Flourless Chocolate Chip Peanut Butter Cookies

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Did you know that this is the FIRST recipe I published in 2012 when I started this blog? It was my hello world publication!

I remember that I had just been diagnosed with celiac disease and had volunteered to take cookies to a church activity. I had no idea what to do until I remembered an old resource. Flourless Peanut Butter Cookies! Flour-free = gluten-free. So I prepared a batch, took a photo, and posted it on my blog later that night.

Cookies without flour?

Years later this recipe is still a classic and proven recipe. Flourless peanut butter cookies are EASY to make with staples. I bet you already have the ingredients to prepare them right now!

This recipe requires no special flours, making it perfect for beginner gluten-free bakers.

And you can't beat the decadent combination of peanut butter and chocolate! These cookies are rich, sticky and delicious.

Ingredients for flourless peanut butter cookies

  • Peanut butter: See the notes below to find out what kind of use
  • White Sugar / Brown Sugar: A combination of the two
  • Egg: Keeps it all together
  • Sodium bicarbonate: For a little leaven
  • Vanilla: Add another level of sweetness
  • Chocolate chips: Any guy you like!

How to make these cookies


These cookies are super easy to make! You don't even need a stand mixer unless you prefer to use one. Add the peanut butter, sugar, brown sugar, egg, baking soda, and salt to the bowl.

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Using a hand mixer, mix everything until completely smooth and incorporated. Since peanut butter is generally stored at room temperature, everything mixes nicely and smoothly.


You can add the chocolate chips you want! I usually use Enjoy Life Foods chocolate chips to keep them dairy-free. They are also delicious with milk chocolate chips.


Using a cookie spoon, form piles of dough and place them on parchment or a silicone-lined baking sheet. You can make the cookies the size you want, but try to keep the size constant so that everything is baked evenly.


Bake 11-13 minutes in a 350 ° F oven until done. Let cool in the pan for 5 minutes and then transfer to a baking rack to cool completely.

What type of peanut butter should I use for peanut butter cookies?

Big question! I always use creamy peanut butter for these cookies. I prefer the texture of these cookies when I use a brand like Skippy or Jiff.

Natural peanut butter tends to separate and produces inconsistent cookie results since the start of the bowl is oily and the end of the bowl is drier. Go for real creamy peanut butter for these cookies!

More gluten-free cookie recipes:

The best gluten free chocolate chip cookies

Gluten Free Monster Cookies

Flourless Chocolate Chip Cookies

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Milk chocolate cookies and peanut butter without flour


  • 1 cup soft peanut butter
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of vanilla extract
  • 2/3 cup of chocolate chips, the kind you want!


  • Preheat oven to 350 ° F. Add all ingredients except chocolate chips to a bowl. Using a hand mixer, mix until fully combined.

  • Add the chocolate chips and mix to combine. With your wet hands or a cookie spoon, form a generous 1 tablespoon dough for each ball-shaped cookie. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

  • Bake the cookies until they are puffy, golden brown on the bottom and still soft to the touch in the center, about 11-13 minutes. Chill on the baking sheet for 5 minutes and then transfer to a wire rack. Enjoy!

Recipe Notes

  • Use creamy peanut butter for best results. I prefer a brand like Jiff or Skippy for these cookies.
  • You can use the chocolate chips you want! I like to use Enjoy Life Foods when I make these dairy-free cookies.


Calories: 149kcal

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