Flourless Peanut Butter Chocolate Chip Cookies are some of the softest, chewiest, and most delicious chocolate chip cookies I have ever taken a bite out of. Plus, they can be gluten-free if you choose gluten-free oats. If you want a traditional cookie, give my Chocolate Chip Cookie or Classic Chocolate Chip and Peanut Butter Cookie a try!
Flourless Peanut Butter Chocolate Chip Cookies
Chocolate chip cookies have been around since their invention in 1938. Ruth Graves Wakefield claims she deliberately came up with the recipe for ‘something different than her butterscotch nut cookie with ice cream’, thus creating the Toll House Cookie. The name came from the Toll House Inn that Wakefield and her husband bought in 1930. Her cookies really gained popularity when some United States soldiers from Massachusetts went overseas during World War II and shared some of the chocolate chip cookies. Of course, soldiers from all over the U.S. wanted a few of these delicious treats themselves! Thus, the craze began, and it really has never stopped. With all the varieties of chocolate chip cookies out there, this Flourless Peanut Butter Chocolate Chip Cookie is right up there with the best of them!
Flourless Peanut Butter Chocolate Chip Cookies Recipe
This easy to make Flourless Peanut Butter Chocolate Chip Cookie recipe is a melt in your mouth cookie that has all the chewy texture and peanut butter taste you would expect from a cookie.
Ingredients (full recipe below)
- Eggs–Room temperature eggs are best for baking. Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
- Peanut butter–I used creamy peanut butter for this, but you could use chunky if you wanted more crunch in each bite.
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Old fashioned oats–For these cookies to be gluten free, choose gluten-free oats.
- Baking soda
- Semisweet chocolate chips
How to Make Flourless Cookies
Year after year Chocolate Chip Cookies are rated the most popular by people all over the world. There is something magical about a rich and buttery dough packed with perfect chocolate morsels. Not only does it taste amazing, but it often takes us back to the wonderful memories of childhood. Adding peanut butter to the mix just makes them that much better!
There is one very important step when making these cookies. The chilling. And if you don’t chill the dough it will change the texture and consistency. I found out that folks often skip the chilling, and it can dramatically change the final result I highly recommend that you do NOT SKIP CHILLING. Plus, it gives you some time to chill yourself! 😉
Can I Freeze These Cookies?
Yes! In fact, you can freeze the baked cookies or cookie dough. To freeze the cookie dough, put the portioned balls of dough on a cookie sheet lined with wax paper. Freeze those for about an hour before transferring them to an airtight container. To bake, simply add more bake time for the frozen dough.
If your cookies have already been baked, make sure you let the cookies cool completely before freezing. Individually wrap each cookie in plastic wrap and store in an airtight container. These will last 1-3 months! I actually like a slightly frozen chocolate chip cookie!
Looking for More Cookie Recipes?
You won't miss the flour in these chewy and tasty Flourless Peanut Butter Chocolate Chip Cookies.
- 2 large eggs, room temperature
- 1 cup creamy peanut butter
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
In a large bowl, combine the eggs, peanut butter, brown sugar, granulated sugar, and vanilla. Use a rubber spatula or wooden spoon to mix everything together.
Mix in the oats, baking soda, and salt.
Add the chocolate chips and mix well.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1-3 hours.
After chilling the dough, preheat the oven to 350°F.
Use a heaping tablespoon of the cookie dough to portion cookies and place on parchment-lined baking sheet. Leave about 2 inches between each cookie.
Bake for 8 minutes, or until edges are slightly golden brown. Remove from the oven and let cool.