Flourless Peanut Butter Chocolate Chip Cookies

When I crave a rich, gooey cookie without the guilt, these flourless peanut butter chocolate chip cookies are my go-to. They’re made with just five simple ingredients, and they are ready in less than 20 minutes.

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Over the years, I have made so many batches of these Flourless Peanut Butter Chocolate Chip Cookies.

These always hit the spot. They are the perfect balance of sweet, salty, peanut buttery, and chocolatey goodness.

Why These Cookies Are a Hit

• Flour-free: These cookies are made without any flour. Making them great for folks looking for a simpler, gluten-free treat.
• Rich peanut butter flavor: Uses a full cup of creamy peanut butter.
• Quick & easy: Just mix, scoop, and bake — no sifting flour, no chilling dough, no complicated steps.
• Dairy-free: These cookies are made without any butter or other dairy products.
• Texture: These cookies are soft, dense, and decadent. These are not chewy cookies.

When my daughter was younger, these flourless cookies were one of the main treats I whipped up for those nights we had dessert first, then dinner. And, there were quite a few of those dessert-first nights.

The best part is that even though these cookies taste so decadent, they are actually on the healthy-ish side.

These cookies are made without any butter, oil, or flour. You do not need an electric mixer, a cookie scoop, or any other fancy equipment.

Just 5 simple ingredients, one bowl, one spoon, one parchment-lined cookie sheet, and about 18 minutes to make these rich cookies, which have a soft texture and tons of flavor.

What are the Ingredients needed to make this Flourless PB Chocolate Chip Cookie recipe?

The five ingredients used to make these cookies are:

1. Peanut butter
2. Pure vanilla extract
3. A couple of large eggs
4. Light brown sugar or coconut sugar
5. And, semi-sweet chocolate chips.

Instructions

Step 1: First, start by preheating the oven to 375 degrees Fahrenheit.

Step 2: Then, add the peanut butter, brown sugar, vanilla extract, and eggs to a large bowl.

Step 3: Using a spoon, mix these ingredients vigorously. Initially, the mixture will seem watery, but the ingredients will bind together as they are mixed.

Step 4:Then, add in the chocolate chips and stir.

Step 5: Line a baking sheet with parchment paper or a Silpat.

Step 6: Using your hands or 2 spoons, shape the cookie dough into 6 to 7 large cookies. If you prefer them smaller, then divide the dough into 10 to 12 cookies.

Step 7: Place the cookies on the prepared baking sheet. I like to add more chocolate chips to the tops of the cookies.

Step 8: Then bake these for about 12-14 minutes.

Step 9: Let them cool on a wire rack until they are room temperature, then dig in.

Substitutions

Peanut Butter: I have made equal batches of these cookies with creamy natural peanut butter as well as crunchy peanut butter. They both work great. But there is a difference in the consistency of the finished cookie. I have also used almond butter to make these cookies. The result is a milder-tasting cookie. And, I have also made these with pistachio butter, as seen in these Flourless Pistachio Butter Chocolate Chip Cookies.

Chocolate Chips: The semi-sweet chocolate chips I used in these flourless peanut butter cookies can be replaced with dark chocolate chips or milk chocolate chips. They can also be replaced with sugar-free chocolate chips.

Sugar: Light brown sugar is usually what I have on hand and use in most of the batches I have made. However, I have used dark brown sugar a few times, and this adds a slight hint of caramel to the cookies. White sugar can also be used to make these. Recently, I made a refined sugar-free batch of these cookies for my boyfriend, who is watching his sugar intake, and used monkfruit sweetener to bake up a delicious sugar-free batch.

I tried to make a batch of these cookies without eggs. I used a flax egg. But I found the resulting cookie did not taste as good. So, I won’t recommend adding a flax egg as an egg replacement in this recipe.

Storage

Leftovers of these cookies can be stored in an airtight container. If you plan to finish these within 2 to 3 days, then the container can be placed on the kitchen counter.

However, if you plan to store these longer, then place the container in the fridge.

These flourless peanut butter chocolate chip cookies are simple, satisfying, and perfect for a snack or dessert. Try making a batch this weekend — they’re sure to disappear fast!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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