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    Scott Adams

    Peanut Butter Chocolate Chip Cookies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    ½ cup butter or margarine
    ¾ cup peanut butter
    1 cup white rice flour
    ¼ cup tapioca flour
    ½ cup sugar
    ½ cup packed brown sugar
    1 egg
    ½ teaspoon baking soda
    ½ teaspoon baking powder
    1 bag milk chocolate chips

    In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.

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    These cookies are great. I omitted the normal sugar and just used half a cup of brown sugar. Plus added half a cup of chopped nuts and some flax meal. The first batch I made were a little too sweet for my tastes but wow are they amazing!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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