Flourless Peanut Butter-Chocolate Chip Cookies

 

I know, I know. You’re probably saying to yourself, ‘Not another peanut butter and chocolate recipe!’…well, you’re right!

Trust meee!

 

 

These little creations are a work of art. They are very quick and easy to make. I think the most difficult part was getting all of the peanut butter off of my hands…with my mouth!

NPLB : No PeanutButter Left Behind. 😉

Plus, they are only 100 calories a cookie! And they’re just drop cookies, so you never have to touch the batter…except if you want to lick the bowl…which I highly recommend. 🙂

 

In just minutes you’ll have a scrumptious treat at your finger tips! That totally sounded like an infomercial. Sorry.

 

 

But, seriously. When can you go wrong with chocolate and peanut butter?

And yes, my gluten-free friends, this one’s for you!!! 😀

 

 

Flourless Peanut Butter-Chocolate Chip Cookies

adapted from Southern Living December 2010

Ingredients

  • 1 cup natural creamy peanut butter
  • 1/2 cup natural cane sugar
  • 2 large egg whites
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips

How-To

  1. Preheat the oven to 325°.
  2. Stir together the first 4 ingredients.
  3. Stir in the chocolate chips.
  4. Drop the dough by the tablespoons, 2″ apart on a parchment paper lined baking sheet
  5. Bake for 12-14 minutes. Tada!

Servings: about 25-30 cookies

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42 comments

  1. I don’t have any issues with gluten but I love how few ingredients this recipe has. I can’t wait to give it a try! Do you have to use cane sugar? That is not an ingredient that I typically keep around my house.

    1. No, you don’t have to use cane sugar. Just use whatever sugar you have on hand. 🙂 I’m the same way with the gluten, it doesn’t bother me at all, but I love the idea of a flourless cookie! 🙂 And the ingredients are usually always on hand in my house. Yay cookies!

    2. I used dark brown sugar and they tasted great!!! I also used 1 tsp. cocoa powder in place of chocolate chips, still delish. I think I’m the only person that doesn’t care for chocolate chips in any cookies :-/

  2. It is weird to think you could make a cookie without flour, but I guess it works, because these look delicious. It would be good to have a flourless recipe on hand especially if you are trying to cut back on the amount of white flour you are consuming.

  3. Thanks for this recipe… delicious! I can’t believe how yummy they look, and then they just melt in your mouth. Never would have guessed a flourless cookie with no butter or oil was possible!

  4. Yum, just made a double batch and devoured them as soon as they hit the counter… Will make again, except I’ll add more chocolate chips and butter.

    From my two tun tummy to yours

    -Missy
    I love you Ash and Beck xoxoxo <3

  5. Thank you for this wonderful recipe.
    My hubby is American, we live in Taiwan.
    I try to cut down sugar and fat for my family.
    I’ve been checking on the recipes of low Carb lately.
    But it’s not easy to find certain gluten-free stuff to replace flour here.
    This recipe is so simple, and easy to find all the ingredients.
    I just wonder if I can replace sugar to Stevia?! Love it.Thanks a again.

  6. I have never posted on recipes online before, even though I always use them. I just needed to say, these cookies are AMAZING!!!

    I have never been able to make amzing cookies though not for lack of trying and trying again. And turns out the best cookies I ever made are the EASIEST too!!! Even easier than no bake, raw cookies!!

    Thank you thank you thank you kind stranger! xxx

  7. Awesome cookies – just made a batch 🙂 I did however beat the PB and the rest instead of just stirring it but it still turned out ok.. The fat from the PB did however separate.. My note for my next try I guess..

    1. Yeah, I’m pretty sure that that is what happens with peanut butter when it is whipped. Sorry it separated on you. Next time, definitely try just stirring it. 😀

    1. I bet so. I’ve never tried it, but I usually follow the substitution rule of ‘1 egg = 2 egg whites’. Give it a go, and add another egg if it isn’t the right cookie dough consistency. Let me know how it goes Grace! 😀

  8. These are phenomenal!
    Best way to the end the day is with peanut butter, chocolate and my cookie scoop – these surpassed all of my hopes for a delicious treat (:

  9. Made the flour less peanut butter cookies this afternoon. So good had to to put out of site, so out of mind.. I used half crunchy and half smooth peanut butter, also substituted chocolate chips for dark cocoa powder. Turned out perfect. Thank you for sharing I was a bit skeptic about baking a completely flour less cookie 😉 Already shared recipe with a few friends..

    1. I’m so glad you liked them Sarah! That is one of the easiest and best cookies I’ve ever made. Definitely my go-to cookie recipe for a quick cookie! 😀

  10. Tried with 1 whole egg and they’re great. Next time I’ll try adding 1/4 cup less chocolate chips & add 1/4 cups walnuts. Just working on less sugar. Seemed a tad sweet for me but delicious & easy!

  11. Thanks for the recipe! Just wanted to let any other egg-free bakers out there know that subbing the 2 eggs for 2tbsp ground flaxseed + 6tbsp water worked brilliantly! We used Enjoy Life chocolate chips so my peanut butter loving, gluten/dairy/soy/egg intolerant 3 year old could eat these. They are a huge hit!

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