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!
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Flourless Peanut Butter Chip Cookies
makes about 2 dozen cookiesAdapted 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 chipsDirections:
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.
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*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!
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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!
©Detoxinista.com
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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?
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Yah! Thank you for sharing this recipe. Anytime I see a “healthy” cookie, I translate it to: “must bake these because their ‘health food’”
You are such a talented chef and baker!
Aw, thanks. I think you “must” make them, too!
Mmm these are giving me serious cookie cravings! My fave is oatmeal raisin, and the middle has GOT to be chewy!
I can’t believe I haven’t made a healthier Oatmeal Raisin Cookie yet–> they’re one of my favorites, too!! Adding that to my list.
You really are a genius! I practically gave up on cookies for life. But these look so yummy. How about like tahini or almond butter with raisins for oatmeal raisin with like vanilla or something?? This could be dinner with a salad..yay!!!:)
I would definitely use almond butter– tahini can be bitter, and would need a LOT of sweetener to cover up! I have a feeling I’ll be making these tonight or tomorrow, since our cookie “stash” is depleted.
yum!
I made some flourless PB cookies recently, but with xylitol and Sucanat; I must try your version with honey and stevia!
I tried Xylitol once, but have been terrified to keep it in our house, since it’s so poisonous for doggies.
With my luck, an earthquake would knock it off my shelf!
Honey is “Yasha friendly,” so it’s my go-to sweetener lately. Love how I have to keep my dog in mind while baking… ha ha.
Yum! Since I’m highly allergic to peanuts, I’m not able to take advantage of all your delicious recipes containing peanut butter
But I will definitely be looking out for the almond butter variation!
If Austin wasn’t OBSESSED with Peanut Butter, there wouldn’t be this many peanut butter recipes to begin with! LOL
Almond butter cookies are up next– probably tonight!
Yay for flour less cookies..I love peanut butter and honey..actually any nut butter and honey!
I forgot to tell you, we started watching The Downton Abbey series..love it!!! 
Yay for Downton Abbey!! Austin and I finished Season 2 this week… SO GOOD. I’ve seriously already watched the Christmas Special (again) three times!
I finally got around to trying your Flourless Peanut Butter Chocolate Chip Blondies last night….yum!!! They really were so good! I’m going to make the cookie version next. It felt great to make a grain free, (white) sugar free dessert that we still loved. ….Now do you have any tips on how to stop me from eating 1/2 the pan at one time? Oops…seriously, if you have tips I’d love to hear them.
Glad you’re enjoying them, Erin!
Usually I make peanut butter treats for Austin because they don’t appeal as much to me… natural portion control.
However, I made a Cinnamon Raisin cookie using almond butter this week, and I can’t. stop. eating. them. Seriously!! I wish I knew how to stop, too. LOL
Megan, another successful recipe! I haven’t had cookies for 2 years at least and these were amazing. I don’t like sweet, so I made them all without any honey or stevia (neither I had chocolate chips), but sprinkled some of them with a bit of sugar for my fiancé. He absolutely loved his cookies and I loved mine without anything. When they came out of the oven, they smelt so delicious!!! Really lovely to have a cup of tea or with a morning coffee.
Once again, thank you. I really like that you recipes are very easy to follow. I try to eat healthy and when I normally red blogs of most healthy eaters, they tend to me either complicated or stuffed with complicated ingredients that are difficult to find here in the UK. Your recipes are always very easy to make.
Thanks, I’m so glad you and your fiancé enjoyed the cookies! I try to keep my recipes simple, because I know I won’t make them myself if they’re too complicated, either!
I tried the bar version first with choc chips, they were great! Then to cut the chocolate/sugar out I used chopped pecans in it the 2nd time, they were wonderful! I am going to try it next with some dried fruit, raisins or chopped dates!
Glad you’re enjoying them! I’m addicted to a cinnamon-raisin version right now– they’re so good!! Really, the variations are endless.
Megan,
Wow! I found your blog about a month ago and have been trying out some of your recipes. I made these cookies last night and I ate 2 while my boyfriend ate 3! Also, I appreciate how clearly you write out recipes — some ingredients are hard for me to find (I’m in China), but our local fruit/vegetable market normally pulls through for the veggies. Thanks for sharing. I’m really enjoying reading your blog.
Thanks for the sweet comment, Kate. I’m so glad you both enjoyed the cookies! They’re a favorite in our house, too.
I just made these and they are so good! Thanks for sharing. I am trying to go off grain too and these are the perfect dessert…I didn’t miss the flour at all!
I’m so glad you enjoyed them! They’re pretty much the #1 favorite in our house right now.
I made these for my very skeptical husband and son, and they loved them!!! They asked me to make them again soon! I’m sold, and so glad I checked out your site! Made the cauliflower pizza crust also, and liked it so much, I ate half of it plain!
Thank you for your inspiring recipes!
I’m so glad to hear it! We’re hooked on the cookies and pizza crust over here, too.
[...] found this recipe through Pinterest. I love Pinterest, by the way. Love, love, love it! I keep finding all of these [...]
I just made these and they didn’t set at all – they were a mushy mess! I followed the recipe exactly as written and have no idea what happened.
I’m sorry to hear that! I’ve never experienced that, but maybe one of these tips would help?
1. Make sure that you’re using fresh baking soda (it can go bad after a few months, and become inactive).
2. Let your dough chill in the fridge before scooping and baking, if you find that it’s too runny.
3. Various natural peanut butters can be oilier/runnier than others, so that may affect your results, as well. I’ve had success with Trader Joe’s organic natural peanut butter, as well as Whole Food’s 360 brand. If your peanut butter looks runny, drain the excess oil off the top, or mix well to make sure it’s uniformly incorporated back into the butter.
4. Use fresh eggs, as they may affect the results as well.
Okay, I hope that helps! These are the only cookies I make anymore, so I hope you can enjoy them soon, too!
I just stumbled on your blog (extra points for Pinterest!) and am so thankful! I have one family member that has become gluten intolerant, the other needs to be on the Specific Carbohydrate Diet. They both are missing desserts and a large amount of your recipes work for both. I just made these and both family members nearly cried when they had a dessert that they LIKED! Thank you!
Oh, I’m so glad they enjoyed them! I’ll do my best to keep the recipes coming.
Best peanut butter chocolate chip cookies ever! Thank you! I am happy with my indulgences
Okay – so I’m not vegan, or even vegetarian for that matter – and these cookies are the best peanut butter cookies I’ve ever had. SERIOUSLY!!! I’m amazed. I like switching out to raw dishes for my family once or twice a week. And I always bake raw treats for my kids. Thank you for making it easy to eat well. I’ve really been enjoying your recipes.
I’m so glad you and your family enjoyed them! I agree– they are the BEST peanut butter cookie I’ve ever had, healthy or otherwise!
And I used the “flax” egg. Amazing. I’ll be substituting with them for lots now!
Thanks again!
I can’t believe how well the flax eggs work! Glad you enjoyed them!
These are officially my favorite cookies in the world. I was craving them today and decided to do a quick single serving vegan version. I used peanut butter, a little bit of coconut flour and Thai coconut milk some raw honey and a little baking soda and power. Microwave for 30 seconds and you have a treat!!
They’re a favorite in my house, too– I have to make a batch every week now!! Good to know there’s an even a quicker way to enjoy them, too.
Me again Megan, I have a question. I’m making smoothies every morning. Full of fruit and veggies & almond milk. Im from Canada and stevia wasn’t approved for so long. It is now. I’m using it every day in the smoothies. Because they’re so healthy I give them to my 3 year old. Do you use stevia for your kids? I wasn’t sure if that was okay?
Please help! Thanks!
Maybe there is another area for questions on your site! Sorry!
Hi Michelle!
I don’t have kids, so I’m not sure exactly what my stance is on the stevia issue yet. My initial thought is that I’d prefer my kids not have stevia, so they will learn to enjoy the natural flavor of the fruit & veggie smoothies, without added sweeteners tricking their taste buds. As far as I know, though, it’s considered safe. It’s just up to your discretion as a parent if you want to feed it to your child.
Hope that helps!