Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies

This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies. You’ll never believe they have no flour!

This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies. You'll never believe they have no flour!

A twist on a classic peanut butter cookie

The most classic recipe for flourless peanut butter cookies is made with 1 egg, 1 cup peanut butter, and 1 cup granulated sugar. I’m not sure who first came up with that recipe, but the 1:1:1 ratio is the standard-bearer. 

I was never a really big fan of that cookie, though. It’s mostly crunchy in texture and typically bakes up very cracked. It might be an occupational hazard, but I really prefer something that can look more beautiful.

The first twist of that classic recipe I ever posted was these chocolate flourless peanut butter cookies. The addition of cocoa powder to the cookie dough really rebalances the recipe into a tender and chewy favorite. 

By adding one more egg and some baking powder to the 1:1:1 classic cookie, I found that we were able to have a plain chewy flourless peanut butter cookie, which I loved. But I still longed for the perfect texture of the chocolate ones.

That’s when I remembered how useful powdered peanut butter can be. By replacing the cocoa powder in that chocolate PB cookie recipe with powdered peanut butter, the texture is spot-on—and my new favorite peanut butter cookie.

Powdered peanut butter

I’ve been baking with powdered peanut butter for many years, long before it was available on the shelf in nearly every grocery store, right alongside the jars of good, old-fashioned peanut butter. It’s typically a dehydrated peanut butter, that has also had a fair amount of the fat removed from it. 

The brand we have used for years is PB2. But today, there are so many brands that even generic grocery store brands have gotten in on the action. I’ve only tried a few brands (some cheaper, some more spendy), but they all seem equivalent. Check labels carefully, but I’ve yet to run across a brand that isn’t gluten free (like almost all peanut butter itself is gluten free).

This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies. You'll never believe they have no flour!

How to make these flourless peanut butter chocolate chip cookies

To make this recipe, the only equipment you need is one bowl, a spoon, and a baking sheet. The peanut butter goes in the bowl first, but you want it to be stirred easily.

If your peanut butter seems extra thick or dry at all, just pop the bowl in the microwave for less than 30 seconds. It will loosen right up. Add the brown sugar, egg, baking soda, and powdered peanut butter, then mix. 

When you first begin to combine the ingredients in the bowl, the cookie dough will seem rather soft. But keep stirring and it will thicken into a scoopable, moldable dough. If your cookie seems warm, let it cool a bit before adding the miniature chocolate chips or they’ll melt into the dough. 

Scoop the dough by the heaping tablespoon, and then roll it between your palms into a ball before flattening it into a disk. Add a few more mini chips on top, mostly for looks. 

For slightly thicker cookies, chill the shaped dough a bit. It will crack and spread a bit less. But even if you bake the dough without chilling it, the cookies will be soft and chewy.

Bake the cookies just until they become a more pale brown and no longer glisten in the center. If you bake them longer, they’ll be crispy around the edges. I like these cookies best when they’re super soft. 

This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies. You'll never believe they have no flour!

Ingredients and substitutions

As long as you use dairy-free miniature chocolate chips (Enjoy Life brand is the best), these cookies are already dairy-free. Since this recipe is soooo simple, substitutions are risky. Here are my best guesses, though:

Peanuts: Since this recipe contains both smooth jarred peanut butter (“no-stir” just refers to the type of peanut butter that doesn’t separate in the jar, so it doesn’t need to be stirred after opening, unlike the more natural kinds) and powdered peanut butter, you really can’t make these cookies without nuts, or even with a different type of nut. 

I have used PB2 brand powdered peanut butter for years, and I’m thrilled that there are so many different brands available today. I used to have to order it by mail, and now it’s widely available. I’ve even seen some generic store brands! Just check the label to make sure there aren’t any gluten-containing additives, and they should be interchangeable.

If you’d like to make a similar cookie but nut-free, try using sunflower seed or soybean butter in our recipe for flourless chocolate peanut butter cookies. The cocoa powder in that recipe takes the place of the powdered peanut butter in this one. 

Sugar: You can try replacing the brown sugar in this recipe with an equal amount of coconut palm sugar. That sugar has a much larger grain, though, so grind the sugar into a finer powder first. You may also need to add a tiny bit of moisture to the dough since, unlike brown sugar, coconut palm sugar is very dry. 

You might be able to make this recipe without added sugar if you can find a sugar-free no-stir peanut butter, and replace the brown sugar with Swerve brown sugar alternative sweetener. I haven’t tried that, though, and I’d be concerned that the cookies would be very crumbly.

Egg-free: Since this recipe contains only 1 egg, I recommend that you try to replace it with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).


This recipe for flourless peanut butter chocolate chip cookies, with only 6 simple ingredients, makes perfectly soft and chewy cookies. You'll never believe they have no flour! #flourless #peanutbutter #cookies #glutenfreerecipes

Like this recipe?

Prep time: Cook time: Yield: 18 cookies


1 cup (256 g) smooth, no-stir peanut butter, warmed slightly

1/4 cup + 2 tablespoons (82 g) packed light brown sugar

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 teaspoon baking soda

3 tablespoons (18 g) powdered peanut butter

3 ounces miniature semi-sweet chocolate chips


  • Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper and set it aside.

  • In a large bowl, place the peanut butter, brown sugar, egg, baking soda, and powdered peanut butter. Mix to combine well. The mixture will be thin at first and will thicken quickly. Add all but about 2 tablespoons of the miniature chocolate chips, and mix until the chips are evenly distributed throughout the cookie dough. Scoop the dough into portions of about 1 1/4 tablespoons each (a #50 cookie scoop works really well here) and place about 1 1/2 inches apart on the prepared baking sheet. Roll each piece of dough tightly into a ball between your palms, and press into a disk about 1/4-inch thick. Place a few additional miniature chocolate chips on the top of each disk, and press gently to help them adhere. For slightly thicker cookies, place the baking sheet in the refrigerator for about 10 minutes or the freezer for about 5 minutes.

  • Place the baking sheet in the center of the prepared oven and bake for 11 minutes, or until the cookies are puffed and set toward the center. When they’re set, they’ll become more pale in color and the dough will no longer glisten. Remove the pan from the oven and allow the cookies to cool for at least 10 minutes on the baking sheet, or until firm. Serve immediately or store in a sealed container in the refrigerator until ready to serve. Freeze for longer storage.


Comments are closed.

  • GF Mum
    August 15, 2019 at 9:05 AM

    We made these for our peanut-butter-cookie-loving friend and she loved them! Simple and delicious… my favourite combination!

    • Nicole Hunn
      August 15, 2019 at 11:30 AM

      So glad!

  • Trish
    August 11, 2019 at 8:39 PM

    Hi – can you substitute anything for the peanut butter powder? Maybe flax meal or MCT oil powder? Also is there any way these can be made as brownies instead of cookies? I’m not very adept at baking/cooking (but trying to learn!). Am loving your simple recipes!

    • Nicole Hunn
      August 12, 2019 at 9:43 AM

      Hi, Trish, I’d really recommend your making them as written, especially if you’re new to baking. If you’d like another version, see the link to the chocolate flourless peanut butter cookies in the post. And the ingredients and substitutions section for more info about ingredients!

  • Barb
    August 11, 2019 at 3:32 PM

    Do these freeze well after baking?

    • Nicole Hunn
      August 11, 2019 at 5:39 PM

      They sure do, Barb! Really well. We almost always have some of these or the chocolate variety in our freezer. :)

  • Shaar
    August 11, 2019 at 11:32 AM

    Hi Nicole, I’m looking forward to making these cookies for a charity bake and wondered what storage life they have if kept in self seal cellophane bags please?

    • Nicole Hunn
      August 11, 2019 at 12:45 PM

      Hi, Shaar, if you’re planning to store them, sealed, but at room temperature, since there’s no flour they can be a tiny bit fragile so you might want to bake them for a minute longer. Wait for a slightly warmer color on the outside.

  • Jules Goodroad
    August 11, 2019 at 9:46 AM

    This I’d my go to recipe! Easy, absolutely delicious.
    I do use Splenda and. Brown Sugar Splenda in your recipes. So far there is no conflict.
    I have made these with your Cocoa Pwder. For choc peanut butter cloudless cookies. They definetly disappear quickly around here.
    Have you ever used Monk Fruit Sweetnrr?

    • Nicole Hunn
      August 11, 2019 at 12:44 PM

      I’m really glad that Splenda has been working for you, Jules! I have used Lankato brand monk fruit sweetener, and I really like it. Like other artificial sweeteners, it does tend to be drying, so the recipe usually has to be altered to add moisture.

  • Elaine Schneider
    August 11, 2019 at 8:18 AM

    Have you ever baked with stevia? My grandsons have Glycogen Storage Disease and can only have stevia, and it’s almost impossible to find or make anything worth eating. I feel so bad for them especially around the holidays. Artificial sweeteners upset their tummy’s if they consume a couple of cookies or candy so they don’t get many sweets and it breaks my heart they see them watching other kids eat their treats. Any thoughts or ideas would be greatly appreciated.

    • Nicole Hunn
      August 11, 2019 at 8:28 AM

      Hi, Elaine, I can really feel your struggle, so I’ll help all I can. Yes, I have baked with Stevia, but it’s honestly not my favorite since it tastes strange in larger quantities. Have you tried baking with Swerve sugar alternative? It’s a blend of sweeteners, and although it does tend to be drying in baked goods, tends to taste more “normal” and is usually easier to digest. I also like Lankato brand monkfruit sweetener, which you can find on amazon and in most larger natural food stores. If you do try baking with any of these alternatives, you’ll likely have to add more moisture to the recipe. Pay careful attention to the description of the dough in the recipe. Watch the how-to video carefully and try to mimic the look of the dough in the video by adding more moisture a little bit at at time. I hope that’s helpful! You also may find keto recipes to be useful, since they’re sugar-free by defintion.

  • Heather Bedford
    August 9, 2019 at 8:03 PM

    What is powdered peanut butter and where do you get it from
    What can you use as a substitute please

    • Nicole Hunn
      August 10, 2019 at 8:55 AM

      Hi, Heather, please see the text of the post for information about powdered peanut butter, where to buy it, what brand I usually use, etc.!

  • Kevin Ross
    August 9, 2019 at 2:25 PM

    Wondering… Can another sweetener be substituted?

    • Nicole Hunn
      August 9, 2019 at 2:45 PM

      Hi, Kevin, please see the Ingredients and substitutions section for all the information I can provide about sugars!

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