The Best Gluten-Free Peanut Butter Choc Chip Cookies

A Halloween-inspired thick gluten free cookie that’s too good to only make once a year.

Halloween has never been a huge holiday in our family. I remember my younger siblings going trick-or-treating once when we were kids, but it’s not something we’ve dressed up for or celebrated every year.
This year, I decided to have a bit of fun in the kitchen and create a few gluten-free, Halloween-inspired recipes, and this one was spot on. The peanut butter flavour paired with dark choc chips is perfection, but you can easily swap them for white or milk chocolate if that’s more your thing. And how cute are the little chocolate spiders on top?

If you love peanut butter and chocolate together, these gluten-free cookies are going to become your new go-to. They’re thick, delicious, and packed with that rich peanut butter flavour. They hold their shape perfectly, no flat, crumbly gluten-free cookies here.

You don’t need any fancy equipment or complicated steps, just a bowl and about 20 minutes. The dough comes together quickly, and there’s no chilling required, which means you can go from craving to cookie in under an hour.

Decorating these cookies was so fun! Melt a little dark and white chocolate, grab some candy eyeballs, and turn them into these cute little spiders. They look impressive, but it only takes a few minutes, and no one will care if the spiders look a bit “abstract.”

The Best Gluten-Free Peanut Butter Choc Chip Cookies

Recipe by Celia Gercovich

4.5 from 2 votes

Course: Sweet TreatDifficulty: Medium

Servings

Adjust servings

+

–

14

servings

Prep time

20

minutes

Cooking time

12

minutes

Total time

32

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 125 Grams Butter (softened)

• 1/2 Cup Brown Sugar

• 1/2 Cup White Sugar

• 1 Egg

• 1 Teaspoon Vanilla Paste or Extract

• 1 Teaspoon Baking Soda

• 2 Cups Gluten-free Plain Flour

• 1 Cup Smooth Peanut Butter

• 1/2 Cup Dark Choc Chips

• Decorations

• Eye-ball decorations

• 1/4 Cup Dark Choc Chips (melted)

• 1/4 Cup White Choc Chips(melted)

• Mini Reese’s white peanut butter cups

• Mini Reese’s chocolate peanut butter cups

Directions

• Make the cookie dough: In a large bowl, beat together 125g softened butter, 1/2 cup brown sugar, and 1/2 cup white sugar until combined
• Add 1 egg and 1 tsp vanilla, then beat until light and fluffy.
• Add 1 cup peanut butter, 2 cups gluten-free flour, and 1 teaspoon baking soda. Mix slowly until almost combined.
• Stir through 1/2 cup dark choc chips.
• Roll into balls (about 14 medium cookies) and place on a lined baking tray.
• Bake at 180 °C (pre-heated oven) for 12–14 minutes or until lightly golden.
• To Decorate
• Melt roughly ¼  cup of dark and white choc chips in separate bowls.
• Flip the mini Reese’s cups upside-down and dip the tops into melted chocolate, then press onto the cookies to create your “spider bodies.”
• Use a little melted chocolate as glue to stick on the eye-ball decorations.
• Spoon or pipe the melted chocolate into a small piping bag (or cut a corner from a snap-lock bag) and pipe eight legs onto each spider.
• Allow to set in fridge before serving.

Recipe Video

Notes

• The gluten-free eye ball decorations are from Coles
• Store cookies in an airtight container for up to 5 days.
• These cookies freeze beautifully. just skip the decorations and add them after thawing.