Flourless Peanut Butter Chocolate Chip Cookies made with 6 basic ingredients! This is quite possibly the easiest peanut butter cookie recipe you’ll ever make. And the best part? Chocolate is involved!
If you’re a long-time follower, you know my family is utterly obsessed with peanut butter and chocolate. Both separately and the combination thereof.
In fact, my Gluten-Free Peanut Butter Chocolate Chip Cookie Bars, Chocolate Peanut Butter Rice Krispie Treats, and my Dairy-Free Low-Carb Peanut Butter Pie were engineered by yours truly specifically for family dinners, where I knew my 11 nieces and nephews would be around to be my recipe testers.
Similarly, I brought these easy flourless peanut butter chocolate chip cookies to my brother’s house (who has six kids) and they disappeared so quickly with little cute whines of wanting more.
I always view this as a success, because those kids will tell you if something is too much this, not enough that, has a wonky texture, etc.
Speaking of texture, these cookies are not soft and chewy like regular peanut butter cookies. They are crunchy but not break your teeth crunchy. They just kind of crumble and melt in your mouth in super rich peanut butter bliss.
In addition to being completely addictive, these easy gluten-free peanut butter cookies come together in a flash.
They require ingredients you probably have on hand the majority of the time so they can be whipped up at a moment’s notice.
Because they are made without flour, this flourless cookie recipe is naturally gluten-free and suitable for those with celiac disease.
Let’s discuss the easy pantry ingredients for this delicious peanut butter cookie recipe.
Ingredients for Flourless Peanut Butter Chocolate Chip Cookies:
Unsweetened Peanut Butter: Choose your favorite creamy peanut butter and go wild! I use natural peanut butter that is unsweetened and unsalted.
The type of peanut butter doesn’t matter as long as it is well stirred before using it, without any oil separation.
Crunchy peanut butter works too. For chewy cookies, use a non-natural peanut butter.
You can use any nut butter or seed butter like almond butter or sunflower seed butter for these cookies.
Granulated Sweetener of Choice: To sweeten the cookies, we need some form of granulated sweetener. You can use regular white sugar, brown sugar, sugar-free sweetener, coconut sugar, or maple sugar here.
If you’re using coconut sugar, add a couple tablespoons of pure maple syrup to bump up the sweetness.
I don’t recommend using a liquid sweetener like maple syrup or honey for the entirety of the sweetness because it will throw off the texture of the cookies.
Egg: One large egg is mixed in to help keep the cookies held together and give them a bit of rise.
Bring the egg to room temperature by taking it out of the refrigerator 10-20 minutes prior to baking so that the wet ingredients mix together easily.
Baking Soda: The leavening agent here. We need baking soda to ensure the cookies don’t spread out of control.
Sea Salt: A little salt enhances the peanut butter flavor and chocolate flavors, making the cookies taste even richer. Don’t skip it! If you’re using a peanut butter that already has salt in it, you can decrease the amount of salt you add.
Chocolate Chips: Delicious chocolate chips get mixed into the cookie dough, creating those amazing pockets of goo.
You can decrease the amount or skip the chocolate chips altogether if you’d like.
Vanilla Extract: A splash of vanilla extract adds a nice warm nuance to these easy cookies, but it isn’t mandatory. Skip it if you don’t usually have vanilla on hand.
This recipe makes 15 regular sized cookies. Double the ingredients for 30 cookies to keep them on hand for a delicious treat.
Now that I’ve seen the response of my brother’s kids to these flourless cookies, I see that I should have committed to 30 cookies instead of the small batch.
I shared my recipe for Flourless Peanut Butter Cookies years ago but I truly believe the chocolate adds an otherworldly element to them.
And that’s it for the simple ingredients list! Let’s bake a batch of cookies now!
How to Make Flourless Peanut Butter Cookies:
Preheat the oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper. You can also spray the large baking sheet with cooking spray if you don’t have parchment on hand.
Transfer the egg, peanut butter, vanilla extract, baking soda and sea salt to a large mixing bowl (everything but the chocolate chips).
Mix everything together until a thick, sticky dough forms. I use a fork to do the mixing but you can also use an electric mixer or hand mixer if you prefer.
Add in the chocolate chips and mix them into the cookie dough until they are well-incorporated.
Roll the peanut butter cookie dough into balls and place them on the prepared baking tray at least one inch apart from one another.
Gently press the cookie dough balls to create flat discs.
If the dough tries to crack apart, you can press it back together if you’d like. The cookie dough will spread during the baking process so be sure you’ve left space for the cookies to grow. If you’d like, press extra chocolate chips into the tops of the cookies.
Bake on the center rack of the preheated oven for 12 to 15 minutes or until the edges are just slightly golden brown and the cookies have set up.
Allow the cookies to cool completely before removing them from the cookie sheet. If they are moved while they are still warm, they will likely crumble as they are delicate before they set up.
Store cookies in a large zip lock bag at room temperature for up to 3 days. You can also store the cookies in an airtight container in the refrigerator for up to 1 week. Freeze cookies in a freezer bag for up to 3 months.
And that’s it! A delicious, quick on the spot cookie recipe the whole family will love. Put this flourless peanut butter cookie recipe on repeat for day to day living and special occasions alike!
The next time you’re in the mood for homemade peanut butter cookies, which up these addictive cookies and enjoy them with a glass of milk.
If you love simple cookie recipes, also try out these reader favorites.
Easy Cookie Recipes:
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
- Nutty Blueberry Banana Cookies
- Almond Butter Oatmeal Cookies
- 3-Ingredient Oatmeal Cookies
- Almond Flour Chocolate Chip Cookies with Walnuts
- Coconut Flour Cookies
- Flourless Almond Butter Cookies
Enjoy these chocolate studded peanut butter love nuggets!
Ingredients
- 1 cup (250g ) unsweetened peanut butter (crunchy or creamy)
- 1 large egg
- 3/4 cup (150g) granulated sweetener of choice*
- 1 teaspoon pure vanilla extract, optional
- 1/2 teaspoon baking soda
- ½ tsp (3g) sea salt**
- 1/2 cup (80g) chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper. You can also spray the large baking sheet with cooking spray if you don’t have parchment on hand.
- Transfer the egg, peanut butter, vanilla extract, baking soda and sea salt to a large mixing bowl (everything but the chocolate chips). Mix everything together until a thick, sticky dough forms. I use a fork to do the mixing but you can also use an electric mixer or hand mixer if you prefer.
- Add in the chocolate chips and mix them into the cookie dough until they are well-incorporated.
- Roll the peanut butter cookie dough into balls and place them on the prepared baking tray at least one inch apart from one another.
- Gently press the cookie dough balls to create flat discs. If the dough tries to crack apart, you can press it back together if you’d like. The cookie dough will spread during the baking process so be sure you’ve left space for the cookies to grow. If you’d like, press extra chocolate chips into the tops of the cookies.
- Bake on the center rack of the preheated oven for 12 to 15 minutes or until the edges are just slightly golden brown and the cookies have set up.
- Allow the cookies to cool completely before removing them from the cookie sheet. If they are moved while they are still warm, they will likely crumble as they are delicate before they set up.
Notes
Nutrition
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Christina Roseneder
Saturday 24th of June 2023
140 grams of peanut butter is Not 1 cup.
Julia
Tuesday 27th of June 2023
Hi Christina! Thanks so much for catching that :) I edited the recipe. xo
Holly
Friday 23rd of June 2023
Yum! Do you think a chia egg or flax egg would work as a substitute for the egg?
Julia
Friday 23rd of June 2023
Hi Holly A flax egg or a chia egg will work great! xo
Gina
Friday 23rd of June 2023
This looks so easy and delicious! Would almond butter work as well? TIA
Julia
Friday 23rd of June 2023
Hi Gina! Any type of well-stirred nut or seed butter will work here :) I've made the recipe with almond butter in the past and love the way the cookies turn out! Hope you enjoy!