Flourless Peanut Butter Chocolate Chip Cookies

plate of flourless peanut butter chocolate chip cookies

We are a nut, not necessarily nutty, family. There’s always a jar or two of back-up peanut butter in the cupboard. Plus, I keep two baskets full of baking chips, candies, and morsels in my pantry so I can bake pretty much whatever I want, whenever I want. Semi sweet chocolate chips are a staple in our home, which lends nicely to baking soft, flourless peanut butter chocolate chip cookies on a whim. 

We aren’t a gluten-free, or even a flourless family, so I’m not sure why a flourless cookie recipe caught my eye on King Arthur Baking Company’s website a few years ago, but it has become one of my all-time favorite cookies. 

The dough is essentially made of peanut butter and brown sugar, and typical cookie ingredients—eggs, soda, salt, and vanilla. The cookies are soft, with a slight, tender crispiness to the craggily edges. No butter. No shortening. I wonder. Does this mean they are gluten-free? 

These flourless peanut butter chocolate chip cookies have opened my taste buds to the idea that flour-free sweets can be as good as, or even better than, regular baked goods. I have a flourless chocolate torte or cake recipe somewhere that I made once, and it was also delicious. If I recall, it was fudgier than usual. I need to find that again.  

Baker’s Notes:

  • Double the recipe because a batch only makes approximately 18 cookies. I like to bake a dozen, and freeze the rest in dough balls so I can bake them whenever I’m craving warm cookies. 
  • Lightly press the dough down with the back of a spoon before baking. The cookies need a little help spreading out.

Sweet, flourless wishes!

Flourless Peanut Butter Chocolate Chip Cookies

Staci at Random Sweets
These soft flourless peanut butter chocolate chip cookies made me realize delicious sweets can be flour-free.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Servings 18
Calories 153 kcal


  • 1 cup creamy peanut butter, do not use natural peanut butter
  • ¾ cup brown sugar
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup semi sweet chocolate chips


  • Heat oven to 350°F. Line baking sheet with parchment paper.
  • With a mixer on medium speed, beat peanut butter and brown sugar together until fluffy, approximately 3 minutes. Add baking soda and salt and mix until incorporated.
  • Add the egg and vanilla and mix on low-medium until well combined. Stir in the chocolate chips.
  • Using a 1-tablespoon scoop, place dough by the tablespoons on prepared pan. Use the back of the scoop or a spoon to press dough balls down slightly to help them spread while baking.
  • Bake cookies 8-10 minutes. Cookies are done when they are crackly on the tops and just ever so slightly browned. Cool completely on baking sheet. Store in airtight package.


I usually double this recipe. I bake a dozen and freeze the rest in balls, 4-6 per package.


Calories: 153kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 9mgSodium: 101mgPotassium: 125mgFiber: 1gSugar: 12gVitamin A: 16IUCalcium: 19mgIron: 1mg
Keyword chocolate chip, flour-free, flourless

All text and images © Staci Mergenthal • Random Sweets

Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife

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