Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free replacement for regular all-purpose flours) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Peanut Butter: If you are allergic to peanuts, you may use other types of nut butters (such as almond butter, cashew butter, or sunflower butter instead).

Baking Powder: Baking powder is the only leaving agent (we only need a very little bit), so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Egg: The egg is for binding the ingredients better together, so I highly recommend adding it in. If you are allergic to eggs, or would like to keep this recipe egg-free, you may use acquafaba or an egg-replacer instead.

Sugar: I used a mix of brown sugar and white sugar, but you can also use cane sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I highly recommend adding it in.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free, but you may also use regular chocolate instead.