Flourless Peanut Butter Chocolate Chip Cookies are made without flour, butter, or oil, yet they hold their own against any chocolate chip cookie out there. These healthier gluten free cookies are a sweet surprise!
I made these flourless peanut butter chocolate chip cookies as a follow up to my popular Flourless Almond Butter Chocolate Chip Cookies
The originals tasted so amazing, it was a no brainer to branch out to other nut butters, and peanut butter seems like the logical next choice. I’m equally wild about these, they have that same rich, moist texture and tons of flavor. With just 5 ingredients, they’re without question the easiest chocolate chip cookie recipe I’ve ever come across.
What you’ll need:
- an egg
- peanut butter ~ I love Jiff, but use your favorite. One note: natural peanut butters (the ones that separate,) are not good for this recipe. The oilier texture doesn’t work as well in the batter.
- brown sugar
- baking soda
- chocolate chips
These peanut butter cookies are crazy simple to throw together!
- Just whisk together the egg, peanut butter, brown sugar and baking soda, and fold in the chips.
- Scoop onto a baking sheet, and flatten slightly.
- Bake!
- 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 a cookie?
This flourless cookie batter is unlike any you’ve worked with before
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.
Do you love your cookies soft and chewy?
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.
This recipe is simple, so the details are key to success
Check out my tips, below. 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, which is an exact science.
Tips for making flourless peanut butter chocolate chip cookies:
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!
Are you a fan of peanut butter and chocolate?
- Peanut Butter Chocolate Chip Bread
- Peanut Butter Chocolate Chip Scones
- Peanut Butter Chocolate Chip Blondies
- Peanut Butter Chocolate Chip Shortbread Cookies
are you a flourless cookie fan?
- Flourless Pecan Chocolate Chip Cookies
- 25 Fabulous Flourless Cookies
- Flourless Chocolate Peanut Butter Chip Cookies
- Flourless White Chocolate Chip Macadamia Cookies
- Flourless Almond Butter Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Video
Ingredients
- 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
Instructions
- Set the oven to 350F
- Line a baking sheet with parchment paper.
- 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.
- Fold in the chocolate chips.
- Scoop onto the baking sheet with a 1 1/2 inch baking scoop (or use a tablespoon), and space the cookies 2 inches apart.
- 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.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a rack.
Notes
Nutrition
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!
That’s great to know about the sugar substitute Jennah, thanks.
I’m late too, but just made these today! I used dark brown sugar, a little less than a cup of peanut butter, (I did get greedy and add more chips ?), and popped the mix in the freezer for about an hour before baking. Kept them in the oven for an extra 5 minutes as well. They came out beautifully, but they did not hold together when trying to just hold the cookie, too many chips maybe?…anyway, they taste great! Will make again. By the way, I used the Kroger brand Simple Truth Organic semi sweet chocolate chips, which are slightly bigger chips than say Toll House.
It’s possible that the bigger chips would make a difference in how the cookies hold together…especially if you tend to be ‘liberal’ (guilty here!) with your chips 😉
I know this recipe is old now and I’m super late to the party, but my goodness these are AMAZING. I’ve made these for my family a solid four batches in less than two weeks. They can’t get enough! (Even though I probably ate 3/4 of them) Thanks for this — glad I found it! 🙂
You’re never late to the party here Cayla 🙂 I am so glad you like these because I honestly think they’re amazing too, I really don’t ever need to make regular chocolate chip cookies again. Thanks for taking the time to leave a comment <3
These are so good! I loved them. When I was mixing the ingredients I was sure they were going to turn out right but I was wrong. The only thing I Changed was using dairy free mini chocolate chips instead. I want to add oats next time.
Thanks Nicole, and I had the same reaction the first time I made them, I was sure I’d done it wrong!
Sue, can I use peanut butter with grape jelly?
I don’t think that would work Glaris, sorry!
I was a little skeptical when I read this recipe and saw the dough. Not anymore. These cookies are great.
I know exactly what you mean, Kathie, I was skeptical at first too!
Just tried these cookies (they are still warm). Hubby loves them. How could he not, his two favourites, pb and chocolate. I noticed the recipe on the pb jar is similar but without the baking soda. Why did you add baking soda?
The baking soda just makes them puff every so slightly and I think improves the texture, Renee.
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?
You can do it either way, Tarin, and thanks for the great feedback!
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!
That’s good to know that they work with natural pb, mary, because I always use regular — so happy you’re enjoying them 🙂
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!
thanks Hannah, I’m going to try the oats in my next batch, that’s a great idea!
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
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.