Salted peanut butter cookies with chocolate chips {gluten free}



recipe from A Pinch of Yum and new Love Real Food cookbook, by Kathryne Taylor.

Salted peanut butter chocolate cookies {gluten free}



serves: 12 (24 cookies)
prep time: 10 min.
total time: 22 min.


  • 2 cups lightly packed coconut sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 1, 16-ounce jar creamy peanut butter (1 1/4 cups)

  • 1 cup chocolate chips (optional)


  1. Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper..

  2. In a medium bowl, combine the coconut sugar and eggs and whisk until smooth. Whisk in the vanilla and salt until blended.

  3. Add the peanut butter and whisk until the dough is smooth and the peanut butter has completely blended into the batter. Add the chocolate chips and stir until the chocolate chips are evenly incorporated.

  4. Chill the dough for 15 minutes before proceeding.  Use a 1-2 tablespoon cookie dough scoop of dough onto the prepared baking sheets, leaving 1 to 2 inches of space around each one. Chill any remaining dough while you bake the first batch.

  5. Sprinkle each cookie with a little bit of salt and bake until the cookies are golden at the edges but still just a little underdone in the center, 11 to 13 minutes. Let the cookies rest on the hot baking sheet for 2 minutes before transferring them with a metal spatula to a cooling rack to cool completely.  Repeat with the remaining dough.


These cookies keep well at room temperature for about 4 days, and freeze well for up to 3 months.


The biggest variable here is the peanut butter ... If your peanut butter is on the softer side, chill the dough for at least 15 minutes – maybe more like 30.