Flourless Peanut Butter Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Chip Cookies. Perfectly chewy, crisp around the edges and loaded with chocolate chips! Gluten-Free and ready in less than 20 minutes!
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Flourless Peanut Butter Chocolate Chip Cookies
Are you ready for the the easiest cookie recipe ever!? These cookies can be made in one bowl without a mixer and only require 8 simple ingredients! They are also healthier and gluten free! No flour is added to these cookies. Just peanut butter, light brown sugar, granulated sugar, vanilla, egg, baking soda, salt and chocolate chips. That’s it!
These flourless cookies are perfectly chewy with a slight crispness and melt in your mouth. All you need is 5 minutes of prep time to whip up these cookies.
Ingredients
- Peanut Butter: I prefer to use creamy peanut butter in this recipe. I would not suggest using other nut butters because they tend to be oiler and could make the cookies greasy.
- Sugar: I use a combination of granulated and light brown sugar. The light brown sugar adds 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.
- Salt and Vanilla: Are added to flavor the cookies. The salt brings out the chocolate flavor and enhances the peanut butter as well.
How to make Flourless Peanut Butter Chocolate Chip Cookies
- Preheat oven: To 350 degrees. Line baking sheets with a silicon baking mat or parchment paper.
- Make batter: In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined. Fold in chocolate chips.
- 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.
- Cool: Allow the cookies to cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.
- 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 ziplock bag and freeze for up to 3 months. To reheat simply allow the cookies to come to room temperature while the oven preheats.
These Flourless Peanut Butter Chocolate Chip Cookies have tons of flavor. You can’t go wrong with the peanut butter + chocolate combo! If you are a fan of peanut butter like myself you will love these cookies!
Here are more delicious cookie recipes to try!
- Chewy Double Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Caramel Stuffed Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 3/4 cup semi sweet chocolate chips
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.
Recipe Notes
Adapted from My Recipes
Originally published Sep 12, 2016
