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
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.
How to Make Flourless Cookies
Year after year Chocolate Chip Cookies is rated the most popular by people all over the world. There is something magical about a rich 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 its 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!
More Peanut Butter Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 large eggs, room temperature
- 1 cup creamy peanut butter
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini semisweet chocolate chips
Instructions
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Could honey be subbed for part of the sugar? Trying to use more natural ingredients if possible. They sound fabulous, can’t wait to try these!
Can I use any sugar free sugar as a substitute for the brown sugar / sugar In this recipe?
I don’t see why not, I usually do in the recipes that I make.
These cookies are so yummy! Soft and chewy and so delicious. The raw batter is also delicious. Next time I make them I might add slightly less sugar, but I might not! 😁
How about quick cooking oats?
Would is be possible to substitute sunflower butter instead of a nut butter?
These look great! For nut allergies, can the peanut butter be omitted entirely? Would any of the ingredients need to be adjusted in its absence?
This is a peanut butter cookie, definitely going to need the peanut butter.
Has anyone made these at high altitude? What changes did you make to the recipe? Thanks!
Has anyone tried converting this recipe to bars? I feel 70 fellow faculty members at monthly meeting and siz batches (to give everyone one cookie) isn’t going to fly. I bake in a 12×18 pan.
This is now my go to receipe for peanut butter cookies ..my family loves them especially my 7 yo grandson….should have written this review sooner as I’ve been using it for a while now…have some in the oven as I type this. Wonderful receipe