No Flour Peanut Butter Chocolate Chip Cookies

No Flour Peanut Butter Chocolate Chip Cookies are so easy to make with only 6 ingredients! These chocolate chip cookies with peanut butter have no flour in them, they bake up super soft, and have rich peanut butter chocolate flavor. 

For more no flour desserts be sure and check out these No Flour Monster Cookie Bars (my first viral recipe!) or this Peanut Butter Cookie Dough Cheeseball. 

No Flour Peanut Butter Cookies with Chocolate Chips

Luckily I don’t have any allergies in my home to worry about, but I do know it’s a common thing in most families. Some of my very favorite cookie recipes have no flour in them, like this Monster Cookie Dough Cheeseball, or these Cream Cheese Chocolate Chip Cookies that have no egg and instead use cream cheese!

As I have gotten older my stomach does not tolerate gluten as well so I am always on the hunt for delicious desserts that are gluten-free. 

These cookies are so rich with peanut butter + chocolate (literally the best flavor combo ever!) and they’re so easy to make with only 6 pantry staple ingredients. 

Ingredients Needed

• Creamy Peanut Butter – I do not recommend using crunchy peanut butter in this recipe. It’s thicker and therefore needs more moisture to help make the cookies not be dry & crumbly. Also, it’s important to only use regular creamy peanut butter and not the no-stir or all-natural varieties. 
• Granulated Sugar
• Light Brown Sugar
• Large Egg
• Baking Soda
• Salt
• Milk Chocolate Chips – I prefer using milk chocolate chips but any can be used like dark chocolate chips, semi-sweet chocolate chips, or even peanut butter chocolate chips. 

How To Make No Flour Peanut Butter Chocolate Chip Cookies

Learn how to make this simple gluten-free cookie recipe with the steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button so you can save the recipe for later. 

• Prep : Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, silpat liner, or spray with cooking spray. 
• Cookie Dough : In a mixing bowl add the peanut butter, sugar, brown sugar, egg, baking soda, and salt. Stir with a wooden spoon until combined. Stir in the chocolate chips. 
• Bake : Use a medium cookie scoop, or just grab some with clean hands, and roll the dough into a ball. About 1 1/2 tablespoons of cookie dough per ball. Bake 12 cookies per cookie sheet. Bake for 9-11 minutes. Allow the cookies to cool on the warm baking tray for about 10 minutes before removing them to a cooling rack to cool completely. 

Flourless Peanut Butter Cookies FAQ’s

• How To Store Leftovers

  • Leftovers will store well, at room temperature, in an airtight container for up to 3-4 days. 

• Can I Freeze No Flour Cookies?

  • Yes! These cookies freeze perfectly. I recommend freezing them after they have baked and cooled to room temperature. I like to put the baked & cooled cookies into a freezer safe Ziploc bag, or container, and then just pull one or two out as needed. 
  • Let the frozen cookie sit at room temperature for a few minutes to thaw before eating. You can also warm it up in the microwave. 

• Substitution & Variation Ideas

  • There are a few ways to change up this cookie recipe when making it. Here are some approved ideas. 
    • Lower Sugar : Lots of readers have commented and said that they have reduced the white sugar with great results. I would not use less than 1/4 cup white sugar, so reduce it by half, and see how you like it. If I were to reduce the sugar, I would use about 1/3 cup of granulated sugar rather than 1/2 cup. 
    • Chocolate Chips : Use anything you want! I prefer using milk chocolate chips, but feel free to use dark chocolate, semi-sweet chocolate, mini chocolate chips, white chocolate chips, peanut butter chocolate chips, or leave the chocolate out entirely and use something else like chopped nuts. You can also use sugar-free chocolate chunks or chop up a sugar-free chocolate bar and use that. 

• What Kind of Peanut Butter Is Best To Use?

  • When baking it’s always best to use regular creamy peanut butter and not anything labeled as ‘all-natural’ or ‘no-stir’. We need all that creamy texture that only regular peanut butter can offer. Use a brand like Peter Pan (my favorite), Skip, or Jiffy all work well. Even the store brands work great too. 
  • I don’t recommend using crunchy peanut butter in this recipe as it has a thicker and drier texture to it, which will yield a drier and denser cookie. But of course, feel free to experiment with crunchy peanut butter and see if you like it. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Use a Cookie Scoop : A medium cookie scoop is perfect for most cookie recipes. It holds 1 1/2 tablespoons of cookie dough, it makes cookies that are even and round, and it makes all the cookies the same size. 
• Parchment Paper : I say this all the time but the secret to perfect cookies is using parchment paper. The paper helps the cookies bake up more evenly and it prevents the bottoms of the cookies from browning. I keep a stock of the pre-cut parchment paper sheets at all time in my pantry. 
• Don’t Over Bake : This seems pretty obvious but it’s really important. Because there is no flour in these cookies, they might look underdone when the bake time is over, but that’s ok. That is why they need to set and cool on the warm cookie sheet for 10-15 minutes. They will set up, come together, and form an easy to hold cookie. Promise. 

More Cookie Recipes You’ll Love

• Perfect Chocolate Chip Cookies – These have a ‘secret’ trick to shaping the dough that makes them so thick!
• Triple Peanut Butter Monster Cookies – Loaded with oats, chocolate, and three kinds of peanut butter goodness. 
• Brownie Mix Cookies – A brownie mix + chocolate chunks makes the best brownie cookies. 
• Giant Oatmeal Chocolate Chip Cookies – I won’t even admit how often these are made at my house 😉
• Family Favorite Sugar Cookie Recipe – It’s the best sugar cookie recipe ever. Thick, soft-baked, and they hold their shape once baked. 

No Flour Peanut Butter Chocolate Chip Cookies

Author Jessica

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 18

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No Flour Peanut Butter Chocolate Chip Cookies are so easy to make with only 6 ingredients! These chocolate chip cookies with peanut butter have no flour in them, they bake up super soft, and have rich peanut butter chocolate flavor. 

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Equipment

Cookie Sheet

Pre-Cut Parchment Paper Sheets

Wooden Spoon

Medium Cookie Scoop

Ingredients

  

1x2x3x

• ▢ 1 cup creamy peanut butter
• ▢ 1/2 cup sugar
• ▢ 1/4 cup light brown sugar packed
• ▢ 1 large egg
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1/3 cup chocolate chips (milk, semi-sweet, or dark)

Instructions

• Preheat oven to 350° F. Line a cookie sheet with parchment paper, silpat baking mat, or spray with cooking spray.

  * I highly recommend using the pre-cut parchment paper sheets. They fit a cookie sheet (13" x 18") pan perfectly and help cookies bake more evenly.
• In a large mixing bowl add the peanut butter, sugar, light brown sugar, egg, baking soda, and salt. Stir with a wooden spoon until combined well.

  Stir in the chocolate chips.
  
• Use a medium cookie scoop, or scoop cookie dough out with clean hands, and roll the cookie dough into a ball. Place 12 cookies per cookie sheet.

  Use your hands to press down the top of each cookie to flatten slightly. You don't want the whole cookie flat, just the top.

  * A medium cookie scoop holds 1 1/2 tablespoons of cookie dough. The dough balls should look like the size of golf balls.
  
• Bake for 9-11 minutes or until cookies turn light golden brown and they're puffy. The center may look underdone but that's good. They will cook more as they cool.

  Allow cookies to cool for 10-15 minutes on the warm cookie sheet before removing them to a cooling rack to cool completely.

  * I like to press a few extra chocolate chips onto the top of each cookie immediately after they come out of the oven. It makes them look pretty and who doesn't want more chocolate!
  

Notes

Sugar Tip : Depending on the sweetness of your peanut butter, you may only need about 1/3 cup of sugar. Keep the brown sugar the same. I make the recipe as is, with regular Peter Pan brand peanut butter and it's sweet but we like that. If you want less sweet, reduce the white sugar to 1/3 cup.

Peanut Butter Tip - I only recommend using regular creamy peanut butter and not anything that is labeled as 'no-stir' or 'all-natural'. 

Recipe Tips -

• Use a Cookie Scoop : A medium cookie scoop is perfect for most cookie recipes. It holds 1 1/2 tablespoons of cookie dough, it makes cookies that are even and round, and it makes all the cookies the same size. 
• Parchment Paper : I say this all the time but the secret to perfect cookies is using parchment paper. The paper helps the cookies bake up more evenly and it prevents the bottoms of the cookies from browning. I keep a stock of the pre-cut parchment paper sheets at all time in my pantry. 
• Don't Over Bake : This seems pretty obvious but it's really important. Because there is no flour in these cookies, they might look underdone when the bake time is over, but that's ok. That is why they need to set and cool on the warm cookie sheet for 10-15 minutes. They will set up, come together, and form an easy to hold cookie. Promise.

Storing Leftovers & Freezing -

• How To Store Leftovers

  • Leftovers will store well, at room temperature, in an airtight container for up to 3-4 days. 

• Can I Freeze No Flour Cookies?

  • Yes! These cookies freeze perfectly. I recommend freezing them after they have baked and cooled to room temperature. I like to put the baked & cooled cookies into a freezer safe Ziploc bag, or container, and then just pull one or two out as needed. 
  • Let the frozen cookie sit at room temperature for a few minutes to thaw before eating. You can also warm it up in the microwave. 

 

Nutrition

Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 131mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.4mg

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