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.
Cookies with no flour?
Years later this 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 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 cookies turn out rich, gooey and delicious.
Ingredients for Flourless Peanut Butter Chocolate Chip Cookies
- Peanut Butter: See notes below for what kind to use
- White Sugar/Brown Sugar: A combination of the two
- Egg: Holds it all together
- Baking Soda: For a little leavening
- Vanilla: Adds another level of sweetness
- Chocolate Chips: Any kind you like!
How to Make These Cookies
STEP ONE: 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 the bowl.
STEP TWO: MIX THE INGREDIENTS
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.
STEP THREE: 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.
STEP FOUR: SCOOP OUT THE DOUGH
Using a cookie scoop, form mounds of dough and scoop onto a parchment or silicone mat-lined baking sheet. You can make the cookies any size you like but try to keep the size consistent so everything bakes evenly.
STEP FIVE: BAKE!
Bake for 11-13 minutes in a 350F oven until set. Let cool on the pan for 5 minutes then transfer to a baking rack to cool completely.
What kind of peanut butter should I use?
Great question! I always use creamy peanut butter for these cookies. I prefer the texture of these cookies when using a brand like Skippy or Jiff.
Natural peanut butter has a tendency to separate and yields inconsistent cookie results since the beginning of the jar is oily and the end of the jar is drier. Opt for a true creamy peanut butter for these cookies!
More Gluten-Free Cookie Recipes:
The Best Gluten-Free Chocolate Chip Cookies
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Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 cup smooth peanut butter
- ½ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ⅔ 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!
Video
Recipe Notes
- Use creamy peanut butter for best results. I prefer a brand like Jiff or Skippy for these cookies.
- You can use any chocolate chips you like! I like using Enjoy Life Foods when making these cookies dairy-free.
This recipe was originally posted in October 2012. It was republished with new photos in April 2019.
Catherine Hartoch says
It’s Passover 2019, so I made these flourless pb cc cookies and added 1/8-1/4 cup of oats for texture. This made keeping the cc in the dough a little more challenging (they fall out onto the baking sheet when you form the cookies, but you can just push them into the dough; decreasing the cc to half the amount would be fine), but the results are excellent. The oatmeal makes the tablespoon size cookies mound up nicely for a 1- or 2- bite treat.
Niloo says
My cookies didn’t flatten out. They baked at 350 for 15 mins and they’re still in the shape of balls.
Maria says
I made this last night using homemade chunky peanut butter and my son loves it he brought 1 jar to school he wants me to make another batch today thank you for sharing this easy peasy recipe
Janiea Wilson says
amazing! best flourless cookies I’ve had.
Joy says
Made a doube batch and they were spectacular! I made these for my husband as well as my classroom full of teenage boys. A tough group of critics but they all were begging fo more! The only changes I made was I added maybe like an 1/8 teaspoon of xanthm gum in them.
Alicia says
So I can’t eat peanut butter, so I subbed in crunchy almond butter. I also used palm cane sugar rather than regular sugar. I was worried that I over did the cookies in my oven. They are amazing! In fact, the well-done ones taste better! I think I am just shocked that I managed not to ruin a single cookie!
kara says
I have made this recipe several times. I never have a problem with just using baking soda and I have made them several times with different variances. You don’t need any extra liquid. If you cut out some of the sugar they are a little less crumbly and I put half a tsp. of xanathan gum and that also helps keep them together better. Add the gum towards the end and don’t go up to 1 tsp or they will be hard and tough..
daniela says
I find that if you put lemon in the baking soda it activates and works better (when you put it in it will fizz) mine rose this way, but not otherwise…
Bob says
Hi Erin,
I just made my 1st batch and they taste great but came out real flat? I have been making conventional toll house cookies and other baked goodies for a long time but am trying to go flourless as the flour reeks havoc on my blood sugar.
Any suggestions on how to get the cookies to rise and not flatten so much?
Also I was concerned that the mix was not at the correct consistency to hold cc chips so I added a little water and half and half to make batter more moist?
Appreciate any feedback or suggestions as I am diabetic and need to avoid starch based foods.
Best Regards
Bob.
Ben Goldberg says
I’ll bet you a cookie that yours failed to rise due to expired baking soda.
Kim says
Hi Erin, i would roll the dough into a log with Saran wrap and put it in the fridge for couple hours. When you are ready to bake, cut them into section and roll them
Into a ball Put them
On the cookie sheet that way. This will help with the flatten part.
Jennifer says
These cookies are absolutely delicious!!!
Erin Collins says
Yay! I’m glad you liked them.
Krystine says
I love these cookies! I’ve always made peanut butter cookies without flour. It’s so easy: Peanut butter, sugar, egg! I love the addition of vanilla and 50/50 split with the sugar, definitely makes for a more decadent cookie!
I’ve made this recipe a few times now, my boyfriend ordered me to make some last night and was upset when he woke up this morning to find that I hadn’t. lol.
But I must say I do prefer this recipe with baking power instead of baking soda (I accidentally made this switch last time). I find them more cakey, and I like them that way!
Absolutely wonderful! Thank you for sharing!
Steph says
Can you use coconut sugar in place of the brown sugar?
Melissa says
Yum!! These are delicious and soo easy to make!!
Josie says
I just made these (varied them slightly) and they’re probably the best gluten-free cookies I’ve ever made. Thanks!!
Erin Collins says
So glad to hear it!
Dahlia Rhodes says
The butter I understand that you can forego with because of the presence of the peanut butter but what of the flour? What difference will it make if there is no flour?
Erin Collins says
These cookies turn out great without flour! They really are my favorite peanut butter cookies. You would never guess they have no flour actually.