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+ servings

Gluten-Free Chocolate Peanut Butter Chip Cookies

I like to freeze the formed cookies before baking them by placing the entire baking sheet in the freezer, then storing the frozen cookies in a Ziploc bag. That way, I can pull out a few cookies and bake them in the toaster oven for my kids and they're fresh.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 27 cookies


  • 5 tablespoons organic butter
  • 1/3 cup organic low-fat yogurt
  • 1/2 cup organic brown sugar
  • 1/4 cup organic cane sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup oat flour I finely ground quick cooking oats in my food processor
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter chips


  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpat liner.
  2. Cream together butter, yogurt, brown sugar and cane sugar in a large bowl. Add egg and vanilla and mix well. Combine oat flour, cocoa powder, baking soda and salt; stir into creamed mixture. Fold in peanut butter chips. Drop onto lined baking sheets by heaping teaspoons. Bake 8-10 minutes until set. Cool on wire rack.