Top 25 Gluten-Free Dessert Recipes
These soft, chewy gluten-free pressure cooker cookies are packed with chocolate chips, coconut, and crunchy pecans, making them totally irresistible and unbelievably easy to bake!
Equipment
- 1 Mixing bowl medium size
Ingredients
Main ingredients
- ½ cup Natural peanut butter creamy or chunky works
- ⅓ + 1 tablespoon cup Dark brown sugar
- 1 Egg large, room temperature
- ¾ teaspoon Pure vanilla extract
- 1 tablespoon Tapioca starch or cornstarch
- ¾ teaspoon Baking soda
- ¼ teaspoon Table salt plus extra flaky salt for topping
- ½ cup Chocolate chips
- ¼ cup Unsweetened shredded coconut
- 3 tablespoons Finely chopped pecans
- ¼ cup Crushed cereal Corn or Rice Chex
- 2 tablespoons Cacao nibs or extra chopped nuts
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
- In a medium bowl, mix peanut butter, brown sugar, and egg until smooth.
- Add vanilla, starch, baking soda, and salt. Stir until fully combined.
- Fold in chocolate chips, coconut, pecans, crushed cereal, and cacao nibs.
- Scoop out tablespoon portions and space them 2 inches apart on sheet.
- Flatten each dough ball gently with fingers or spoon.
- Optional: Sprinkle flaky salt on each cookie for sweet-salty contrast.
- Bake for 10-12 minutes until edges set and tops lightly crack.
- Cool cookies on sheet for 5 minutes before transferring to wire rack.
Notes
Store cookies in airtight container for up to 4 days at room temp.