Gluten-Free Peanut Butter Chocolate Chip Cookies
"To fit the cookies on a single sheet pan, divide cookies into 5 rows of 4. Pressing the cookies flat helps them bake quickly and get lovely crisp edges; otherwise they'll be too round and undercooked."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (42 g)
- Calories 229.5
- Total Fat - 19.7 g
- Saturated Fat - 12.4 g
- Cholesterol - 48.8 mg
- Sodium - 226.3 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 0.2 g
- Sugars - 13.9 g
- Protein - 0.7 g
- Calcium - 7.2 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375°.
Step 2
Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.
Step 3
Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern, and flatten to a 2-inch diameter.
Step 4
Bake at 375° for 10 minutes or until lightly browned.
Tips
No special items needed.
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