Flourless Peanut Butter Cookies are delicious gluten-free cookies using only 6 ingredients and taking only 15 minutes!
There are two types of people in this world: crispy cookie people and soft cookie people. I am a soft cookie person. I want to pretend I am eating cookie dough instead of an actual cookie.
Flourless peanut butter and chocolate cookies are soft, rich and super simple to prepare, so they are right up my alley. If you are a crispy cookie person, you can just cook them a little longer and you’ll be just fine.
They are the best mix between traditional peanut butter cookies and chocolate chip cookies. But without the flour.
What does the flour do anyhow? It makes them fluffy and puffy. So you still get the cookie but with a little less height.
Don’t get flourless confused with “healthy” because quite frankly, they are not low in calories, fat or sugar, but they are delightfully good, easy to make and safe for those living a gluten-free lifestyle.
Why You’ll Love These Flourless Peanut Butter Cookies
The combination of peanut butter and chocolate is always a winner, and that’s certainly the case with these cookies.
- Great for a gluten-free diet – Missing soft and chewy cookies while on a gluten-free diet? These cookies will satisfy your sweet tooth.
- Only 6 ingredients – I love a recipe that doesn’t involve a grocery store run, and these cookies are made with only 6 simple pantry ingredients.
- No chilling required – No need to chill the dough for this recipe. Just make the dough, scoop and bake!
Ingredients
I’d be willing to bet you have most, if not all, of these peanut butter chocolate chip cookies ingredients already in your kitchen.
- Peanut butter – You can use either creamy or crunchy, but I would avoid natural peanut butter. The texture is not the same. I like to use Skippy of Jif.
- Sugar – Just plain white granulated sugar is great. This, along with the brown sugar, helps add sweetness to the cookies.
- Light brown sugar – Brown sugar does more than sweeten, it adds moisture which results in a chewier cookie!
- Large egg – Eggs provide structure, and without them, cookies would crumble and fall apart. Make sure it is lightly beaten.
- Vanilla extract – Make sure to use a good quality vanilla extract. It adds warmth and flavor to these cookies.
- Semi-sweet chocolate chips – You can, of course, measure these with your heart. But I use about a half cup.
Variations
There are plenty of ways for you to make these flourless peanut butter cookies your own. Here are a few suggestions.
- Seed butter/nut butter – You are welcome to swap the peanut butter for something like almond butter instead. Just keep in mind it won’t have that peanut butter flavor.
- Chocolate chips – You don’t have to use semi-sweet chips, try dark chocolate chips, white chocolate chips or even peanut butter chips for ultimate peanut butter taste.
- Salt – A sprinkling of sea salt on top of these cookies right when they come out of the oven is divine.
- Nuts – Make these cookies super nutty by mixing in some peanuts, walnuts, pecans or any type of nut you choose.
How to Make Gluten-Free Peanut Butter Cookies
Making these cookies could not be easier. Follow the simple steps below.
- Prepare oven and baking sheet. Preheat oven and line a cookie sheet with parchment paper.
- Combine all ingredients except chocolate. In a large bowl, combine peanut butter through vanilla until mixture is smooth. Fold in chocolate chips.
- Scoop dough. Scoop a tablespoon of dough out and roll between your hands to form a ball. Place the balls of cookie dough an inch or two apart on the cookie sheet. Flatten the dough with a fork in a crosshatch pattern.
- Bake, turning the pan front to back halfway through cooking time. The cookies should be lightly golden. Watch carefully, do not over bake.
- Cool the cookies on the pan first. Once cooled, they should lift easily off the parchment paper to move to a wire rack.
Cookie Tips
Follow these tips for the perfect flourless peanut butter cookies every time!
- Silicone baking mat – If you don’t have one already, invest in a silicone baking mat. They prevent the cookies from sticking, and they’re easy to clean. I have three!
- Don’t overbake. Cookies shouldn’t look “done” when you remove them from the oven. If the whole cookie is golden brown, they’re overbaked!
- Let the cookies cool for a few minutes before transferring to cooling racks. Hot cookies haven’t set up yet.
Storage and Freezing
How to Store Flourless Peanut Butter Cookies
Flourless peanut butter cookies last for up to four days at room temperature. Store them in an airtight container so they don’t get stale.
Can I Freeze These Cookies?
To freeze baked cookies: Place the cooled cookies in a freezer-safe container or ziplock bag. Label with the date and freeze for up to 3 months. Thaw at room temperature or microwave one at a time until warmed through.
To freeze unbaked cookies: Scoop the cookies onto a parchment-lined baking sheet, then place the sheet pan in the freezer for 45 minutes. Drop the frozen cookie dough into a freezer-safe container or ziplock bag. Bake the cookies as directed. You don’t need to thaw them first.
More Homemade Cookie Recipes
There’s nothing I love more than a warm cookie right out of the oven. Here are a few of our favorites.
Classic No Bake Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms
Flourless Peanut Butter Cookies Recipe
Equipment
Ingredients
- 1 cup peanut butter creamy or crunchy
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. In a large bowl, combine peanut butter through vanilla until mixture is smooth. Fold in chocolate chips.
- Line a cookie sheet with parchment paper. Scoop a tablespoon of dough out and roll between your hands to form a ball. Place the balls of cookie dough an inch or two apart on the cookie sheet. Flatten the dough with a fork in a crosshatch pattern.
- Bake 10 minutes, turning the pan front to back halfway through cooking time. The cookies should be lightly golden. Watch carefully, do not over bake. Cool the cookies on the pan. Once cooled, they should lift easily off the parchment paper.
Nutrition
I just made these. Yummy! I had to keep chasing my husband away from them, as it was almost dinner time. He responded that they would make an excellent dinner on their own.
Yay!!!! Thanks so much 🙂 I ate a ton the last time I made them too. LOL.
Am I missing where the chocolate chips are added?
Hi Flecia, nope! I missed putting them in! Just added and thank YOU for letting me know 🙂
These look fantastic!
I could taste these through the screen and one I will for sure try! No calories, RIGHT 🙂
Nope, none. 🙂