Chocolate Chip Peanut Butter Cookies
Yields: 24 cookies
These chewy cookies are full of melty chocolate chips. They’re a chocoholic’s dream! Any leftovers will stay fresh for at least 1 week if stored in an airtight container—if they last that long!
  1. Preheat the oven to 350°F, and line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the egg whites and vanilla. Stir in the peanut butter until completely incorporated. Stir in the sugar. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
  3. Roll the dough into 24 balls, and place onto the prepared baking sheets. Flatten to the desired thickness and width, and gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheets for 10 minutes before turning out onto a wire rack.
Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 6 tablespoons (42g) coconut flour, and 1½ teaspoons xanthan gum. This is the only blend that I’ve tried, so I cannot guarantee that any other blend will work.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

It's extremely important to measure the flour correctly using either a kitchen scale or the spoon-and-level method. Too much flour will make the cookies and dough very dry. If this happens, mix in 1 tablespoon of milk at a time until the cookie dough comes together.

Semisweet chocolate chips may be substituted in place of the dark chocolate chips.

The cookies barely spread at all during baking, so flatten them to the desired thickness and width before placing the baking sheets in the oven.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at