Gluten-Free Peanut Butter Cookies

From The Wheat-Free Cook by Jacqueline Mallorca

30 minutes prep time | Makes about 20


  • 4 Tbsp (1/2 stick) unsalted butter, softened 
  • 3/4 c creamy peanut butter
  • 1 large egg
  • 1/2 c packed dark brown sugar
  • 1/4 c brown rice flour
  • Pinch of salt
  • 1/4 tsp baking powder
  • 1/2 c 60% dark chocolate chips
  • 1/2 c chopped pecans or walnuts


  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. (If using only one baking sheet, cool under running water and dry before reusing, as sheet must be cold.)
  2. Using a wooden spoon, cream butter until smooth.
  3. Beat in peanut butter, then egg.
  4. Add brown sugar, rice flour, salt, and baking powder. Stir to blend.
  5. Mix in chocolate chips and nuts. Dough should be soft and sticky. Drop by rounded tablespoons, 2 inches apart, onto baking sheets. (Use a second tablespoon to shape dough into a ball and to dislodge it from first tablespoon.)
  6. Bake until golden and just set, 12 to 15 minutes. Let stand on baking sheets for 5 minutes before transferring to a wire rack to cool. 

Per serving: 148 Calories, 3 g Protein, 12 g Carbohydrates, 1 g Fiber, 11 g Total fat, 68 mg Sodium