soft & chewy Peanut Butter Cookies recipe (gluten free option)


soft & chewy Peanut Butter Cookies ingredients

  • 2 cups unbleached AP flour*
  • 1 teaspoon baking soda*
  • 1 teaspoon baking powder*

(* or 2 cups of Pamela’s Gluten Free Baking Mix – it already has baking soda & powder it in, so do NOT add extra)

  • 1/4 cup cocoa powder
  • 1/2 cup butter, softened (microwave: try 2 minutes at 30%)
  • 1/2 cup mashed banana
  • 1 cup peanut butter (almond butter works, too)
  • 1/2 cup egg (2 large eggs)
  • 1.5 cups brown sugar
  • .5 cup no sugar added applesauce
  • 1 Tablespoon chia seeds (optional)


white sugar for sprinkling on top



  • Preheat the oven to 325 degrees F.
  • Line baking sheets with silicone baking mats or parchment paper and set aside.
  • In mixing bowl, start with eggs and butter, mix thoroughly.
  • Add banana, applesauce, vanilla, mix thoroughly.
  • Add brown sugar, mix thoroughly.
  • Add in cocoa powder & chia seeds.
  • Lastly, slowly mix in flour, baking soda & baking powder (or the gluten-free baking mix).
  • Drop batter, in 1 tablespoon-size balls, onto the prepared sheet pan, about 2 inches apart. They expand a fair amount, so I fit 6 on a sheet.
  • Sprinkle white sugar on top of cookie dough.
  • Bake for 10 minutes or until golden brown and crispy.
  • Let cool at least 10-20 minutes before digging in. 🙂


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