Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island

It’s Minimal Monday again, and you know what that means— a super easy recipe to start off the week in yummy style.  I made these cookies as a follow up to my popular Flourless Almond Butter Chocolate Chip Cookies, the ones I fell in love with exactly 5 Minimal Mondays ago.  Today I made the same cookie, with peanut butter.  I’m equally wild about these.

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 2

There’s never been a cookie that’s easier to put together.  Just whisk the egg, sugar and baking soda with the peanut butter, and fold in the chips.  You will always have the ingredients on hand, they bake up soft and rich with pb and chocolate, and they freeze perfectly.  What more could you ask of one little cookie?

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 3

Be aware — after you mix up the batter you’re going to freak out because it looks just like a bowl of peanut butter with some chips thrown in. But keep the faith — scoop it out, flatten each ball slightly, and bake them up. You’re going to get some delicious cookies, and I know I said it before but I’ll say it again…I don’t think I’ll ever bother making regular chocolate chip cookies anymore, I don’t see the point.  These have the all the good qualities and none of the hassle.

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 4
If you’re looking for crunchy cookies, these aren’t for you.  But if the idea of soft, pillowy cookies with lots of peanut flavor and plenty of chocolate presence appeals to you, I know you’ll be pleased.  And for those of you who eat gluten free, I think these are a nice option without all the complicated gluten free products.

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 6

Because these are so simple, it’s the details that are going to be the key to success, so I list a series of tips at the end of the post.  Those tips hold for other baking projects as well…is your oven calibrated to the right temperature?  Do you always measure your ingredients in the correct type of measuring cups?  Do you pay attention to the size of your eggs?  It’s all important stuff when it comes to baking.

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 7

Flourless Peanut Butter Chocolate Chip Cookies

Yield: 14-16 cookies

What You Will Need

  • 1 large egg
  • 1/2 cup packed brown sugar
  • 1 cup peanut butter (I used Jiff)
  • 1 tsp baking soda
  • 1 cup dark chocolate chips (or use milk chocolate)


  1. Set the oven to 350F
  2. Line a baking sheet with parchment paper.
  3. Whisk the egg, brown sugar and baking soda together in a bowl. Make sure to break up any lumps in the sugar so that the mixture is smooth. Stir in the peanut butter and mix until well combined.
  4. Fold in the chocolate chips.
  5. Scoop onto the baking sheet with a 1 1/2 inch baking scoop (or use a tablespoon), and space the cookies 2 inches apart.
  6. Flatten the cookies slightly, and bake for about 10 minutes until puffed and just beginning to turn golden around the edge. Don't over bake, they will still be soft, but will firm up as they cool.
  7. Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a rack.


These cookies are especially good while still warm, and they freeze well. Recipe adapted from Chew Out Loud


Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 9

Tips for success:

1. Make sure you use a large egg.  Since most recipes call for large eggs as the default size, that’s the size I always buy, so there’s never a question.

2. Measure the peanut butter in a dry ingredients measuring cup, not a liquid cup.  (Liquid measuring cups are the ones made out of clear plastic or glass, with measuring lines on the side.) Make sure you get a full cup of peanut butter, I know it’s messy.

3. Don’t forget the baking soda.

4. Do make sure you pack your brown sugar into the measuring cup.

5. Don’t get greedy and use more than 1 cup of chocolate chips or the cookies will not hold together.

6. Do not make these cookies too large, or they will not hold together.  Use the 1 1/2 inch cookie scoop, or a tablespoon and they should be about the size of a walnut.  If you make them smaller, be sure to bake them for less time.

7. Be sure to flatten the scoops of dough slightly  for even baking.  Dampen the back of a spoon or knife before you flatten to prevent sticking.

8. Food stylist’s trick: After you flatten the cookies, stick a few extra chocolate chips in cookies that don’t have any chips showing on top — you’ll get that perfect chocolate chip cookie look after they’re baked.

9. Make sure your oven is at 350F when you put the cookies in.  I keep a small, inexpensive oven thermometer in my oven at all times so I can be sure.

10. Let the cookies cool briefly on the cookie sheet so they can firm up.  They will be fragile when warm, so handle them carefully.

That’s it, you should be good to go!

Flourless Peanut Butter Chocolate Chip Cookies, Gluten Free | The View from Great Island 10

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56 Responses to Flourless Peanut Butter Chip Cookies

  1. Tarin says:

    Your tips at the bottom of this recipe are awesome and super helpful! Half the batch is in my oven now!! Thanks for an easy recipe, with no flour on hand! You noted they are good to freeze as well, I was wondering do you mean to freeze the baked cookies or the cookie dough?

  2. Maryl says:

    I’ve been making these cookies for a year now and double the recipe every time because they don’t last long at my house. I use Aldi brand natural peanut butter.
    They are the easiest cookies ever!

    • Sue says:

      That’s good to know that they work with natural pb, mary, because I always use regular — so happy you’re enjoying them :)

  3. Hannah says:

    I love this recipe. I have been adding a cup of oats to my cookies and they taste great like that too. Thanks for sharing!

  4. sue griffore says:

    Anxious to make these. To follow your directions and tips — do you use a dry measure cup for the brown sugar? Like the one you would measure flour and sugar in? How do your recommend storing these? thank you

    • Sue says:

      I do use a dry measure, Sue. As for storing, that’s a good question. I cover loosely with foil, because they can get soggy under plastic.

  5. Aviva says:

    Made these for Passover, and they were delicious. I found them a little sweet (I just prefer my desserts less sweet, I’m sure they are perfect sweetness for “normal” tastebuds). I was wondering if I could cut the sugar a little or if that would affect the consistency. I see others have used maple syrup and coconut sugar, so maybe I’ll try that next time.

  6. Lisa says:

    Can you use Peanut Butter Chips instead of chocolate? And can you add nuts?

  7. Mei says:

    OK these were amazing and so easy! They came out just as described – firm but soft inside (didn’t fall apart like some others mentioned). I used 100% natural peanut butter, and I substituted the brown sugar for maple syrup. Perfect!

  8. Erica says:

    I made these exactly as the recipe stated and they tasted wonderful but they fell apart :/ Any suggestions?

    • Sue says:

      When did they fall apart, Erica? After they came off the tray? All I can think of is that maybe you made them larger than I did? If you try again, make them smaller and see if that helps.

  9. missy says:

    I loved these cookies! I did add a few dashes of vanilla extract…shared them with clients…they couldn’t believe there was so few ingredients..thumbs up! Thanks!

    • Sue says:

      Thanks Missy, I love them too. I have a macadamia and white chocolate chip variation of them coming out later this week, keep your eye out!

  10. Louise says:

    Sue – have you tried flourless Nutella chic chip cookies?

  11. Ashley says:

    could you use PB2 powdered peanut butter?

  12. Louise says:

    Delicious and incredibly easy. Start to done in 20 minutes with one bowl.

  13. jessica says:

    Can I make these without parchment paper?

    • Sue says:

      Sure Jessica, I use it out of habit, and it does help the bottoms of the cookies cook evenly, etc, but you can do without it.

  14. Tammy says:

    Oh. My. Goodness. These are so wonderfully wonderful! I am doing a trial gluten free run and with cookies like these, I may just be able to make this work. Thank you!

  15. Megan says:

    do you know how many calories per cookie??

    • Sue says:

      Sorry Megan I don’t know, you could probably calculate it pretty easily if you want to take the time to get the stats on the ingredients. I will say this, though, as cookies go, they’re relatively healthy calories!

    • Courtney says:

      Megan… while these cookies may be delicious, they are actually worse for you than a regular PB chocolate chip cookie! Flourless doesn’t necessarily mean carb-less, fat-less or calorie-less. Here are the nutrition facts per cookie: 210 calories; 13 grams fat; 22 grams carbs & 19.5 grams sugar!!

      Hope this helps :)

  16. Tia says:

    Hi I was wondering because I have a son who is allergic to peanuts. … can I use soy nut butter…. Lol I have never even tried making peanut (soy)butter cookies for him. But I know I could enjoy these if he does!. Soy nut butter taste pretty good!! So what’s your thoughts?

    • Sue says:

      Well Tia I’ve made these cookies with almond butter, and with cashew butter, so I think they would work with other nut butters as well. I have never had soy butter, if it has a similar consistency, then I don’t see why not! Please let us know how it turns out for you, I’m so curious.

  17. victoria says:

    Can you use splenda brown sugar?

    • Sue says:

      I don’t bake with sugar substitutes Victoria so I don’t know for sure. I guess you could follow whatever the package says. Please let me know how they turn out if you try it, I think a lot of readers would be interested!

  18. Kayte says:

    If following your directions to a T, do you have an estimated calorie count or carb count for these cookies?

  19. […] 3) Flourless Peanut Butter Chip Cookies via The View from Great Island […]

  20. Marian says:

    Hi! I love these cookies and was wondering if I can double these ingredients to make a double batch. I tried to on a different peanut butter Gf cookie but the cookies became to chewy.

    • Sue says:

      Good question, I haven’t tried it so I can’t say for sure. This dough is so easy to put together, though, that you could just do 2 batches almost as easily as one bigger one.

  21. Nicki says:

    Made these for a second time except I subbed the brown sugar with coconut sugar. DELICIOUS and way too easy to make !

  22. Missy says:

    I made these tonight, they are super easy and delicious! My friend (who has celiac) loved them and said they were the best homemade GF cookies he’s had yet. I love how your recipes are so accessible and you always write such clear instructions. Thank you for sharing this great recipe!

    • Sue says:

      What a great thing to say, Missy, thanks so much. I love these cookies, too, and I’m always trying to find new nut butters to make them with. I don’t need to eat gluten free, but I really think I prefer them to regular cookies! Thanks for taking the time to give me this nice feedback!

  23. zelia says:

    Just made these today, absolutely delish. I did double the recipe, May try to reduce the quantity of sugar next time. Hubby and son loved them.

  24. grace says:

    i love a recipe that uses only pantry staples like this, plus, as a bonus, the results are amazing.

  25. Ashley says:

    Can’t say that I personally enjoy baking, but these were incredibly fast, easy, and possibly added to our Christmas cookie “must have” list. Delicious!

  26. I’ve been making these since my kids were young. They are always devoured because they are so good. I’m not even a fan of peanut butter and I love these!

  27. hungry dog says:

    These look great. Why is it that I always feel I could use one more chocolate chip cookie recipe?!

  28. Dina says:

    I like not using flour. these sound like amazing cookies!

  29. My favorite PB cookies are flourless, yours look wonderful!

  30. Very yummy Sue! I know what you mean about these cookies. The first time I made them I couldn’t even believe it when I peeked in the oven. And the first bite ……….. crazy good! Your pictures totally capture the deliciousness of these cookies!

  31. Oh these sound wonderful! I adore peanut butter and chocolate and can’t believe only 5 ingredients make these wonderful cookies. I don’t make enough cookies – you always have a beautiful morsel popping up!

  32. Eileen says:

    Well, it looks like I need to go get some chocolate chips, because these are definitely calling my name! Maybe with a big mug of strong coffee…

  33. Kate says:

    I’ve made a similar recipe before and I used Skippy pb. I used the regular stuff I grew up eating that had “filler”. Did you use regular or the natural Jif for your cookies? I know natural, crunchy Smuckers makes a greasy cookie – :\ experienced…. not yummy :(

  34. Karen says:

    OMG you are my hero. I am gluten free and this looks fabulously easy and delish.

  35. Because these are so simple, it’s the details that are going to be the key to success, so I list a series of tips at the end of the post. = AWESOME!

    My most popular recipe or in the top 2 or 3 every year is one of the couple recipes for flourless pb choc chip cookies I have. It’s amazing how badly people can mess up 5 ingredients, but they manage to :) For those that nail them, they’re amazing as you know. But I don’t know why some people struggle. So I LOVE the tips! Your cookies are beautiful, Sue!

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