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Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

Just a quick note to say THANK YOU for the wonderful e-mails and comments you left me about my cat Casey.  I am so very thankful for the kind words, love, and prayers you have sent our way.  I truly have the best readers in the world!!

On with the recipe:

“Amazing” is what I heard when my children first took a bite of these cookies.  I was very relieved to hear them say that because I wasn’t sure how good a flourless cookie would be.  They absolutely loved them!  My friend, who brought her kids over for a play date, also loved these tasty cookies and gobbled one right up.  This was the easiest cookie recipe I have EVER made.

Flourless Peanut Butter and Chocolate Chip Cookies

How to Make Flourless Peanut Butter and Chocolate Chip Cookies

Preheat the oven to 350 degrees.

Combine the peanut butter, sugars, egg, baking soda, and vanilla together in a bowl; mix until well combined.  Add most of the chocolate chips then mix.  Place into the refrigerator for 15 minutes so the dough is easier to handle.

Place spoonfuls of the dough onto the baking sheet then top each cookie with the additional chocolate chips.

Flourless Peanut Butter and Chocolate Chip Cookies

Place into the oven and bake for 10-12 minutes.  Let the cookies cool on the baking sheet for a few minutes before carefully placing them onto a cooling rack to cool.  Serve with ice-cold milk.  Enjoy.

Flourless Peanut Butter and Chocolate Chip Cookies

 

Flourless Peanut Butter and Chocolate Chip Cookies

Flourless Peanut Butter and Chocolate Chip Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Dessert
Cuisine: American
Servings: 15 large cookies
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 cup of creamy peanut butter
  • ½ cup of sugar
  • ½ cup of brown sugar
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • 1 egg
  • 1 cup of semi sweet chocolate chips divided

Instructions

  • Preheat the oven to 350 degrees.
  • Combine the peanut butter, sugars, egg, baking soda, and vanilla together in a bowl; mix until well combined. Add most of the chocolate chips then mix. Place into the refrigerator for 15 minutes so the dough is easier to handle.
  • Place spoonfuls of the dough onto the baking sheet then top each cookie with the additional chocolate chips.
  • Place into the oven and bake for 10-12 minutes. Let the cookies cool on the baking sheet for a few minutes before carefully placing them onto a cooling rack to cool. Serve with ice-cold milk. Enjoy.
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43 Comments

  1. My mother used to make these, sans the chocolate chips, and they are delicious. I’m going to try them with the chips as yours look fantastic!

  2. I got a bit sidetracked so I didn’t get a chance to see your news about Casey until now. I’m so sorry! Thoughts and prayers are definitely with you.

    As for these cookies, I love it! And the fact that they’re flourless makes them even better!

  3. I love peanut butter.These cookies are so inviting!I am sure I would be addicted to them!I am really sad to hear about your sweet cat…I have a dog and I know how you feel…
    All the best,dear Pam

  4. The only food in this world I do not like is peanut butter! I would like to try these out of interest but I would not make them. Have a great day, my thoughts are with you and Casey. Diane

  5. Hi Pam,
    I have been dreadful sick, and way behind in my blogging visits!!! I just read about Casey. Oh my, I am so sorry! I know how attached we get to our furry friends. We have always had animals, and they family. I will certainly pray that your sweet girl is pain free, and that your time with her is special. Wishing you strength, because I know you will need it…..treasure each day my friend.
    Hugs to you.
    XO Kris
    Cookies look yummy!! You know me…never met a cookie I didn’t like!!

  6. I just made these. They taste fantastic, but alas, they are so fall apart crumbly!! I followed the directions and really waited patiently for them to cool. They do not hold a shape though when you try to pick one up and forget about dunking. Any suggestion tweaks? Another egg for binding?

    1. Courtney,

      I am not sure what you should do. Mine turned out chewy and don’t fall apart at all. I wonder if it’s the type of peanut butter you used? I wish I could be of more help. Sorry they are crumbly.

      Pam

    2. So I’ve made about 50 batches of these cookies as they have become a favorite of my family, friends, husband, doctors, work staff, husband, and oh, yes, my husband! My best suggestion to keep the cookies from falling apart is to buy a box of sterile powder- free (latex-free if needed) gloves from the first aid section at your grocery store or pharmacy. Put on a pair when the cookie batter is thoroughly made (unless you don’t mind getting your hands really messy) and scoop the cookie dough up with an ice cream scooper and with your hands roll the cookie dough into little “balls.” Not only will this help with making your cookies come out the same size, but it will give them the bulk that they otherwise might be missing. Because the cookies might be thicker, you might need to adjust cooking time. I suggest cooking one or two cookies as your “test” before attempting a whole tray. I have sadly had to throw away many over or undercooked batches before perfecting the 12 minute mark in my oven. Caution: this method makes them chewy so make sure you have a carton of milk on hand!! I hope this helps:-)

  7. I have made these but without the white sugar, just more brown sugar and without the vanilla. I’m thinking the vanilla might be a good idea, will try it next time. The difference between crunchy and chewy is less cook time. They are really good with pecans added!!

  8. These look like those chocolate chip cookies that too delicious to only eat one! And you aren’t skimping on the chocolate chips! These are going on the dessert menu this weekend!

  9. I just made these to bring on a short road trip tomorrow and they are soooo good! I even used an egg replacer instead of an actual egg and they still came together just fine. Perfect texture and soooo peanut buttery! Thanks!

  10. These cookies were REALLY good. Did have the same problem as others, as far as cookie being crumbly, but often have trouble with cookie recipes the first time. I attribute this to living in Denver, and the altitude playing a role. But it was still great and easy!

  11. I made these and everyone loved them. I substituted half of the peanut butter for whole wheat flour so it would hold together a little better, and I guess that they were yummy because they were gone overnight!

  12. These were yummy. Super soft. We definatley needed a tall glass of almond milk to go with them! Next time I will remember to make double batches. Cause they didn’t stick around for long. Thank you for a great gluten and dairy free cookie.