 oz. (140g) butter
3/4 cup (150g) brown sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (300g) ground almonds
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
10.5 oz. (300g) semi-sweet chocolate, chopped
3.5 oz. (100g) peanut butter chips*
flaky sea salt


1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and set aside.
2. Add the butter and brown sugar to a large bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the ground almonds with cocoa powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chopped chocolate and peanut butter chips and fold in. Use a cookie scoop or tablespoons to place dough portions with enough space in between on the prepared baking sheet and flatten them. Sprinkle with some flaky sea salt and bake for about 16-18 minutes or until they got some color and the edges are set. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack to cool down completely. Repeat with the remaining dough.


Enjoy baking!