Nut Butter Chocolate Chippers
Recipe adapted from Free For All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes The Whole Family Can Enjoy by Jules E. Dowler Shepard.
Serves: 16-18
  • 1 cup peanut butter, almond butter, SunButter, or soy “nut” butter
  • ½ cup honey or agave nectar (I used honey)
  • 1-1/2 teaspoons vanilla extract
  • ¼ cup mashed banana (can sub applesauce)
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • ½ cup brown rice flour
  • ⅓ cup oats, ground in a spice / coffee grinder to make oat flour
  • ¼ teaspoon salt
  • ½ cup semi-sweet or dark chocolate chips
  1. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
  2. In a medium-sized bowl, whisk together the starches, brown rice flour, oat flour, and salt.
  3. In a separate bowl, mix the nut butter (or seed or soy butter), honey or agave, banana, and vanilla, until well combined. Add the flour mixture from your other bowl and blend well. Stir in the chocolate chips.
  4. Shape dough into balls the size of ping pong balls. Place them on your prepared baking sheet, and either simply flatten and shape them you’re your hands, or use the old peanut butter cookie trick – dip a fork in sugar and use it to press down the dough for that criss-cross top.
  5. Bake the cookies for 10 to 12 minutes, or until they lose their sheen. Let them cool for 10 minutes on the baking sheet before removing them to a wire rack to cool completely … or simply eat them.
Recipe by Go Dairy Free at