Reece’s Chocolate Peanut Butter Cookies – GF


I recently had a craving for this old favorite recipe, but had never made it gluten-free.  So, I dug out the recipe and my gluten-free flours and started mixing. They turned out really well with a combination of brown rice, arrowroot, and sorghum flours.  You will enjoy these delicious chocolate peanut butter yummies!


3/4 cup brown rice flour
3/4 cup sorghum flour
1/2 cup arrowroot flour
1 teaspoon xanthum gum
2/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla
1 bag Reeces Peanut Butter chips

In a medium bowl, mix together the dry ingredients:  brown rice flour, sorghum flour, arrowroot flour, xanthum gum, cocoa, baking soda, and salt.  Set aside.

In a large bowl, soften butter.  Beat in sugar, eggs and vanilla.  Add dry ingredients a little at a time, stirring well.  Fold in peanut butter chips.

Line baking sheets with parchment paper.  Scoop rounded teaspoons of batter onto pan, 12 per sheet.  Bake in 350 degree oven for 11 minutes.  Let cool on pan 1 minute before moving to cooling racks.

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