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!

overhead shot of peanut butter chocolate chip cookies

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, 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

how to mix together the ingredients for peanut butter cookies

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.

cookie dough being mixed with chocolate chips then scooped

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.

balls of dough on baking sheet

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.

final shot of one cookie on white background

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

Why are my flourless peanut butter cookies crumbly?

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.

What are flourless cookies made of?

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.

Do cookies need 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!
  • 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.

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!

Aerial view of peanut butter cookies with flakes of salt
5 from 16 votes

Easy Flourless Peanut Butter Cookies

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 18 cookies
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

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

RECIPE 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

Calories: 149kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 118mg | Potassium: 108mg | Fiber: 1g | Sugar: 15g | Vitamin A: 28IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.4mg

This recipe was originally posted in October 2012. It was republished with new photos in April 2019.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    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.

  2. My cookies didn’t flatten out. They baked at 350 for 15 mins and they’re still in the shape of balls.

  3. 5 stars
    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

  4. 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.

  5. 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!

  6. 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..

  7. 5 stars
    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…

  8. 5 stars
    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.

    1. 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.

  9. 5 stars
    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!

  10. 5 stars
    I just made these (varied them slightly) and they’re probably the best gluten-free cookies I’ve ever made. Thanks!!

  11. 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?

    1. These cookies turn out great without flour! They really are my favorite peanut butter cookies. You would never guess they have no flour actually.

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