Not only are these moist and chewy mini cookies gluten-free, packed with dark chocolate goodness and baked to perfection in only 10 minutes, they’re great homeschool treats for the kids! Pack them in a parchment sleeve and seal with a sticker or a ribbon for a fun surprise. This recipe can also be used as a base of inspiration for a variety of substitutions. Replace ghee with butter, use any nut or seed butter in place of peanut butter, or add your favorite mix-ins instead of chocolate chips. The mini size is nice when you want a big bang of flavor in a small dessert.
Mini Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/4 cup peanut butter
- 1/4 cup ghee
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups gluten-free flour blend
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350 degrees F.
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In mixing bowl, combine peanut butter, ghee and sugars first, then mix in egg.
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Stir in flour, baking soda and salt.
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Stir in chocolate chips.
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Form dough into small rounds and arrange on baking sheet.
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Bake for 10 minutes or until tops turn golden.
Recipe Notes
Add the ingredients to your cart and get baking!
