I will start this post by saying that these cookies are just ridiculous. Ridiculously good, that is! They are also gluten free, if that sort of thing matters to you.
I have a couple of friends with severe gluten sensitivity and they’ve asked me to post some recipes that could help to satisfy their depressed sweet teeth without breaking the bank account. I feel for them because many of the flour substitute products out there are extremely effective, but pretty darn pricey. I know I’ve personally done a double take and subsequently winced at the price tag below the tiny bags of almond flour at my grocery store.
Aside from almond flour, which is really popular, there are also other more reasonably priced flour substitutes out there to choose from. But, as I understand it, these alternative flours may require a little bit of technical re-learning for those who are more familiar with traditional baking ingredients. Anyway, I’m so happy to be able to offer budget-minded recipe suggestions to my friends who enjoy sweet treats as much as I do, but now it’s important for them to be more conscientious about ingredients and their health.
Being a traditional baker, I didn’t know what to expect from a flourless cookie recipe, but I was completely impressed with the pure, sweet and bold flavor of these peanut butter cookies. Absolutely no flour was necessary in the making of these gorgeous cookies! I’ll definitely be making these again for my family.
They were simply scrumptious.
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This recipe and blog post originally published August 5, 2015. Updated October 11, 2024
This recipe is slightly adapted from the King Arthur Website
Flourless Peanut Butter Chocolate Chip Cookies
The deliciously bold peanut butter flavor in these simple Flourless Peanut Butter Chocolate Chip Cookies may make this your favorite peanut butter cookie recipe! These are a real treat that your gluten-free friends and family can enjoy too. Don’t forget an ice cold glass of milk for dipping!!
1.5
dozen15
minutes16
minutesKeep the screen of your device on
Ingredients
1 cup creamy peanut butter (I used Peter Pan brand)
1/2 cup light brown sugar
1/2 cup sugar
1/2 tsp baking soda
1 large egg, beaten
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
Directions
- Pre-heat the oven to 350°. Line a baking sheet with parchment paper or a non-stick silicon mat and set it aside.
- In a large mixing bowl, use a wooden spoon (or a hand-held mixer) to mix the peanut butter, sugars and baking soda until they are smooth. In another small bowl, stir the vanilla into the beaten egg. Combine egg mixture with the peanut butter mixture until all ingredients are well-incorporated (batter will be very thick). Fold in the chocolate chips.
- Take heaping tablespoons of the cookie dough and place them on the lined baking sheet. Using the back of a spoon, lightly press the drops of cookie dough down to flatten them slightly. Sprinkle the tops of the unbaked cookie dough with a little bit of extra sugar, if desired.
- Bake for 16 minutes. Remove from the oven and allow to cool completely on a rack.
- Tops will appear crinkled and completely irresistible, but you must allow them to cool! Enjoy!
Notes
- Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish
They are really addictive! I was genuinely impressed! Thanks for the comment David. 🙂
Marcelle – I love peanut butter cookies – and have never thought to add chocolate! And, while not GF myself, I love knowing these exist for my GF friends.