I promise you will be surprised at just how good these flourless peanut butter chocolate chip cookies really are. They're made with simple, wholesome ingredients for a no flour peanut butter cookie that tastes amazing!
Having a cookie without any flour at all might sound weird, but I promise, these cookies will change your mind!
If you are looking for more flour-free sweets to enjoy, you might also enjoy these chocolate nut clusters or these flourless chocolate pecan cookies.
What Makes This Recipe So Good?
The flavor. Who doesn't love a good peanut butter cookie? How about one that is loaded with chocolate chips? Even better.
These cookies will work for those who are sensitive or have allergies to gluten as there is no flour in this recipe. You won't need to worry about anything!
These have the perfect light texture to love in a cookie! I am a soft and chewy cookie person, so these are my favorites!
Ingredients
Let's look at the ingredients you need to make the BEST flourless peanut butter chocolate chip cookies.
- Peanut Butter: Use your favorite peanut butter brand and type. I used crunchy, but creamy works too.
- Brown Sugar: Sweetens with a richer, molasses flavor than granulated sugar.
- Vanilla: Use pure vanilla extract and try to avoid the imitation.
- Eggs: Necessary for giving the cookies structure.
- Oats: Replace the flour in these no flour peanut butter cookies. If you need gluten-free be sure to look for oats labeled as such. Many brands of oats are manufactured in the same facilities as flour so there can be cross contamination.
- Baking Soda: Gives these cookies a little lift.
- Chocolate Chips: Milk, semi-sweet, or dark chocolate chips work.
How To Make No Flour Peanut Butter Cookies
These are very simple to make, let me show you how!
- Start by creaming your peanut butter and brown sugar together. This will take 30-60 seconds.
- Add the eggs and vanilla, and mix to combine.
- Add in the oats and baking soda. Mix again to combine.
- Fold in the chocolate chips to finish mixing the cookies.
- Scoop the cookies onto your prepared baking sheet. I like to use parchment paper for easy cleanup.
TOP TIP: To scoop, I used my medium OXO scoop, or for a smaller cookie you can use a OXO small cookie scoop.
- Bake the cookies in the oven. We always prefer a soft, slightly chewy cookie, so I only bake these until the edges are very lightly browned.
How to Store
Allow the cookies to fully cool before storing them. The cool time allows the cookies time to set but also makes sure no moisture will accumulate in the container when you seal it.
Store them in an airtight container for up to one week at room temperature. You can also freeze these cookies in the freezer for up to one month.
Expert Tips
- If you use natural peanut butter in this recipe, make sure to chill the dough before baking. I recommend at least 1-2 hours.
- These cookies are best if you let them cool just a little after baking. Without any flour, they will break apart really easily if they aren't cooled slightly.
- You can use any type of chocolate chip you like. I used semi-sweet, but also love dark chocolate in these too. If you want milder chocolate go for milk or even white!
FAQs
In this recipe, there is a good chance they have not cooled. This is really important in a cookie with no flour!
If you use natural peanut butter, yes!! If not, it isn't necessary, but you can do it.
Yes! The texture will be a little different and you may need to add in salt. If you have an unsalted natural peanut butter, I would recommend adding one-half teaspoon salt to the batter.
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Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 ¼ cup peanut butter I used a crunchy peanut butter.
- ⅔ cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- ¾ cup regular oats You can also use quick oats, if that is what you have!
- ¾ teaspoon baking soda
- 1 cup chocolate chips I used a semi sweet as that is what I have, I prefer a dark chocolate though!
Instructions
- Line 2 baking sheets with parchment and set aside.
- In medium sized bowl, add in the peanut butter an sugar. Mix on medium high speed until well blended, about 30-60 seconds. If you are mixing by hand, you might need to mix a little longer. Add in eggs and vanilla and mix again, this time only to combine. It should take no longer than 10 seconds. Next is oats and baking soda. Mix again to combine. Be sure this is mixed well for even distribution of the baking soda. Last up is your chocolate chips. These only need to be mixed until they are combined as well.
- Now, scoop your cookies onto baking sheet. They spread, but not too much. I did 12 per sheet, a 3 cookie x 4 cookie grid.
- Place cookies in fridge to chill for about 20 minutes. While they are chilling, preheat oven to 350 degrees.
- Once they have chilled, remove from fridge and place in oven.
- Bake until they are lightly browned around the edges. Mine took right about 8 minutes. This will depend on the actual heat of you oven, thickness of pan, thickness of cookies, etc.
- With these flourless cookies, it is best to allow them to cool for a few minutes before trying to remove from the pan, as they don't have the structure cookies with flour have. So, allow to cool for a fer minutes, then move to a cooling rack.
- These are delicious warm with a cold glass of milk or however you take them! Everyone will be so surprised this a flour free cookie, it does not taste or have the texture of one! They are so good!
- Now, sit back and enjoy. You deserve it!
Notes
- If you use natural peanut butter in this recipe, make sure to chill the dough before baking. I recommend at least 1-2 hours.
- These cookies are best if you let them cool just a little after baking. Without any flour, they will break apart really easily if they aren't cooled slightly.
- You can use any type of chocolate chip you like. I used semi-sweet, but also love dark chocolate in these too. If you want milder chocolate go for milk or even white!