Sasha's Kitchen: The Best Gluten Free Peanut Butter Chocolate Chip Cookies

I have been craving chewy peanut butter cookies for the last couple of weeks.  I was looking for something flowerless for my peanut butter cookies, with plenty of chewiness.  I don't care for hard and crunchy cookies, as I prefer them to be chewy and tender.  I think the absence of the flour and the gluten free approach to these cookies makes them chewier and less dry than regular peanut bitter cookies.  The eggs also help increase that chewiness factor.  These are some great cookies to sink your teeth into, and in my opinion they are the best peanut butter chocolate chip cookies I have ever had.  The recipe below should make 20 to 24 cookies, depending on the size.  Mine are a bit on the large side, so try to make your cookies a bit smaller, and remind yourself that they do expand when you bake them.  I am very happy with the results of the experimentation to get this recipe perfect, and am so happy to share the final batch here.

It took me a couple of batches to get the cookies the way that I wanted them. I discovered the importance of using a combination of brown sugar and regular sugar to get the right chewy consistency.  The cookies don't caramelize properly if you only use granulated sugar, as I learned from one of my less desirable batches.   Practice made perfect with these cookies - I was very satisfied with the final batch, using the combination of sugar and the extra egg.  They were chewy and delicious!

Sasha's Gluten Free Peanut Butter Cookies

1 1/2 cups of peanut butter

3 large sized eggs

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

¾ cup mini chocolate chips

Preheat the oven to 350 degrees.  To prepare the cookies, combine all of the ingredients in a mixing bowl, except for the chocolate chips.  Once the dough is fully combined, mix in the chocolate chips.  Use a tablespoon to make cookie dough balls about an inch apart on your baking sheets.  Remember to spray the baking sheets with PAM before dropping down the batter.  The cookies don't bake for too long - only about 12 minutes, until puffy and very lightly golden.  If you bake the cookies too long, they will burn on the bottom and become crispy.  They are still soft when you take them out of the oven, but harden as they cool to a chewy, flexible consistency.  Enjoy the peanut buttery goodness!  The recipe is very simple, and does not require a stand mixer.  Even better - these cookies are gluten free!