 We experimented with all sorts of butters and sugars in making this cookie and this was the most successful. The tahini version was a little too strong, and the nutella version made a wonderful brownie brittle type thing but also dripped everywhere and killed the oven. These did work well with almond butter, and almond extract but in our family it's all about the peanut butter! Gluten-free Peanut Butter Chocolate Chip Cookies 1 cup smooth Peanut Butter 3/4 cup coconut sugar 1 tsp baking soda 1/2 cup chocolate chips 1 egg 1 tsp Vanilla Extract Preheat oven to 350 Mix all ingredients together, adding the chips last. Scoop into 1 inch balls and place on cookie sheet with about an inch between cookies. Bake at 350 for 8-10 minutes depending on your oven.
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