Flourless Peanut Butter Chocolate Chip Cookies

star rating (57) rate this recipe »
dairy free, gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 18 cookies

Recipe photo

This may be the simplest recipe you've ever made! It's hard to imagine that so few ingredients can create such perfection in a cookie; so if you like peanut butter, chocolate, and are living flour- and dairy-free, then this recipe is a must-try!

Flourless Peanut Butter Chocolate Chip Cookies

star rating (57) rate this recipe »
dairy free, gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 18 cookies
Published: 11/08/2013


  • 1 cup smooth peanut butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or mini chips

Tips from our bakers

  • This recipe doesn't work as well with natural peanut butter as with standard store-bought. The result, when tested, was a dryer, more crumbly cookie.


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1) Preheat your oven to 350°F.

2) Beat the peanut butter, sugar, baking soda, and salt at medium speed of your mixer, until well-blended.

3) Add the egg and vanilla, and blend on low-medium speed until incorporated.

4) Stir in the chocolate chips.

5) Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job) and push the top of the dough to flatten just slightly.

6) Bake the cookies for 8 to 10 minutes. Remove them from the oven, and cool right on the pan. The tops should be slightly crinkled and you will want to pull them BEFORE they begin to brown on the edges.

Yield: 18 cookies.

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Nutrition information

Serving Size: 1 cookie (31g) Servings Per Batch: 18 Amount Per Serving: Calories: 150 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 125mg Total Carbohydrate: 15g Dietary Fiber: 1g Sugars: 12g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/19/2015
  • from
  • star rating 04/09/2015
  • Carol from Bay City, MI
  • I would have to say these are my new favorite cookies! I've tweaked the recipe a bit by reducing sugar by 1/2 cup. I've also substituted peanut butter chips for the chocolate chips. These cookies are a bit fragile and found that by making them smaller they were less fragile. A batch made 32 cookies by using a small cookie scoop.
  • star rating 04/01/2015
  • from
  • They are so easy and turn out really good!
  • star rating 03/30/2015
  • Laura from North Attleboro, MA
  • Delicious! No butter! No flour! Simple! YUMMY!
  • star rating 03/18/2015
  • Debbie from Maryland
  • I must admit, I was a bit skeptical at first; a cookie dough with no flour and no butter! These turned our perfectly delicious and got rave reviews. And best of all, they are super easy to make. I used crunchy Jif peanut butter and it worked very well.
  • star rating 03/16/2015
  • Dena from NJ
  • Just made a batch ... might have pulled them too early from the oven since they are quite fragile, but since they are so delicious I felt there was no need to downgrade the rating/stars. My only question: to make this cookie Passover friendly, can almond butter be substituted?

    Dena, baking the cookies for just a bit longer can help them firm up a bit and be less crumbly. They usually are most fragile right out of the oven but become more sturdy as they cool. If you would like to make these using almond butter you can go ahead and use the same amount called for with the peanut butter. We do recommend using a nut butter that is completely homogenized for best results--stay away from the natural nut butters in this case. Try to pick an almond butter that looks fully mixed and stable when on the shelf. Happy baking! --Kye@KAF

  • star rating 03/13/2015
  • Sammy from NY
  • Wife made these yesterday. Came out very good. We want to reduce the sugar to half a cup to match our personal preference. We are also going to use pretzel bits instead of chocolate chips for a nice salty crunch.
  • star rating 03/08/2015
  • gail from ri
  • Made these yesterday. Very easy to make, great taste, will make again
  • star rating 02/24/2015
  • Michaela from Cumberland, Maryland
  • The cookies took a while to actually bake, 8 to 10 minutes was not enough. Though they smelt and tasted amazing.
  • star rating 02/22/2015
  • Carol from Scottsdale, AZ
  • I have made many variations of this recipe, and I think the only way to ruin them would be to burn them. My husband likes lots of chips in his cookies, so this is his favorite version: Add 1/4 cup white sugar to the published recipe. Before adding the chips, add 3 to 4 fistfuls of gluten free oats and mix well. Add two cups of regular size chips, (1 cup chocolate and 1 cup peanut butter, butterscotch or white chocolate chips) and a second egg. (Adding the second egg at this point keeps the chips from separating from the dough). Use any kind of peanut butter, the natural kind you have to stir works as well as Jiffy or the store brand. They taste like a cross between a candy bar and a cookie. And, yes, these are decadent, but no one has ever complained..
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