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:- VIDEO: How to Make Flourless Peanut Butter Cookies
- Cookies with no flour?
- Ingredients You’ll Need
- How to Make Them
- Storage
- Recipe FAQs
- Expert Tips and Tricks
- More Gluten-Free Cookie Recipes
- Easy Flourless Peanut Butter Cookies
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 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
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.
More Gluten-Free Cookie Recipes
Gluten-Free Shortbread Cookies
Gluten-Free Gingerbread Cookies
Gluten-Free Halloween Cookies
Gluten-Free Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Whoopie Pies
Buckwheat Chocolate Chip Cookies
Gluten-Free Oatmeal Scotchies
Gluten-Free Peanut Butter Cookies
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!
- ▢ 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!
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!
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.
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.
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!