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Close up of Flourless Peanut Butter Chocolate Chip Cookies on a sheet pan.

Flourless Peanut Butter Chocolate Chip Cookies Recipe

Flourless Peanut Butter Chocolate Chip Cookies from Kathryne Taylor's new cookbook Love Real Food have a whole jar of peanut butter in there! Tender, rich and oh SO peanut-buttery! Gluten-Free with Vegan Option (see note). *Time below does not include amount of time to rest the cookies in the refrigerator. 
Course Dessert
Cuisine American
Total Time 20 minutes
Servings 38 Cookies
Calories 143kcal
Author Traci York | Vanilla And Bean



  • Preheat oven to 350 Fahrenheit (176 Celsius) and line two cookie sheets with parchment paper.
  • In a medium 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 is so 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 spoon, until the ingredients are incorporated. The batter will be thick. Add the chocolate chips and stir until the chips are evenly distributed. 
  • Scoop with a small cookie scoop (about 1.5 tablespoons each) and place it on a sheet pan. Leave about 2 inches (5 centimeters) between each cookie (if freezing the cookies, see *note below). Refrigerate the cookies for about 15 minutes before baking to keep them perfectly mounded. (Kathryne says if you're in a hurry, skip chilling). 
  • Bake the cookies until they are golden at the edges but still slightly underdone in the center, about 11-13 minutes. Let the cookies rest on the cookie sheet about 2 minutes before transferring them to a cooling rack. Repeat with remaining dough. 
  • Store in a covered container, at room temperature for about 4 days. If you place a slice of bread in with the cookies, this will help them stay moist and fresh! 


*To Freeze: 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 spread them out on a cookie sheet. Thaw in the fridge overnight, then bake as directed.
Kathryne says for the vegan option, use nondairy chocolate chips and omit the eggs. The cookies will have a lighter, more meringue-like texture and slightly gritty. 


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