Soft Peanut Butter Chocolate Chip Cookies

Give this recipe a try! Delicious cookies that stay moist, don’t fall apart, and are high protein thanks to the peanut butter and durum atta. Satisfy that urge with a treat that won’t come back to haunt you later. Make something everyone will keep asking for!

Peanut Butter Chocolate Chip Cookies

3/4 cup durum atta 1/2 cup peanut butter (if using natural, cut back 1 oz. of butter)

1/2 cup white rice flour 1/2 cup butter (1/3 cup if using Natural style peanut butter)

1/2 tsp. baking soda 1 large egg

1/2 tsp. salt 1/2 cup packed dark brown sugar

3/4 cup chocolate chips/chunks 1/2 cup coconut sugar

1 1/2 tsp. vanilla extract


Preheat oven to 180 Celsius (375 F), line baking sheets with parchment paper.

  1. Whisk together the flours, salt, and baking soda together in a medium bowl.
  2. In a larger bowl, beat the two butters together until they look uniform.
  3. Add the sugars and mix for 2 minutes, or until the sugar starts to lose its grittiness.
  4. Add the egg and vanilla to the sugar mixture and beat until the surface looks satiny.
  5. Add the dry to the wet in 4 stages. Add some flour, fold it in, let it sit for a minute, then mix to incorporate, repeat until all flour is added.
  6. IF the dough is too wet, add 1 teaspoon of cornstarch and mix until the dough is soft, but holds together easily.
  7. Add the chocolate chips and cut them through the dough well.
  8. Spoon out tablespoon-sized cookies and spread evenly on pan.
  9. Bake for 13 to 14 minutes, do not overbake.
  10. Allow to cool on pan for 5 minutes before transferring to a board to cool.

Makes about 30 cookies. Store in an air-tight container to extend freshness.