Gluten Free Chocolate Chip Peanut Butter Pinwheel Cookie

Using The Really Great Food Company All-Purpose Flour



  • 1 3/4 cup RGF All-Purpose Flour
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup peanut butter(smooth or chunky)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 8-ounce package gluten free chocolate chips




  1. Beat butter and sugar until light and fluffy. Blend in peanut butter, milk, vanilla extract, and egg.
  2. Stir in flour, salt, and baking soda until combined.
  3. Melt chocolate in a separate bowl by microwaving for one minute on HIGH. Set aside to cool.
  4. Press dough into a ball and place between two long sheets of waxed paper. Roll out into a 10 x 17-inch rectangle.
  5. Remove the top piece of wax paper and spread cooled chocolate over the top. Starting with the long side, roll up dough with chocolate inside. Chill for 30-45 minutes.
  6. Preheat oven to 375 degrees. Prepare cookies sheets by covering with a silicone baking mat or parchment paper.
  7. Slice chilled. Roll 1/2-inch thick and place onto prepared cookie sheet.
  8. Bake for 12-14 minutes. Move to a cooling rack while still warm. Enjoy!


Yield: 36 cookies

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