Flourless Peanut Butter Chocolate Chip Cookies

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I will start this post by saying that these cookies are just ridiculous. Ridiculously good, that is!  They are also gluten and dairy free.

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 bag of almond flour at my grocery store.

Aside from almond flour, which is really popular, there are other more reasonably priced flour substitutes out there. But, as I understand it, they all require a little bit of technical re-learning for those who grew up baking with traditional 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 the gorgeous cookies! I’ll definitely be making these again for my family.  

This recipe is adapted from the King Arthur Flour website.
Flourless Peanut Butter Chocolate Chip Cookies   
printable recipe

  • 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 dairy-free semi-sweet chocolate chips

1.  Pre-heat your oven to 350Β°. Using a wooden spoon (or a hand-held mixer) mix the peanut butter, sugars and baking soda until they are completely incorporated.

2.  Stir the vanilla into the beaten egg, and then mix in with the peanut butter mixture until all ingredients are completely combined and well-blended.  Fold in the chocolate chips.

3.  Line your baking sheet with parchment paper.  Take heaping tablespoons of the cookie dough and place them on the lined baking sheet.  Using the back of a spoon, press the drops of cookie dough down to flatten them slightly.  I sprinkled the tops of the unbaked cookie dough with a little bit of extra sugar too.

4.  Bake for 16 minutes. Remove from the oven and allow to cool completely on a rack. 

5.  Tops will appear crinkled and completely irresistible, but you must allow them to cool!  Enjoy!



  1. They are really addictive! I was genuinely impressed! Thanks for the comment David. πŸ™‚

  2. 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.

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