These flourless peanut butter chocolate chip cookies are amazingly easy to make and equally delicious to eat! Made with only a few pantry staples these cookies are naturally gluten-free.
Did you know this was the FIRST RECIPE I ever shared on my blog? This recipe was originally published in 2012 and we still make them today! I hope you love this family favorite as much as we do!
VIDEO: How to Make Flourless Peanut Butter Cookies
Did you know this is the VERY first recipe I posted in 2012 when I started this blog? It was my hello world post!
I remember I was just diagnosed with celiac disease and had volunteered to bring cookies to a church activity. I had no idea what to make until I remembered an old stand-by.
Flourless peanut butter cookies! No flour = no gluten. So I whipped up a batch, snapped a picture and posted it to my blog later that night.
Jump to:
Cookies with no flour?
Years later this flourless peanut butter cookie recipe is still a classic and a tried-and-true recipe. These cookies are EASY to make with pantry staples. I’d bet you already have the ingredients to make them on hand right now!
This recipe is made with simple ingredients and doesn’t require any special flours – so it’s perfect for beginning gluten-free bakers.
And you can’t beat the decadent combination of peanut butter and chocolate! These chewy cookies turn out rich, gooey and delicious. For more flourless recipes you also might like these flourless chocolate cookies, coconut flour banana muffins or these almond butter cookies! These gluten-free chocolate chip cookies are another tried-and-true favorite.
If you’re a peanut butter lover you also might like these gluten-free peanut butter cookies (with that classic crisscross pattern!), gluten-free peanut butter pie, peanut butter balls.
You also might like these healthy peanut butter oatmeal bars, gluten-free peanut butter blossoms or gluten-free monster cookies.
Ingredients You’ll Need
- Peanut Butter: The key ingredient – any kind of peanut butter will work! I personally prefer using a creamy peanut butter like Skippy or Jiff in this recipe. Check out this article on is peanut butter gluten-free. I also love making these cookies with cashew butter!
- White Sugar & Brown Sugar: A combination of the two for a delicious consistency. Coconut sugar will also work well in this recipe!
- Egg: One large egg helps hold the dough together. You can also use a flax egg in this recipe.
- Baking Soda: For a little leavening
- Vanilla: Adds another level of sweetness
- Chocolate Chips: Any kind you like! I love dark chocolate chips. Use dairy-free chocolate chips if needed.
How to Make Them
MEASURE THE INGREDIENTS
These cookies are super easy to make! You don’t even need a stand mixer, unless you prefer to use one. Add the peanut butter, sugar, brown sugar, egg, baking soda and salt to a large bowl.
Using a hand mixer, mix everything together until it is completely smooth and incorporated. Since peanut butter is usually stored at room temperature everything mixes together nice and smooth.
ADD THE CHOCOLATE CHIPS
You can add any chocolate chips you like! I usually use Enjoy Life Foods chocolate chips to keep these dairy-free. They are also delicious with milk chocolate chips.
SCOOP OUT THE DOUGH
Using a cookie scoop, form mounds of dough and scoop onto a parchment paper or silicone mat-lined baking sheet. You can make the cookie dough balls any size you like but try to keep the size consistent so everything bakes evenly.
BAKE!
Bake on the prepared baking sheet for 11-13 minutes in a 350F oven until set. Let cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Storage
Store leftover cookies (if there are any!) in an airtight container for up to 5 days. You can store these at room temperature or in the fridge.
My favorite place to store them is actually the freezer! Flourless peanut butter cookies will keep in the freezer for up to 3 months.
Recipe FAQs
Flourless peanut butter cookies can turn out crumbly if you use natural or organic peanut butter (where the oil separates to the top) and you don’t stir the peanut butter and oil together evenly before measuring. Be sure to measure your peanut butter before stirring! You can also use a smooth peanut butter like Skippy or Jiff to ensure non-crumbly cookies.
Flourless cookies are typically made of nut butters, sugar and eggs. They can also be made with egg whites and cocoa powder or almond flour.
Flour is typically an important ingredient in cookies for the right structure and texture. These flourless cookies have the same chewy and moist consistency as regular cookies, but without the flour.
Expert Tips and Tricks
- If you’re using natural peanut butter, be sure to stir the peanut butter really well before using in this recipe. You can heat it up a little to help stir it until smooth if necessary!
- I recommend using Skippy or Jiff smooth peanut butter for best results. You can also use crunchy peanut butter if you prefer the texture! You also might like these recipes for peanut butter popcorn, peanut butter bars or recipe for scotcheroos!
- Add chocolate chips to the batter and finish with a sprinkle of salt if you like!
- Egg-free? A flax egg of egg substitute of choice will work great in this recipe.
More Gluten-Free Cookie Recipes
I hope you love this flourless peanut butter cookies recipe as much as we do! If you try it leave me a comment and star rating below. I’d love to hear from you!
Easy Flourless Peanut Butter Cookies
Video
Ingredients
- 1 cup smooth peanut butter
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 2/3 cup chocolate chips whatever kind you like!
Instructions
- Preheat oven to 350°F. Add all the ingredients except the chocolate chips to a bowl. Using a hand mixer, mix until totally combined.
- Add the chocolate chips and mix to combine. Using moistened hands or a cookie scoop, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, golden on bottom and still soft to touch in center, about 11-13 minutes. Cool on the baking sheet for 5 minutes then transfer to a rack. Enjoy!
Notes
- If you’re using natural peanut butter, be sure to stir the peanut butter really well before using in this recipe. You can heat it up a little to help stir it until smooth if necessary!
- I recommend using Skippy or Jiff smooth peanut butter for best results. You can also use crunchy peanut butter if you prefer the texture!
- Add chocolate chips to the batter and finish with a sprinkle of salt if you like!
- Egg-free? A flax egg of egg substitute of choice will work great in this recipe.
Nutrition
This recipe was originally posted in October 2012. It was republished with new photos in April 2019.
Have you tried doing this as a bar cookie?
I haven’t tried that myself! I think it should work well though. I would bake at 350F for about 20 minutes.
Not sure what I did wrong. My dough was too dry. I couldn’t make the balls .. any suggestions? The taste it’s great!
Thanks!
This is probably because of the kind of peanut butter you used! I recommend using a smooth peanut butter like Jiff or Skippy to avoid this. I hope this helps!
I’ve used this recipe for 10 years (musta gotten it somewhere else) and want to encourage everyone to use it! No one would guess there is no flour. My neighbor encourages me to bake them often (I share with her) and says “they melt in your mouth”!
There will never be a better cookie.
I looked up quick flourless desserts on google to see what would come up. I don’t necessarily eat a true gluten free diet (I try to limit w/ my rising health issues that point to needing to be GF) but because I was craving a sweet snack and had no flour in the pantry. I’m so glad I stumbled upon your page with this recipe that I could make in 15-20 minutes in between my virtual meetings :D.
Little did I know that this would be a fantastic peanut butter chocolate chip cookie! Such great flavor and chewiness perfection. So quick and easy and satisfied my sweet cravings in such little time!
I’ve bookmarked this to make again and will explore your blog for other GF finds! I seriously don’t miss the flour at all using this recipe!
Thank you!
Hooray! I’m glad the cookies turned out for you. They’re perfect when you want a quick treat 😉 Thanks for the comment!
Erin does it again! Yum!!
What are the little white flakes on top in the photo?
How long do they stay fresh? I want to mail them to my grandson.
Those are salt flakes! They will stay fresh for up to 3 days 🙂
This is a great recipe! My kids and I loved these! I doubled the recipe and added 1/3 c. of gluten free flour blend. Perfect!!!
Great to know! Glad you enjoyed them 🙂
These are my go-to GF/DF cookie recipe. They never fail and everyone loves them. Thank you SO much!
I’m so glad you like this recipe! Thanks for the review 🙂