Who doesn’t love chocolate chip cookies?

I have lots of memories baking with my mom as a kid and eating gobs of Nestle Tollhouse cookie dough by the spoonful with my brother.

When I found today’s recipe and saw how simple it¬†was (and how basic the ingredients were!), I had to give it a try. I welcomed the addition of peanut butter into the mix because peanut butter makes just about everything taste even better ūüôā

The dough is free of refined white sugar, the usual 2 sticks of butter, and white flour in a traditional chocolate chip cookie recipe, but make no mistake, even without those ingredients, these cookies are DELICIOUS, and I bet you already have ALL of the ingredients in your pantry!

I gave a¬†fresh just-out-of-the-oven cookie to Bill, and he took one bite, gave me a look that said¬†“holy cow these are awesome” and then proceeded to finish off the rest of cookie in a single¬†bite! We will be making these simple cookies again and again, and I guarantee you (and your kids) will love them.

Gluten-Free Peanut Butter Chocolate Chip Cookies


Servings: Our batch made about 18 cookies


1 cup creamy peanut butter, unsalted (preferably organic)
1/3 cup honey or maple syrup (we used honey)
1 whole egg, or a flax egg
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 tsp vanilla extract* (I added this ingredient to the original recipe)
1/2 cup dark chocolate chips (We use Enjoy Life dark chocolate morsels since they are free of dairy, gluten, and soy and contain only 2 ingredients)

*As you’ll see where I starred¬†above, I added about 3/4 tsp of vanilla extract (what cookie is complete without vanilla?!), and I think that helped to further enhance the flavor. Click here for the full recipe from The Detoxinista!