These flourless peanut butter chocolate chip cookies have been a bit of a revelation around here lately.
It all started with these. After making loads of almond butter for my tutorial, I got it into my head that I wanted to make cookies with some of the almond butter spoils. So I found this recipe from Sally, and the result was a hit.
After that, it wasn’t long before I took the flourless action on over to peanut butter town.
While we love flourless chocolate chip cookies made with almond butter, peanut butter has us utterly and completely smitten. Almond butter results in an almost airy, light cookie. It’s great. But peanut butter is just … ahhhggg. These cookies, seriously! They are soft and chewy and rich and incredible.
We’re not gluten-free in this house, but these gluten-free chocolate chip cookies have won us over.
I mean, for one, they are so easy to make. I love my classic chocolate chip cookies (straight from the Nestle Toll House bag, thank you), but these cookies are so, so much easier. Throw six ingredients into a bowl (yep, just six). Stir with a big, sturdy wooden spoon. Add chocolate chips. Stir again. That’s it!
Scoop onto a baking sheet, flatten just a little with your fingers, bake for 10 minutes, and you’re off to the races. Oh, and P.S., your kitchen smells amazing, too.
Yep – just one bowl, no sifting, no creaming – and far fewer ingredients than traditional chocolate chip cookies.
Of course, if the end result didn’t taste incredible, I wouldn’t be a convert. Luckily, they do.
Yep, pretty much the easiest chocolate chip cookie recipe ever.
Flourless Peanut Butter Chocolate Chip Cookies
- 2 cups smooth natural peanut butter (I use Kirkland organic signature peanut butter from Costco)
- 1 1/4 cups brown sugar (packed)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips (semisweet works fine too (if you're strictly dairy-free, Enjoy Life brand chocolate chunks are also perfect for this recipe))
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mix together the peanut butter, brown sugar, baking soda, kosher salt, eggs, and vanilla with a sturdy wooden spoon until all of the ingredients are very well incorporated. Stir in the chocolate chips. Dough will be very stiff.
- Scoop dough in 1.5 tablespoon increments (I use a cookie scoop) and drop on prepared baking sheet. Flatten slightly with fingers.
- Bake for 9-10 minutes, until cookies are puffed and beginning to turn golden around the edges.
- Remove from oven and let sit for about 5 minutes to cool and set up. The cookies will deflate slightly while cooling. Transfer to a wire rack to cool completely.
- Cookies keep in an airtight container at room temperature for 3 - 4 days.
Oh my goodness. Deliciousness defined! I am GF (with a non GF boyfriend) and these will absolutely go down a treat with both of us once they find their way into our cookie jar. Thanks for sharing!
Thanks, Amy! None of us are GF and we are still obsessed with these cookies! To the point where, I’m kind of afraid to make them again because my willpower around them is nil. 😉
Oh goodness, these look so indulgent – but sound almost healthy. Magic. Can’t wait to bake these this weekend. 🙂
These look amazing! I can almost smell peanut butter thinking about them! I am absolutely going to try these soon 🙂
Ok, just made these… they are AMAZING and ADDICTING! I had 3 and my husband had 4 fresh from the oven… we couldn’t resist 😛
I’ve also been into flour less cookies lately. Who would have thought they could be so good?
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wondering if you think i could use coconut sugar in replace of the brown sugar in this recipe.
Hmm, I haven’t tried it, so I can’t say for sure. The recipe has so few ingredients that I would be hesitant to make significant substitutions, but you never know! If you try it, please let us know how they turn out!
This is a beautiful recipe; we are huge chocolate chip cookie lovers in our family. My kids love them. We make them a little different for our dieting group, we use real dark chocolate and top it off with raw chocolate (cacao nips). Dark chocolate can cause fat loss
Just made these and shared with PB fans who don’t care about gluten as well as fans who have to have GF (and some even DF!). They were a big hit on all sides and it’s great to have a cookie that fits so many special needs at one time without a lot of special ingredients. Thanks for a keeper recipe!
These look absolutely delish! I’m a HUGE fan of Peanuts, Peanut butter and chocolate so this looks like its going to be a smash hit when i make ’em this weekend. However I’m wondering if i can tweek the recipe by omitting or substituting eggs for something else. Any suggestions
Hi Shiana, I’m afraid I don’t have any suggestions for you. With so few ingredients, the eggs are an integral part of the recipe. Perhaps a quick search for vegan flourless peanut butter cookie will result in something that will work for you? Sorry I can’t be any more help here!