Flourless Peanut Butter Chocolate Chip Cookies: a candy kind of cookie

Ok, I admit it. When I was a kid, my favorite thing to eat after school was a bowl of peanut butter  with chocolate chips. If we were out of chips, I would desperately reach for the chocolate sauce on the fridge door. Occasionally, I’d even stir in some vanilla ice cream. It’s not the way I’d choose to get my fix now, but then, it was my usual.

Do I buy the whole romance idea of chocolate finding peanut butter by a chance, clumsy collision between a dude with a chocolate bar and a lady waltzing with a spoon and a jar of Jif? I don’t think so. That was just a dumb commercial! : )

In fact, most accounts of history award the founding of this famous combination to Harry Reese, who began working for Milton Hershey’s Pennsylvania chocolate factory back in 1917. Talk about a flavor fusion that endured! And it’s not just for candy anymore.

Sometimes gluten-free just means it needs to be flourless, right? Flourless chocolate cake, flourless fudge cookies, and flourless chocolate nut cake are three fabulous recipes for you gluten-free chocolate-lovers out there.

And for those of you who can’t get enough nut butter in your life, follow me to make this easy cookie with just a few simple ingredients you’re sure to have on hand!

Better preheat your oven to 350°F right now, because you might be done mixing this dough before the oven’s hot!

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Using your mixer, beat 1 cup smooth peanut butter, 3/4 cup brown sugar, 1/2 teaspoon baking soda and a pinch of salt at medium speed until the ingredients are well blended.

WAIT!!! Before you pull out your favorite oil-topped natural, coarsely ground peanut butter, let me intervene. I am as crunchy of a hippie granola as they come, and love my all-natural and organic foods, but was completely disappointed when I tested this at home with my freshly ground local coop’s peanut butter. The cookies were dry and gritty. Gritty! The ONE thing we try to avoid when using gluten-free flour, and here there was no flour to take the blame!

So Peter (yes the Pan Man), Skippy, and Jif were soon welcomed into my pantry, just for this purpose. Heck, it IS a cookie after all, right? No need to be a purist!

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Add the egg and teaspoon of vanilla, blending on low-medium speed until incorporated. I did not try using an egg substitute with this recipe, but feel free to experiment with flax or a powdered replacement.

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Stir in the 1/2 cup of chocolate chips on low speed until incorporated. I prefer mini chips for this cookie, but feel free to use the big guys, too.

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Scoop the dough by the tablespoonful onto a parchment-lined baking sheet (a tablespoon cookie scoop is best for this job), and push the top of the dough to flatten just slightly.

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Bake the cookies for 8 to 10 minutes. Remove them from the oven. The tops should be slightly crinkled; you want to take them out BEFORE they begin to brown on the edges.

Cool the cookies right on the pan.

These melt on your tongue and are, in my opinion, one of the best texture combinations gluten-free cookies could have. If you’re into nutty-sweet-soft-and-tender-but-slightly-chewy with delightful little bursts of chocolate, then I hope you’ll dig into this one, because it won’t exhaust you – or your pantry.

No butter? No flour? Sure, you can still make cookies. No problem!

Please read, bake, and review our recipe for Flourless Peanut Butter Chocolate Chip Cookies.

Print just the recipe.

Amy Trage
About

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...

comments

    1. MaryJane Robbins

      Hi there,
      You could use finely chopped peanuts, or peanut butter chips instead of the chocolate chips. ~ MJ

  1. Soph

    I’ve made these several times and definitely concur that the natural peanut butter just doesn’t work as well here. A friend said they were the closest thing to a Reese’s that he’d ever tried, which is about the highest compliment I can think of for a peanut butter cookie. They are very fragile, but if you let them cool all the way, they get a little sturdier. I like to make them with chocolate chunks (not chips) which makes them extra gooey and messy. These are undoubtedly the best GF cookies I’ve ever tried, and the best peanut butter cookies ever as well!

    Reply
  2. "Suzanne Q."

    Super easy recipe that produces deliciously peanut-buttery cookies! Baked them last night for the first time and will be baking them again!

    Reply
  3. Rebecca

    Ridiculously good and so easy! Question, have you tried substituting egg with applesauce or a “flax egg”, for a vegan version?

    Reply
    1. The Baker's Hotline

      Hmm, I don’t believe we have and I am not sure it would work with this type of cookie. The eggs are really the only structural and binding element of this cookie, so flax or other egg replacers may not hold up. Jon@KAF

  4. Kelly Wennik

    I’ve made these twice now, and love the flavor of them but they are extremely fragile and crumbly. Is that normal?

    The first time I made them and cooked them 10 minutes in my DCS oven–not enough cooking time. Left them a couple more minutes, but they were still extremely fragile. Melt in your month delicious though!

    The second time (today) I cooked them for 15 minutes and they finally seem sort of “set” but still very fragile. They are not remotely brown around the edges. Do you think I should cook these with the convection on? Should I increase the temperature a tad?

    Also, this time I used light brown sugar and they seem grittier than before with the dark brown sugar.

    Both times I’ve used the Guittard mini-semisweet chips. Yum!!

    Any input appreciated!

    Kelly

    Reply
  5. Ellen Anderson

    I made this recipe with almond butter and it is absolutely delicious! Better than cookies with flour! The dough is sticky but if you moisten your hands it does not stick. My GF Dad loves them. I have to say I used white sugar and dark chocolate chips. I will try them soon with other nut butters. How about cashew butter for something truly decadent?!

    Reply
    1. PJ Hamel

      Ellen, cashew butter would certainly float my boat! Thanks for sharing your substitution here – it’s great to broaden all of our horizons. PJH

  6. Connie

    Fabulous! I’ve made a similar recipe for years that calls for 1 c. white sugar, and I have to say this is soooo much better! Brown sugar is always better in my book and since it’s 3/4 c., I love that it is not so sweet. Love the mini chips too. Now to hold off on eating the whole batch! Thank you, KAF!

    Reply
  7. Lisa

    While making these cookies I accidentally mixed all of the ingredients together at once except for the chocolate chips, then folded in the chips. They still came out really good! I also used Jiff Natural and they are amazing!! Super easy cookie to whip up! Thank you for sharing!

    Reply
  8. KarenvG

    Some family members are allergic to peanuts. So would this recipe work with almond butter and not require any recipe adjustments?

    Reply
    1. Amy Trage, post author

      Sure, you can use a different nut butter! I know that others have tried it and had no problems at all. ~Amy

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