These Flourless Peanut Butter Chocolate Chip Cookies are perfectly chewy, crisp around the edges and loaded with chocolate chips! They are one hundred percent gluten-free and ready in less than 20 minutes! You’ll love how simple this recipe is, and best part is that you don’t need any fancy kitchen equipment to make them.

Freshly baked flourless peanut butter chocolate chip cookies on a white serving board with a bite taken out of one of the cookies.

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    Before you get started / Kelley’s tips

    • Try a different nut butter. If you are not a fan of peanut butter you are more than welcome to swap this ingredient for any nut butter! You can definitely try this recipe with either almond or cashew butter.
    • Looking to add a little crunch? Try using crunchy over smooth peanut butter in this recipe if you want to add a little texture to the cookies.
    • Chill the dough. If your cookie dough becomes too soft try chilling your dough before baking!

    Ingredients

    • Salt and vanilla – Are added to flavor the cookies. The salt brings out the chocolate flavor and enhances the peanut butter as well.
    • Peanut butter – Use your favorite kind of nut butter! We use natural peanut butter and it works great!
    • Sugar – I use a combination of granulated and light brown sugar. The light brown sugar helps to add extra chewiness to the flourless cookie.
    • Chocolate chips – This recipe calls for semi sweet chocolate chips however dark chocolate chips can also be used. You can also omit the chocolate chips for a flourless peanut butter cookie.
    • Egg – The egg creates a chewy rich cookie. If you are allergic to eggs or are vegan a flax egg can be substituted.
    Peanut Butter Cookies on a white plate.

    How to Make Flourless Peanut Butter Chocolate Chip Cookies

    • Make the Batter: In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined.
    egg, sugar and peanut butter in white bowl
    1. Fold in chocolate chips.
    adding in chocolate chips to batter
    1. Bake: Drop by rounded tablespoon onto the prepared baking sheets and space them 2 inches apart. Press down each cookie with your hand to flatten slightly. (They tend to puff up a bit if you do not). Bake for 12 minutes or until the cookies look set. They will continue to cook as they cool on the baking sheet.
    unbaked peanut butter cookies on baking sheet
    1. Cool: Allow the cookies to cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.
    gluten free peanut butter cookies on baking sheet lined with parchment paper

    Frequently Asked Questions

    How do I store the cookies?

    • Store: In an airtight container for up to 5 days at room temperature.
    • Freeze: Leftover baked cookies can be stored in the freezer for up to 3 months. Unbaked cookies can be rolled out and placed on a baking sheet in the freezer until frozen. Transfer to a zip lock bag and freeze for up to 3 months. To reheat simply allow the cookies to come to room temperature while the oven preheats.

    Can I use natural peanut butter?

    Yes, but the texture may change. Natural peanut butter tends to be runnier and less sweet, so your cookies might spread more and be slightly crumbly. Stir it well before using!

    Do I need to chill the dough?

    Nope! These cookies are quick and easy—no chilling required.

    Peanut butter chocolate chip cookies on a cooling rack topped with semi sweet chocolate chips.
    Recipe

    Flourless Peanut Butter Chocolate Chip Cookies

    5 from 1 vote
    Flourless Peanut Butter Chocolate Chip Cookies. Gluten-Free and ready in less than 20 minutes!
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Serves 24 cookies
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    Save this Recipe

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      Ingredients 

      Instructions

      • Preheat oven to 350 degrees. Line baking sheets with a silicon baking mat or parchment paper.
        In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined.
      • Fold in chocolate chips.
      • Drop by rounded tablespoon onto the prepared baking sheets and space them 2 inches apart. Press down each cookie with your hand to flatten slightly.
      • Bake for 12 minutes.
        Allow the cookies to cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.

      Notes

      Adapted from My Recipes

      Nutrition Information

      Calories: 123kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 7mgSodium: 100mgPotassium: 107mgFiber: 1gSugar: 9gVitamin A: 13IUCalcium: 11mgIron: 1mg

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