• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Flourless Peanut Butter Chocolate Chip Cookies (GF)

February 10, 2023 by Heather Smoke 4 Comments

Jump to Recipe Print Recipe

An easy high altitude recipe for soft and chewy, flourless peanut butter chocolate chip cookies, with no mixer needed and no chill time. These deliciously addictive cookies come together so fast, so you can enjoy fresh peanut butter cookies in less than 30 minutes. Once you taste these cookies, they might even replace your regular peanut butter cookie recipe, they’re that good!

You might also love these high altitude cookie recipes for salted peanut butter blondies, brown butter oatmeal raisin cookies, and my favorite brown butter chocolate chip cookies.

Flourless peanut butter chocolate chip cookies sprinkled with salt.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

No Mixer. No Chilling. Gluten Free. Flourless peanut butter cookies with chocolate chips are so soft and chewy, naturally gluten free, and incredibly quick to mix up.  They don’t even need a mixer, just a bowl and spoon to mix up the dough. Since the sugar doesn’t get creamed into the dough, expect a slightly granular texture in the cookies from the undissolved sugar.

Ready in 30 Minutes. Since the dough doesn’t need to be chilled, there’s no waiting around for cookies. From start to finish, you’ll have freshly baked cookies in about half an hour, which is a bonus when you have little ones who are waiting impatiently for a cookie.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

Flourless peanut butter chocolate chip cookies.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • Peanut Butter. You can use your favorite peanut butter for these flourless peanut butter cookies. And both creamy and crunchy work equally well. You can even use all-natural peanut butter, although you might need to use just a little less, since it has a runnier consistency than other peanut butters.
  • Sugar. Both granulated and dark brown sugar adds sweetness to these cookies, as well as a subtle hint of molasses.
  • Egg. An egg binds the dough together, as well as helps them puff up just a bit in the oven.
  • Vanilla. Flavor. Use a good-quality vanilla extract.
  • Baking Soda. Baking soda reacts with the acid in the brown sugar, and adds a subtle rise to the cookies.
  • Salt. I use coarse Kosher salt to balance the sugar, and give these cookies a delightfully salty-sweet flavor.
  • Cinnamon. A little spice makes everything better! Feel free to leave the cinnamon out, if you prefer.
  • Chocolate Chips. Flourless peanut butter cookies are great on their own, but even better with chocolate chips. I like to use a combination of semi-sweet and dark chocolate chips.
Flourless peanut butter chocolate chip cookies on a cooling rack.
Flourless peanut butter chocolate chip cookie with a bite taken.

Instructions

  • Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine everything except the chocolate chips, stirring the mixture into a soft dough.  Stir in the chocolate chips.
Step 1 for making flourless peanut butter cookies.
Step 2 for making flourless peanut butter cookies.
Step 3 for making flourless peanut butter cookies.
Step 4 for making flourless peanut butter cookies.
  • Use a medium-sized cookie scoop (about 1 1/2 tablespoons) to portion out the dough into 18-20 balls. Roll the cookie dough balls smooth between your hands, and flatten slightly. Place the cookies 2 inches apart on the baking sheet.
Step 5 for making flourless peanut butter cookies.
Flourless peanut butter chocolate chip cookies.
  • Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown.  Let cool on the baking sheet for several minutes, then carefully transfer to a wire rack to cool completely. If you like, decorate the cookies by pressing a few more chocolate chips on top of the cookies while they’re hot. Finish with a sprinkling of flaky salt.
Baking sheet filled with flourless peanut butter chocolate chip cookies.

Since these flourless peanut butter chocolate chip cookies are such an easy recipe, my three-year-old was able to help me make them. They’re a quick treat to make, and a cookie that everyone loves to eat. And since they’re gluten-free, I’ve been bringing them to get-togethers with friends, where they are the first thing to disappear.

Recipe Variation: Flourless Almond Butter Cookies

While I’ve made these flourless peanut butter chocolate chip cookies with peanut butter and with almond butter, you can likely use any nut butter that you like instead of the peanut butter. Just substitute an equal amount of almond butter for the peanut butter, and a handful of sliced or chopped almonds for a little crunch.

Flourless almond butter chocolate chip cookies.
Flourless almond butter chocolate chip cookies.

Frequently Asked Questions

Are flourless peanut butter cookies soft or crunchy?

Flourless peanut butter cookies are very soft, not crunchy. Since there’s no flour to strengthen the dough, they are a bit more delicate and crumbly than, say, a regular chocolate chip cookie that contains flour. So while they do break more easily, they are so soft and rich, and simply delicious. It’s easy to eat two or three of these when they’re minutes out of the oven.

How long do these cookies stay fresh?

You should store these cookies in an airtight container or cookie jar for up to 2-3 days, or freeze the extras indefinitely. I tend to freeze the majority of the cookies that I bake, just pulling out a handful every few days to replenish my boys’ cookie jar.

Can I use natural peanut butter?

You can use any type of peanut butter you like. I’ve tested this recipe with creamy peanut butter (one that’s stabilized with other oils) as well as natural peanut butter (the drippy kind that needs to be stirred). If using a creamy or no-stir natural peanut butter, use the amount noted in the recipe card. If using drippy peanut butter that needs to be stirred, use 2 tablespoons less.

Flourless peanut butter chocolate chip cookie with a bite taken.

You Might Also Like

Chocolate chip cookie brownies, sprinkled with salt and cut into bars.
Chocolate Chip Cookie Brownies
3 ingredient peanut butter cookies on a black cooling rack.
Peanut Butter Cookies
Scoops of no churn chocolate peanut butter cookie ice cream.
Chocolate Peanut Butter Ice Cream
Peanut butter blondies cut into squares.
Peanut Butter Blondies

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Flourless peanut butter chocolate chip cookies sprinkled with salt.

High Altitude Flourless Peanut Butter Chocolate Chip Cookies (GF)

Heather Smoke
An easy high altitude recipe for soft and chewy, flourless peanut butter chocolate chip cookies, with no mixer needed and no chill time.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Total Time 18 minutes mins
Course Dessert
Cuisine American
Servings20 cookies

Ingredients
 

  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar
  • ¼ cup light or dark brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ tsp ground cinnamon, optional
  • ⅔ cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350 F, and line a large baking sheet with parchment paper.
  • In a mixing bowl, combine everything except the chocolate chips, stirring the mixture into a soft dough.  Stir in the chocolate chips.
  • Use a medium-sized cookie scoop (about 1 1/2 tablespoons) to portion out the dough into 18-20 balls. Roll the cookie dough balls smooth between your hands, and flatten slightly. Place the cookies 2 inches apart on the baking sheet.
  • Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown.  Let cool on the baking sheet for several minutes, then carefully transfer to a wire rack to cool completely. If you like, decorate the cookies by pressing a few more chocolate chips on top of the cookies while they're hot. Finish with a sprinkling of flaky salt.

Notes

Store leftover cookies in an airtight container for two days, or freeze indefinitely.
Keyword Chocolate Chip, Cookies, Flourless, Gluten Free, High Altitude, Peanut Butter
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cookies

Previous Post: « Raspberry Chocolate Chunk Ice Cream
Next Post: Easy Tiramisu »

Reader Interactions

Comments

  1. Megan

    February 26, 2023 at 4:16 pm

    5 stars
    I absolutely love these cookies! I made them for a galentines get together I was going to and they were so quick and easy. I opted to add additional chips and flaky sea salt at the end and they were so pretty. I appreciate a good gluten free recipe, as I can’t eat gluten with out rheumatoid troubles. I’ve made many of your cookies recipes and have yet to be disappointed. I’m at 4,000′ and do not deviate from the recipe as written. Thank you!

    Reply
  2. Amanda D

    March 1, 2023 at 7:29 pm

    5 stars
    These are fantastic – sweet and salty and a nice soft texture. I used my mixer because I was feeling kind of lazy, but based on how quick they came together, I know mixing by hand would have been easy. I love that I got these together after dinner and we were able to enjoy warm cookies as a treat tonight. Plus, I typically have the ingredients on hand. Will definitely make these again!

    Reply
  3. Carla Laureano

    March 4, 2023 at 11:15 am

    5 stars
    These are absolutely amazing! We were so happy to be the recipients of the test batch, I can’t wait to make another batch of my own. These are my new favorites to have with a cup of tea in the afternoon because they’re dense enough to be satisfying and hold you over until dinner. It’s so nice to find a GF cookie that doesn’t require massive amounts of expensive GF flour. Top notch!

    Reply
  4. Katy

    May 23, 2023 at 12:41 pm

    5 stars
    This is officially the best cookie recipe I have ever tried. My husband ate them so fast! Really soft and delicious!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

CGK Amazon Shop Graphic
A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Lemon Poppy Seed Crumb Cake
  • Everything Bagel Homemade Whole Wheat Crackers
  • No Churn Lemon Poppy Seed Ice Cream
  • High Altitude Peanut Butter Sheet Cake
  • Grapefruit Tarts with Mascarpone Whipped Cream
  • High Altitude Banana Snack Cake with Chocolate Buttercream
  • High Altitude No Knead Bread (Rustic Artisan Boule)
  • High Altitude Honey Whole Wheat Sandwich Bread
  • Cherry Cheesecake Sandwich Cookies
  • High Altitude Mini Baked Strawberry Donuts

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkNoPrivacy Policy