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Peanut Butter Chocolate Chip Cookies

blog Dec 07, 2020

Who doesn’t always want a delicious chocolate chip cookie? It’s definitely the holiday season where cookies are ever-present. But what if you are gluten-free?


No worries this recipe is as easy as it is scrumptious.


I have you covered! These cookies are highlighted in my book The Celiac Disease Diet Plan.


You don’t have to give up favorite foods like your favorite cookies just because you can’t eat gluten.  I recommend making a great big batch and keeping them in the freezer. They’ll stay fresh there for a few months, but I’d be shocked if they weren’t eaten up long before that.  One of my favorite ways to use these cookies to make ice cream sandwiches.


You can mix everything together in the same bowl so there are even fewer dishes to wash. 


I like to make this recipe best with peanut butter but if you have a peanut allergy they taste equally delicious with almond butter or sun butter.


You also could switch up the recipe by making a variation by substituting nuts instead of chocolate chips.


Anyway, the cookies are prepared they are going to be a hit this Holiday season.



Peanut Butter Chocolate Chip Cookies

Makes 24 cookies | Prep time 10 minutes | Cook time 15 minutes



1 cup of sugar

1 cup peanut butter

1 cup semisweet chocolate chips

1/2 cup gluten-free oats

¼ cup grapeseed oil

2 large eggs

1 teaspoon vanilla extract

½ teaspoon baking powder

Pinch salt



  1. Preheat the oven to 325 Degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, mix together all ingredients.
  4. Using a tablespoon, drop the cookie dough onto the sheet pan.
  5. Bake for 15 minutes, or until just golden brown. Cool before serving.



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