No Flour Peanut Butter Chocolate Chip Cookies

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.

Course Dessert

Cuisine American

Keyword gluten free cookie recipes, no flour peanut butter chocolate chip cookies, no flour peanut butter cookies

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 139kcal

Author Jessica

Equipment

Ingredients

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