These flourless peanut butter chocolate chip cookies combine five simple ingredients (including a whole jar of peanut butter!) in one bowl. They only take 15 minutes to mix! After a quick 15 minute rest in the fridge, bake. The cookies emerge from the oven moist, tender and perfectly chewy.
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Easy to Make and SO Good
There is nothing better than BFFs peanut butter and chocolate. For a no flour cookie recipe, this one checks all the boxes. Tender, sweet, and rich, these cookies are like a baked version of my No Bake Peanut Butter Bars, but are a little more indulgent!
This Recipe Is
- Moist and Chewy
- Melt-in-your-Mouth
- Quick to Pull Together
If you’re like me and love homemade cookie recipes, then you’re going to love this super simple flourless cookie recipe.
Gather Your Ingredients
Most of the ingredients are pantry staples, but here are the two that stand out.
- Peanut Butter – the best part! Use natural creamy or chunky unsalted for best results. Look for a brand with only two ingredients: peanuts and salt. You’ll need a whole jar!
- Chocolate Chips – you can use just about any chocolate chip. I use semi sweet 63% dark baking chips. The higher the percentage, the more bitter the taste (and lower sugar content). Since these cookies are already sweet, including dark chocolate chips helps balance the sweet. For dairy free cookies, look for dairy free chocolate chips.
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How to Make No-Flour Peanut Butter Chocolate Chip Cookies step by step
Weigh Your Ingredients: For best outcome, use a digital kitchen scale. Use the scoop and sweep method for volume measurements if a scale is unavailable.
I’ve tested this recipe with creamy and chunky peanut butter and they’re both perfect to me. For more texture and craggy edges, try chunky!
No Flour Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 cups (300 grams) Packed Light Brown Sugar, or Coconut Sugar
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 teaspoon Fine Sea Salt
- 1 3/4 cup (453 grams) Natural Unsalted Peanut Butter, one 16 oz jar, creamy or crunchy, room temperature, if salted use only 1/4 tsp sea salt
- 1 cup (160 grams) Bittersweet Chocolate Chips, preferably 60% or higher cacao
Instructions
- Preheat oven to 350 Fahrenheit (176 Celsius). Line two cookie sheets with parchment paper. Arrange an oven rack in the center of the oven.
- In a medium mixing bowl add the sugar and eggs. Whisk together until the mixture is smooth and the ingredients are incorporated. Add the vanilla and salt, stir.
- If the peanut butter is difficult to stir because it's thick, gently warm it in its jar in a pan of warm water or give it about 30 seconds in a microwave. This will soften the peanut butter and make it easier to incorporate. Add the peanut butter to the egg mixture and whisk, eventually switching to a silicone spatula, until the ingredients are incorporated. The batter will be thick. Add the chocolate chips and fold in until the chips are evenly distributed.
- Scoop with a small #50 cookie scoop (about 1 tablespoon each) and transfer the cookie dough the prepared sheet pan. Leave about 2 inches (5 centimeters) between each cookie (if freezing the cookies, see *note below). Refrigerate the cookie dough balls for about 15 minutes before baking to keep them perfectly mounded. You can skip chilling but the cookies will spread/slump slightly.
- Bake cookies until golden at the edges but still slightly underdone in the center, about 11-13 minutes. Rest the cookies on the cookie sheet about 2 minutes before transferring them to a cooling rack. Repeat with remaining dough.
- Cool completely, then store in a covered container, at room temperature for about 4 days. You can also freeze baked cookies (see notes). If you place a slice of bread in with the cookies, this will help them stay moist and fresh!
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Disclosure: I received a complementary copy of Love Real Food. All opinions in this post are my own.
Really great recipe. I tried another flourless peanut butter cookie recipe that used white sugar and they ended up dry and crumbly, but the brown sugar makes these nice and moist and chewy and perfect. I also flattened them out and did the traditional peanut butter cookie crosshatch with a fork on top instead of leaving them mounded, and they turned out great. Just like I remembered as a kid.
Love hearing this, Mughi! Thank you for your note, tip and giving the cookies a go!
These look wonderful!
Can swerve or monkfruit be used in place of the brown sugar or coconut sugar? My daughter is following a keto plan.
Thanks
Hi Melissa! I’ve not substituted the ingredients you’ve listed here for this recipe, so it’s hard to say if they’d work or not.
This is one of my favorite paleo desserts! The last time I made them, I accidentally added 1 tsp of baking soda (got 2 recipes confused) and I think they made the cookies more dense/moist. Will try that again next time. Thanks so much for this easy and delicious treat!
Hi Laura! Thank you for coming back and leaving a note. So happy to hear you’re enjoying the recipe! I love the baking soda tip!
Traci, thank you so much for this post! I know how much work goes into a blog post and I really appreciate your time, kind words and gorgeous photos. These cookies are my favorite! Hope you have the most lovely summer.