Flourless Peanut Butter Chocolate Chip Cookies

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Flourless Peanut Butter Chocolate Chip Cookies ~ these amazing gluten free cookies are made without any flour, or any butter, and they hold their own against any chocolate chip cookie out there!  Healthy cookies ~ who knew?

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

Here’s 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 weeks 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.

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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.

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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!

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Don’t forget to pin these amazing Flourless Peanut Butter Chocolate Chip Cookies!

Flourless Peanut Butter Chocolate Chip Cookies ~ these amazing gluten free cookies are made without any flour, or any butter, and they hold their own against any chocolate chip cookie out there! #glutenfree #glutenfreecookies #flourlesscookies #chocolate #healthycookies #healthy #proteinsnack #healthysnack #backtoschool

Flourless Peanut Butter Chocolate Chip Cookies
Rate this recipe
42 ratings

Category: dessert, snack

Cuisine: American

Yield: 14-16 cookies

Serving Size: 1 cookie

Calories per serving: 151

Flourless Peanut Butter Chocolate Chip Cookies

Delicious chocolate chip cookies made without any flour or butter!


  • 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 slightly tweaked from Chew Out Loud


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Leave a Reply


  • Reply
    February 17, 2019 at 9:57 am

    Can I substitute a flax egg for the egg? I can not eat eggs. Thank you.

    • Reply
      February 17, 2019 at 10:26 am

      I think you can, Stephanie, but I haven’t tried that myself. Report back if you try!

  • Reply
    January 19, 2019 at 10:38 am

    Hi Sue!

    Love your blog! Have you ever made these with almond butter? Thinking of trying that way!


    Casey of Genius Baking

  • Reply
    January 12, 2019 at 6:23 pm

    Do you think adding some protein powder would make them fall apart worse, or would actually help them hold together? I will try it when my hubby gets back from a trip he’s on. With truvia brown sugar and sugar-free chocolate chips, because he’s diabetic.

  • Reply
    December 1, 2018 at 8:58 am

    These are delicious! I doubled the recipe and used flax eggs and added a splash of vanilla!!

    • Reply
      December 1, 2018 at 9:04 am

      Great to know about the flax eggs Janet!

  • Reply
    November 28, 2018 at 11:20 pm

    These are so good! I accidentally over baked the cookies but they are still incredible! My fiancé asked for seconds and she hates sweets.

    • Reply
      November 29, 2018 at 6:39 am

      They are forgiving that way because the peanut butter keeps them so moist.

  • Reply
    Flourless Almond Butter Chocolate Chip Cookies - YOUnfolded
    November 8, 2018 at 9:19 am

    […] originally found the recipe on Pinterest from The View From Great Island blog and it was done with peanut butter. Since we had almond butter instead I did it with that and […]

  • Reply
    September 21, 2018 at 7:16 am

    Oh my!! I made my first batch last night it made 18 and only 2 made it til morning!! They are really really good!! But it has a LOT of brown sugar! Is there any substitute that could make this less sweet? I don’t like to intake on sugars or carbs while I’m dieting..

    • Reply
      September 21, 2018 at 8:06 am

      You can try reducing the sugar by up to 25% or so without too much of an issue in most baking recipes, Jessie, but beyond that I think you’ll have to do some experimentation.

  • Reply
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  • Reply
    Nicole Phaire
    January 27, 2018 at 5:42 pm

    What is the nutritional info on these?

    • Reply
      September 21, 2018 at 8:14 am

      I added that for you Nicole.

  • Reply
    October 30, 2017 at 6:18 pm

    So easy and so delicious! I had wanted to make fresh cookies tonight but was out of flour. This recipe was the perfect remedy to my conundrum. Thank you so much for sharing it! (PS I added a bit of cinnamon and a handful of oats and it makes it a perfect autumn dessert!)

    • Reply
      October 30, 2017 at 7:26 pm

      Sounds delish Maria :)

  • Reply
    October 22, 2017 at 2:51 pm

    These were yummy! I substituted Sweve sweetener and used sugar free chocolate chips for a sugar free lo Carb version!

    • Reply
      October 22, 2017 at 3:08 pm

      That’s great to know, Michelle, I’ve been meaning to do a low carb version :)

  • Reply
    October 15, 2017 at 5:35 pm

    Do you know how many grams of carbs are in one of these? I was recently diagnosed with gestational diabetes ugh

    • Reply
      October 15, 2017 at 7:08 pm

      I believe it’s about 14 grams per cookie, Tana, I’ll add the nutritional facts to this, thanks!

  • Reply
    Jeanice Martin
    September 2, 2017 at 5:21 pm

    Just made these today and they are absolutely DELICIOUS!!!

    • Reply
      September 2, 2017 at 6:16 pm

      I’m so excited that you loved these Jeanice ~ I’m just working on a new video for this recipe ~ it will be up soon! Now you need to try all my other nut butter cookies :)

  • Reply
    July 15, 2017 at 5:06 am

    Made these for the first time 2.5 weeks ago. Have made them THREE TIMES since then. They are that good [and that easy]. Thank you so so much for this recipe – my new staple!

    • Reply
      July 15, 2017 at 6:45 am

      Now you’ll have to try my other nut butter cookies, Ari, I’ve got quite a few!

  • Reply
    May 20, 2017 at 2:18 pm

    These are delicious!! Do you happen to know the nutritional value per cookie? I may need to multiple that by many cookies. :)

    • Reply
      May 20, 2017 at 3:05 pm

      I’m so sorry I don’t, Cyndi, but it should be pretty easy to do because the ingredient list is so simple. There are places you can go online where you can plug in the ingredients to get the nutritional values.

  • Reply
    October 28, 2016 at 11:11 am

    I tried this recipe for the first time today and they came out beautifully. I made them for a client who is gluten free and dairy free so I substituted the chocolate chips with enjoy life chocolate mega chunks. (Free of milk peanuts soy and gluten) and they were perfect. Thanks for sharing ?

    • Reply
      October 28, 2016 at 2:40 pm

      You’re so welcome, thanks for coming back to let us know Jessica <3

  • Reply
    September 17, 2016 at 2:37 pm

    These cookies are incredible. I could have eaten the whole batch. I used skippy super chunky peanut butter and well…there are no words describe how good they are. Thank you! I’m going to try natural peanut butter and Splenda brown sugar to lo carb it even more. But this recipe rocks so much I’m making more tonight.

    • Reply
      September 17, 2016 at 4:15 pm

      Yay, I love to hear that!

  • Reply
    September 17, 2016 at 12:08 pm

    I just came across this recipe and all I have to say is, YUM! I actually subbed out the regular brown sugar for Splenda brown sugar because I can’t have regular sugar. They turned out perfect!
    Thank you!

    • Reply
      September 17, 2016 at 12:48 pm

      That’s great to know about the sugar substitute Jennah, thanks.

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