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 on White Surface
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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. 

Stack of Flourless Peanut Butter Chocolate Chip Cookies with Broken Cookie on Top

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! 😉

Broken Flourless Peanut Butter Chocolate Chip Cookie Held in Hand

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!

Dipping Broken Flourless Peanut Butter Chocolate Chip Cookie Into Glass of Milk

More Peanut Butter Cookies

5 from 3 votes

Flourless Peanut Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Chill 1 hour
Total Time 1 hour 18 minutes
You won't miss the flour in these chewy and tasty 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Fantastic recipe! I’ve made these several times and love to undercook them and then freeze them. Have added walnuts, flaked coconut, etc. I absolutely LOVE these!!

  2. I would like to veganize these, because they look yummy… What do you suggest as the best egg substitute for baking?

    1. Hi! I work with iambaker and am happy to help with questions.
      Hi, Robert! You can substitute quick oats in this recipe, but the texture will be a little different (not as chewy of a cookie). But, it shouldn’t affect the taste. The same goes for the thick and rough oatmeal–you can use it but will result in a different texture. Have a great day!

  3. I made this for 2 ladies I work with who can’t have gluten. They loved them. I like how easy they are to make and I could accommodate their needs without buying special ingredients.

  4. Can I use quick oats ?
    Ps – I think you’re amazing! love your recipes and that you post the hideous responses you get from mean people – don’t let the trolls get you down

    1. Hi, Stacia! I work with iambaker and am happy to help with questions. Yes, you can use quick oats, and I will pass on the compliment! Have a wonderful day!

  5. i love all your recipes and love that you put if they can be frozen, as i live on my own this is a blessing for me when looking for recipes, wish everyone would add this to their recipes. i will be trying these cookies as they sound delicious and can keep a few for later too. thank you

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