Chewy Gluten Free Buckeye Cookies
These chewy gluten free Buckeye cookies combine the rich flavors of peanut butter and chocolate with a soft, moist texture, perfect for gluten sensitive individuals and anyone craving a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour (finely ground, blanched almond flour preferred)
- 1 cup oat flour (gluten free certified)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick, softened)
- ¾ cup natural peanut butter (creamy or chunky, no added sugar or oils)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 cup dark chocolate chips (60-70% cacao)
- 1 tablespoon coconut oil (optional, for smoother chocolate coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt until well combined.
- In a large bowl, beat softened unsalted butter and natural peanut butter with an electric mixer until smooth and creamy. Add honey and vanilla extract, and beat until fully incorporated.
- Add the egg and mix until the dough comes together nicely. If the dough feels too soft, chill it for 10 minutes before scooping.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Use a tablespoon or cookie scoop to place dough balls about 2 inches apart on the prepared baking sheet. Lightly flatten each ball with your fingers or the back of a spoon.
- Bake for 10-12 minutes until edges are golden but centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt dark chocolate chips with coconut oil using a double boiler or microwave in 30-second bursts, stirring frequently until smooth.
- Dip each cooled cookie halfway into the melted chocolate, letting excess drip off. Place back on parchment paper to set. Chill in the fridge for 15-20 minutes if desired.
Notes
Do not overmix the dough to avoid gummy texture. Use room temperature ingredients for best results. Chill dough if too sticky to shape. Bake until edges are golden but centers remain soft for chewy texture. Melt chocolate carefully to avoid burning. Store cookies at room temperature in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6
- Sodium: 90
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 2
- Protein: 3
Keywords: gluten free cookies, buckeye cookies, peanut butter cookies, chewy cookies, chocolate dipped cookies, gluten free dessert