When my friend was diagnosed with celiac disease, the hunt for a genuinely good gluten-free cookie began. Let me tell you, the number of dry, crumbly duds we tried could fill a football field.
Then I thought, why not whip up something myself?
After a few test batches and a little love, this recipe was born.
These cookies are simple to make, ridiculously satisfying, and they don’t even need flour. Trust me, you won’t miss it one bit.
Tips and Variations
- Nut-free Option: Use sunflower seed butter instead of peanut butter for a school-friendly version.
- Sugar-free Variation: Replace sugars with a monk fruit sweetener or erythritol for a low-carb twist.
- Chunky Add-ins: Toss in 1/4 cup chopped walnuts or shredded coconut for texture.
- Spice It Up: A pinch of cinnamon or a tiny dash of cayenne adds a fun twist.
Serving Suggestions and Presentation
Plate these cookies on a rustic wooden board with a glass of almond milk or a hot cup of coffee. If you’re feeling fancy, drizzle melted dark chocolate over the top or sprinkle a pinch of flaky sea salt for that sweet-salty magic.
Print
Chewy & Delicious Flourless Peanut Butter Chocolate Chip Cookies
- Total Time: 19 minutes
- Yield: 12-14 cookies 1x
- Diet: Gluten Free
Description
Chewy, gooey peanut butter cookies studded with chocolate chips. Naturally gluten-free and ridiculously easy to make. Perfect for an afternoon treat or dessert!
Ingredients
- 1 cup natural peanut butter (smooth or chunky—your call, just make sure it’s the good stuff with no added sugar)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar (or coconut sugar for a healthier swap)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (skip if your peanut butter is salted)
- 1/2 cup semi-sweet chocolate chips (or dark chocolate chunks for extra richness)
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment paper makes cleanup a breeze. - Mix it All Together
In a medium mixing bowl, stir together the peanut butter, brown sugar, and granulated sugar until it’s smooth and creamy. Add the egg, vanilla extract, baking soda, and salt. Stir until fully combined—this dough should hold together nicely. - Fold in Chocolate
Gently fold in the chocolate chips. If you’re anything like me, you might sneak a few while you’re at it. - Shape and Space
Scoop out about 1 tablespoon of dough for each cookie and roll it into a ball. Place the dough balls onto the lined baking sheet, about 2 inches apart, and gently flatten them with your fingers or the back of a fork. A crisscross fork pattern gives them that classic peanut butter cookie look. - Bake Time
Bake for 8-10 minutes. Keep a close eye on them; you want the edges to be set, but the centers should still look slightly soft. They’ll firm up as they cool. - Cool and Enjoy
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one warm—it’s impossible not to.
Notes
Keep the dough chilled if you’re working in a hot kitchen—it’ll help the cookies hold their shape.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg
