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Please keep in mind that while I am a certified Health Coach, I am not a registered dietitian or doctor. This blog is not intended as medical or nutritional advice. My posts are based on my own research and personal experience. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Peanut Butter Chocolate Chip Cookies (Flourless)

These cookies may very well change your life.

Seriously, you can go ahead and scribble “flour” off your grocery list. Forever.

Now that I know I can make soft, chewy, crowd-pleasing cookies– using ingredients that you already have in your kitchen– why in the world would I go back to making more complicated traditional varieties? It’s simple. I won’t!

Our crowd of football-loving friends couldn’t get enough of these cookies yesterday, so I hope your friends and family enjoy them as well!

Flourless Peanut Butter Chip Cookies
makes about 2 dozen cookies

Adapted from Peanut Butter Chocolate Chip Blondies

Ingredients:

1 cup creamy peanut butter, unsalted (preferably organic)
1/3 cup honey (*see note below to reduce sugar content)
1 whole egg, or a flax egg
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chocolate chips

Directions:

Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper.

This dough is much stickier than traditional cookie dough, but don’t worry–> it’ll turn out just right. :D

*Note: To reduce sugar content, I’ve successfully made these cookies using only 1/4 cup of honey, plus a dropperful of NuNaturals liquid stevia (about 12 drops). Feel free to play around with different ratios, to suit your tastes and needs!

Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.

Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes.

They will firm-up as they rest, so this step is important!

See how nice and golden brown the bottoms get?

Once they are cool, and firm enough to handle, use a spatula to remove the cookies and transfer to a wire cooling rack to cool completely.

Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat! (Austin’s preferred method)

Enjoy!

4.9 from 27 reviews

Flourless Peanut Butter Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Grain-free and naturally sweetened, these are the best peanut butter cookies I’ve ever tasted. Sure to be a crowd-pleaser!
Ingredients
  • 1 cup creamy peanut butter, unsalted (preferably organic)
  • ⅓ cup honey (*see note below to reduce sugar content)
  • 1 whole egg, or a flax egg
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips
Instructions
  1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips.
  2. Using a tablespoon, or cookie scoop, drop batter onto a baking sheet lined with a Silpat, or parchment paper. This dough is much stickier than traditional cookie dough, but don’t worry, it’ll turn out just right.
  3. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
  4. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes. They will firm-up as they rest, so this step is important!
  5. Once the cookies are cool, and firm enough to handle, use a spatula to transfer them to a wire cooling rack to cool completely.
  6. Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat!
Notes
To reduce sugar content, I’ve successfully made these cookies using only ¼ cup of honey, plus a dropperful of NuNaturals liquid stevia (about 12 drops). Feel free to play around with different ratios, to suit your tastes and needs!

Now that we’ve demolished this batch, I’ve already got an almond butter variation swirling around in my head…

I see many more flourless cookies in our future!

Reader Feedback: What’s your favorite type of cookie? Any flavor requests?

129 comments to Peanut Butter Chocolate Chip Cookies (Flourless)

  • I’m making these tonight. Been craving a sweet treat that’s not totally unhealthy. thanks!

  • Amanda

    We made these tonight and they turned out great! I used Adams 100% Natural Crunchy Peanut Butter. My cookie scoop yielded 16 cookies.

    The Silpat definitely made a difference for me! I had a little bit of batter left so I made the last few cookies on stoneware. They still turned out but took twice as long to cool/set and the bottoms aren’t as brown.

    Thanks for the great recipe! We’ll definitely make them again. The kids loved them :)

  • These cookies are AMAZING! I made them for a party last night, and people couldn’t stop raving about them. They had no idea that there was no flour or refined sugar in these cookies. I know for my taste buds I could reduce the honey next time, but they were perfect for my friends. Thanks for a great recipe!

  • Penny O

    Made these with peanut butter and a (home made) flax egg; also made them with (home made) almond butter with the flax egg. Both excellent, as are the originals with chicken eggs.

    Thanks for such a simple, healthful recipe!!

  • josie

    just made these amazing treats! trying not to eat the whole batch! they’re so good!! thanks for the amazing recipes. :D

  • Mary

    I used fresh ground PB from Whole Foods and raw clover honey to make these wonderful treats. My batch made 21 but I also used regular spoons instead of a cookie scoop (and I admit, I licked a little of the batter!). Thanks for posting this awesome recipe… I see this as something I’ll definitely make again. Next time, though, I think I will only use 1/4 cup honey (I used 1/3 this time) and no stevia since they seemed a little on the sweet side, but that’s just personal preference. Thanks again!

  • Kristie

    I just made these and I could KISS YOU!! I always thought PB cookies needed more PB, but these were just right! And without and egg, the batter is safe to munch on. I didn’t even add the chips and they were still amazing. Fantastic recipe!

  • Penny O

    Today’s batches were made with the addition of 1/2 C unsweetened coconut. Devine!

  • Carol Peck

    This is the first recipe I’ve tried from your recipe file…. scrumptious.
    I made these with the NuNaturals liquid Stevia Vanilla flavor, excellent!
    My husband(and myself) could not stop eating them, that was my first and last clue that this recipe is a keeper! Doubled the batch, keep in the freezer, so not as much of a temptation!

  • Stephanie

    I found this recipe after trying your peanut butter chocolate and banana “milk” shake and falling in love. I think these may be the best peanut butter cookies I have ever tasted! I wasn’t so sure about how they would turn out because the batter just looked like honey butter to me, but was pleasantly surprised. How on earth they turn into cookies without flour I don’t know. I used the liquid stevia and 1/4 cup of honey as you suggested and they were so good that I am going to have to hide the rest.

  • Coley

    I can’t have ANY sugar right now. (I can’t even eat fruit!) I can have stevia, do you know of any chocolate chips made with stevia? I do already make my own chocolate, but can’t imagine making all those little chocolate chips! I’d rather just buy them. Thanks! These are great without chocolate chips anyway! :-D

    • Megan

      I’m not familiar with any stevia-sweetened chocolate chips, but they do make chocolate bars that are sweetened with stevia, so maybe you could chop one up to make some “chips?”

    • Nicole

      I found some dark chocolate chips at Whole Foods that are sweetened with stevia and erythritol. They are called Lily’s Dark Chocolate Premium Baking Chips.

      • Megan

        I’ve seen those recently! Unfortunately, Lily’s brand chocolate makes me feel extremely sick. Erythritol doesn’t sit well with everyone, so try it with caution!

  • Penny

    I love these cookies. I actually used macadamia nut butter because I hate the taste of it (even though I love macadamia nuts) and wanted to use it up in something that would entice my son to eat it. It worked, and he was so pleased with his cookies! Subbed half of the called for honey with maple syrup. Thank you!

  • Theresa

    Can I sub maple syrup or any other sweetener for honey? I get horrible heartburn from honey/honey-heavy food.

    • Megan

      Maple syrup can result in a sticky cookie, but it will still taste good!

    • Carina

      Theresa, I just made these substituting 1/3 cup date paste for the honey and they came out fine. (Date paste: 1/2 c boiling water poured over 1 cup pitted dates. Let sit for about 10 minutes and then blend into paste-like consistency. Makes more than 1/3 c.) Megan, thanks for the great recipe!

  • kathy holfelder

    Where do you buy the chocolate chips that you use in your recipes? I am on gaps and am looking for healthy. Am open to all options and brand names.

    Thanks,
    Kathy

  • [...] of course, I needed to bake out some frustration. I’d come across a recipe over at Detoxinista for flourless, sugar-free Peanut Butter Chocolate Chip cookies. Yup! I changed up just a little bit [...]

  • Xiann

    I used cashew butter instead of peanut butter (everything else the same) and it is SO GOOD. I tried one and then fell off my chair it was so good.

  • These are great! I too made them with sunbutter to paleoize them but they didn’t turn green. They were SO delicious!

  • Nathalie

    This is brilliant ! thanks for sharing. I have added shredded coconut which added some texture and flavour. Do you think it would be great with mashed bananas in the dough ?

  • Kathy

    I was wondering if there was a calorie count and I just missed it?
    These cookies are so good and my kids love them.

  • Michelle

    I just made these and they are absolutely delicious! My kids and husband loved them too! Thank you so much for this!!

  • liz

    unreal!!! i am such a huge fan of your recipes, and want you to know that you make my healthy lifestyle of no grains or sugar so EASY!

    I am in PB Cookie heaven…

  • […] recipe I’m including below uses the first kind of cashew butter and is inspired by this recipe. These cookies are also Paleo and SCD-friendly. Flourless nut butter cookies are infinitely […]

  • Susan

    Amazing! Moist, chewy, chocolatey heaven!

  • I made these tonight. They were awesome! Even my husband liked them! He never even likes cookies with regular flour. Thank you, thank you, thank you!!

  • Jill

    I’m sad these didn’t work for me (probably the only one of your recipes that hasn’t – and I’ve tried a lot!). I used a flax egg. I didn’t have enough honey so I used pure maple syrup. The consistency is strange – dry and crumbly on the outside and like pure peanut butter on the inside. They didn’t flatten/spread out at all either – just stayed exactly like I put them on the cookie sheet. Any thoughts?

  • […] Bobby and I can eat when invited to bring dessert for a family gathering–awesome flourless peanut butter cookies–I reduced the […]

  • Brandon

    I’m the middle of a detox with my wife and we needed a cookie fix. Came across this website and found these cookies fit into what we could eat so we made the version with stevia and a flax egg.

    They were good, but when we compared them to an oreo we were sad. They were twice as caloric overall, had more fat cals, and more grams of sugar. We understand they’re technically healthier because they aren’t processed and don’t used refined sugar, but it was still a little disheartening nonetheless.

  • Erin

    Made cookies… In oven now… Can’t wait to try them!! Justin and I are getting married in 6 months and we want to eat healthy without giving up sweets. I stumpledupon your blog and it was like heaven heard me!! So happy justin and I can eat sweets without guilty!!!! Thanks!

  • Erin

    *without feeling guilty!!!

  • These cookies are amazing! I used almond butter and syrup instead of peanut butter and honey in the first round and they were good. Second round I used justins chocolate hazlenut butter instead of peanut butter and they were great. Just now I used almond butter and replaced chocolate chips with shredded coconut. They are soooo good!!! Recipe is easy and versatile. Love this blog!!!

  • […] Flourless Peanut Butter Chip Cookies - Detoxinista […]

  • Steph

    Has anyone logged the recipe in a calorie counter? I got 139 cal/cookie and wanted to see if that was about right. The recipe says 2 dozen cookies but I made mine a little bigger, so I got about 18 cookies out of it.

  • Kelly

    I just made these with Almond Butter and raisins(instead of chocolate chips) and they are amazing!! Thank you so much!

  • […] pancakes. My sweets craving hadn’t gone away and I wanted some cookies, so I tried out these Almond Butter Flourless Chocolate Chip Cookies. (The recipe calls for peanut butter but we didn’t have any and almond butter substituted […]

  • […] healthy enough that you’ll feel good about having seconds! I found this recipe over at Detoxinista’s blog (a great place that I look forward to exploring more in the future). I decided to leave the baking […]

  • […] I am a massive peanut butter addict and I’ve wanted to try cooking some guilt free treats with smooth peanut butter for ages and this seemed like the perfect recipe. […]

  • Justina

    I made these with Adam’s PB and regular store bought honey and they worked great. Next time I used the Costco peanut only PB and raw honey. Totally failed. Grainy, crumbly texture…super oily. Really bummed that this other PB option didn’t seem to work. Anyone else with similar ingredient issues?

  • Kathy

    I love your recipes! I was feeling deprived of my favorite treat, choc chip cookies. I used this recipe for my base and subbed in 1/2 cup cashew butter and 1/2 cup pecan butter for the peanut butter. Since my grand daughter is allergic to eggs, I subbed 1 tablespoon apple cider vinegar plus 1extra tsp baking soda for the egg. I chilled the dough for 30 minutes in the fridge to firm it up. I baked them for 9 minutes but I don’t need to turn the pan. They flatten out but are so yummy! Today, I doubled the recipe and they still turned out fine. My hubby didn’t know they were not ” normal” cookies and neither does my very picky, taste and smell sensitive Asperger grandson. They love them! Thank you for a wonderful recipe.

  • Alison

    OMG! I haven’t had a cookie in months. Been detoxing and came across your site last week. These cookies are AMAZING!!! Not only that, soooo much easier than flour recipes. I used almond butter since we have peanut allergies…tastes too good to be true! Thank you, thank you, thank you for this wonderful website!

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