No flour peanut butter chocolate chip cookies are a simple cookie to make, perfect for those with a gluten allergy, and super quick to make! Only a few pantry staple ingredients is all you need for a deliciously sweet cookie with no flour and loaded with peanut butter and chocolate.
I don’t cook or bake gluten-free and we have no allergies to worry about in my house. Which after hearing from lots of readers about their allergy struggles with their family, I feel very lucky!
I know there are so many people that eat gluten-free so when I saw these cookies I was intrigued and knew I had to give them a try. I have been more aware lately of trying & creating new recipes with food allergies in mind.
Like these {no egg} banana chocolate chip cookies or {no egg} cream cheese chocolate chip cookies. And of course, I can’t forget about my most popular recipe, no flour monster cookie bars.
Aside from these having no flour, they are a quick cookie to make with easy ingredients that I would bet most of us have on hand.
If you love peanut butter + chocolate then these will be hard to resist.
These cookies are so rich and sweet and absolutely perfect with a tall glass of cold milk.
I love using milk chocolate chips but if you want a less sweet cookie then use semi-sweet or dark chocolate chips.
You can whip up a batch in about 30 minutes total time. Eat it warm for a melty chocolate cookie treat or let cool completely. If you have any leftovers you can freeze them too!
I hope love these sweet little peanut butter chocolate cookies like we do 🙂
Yields 18 cookies
No flour peanut butter chocolate chip cookies are a simple cookie to make, perfect for those with a gluten allergy, and super quick to make! Only a few pantry staple ingredients is all you need for a deliciously sweet cookie with no flour and loaded with peanut butter and chocolate.
Save RecipeIngredients
- 1 cup peanut butter, creamy or smooth
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup milk chocolate chips (semi-sweet, or dark)
Instructions
- Preheat oven to 350. Line a cookie sheet with parchment paper, baking mat, or spray with cooking spray.
- In a large bowl, beat/stir together peanut butter, sugars, baking soda, salt, and egg until well-combined. Stir in chocolate chips.
- Shape dough into a ball, about the size of a golf ball and place on prepared baking sheet and lightly press down the top to flatten slightly. You don't want the whole cookie flat, just the top.
- Bake for 9-11 minutes, or until cookies turn light golden brown. Allow cookies to cool for 5-10 minutes on baking sheet before removing to a wire rack to cool completely.
- ** If wanted, press a few additional chocolate chips into the cookies when they come out of the oven. This is what I did.
- Store cookies in an airtight container.
Notes
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.
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