With two little boys who love to have a cookie after lunch, I keep our freezer well-stocked with a variety of cookies. Currently filling their cookie jar, among a few others, are these flourless peanut butter cookies with chocolate chips. It’s amazing that a cookie made of nothing but peanut butter, sugar and an egg to bind it together, as well as a few spices for flavor, can bake into a cookie, and yet, it does. These are so soft and chewy, naturally gluten-free, and incredibly quick to mix up. They don’t even need a mixer for creaming together butter and sugar, and I used only a bowl and wooden spoon to mix up the dough.
And 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 under an hour, which is a bonus when you have little ones who are waiting impatiently for a taste.
Looking for more cookie recipes? You’ll love my homemade oatmeal cream pies, brown butter oatmeal raisin cookies, and my favorite chocolate chip cookies.
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.
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.
- Nutmeg. A little spice makes everything better! Feel free to leave the nutmeg out, or substitute something else like cinnamon or cardamom.
- 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.
Instructions
- Preheat the oven to 350, and line a large baking sheet with parchment paper.
- In a mixing bowl, combine everything except the chocolate chips, using a wooden spoon to mix the ingredients until a soft dough forms. Stir in the chocolate chips. Personally, I like to only add half the salt to the dough, and then sprinkle the rest on top of the cookies before breaking. The sprinkle of salt on top enhances all the flavors and just makes them so good.
- Use a tablespoon-sized cookie scoop to portion out the dough, placing the dough balls two inches apart on the baking sheet. Use the tines of a fork to lightly press down the dough balls in a criss-cross pattern.
- Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown. Let cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
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.
Storing Leftover Cookies
Since there’s no flour to strengthen the dough of these flourless peanut butter cookies, they are a bit more delicate and crumbly than, say, a regular chocolate chip cookie. 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.
You should store these cookies in an airtight container or cookie jar for two days, or freeze 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.
Once you taste these cookies, they might even replace your regular peanut butter cookie recipe, they’re that good!
You Might Also Like
Chocolate Chip Cookie Brownies 
Chocolate Peanut Butter Cake 
Peanut Butter Mocha Chip Ice Cream 
Chocolate Dipped Peanut Butter Cookies
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
Ingredients
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup 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 nutmeg
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350, and line a large baking sheet with parchment paper.
- In a mixing bowl, combine everything except the chocolate chips, using a wooden spoon to mix the ingredients until a soft dough forms. Stir in the chocolate chips.
- Use a tablespoon-sized cookie scoop to portion out the dough, placing the dough balls two inches apart on the baking sheet. Use the tines of a fork to lightly press down the dough balls in a criss-cross pattern.
- Bake the cookies for 8 minutes, or until slightly puffed and cracked, but not overly brown. Let cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
- Mix just half the salt into the dough, and sprinkle the other half over the top of the cookies for the perfect salty-sweet flavor.
- Store leftovers in an airtight container for two days, or freeze indefinitely.
Leave a Reply