I’m excited to finally get a chance to share Norah’s cookie recipe. A lot of you have seen video’s of Norah making them on Sunday’s at our house on my Instagram stories. We even started calling them “Norah’s cookies,” because she makes them nearly every Sunday. They really have become my favorite cookie lately, and that is saying a lot! Number one, they are flourless and gluten-free. I’m not sure if that is what I like about them, but after eating them I don’t feel that heavy feeling that flour gives me after eating cookies. Number two, it is chocolate and peanut butter. Need I say more? Always a winning combination for me.
So many of you were interested in the recipe because many times gluten-free recipes fall short. Well, this isn’t one of them. It is super easy and straight forward, and they turn out yummy and perfectly chewy and soft every time! We like to make them with regular chocolate chips, or sometimes we leave out the chocolate chips and we add Hershey’s kisses to the top as soon as they come out of the oven. You could easily use the dairy free chocolate chips to make this recipe dairy-free as well. But, this week, since it’s is Valentine’s Day week, we added the little Dove Chocolates Milk Chocolate hearts to the top for the perfect gluten free Valentine’s Day cookie!
So, here you go! The recipe! I do have to credit my husband because he came up with this recipe, he is allergic to gluten, and when Norah asked to make cookies together one Sunday, Norah’s and Daddy’s cookies were born! And, I’m so glad they did! I seriously crave them now!
Gluten Free Peanut Butter and Chocolate Chip Cookie Recipe
1 cup creamy peanut butter (we like to use organic)
3/4 cup granulated sugar
1 Large to Extra Large Egg (or two medium eggs) room temperature if possible
1/2 teaspoon baking soda (make sure it is fresh)
1/4 teaspoon salt
1 teaspoon vanilla (we love Blue Cattle Truck Mexican Vanilla)
1 cup Milk chocolate chips (we love Guittard chocolate chips or Hershey’s) you can also use dairy free if needed.
Preheat oven to 350 degrees.
Stir together peanut butter and sugar in a large bowl or stand mixer with paddle attachment until well combined. With the mixer on low, slowly add the egg. Next mix in baking soda, salt, and vanilla until well combined. Then stir in chocolate chips. *If you are doing the Hershey’s kisses or the Dove heart chocolates, wait until they are baked before pressing them into the baked cookie right after they come out of the oven.
Place 2 rounded tablespoons (we like to use this scooper) full of dough onto a baking sheet. Bake in the oven for 10-14 minutes. I do about 12 minutes on the convection setting. If you want to make smaller cookies, you can do 1 rounded tablespoon fulls instead and lower the cooking time to about 8-9 minutes.
Remove from oven*, allow to cool and enjoy!
This recipe makes about 20-24 of the chocolate chip cookies, or about 12 of the Hershey’s Kiss or Dove Heart Chocolate cookies if you use the 2 rounded tablespoon scooper. They make 24 of the kiss or chocolate heart if you reduce the size to 1 rounded tablespoon cookies.
We sure hope they become a favorite cookie in your home too!
Be sure to tag me on instagram if you make them! Instagram: @armelle_blog