Chocolate Chip Flourless Peanut Butter Cookies

Oh, friends, do I have a treat for you today! There are some recipes that just feel like a warm hug, and for me, these Chocolate Chip Flourless Peanut Butter Cookies are absolutely one of them. I first whipped these up on a whim when I was craving something sweet and chewy, but didn’t want to dig out the flour. One bite, and I was hooked! They’ve quickly become a go-to in my kitchen, perfect for satisfying that cookie craving without any fuss, and they always disappear in a flash.

Why You’ll Love This Chocolate Chip Flourless Peanut Butter Cookies

• They’re incredibly simple to make – seriously, just one bowl!
• Packed with rich peanut butter flavor and melty chocolate chips.
• Naturally gluten-free, so everyone can enjoy them.
• You can customize them for soft and chewy or wonderfully crisp.

Ingredients You’ll Need

• Creamy Peanut Butter: This is the star of the show! Use a good quality creamy peanut butter, not the natural, oily kind that separates, as it can change the texture.
• Brown Sugar Monkfruit (or regular brown sugar): This gives our cookies that classic soft, chewy texture and a delicious depth of flavor. If you’re not going for a keto option, regular brown sugar works perfectly.
• Baking Powder: Just a little bit helps these cookies rise and get that perfect, slightly crinkly top.
• Salt: Don’t skip the salt! It balances the sweetness and really makes the peanut butter flavor pop.
• Vanilla Extract: A splash of vanilla enhances all the other flavors. It’s a must in almost any cookie recipe!
• Egg: Our binder! The egg holds everything together and contributes to the cookie’s structure.
• Lily’s Sugar Free Semi-Sweet Chocolate Chips (or regular): These add that classic chocolate chip cookie goodness. If you’re not avoiding sugar, any good quality semi-sweet chocolate chip will do the trick.

How to Make Chocolate Chip Flourless Peanut Butter Cookies Step by Step

Making these cookies is truly a breeze, even if you’re a baking newbie! First things first, get your oven ready. You’ll want to preheat it to 325°F (160°C). This ensures your oven is at the perfect temperature when your cookie dough is ready to go in.

Next, grab a medium-sized mixing bowl. This is where all the magic happens! Just toss in all your ingredients – the peanut butter, brown sugar, baking powder, salt, vanilla, beaten egg, and those yummy chocolate chips. Give everything a good stir until it’s all combined. Don’t worry if the mixture feels really thick; that’s exactly how it should be!

Now for shaping! Use a one-inch cookie scoop to portion out your dough. Place these little mounds onto a greased cookie sheet. Once they’re all lined up, pop them into your preheated oven. Bake them for 10-12 minutes if you love a super soft and chewy cookie, or go a little longer, around 15 minutes, if you prefer them with a bit more crunch. When they come out, they might still seem a little soft, but trust me on this next step: let them cool for at least 10 minutes on the cookie sheet. This cooling time is crucial for them to finish setting up perfectly.

My Top Tips for Success

• I always use creamy peanut butter, not the natural, oily kind. The natural stuff can make the cookies too crumbly.
• In my experience, using a cookie scoop makes all the cookies uniform, so they bake evenly.
• Don’t overbake them! They might look slightly underdone when you pull them out, but they’ll set up as they cool.
• For extra peanut butter flavor, you can gently press a few extra chocolate chips on top of the dough balls before baking.
• Trust me on this one: let them cool completely on the baking sheet. They’re fragile when warm.

Common Mistakes to Avoid

• Using natural, oily peanut butter: This can lead to crumbly cookies that don’t hold their shape because the oil content is different. Stick to classic creamy peanut butter.
• Not greasing your cookie sheet: Even if you have non-stick, these cookies can stick without a little grease or a silicone mat. This prevents them from breaking when you try to remove them.
• Overbaking the cookies: Baking them too long will result in dry, hard cookies. Pull them out when the edges are just set and the centers still look a little soft.
• Handling warm cookies too soon: They are very delicate straight out of the oven. Trying to move them too early will cause them to fall apart. Give them that full 10 minutes to firm up.

How to Store Chocolate Chip Flourless Peanut Butter Cookies

• Countertop: Store in an airtight container at room temperature for up to 3-4 days.
• Freezer (Dough): Roll dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a couple of minutes to the bake time.
• Freezer (Baked): Store cooled cookies in an airtight freezer-safe container or bag for up to 2-3 months. Thaw at room temperature.

Frequently Asked Questions

Are these cookies really flourless?

Yes, absolutely! These Chocolate Chip Flourless Peanut Butter Cookies are made without any traditional flour, perfect for those avoiding gluten or looking for a different texture.

Can I use crunchy peanut butter?

While you can, I recommend creamy peanut butter for the best texture. Crunchy peanut butter might make the cookies a bit more crumbly.

Can I make these dairy-free?

Yes, if you use dairy-free chocolate chips, these cookies are naturally dairy-free. The other ingredients are typically dairy-free.

Why are my cookies falling apart?

This usually happens if you tried to move them too soon after baking. Make sure to let them cool completely on the baking sheet for at least 10 minutes to allow them to set.

Can I substitute the brown sugar monkfruit?

Yes, you can use regular brown sugar if you’re not following a keto diet. The measurements will remain the same for a delicious result.

I hope these Chocolate Chip Flourless Peanut Butter Cookies bring as much joy to your kitchen as they do to mine. They’re so simple, so delicious, and truly hit the spot every time. If you make them, I’d absolutely love to hear how they turned out in the comments below!

Print