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No Flour Peanut Butter Chocolate Chip Cookies Recipe

These flourless peanut butter chocolate chip cookies combine five simple ingredients (including a whole jar of peanut butter!) in one bowl. After chilling the cookie dough for 15 minutes, the cookies emerge from the oven moist, tender and perfectly chewy. This cookie recipe is gluten-free, and easily adapted to be vegan
This recipe is lightly adapted from Kathryne Taylor's Love Real Food.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Keyword Chocolate Chips, Flourless Peanut Butter Chocolate Chip Cookies, gluten free, Peanut Butter
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 38 Cookies
Calories 143kcal
Author Traci York

Ingredients

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

*To Freeze Before Baking: scoop the cookies, place them on a pan and freeze. Once frozen place them in a freezer proof container for longer storage. Remove the cookies from the freezer and transfer to a cookie sheet. Thaw at room temperature or in the fridge overnight, then bake as directed.
*To Freeze After Baking: these cookies freeze beautifully. Freeze on a parchment lined sheet pan. Once frozen, transfer to a freezer bag or lidded container. 
Vegan Option: use nondairy chocolate chips and omit the eggs. The cookies will have a lighter, more meringue-like texture and slightly gritty. 

Nutrition

Serving: 1cookie | Calories: 143kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 97mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg