Flourless Peanut Butter Chocolate Chip Cookies

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

Note: You can replace the honey with coconut sugar using the same ratio listed in my cashew butter cookie recipe.Β 

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. πŸ˜€

*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!

4.8 from 62 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?

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

214 thoughts on “Flourless Peanut Butter Chocolate Chip Cookies

  1. Kilee

    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!

    Reply
    1. Megan Post author

      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. πŸ˜€

      Reply
      1. Isolde

        I made your chocolate chip cookie recipe (the one with almond flour and maple syrup), reduced the almond flour by about 1/2 cup and added 1 cup (OK, maybe more, I NEVER measure!) rolled oats, plus cinnamon, allspice and raisins for the chocolate chips. It made an oatmeal raisin cookie every bit as good as the one on the top of the box, but so much better for you! I think that is the best cookie base recipe ever!

        Reply
  2. Layla

    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!!!:)

    Reply
    1. Megan Post author

      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. πŸ™‚

      Reply
      1. Cheryl

        I feel I can’t rate the recipe since I modified it, but mine turned out great! Here’s what I did: used 1/2 cup Nutso Butter (Costco), 1/2 cup tahini, 1/4 cup honey and 1 tsp erythritol/stevia blend. (I made the blend by mixing erythritol and stevia powder in my dedicated spice grinder) The kids loved them and the texture was perfect. Thanks for sharing this recipe. I will try an almond butter version, since the last time I tried to give them PB cookies, they didn’t like them (go figure – their fav sandwich is PB & honey).

        Reply
    1. Megan Post author

      I tried Xylitol once, but have been terrified to keep it in our house, since it’s so poisonous for doggies. πŸ™ 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.

      Reply
  3. Christina

    Yum! Since I’m highly allergic to peanuts, I’m not able to take advantage of all your delicious recipes containing peanut butter πŸ™ But I will definitely be looking out for the almond butter variation!

    Reply
    1. Megan Post author

      If Austin wasn’t OBSESSED with Peanut Butter, there wouldn’t be this many peanut butter recipes to begin with! LOL πŸ˜‰

      Almond butter cookies are up next– probably tonight!

      Reply
  4. LizAshlee

    Yay for flour less cookies..I love peanut butter and honey..actually any nut butter and honey! πŸ™‚ I forgot to tell you, we started watching The Downton Abbey series..love it!!! πŸ™‚

    Reply
    1. Megan Post author

      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!

      Reply
  5. Erin W.

    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. πŸ™‚

    Reply
    1. Megan Post author

      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. πŸ˜‰ 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

      Reply
      1. Lacy

        I just found yr website tonight by googling how to make almond butter. I just got through making some that is really creamy. I added coconut oil and a little granulated stevia. It turned out very good. I am excited about trying your flourless peanut butter chocolate cookie recipe and many others. I am a Type 1 diabetic and have been for over 20 yrs. Thank you for such a great website that I plan on using everyday.
        Sincerely, Lacy

        Reply
  6. miss_lucky

    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 fiancΓ©. 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.

    Reply
    1. Megan Post author

      Thanks, I’m so glad you and your fiancΓ© 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!

      Reply
  7. Becky

    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!

    Reply
    1. Megan Post author

      Glad you’re enjoying them! I’m addicted to a cinnamon-raisin version right now– they’re so good!! Really, the variations are endless. πŸ™‚

      Reply
  8. Kate

    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.

    Reply
  9. Allyson

    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!

    Reply
  10. Kelly

    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!

    Reply
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  12. Kim

    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.

    Reply
    1. Megan Post author

      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!

      Reply
  13. Erin

    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!

    Reply
  14. Leianna Eads

    Best peanut butter chocolate chip cookies ever! Thank you! I am happy with my indulgences πŸ™‚

    Reply
  15. Michelle

    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.

    Reply
    1. Megan Post author

      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!

      Reply
  16. Leianna Eads

    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!!

    Reply
    1. Megan Post author

      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. πŸ˜‰

      Reply
  17. Michelle

    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!

    Reply
    1. Megan Post author

      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! πŸ™‚

      Reply
    2. Susie

      Michelle,

      A good sweetener alternative might be dates. That is what I put in my kids’ smoothies. It does add some natural sugar, so I usually only use it in tart smoothies like an all berry smoothie.

      Reply
  18. Dora

    Have you ever tried to make a version using peanut flour instead of peanut butter? It has way less fat, so it should be healthier, but I haven’t perfected a recipe…

    Reply
    1. Megan Post author

      No, I haven’t tried that! I don’t think less fat is necessarily healthier, so I usually stick to the whole nuts when working with nut flours.

      Reply
  19. jess

    Not as good as i expected them to be. That may have been because of my awful sense of cooking. They tasted burned and they kept falling apart. Were they supposed to taste and/or have the same consistency as regular cookies? Didn’t like this recipe but i am looking forward to trying your other recipes.

    Reply
    1. Megan Post author

      I’m sorry to hear your first batch didn’t turn out well. I highly recommend using a Silpat for baking any nut-butter based cookie– it prevents the bottoms from burning!! Different brands of peanut butter will also produce different results. I usually use Trader Joe’s or Whole Foods organic natural peanut butters.

      Hope you enjoy the other recipes! πŸ™‚

      Reply
  20. Sambabes

    Hi, love the look of your recipes, stummbled them them while looking for flourless recipes for my sweet tooth. I am on a no carb diet and live in the U.K. can you tell me how much sweetner I would use instead of honey as even natural sugar is a no no for me?. I love cookies and really miss them with my coffee but the no carb thing is working so I dont want to ruin it by giving in to my sweet tooth. I have made a flourless sugar free chocolate cake and now need a cookie solution. Would love to see the almond version too. Many thanks, Sam x

    Reply
    1. Megan Post author

      Since alternative sweeteners vary, even by brand, you’ll have to add them to taste when replacing the honey. When baking with stevia, I recommend adding a bit MORE sweetness to the raw batter, as you will lose some of the sweetness after baking.

      And you can sub the almond butter for peanut butter easily! You may need less sweetener with the almond butter, as it’s already naturally sweeter.

      Reply
  21. chelsea

    I’ve made these a few times now, and they are so yummy! Sometimes I make them with almond butter to vary it up, and sometimes I’ll use raw cacao nibs if I have them on hand (which definitely don’t melt and get as delicious as regular dark chocolate, but it’s ok!), and i’ve even sprinkled in chia seeds a few times for a little added healthy crunch. No matter what I do these come out delicious, without fail… so obviously it’s a fabulous recipe! I stumbled onto your blog a few months ago and have been a huge fan ever since. (and my boyfriend loves that we now usually have PB cookies in the freezer for a quick afternoon treat.)

    Reply
    1. chelsea

      forgot to mention that since I’m vegan I just swap out honey for maple syrup and that i’ve never had a problem with it. (also i always use the flax egg v. a regular egg…and i’ve forgotten to add the egg before and even then they held up ok. they were a little dry that time, but not inedible.)

      Reply
    1. Megan Post author

      If you use flax eggs, yes, I think you could dehydrate them. You could even omit the baking soda, in that case.

      Let us know if you have any success!

      Reply
  22. Lindsey

    Hi! Just made these yummy cookies! I did use the lower amount of honey and the stevia, they were great! I also used dark chocolate chips. Thanks for the recipe!!

    Reply
  23. Julie

    Okay, I just made these and the grain-free raspberry choc chip muffins and both are amazing. You have serious skillz. Just had to comment. I mainly made these cookies as I thought they surely wouldn’t turn out with a cookie texture with no flour. Still amazed by this! They are just like a cakey-cookie. How does that even work!? They are awesome. Thanks.

    Reply
  24. Karen

    I’m allergic to peanuts, so I made these with Sunbutter. They are so delicious!! A funny thing happened, though. After they cooled, they turned GREEN! Needless to say, I was puzzled, but discovered through a google search that it is a reaction between the Sunbutter and baking soda. It’s safe, so I went right ahead and ate my delicious green cookies. I will eat them in a box, I will eat them with a fox…

    Reply
    1. Megan Post author

      Ha ha! I’ve heard of that happening with Sunflower seed butter, but haven’t experienced it myself yet. Crazy!

      Glad the color didn’t turn you off, though. πŸ˜‰

      Reply
    2. Scott M

      Perfect for next St Patrick’s day! I’m about to try a half batch of these, since I only have one cookie sheet. I’m going pretty much as written otherwise, though I might cut the honey a bit. We’ll see.

      Reply
    3. Kristin Frey

      Oh my gosh!!! That’s so crazy! I made my first batch of these cookies last night ( they are so yummy, btw… can’t believe flourless cookies exist!!! ) and the insides are green today! Came back here to ask this exact question as I was worried it was mold! So glad I can finish the rest of my delicious cookies!! πŸ™‚

      Reply
  25. Christina

    Hi Megan. Thank you for sharing all your amazing recipes. Your blog is being followed read in Denmark as well πŸ™‚ I just tried this recipe but they turned out all wrong. When mixing honey and peanut butter the consistency became really weird – like solid. And they did not “melt” in the oven. They taste all right though. I can’t figure out what I did wrong. Other than using crunchy peanut butter – could that be it?

    Reply
    1. Megan Post author

      Hi Christina! I’m sorry to hear the cookies didn’t turn out well. Results can vary depending on how oily your natural peanut butter is. If your peanut butter is really thick, or you’re not using the type of peanut butter where the oil separates and you have to stir it back in, I would recommend using a little less next time. My natural peanut butter is very oily, which creates a soft, almost gooey batter. Perhaps try using 3/4 cup peanut butter next time, and gradually add more to the batter if it’s too thin.

      Hope that helps!

      Reply
    2. Cameron

      Christina,

      I spent a year abroad in the UK and I can tell you that European peanut butter and American peanut butter are very different! The PB I experienced all over Europe seemed to be a much more natural and healthy type of PB (even compared to American organic PB). I tried baking with it a few times using my favorite recipes from back home and it just didn’t work!! :/

      Reply
  26. Susan

    these are awesome…thank you for sharing..my first pan looked a little odd, but the second pan turned out better, i actually patted them down a bit and moothed the dough out and they looked like reg. Cookies….i also only got 18 not 24 so my cookie scoop must be bigger, but thats a-ok with me….peanut butter cookies make me happy!

    Reply
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  28. Pam

    Tried this recipe, easy and really yummy! I tried to make it again yesterday and added unsweetened cocoa powder, and my chocolate monsters loved it! Thanks for sharing! πŸ™‚

    Reply
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  32. April

    I just discovered your blog a few days a go.I immediately went to make these cookies & I must say they are delicious!

    Reply
  33. Krysta

    I just made these and they turned out okay. Mine didn’t flatten out like yours did. They stayed in more of a ball shape. Next time I make them I want to try honey to see if I like the taste better. I had to no honey in the house so I used agave nectar. I didn’t like the sea salt either. Too coarse. Even though I used fine sea salt. I could feel and crunch into the little grains in the finished cookie. Look forward to trying them again though!

    Reply
  34. Annie from Quebec

    Hi! I’ve tried them and they’re absolutely delightful! I’m on a low-carb diet, so I replaced the honey for 13C of unsweetened apple sauce and about 14C xylitol. Sooooo good!

    Reply
    1. Berneda

      I just asked that question about applesauce and waiting for a reply and then saw your comment. What would the 13C be equivalent to in our measurements? Thank you.

      Reply
  35. Penny O

    Maybe because my honey was crystalized, and it’s winter, but…my dough turned out the same texture as regular cookies.

    Reply
  36. orctravel

    Megan these are absolutely HEAVENLY! My daughter and I made these together and they are a HUGE HIT! At first I was hesitant that Honey would bake or taste good! OH was I wrong!
    I didn’t have Baking soda so we made them without it and they were still very good… Soft… Thank you for Sharing your recipes! Keep them coming! PLEASE! πŸ™‚

    Reply
  37. Jessica

    These are amazing …. instead of chocolate chips I put about 1.5 tsp of unsweetned cocoa powder (I was on a no sugar challenge). Super yummy and i keep them in the freezer for a nice sweet treat when I need one!

    Reply
  38. Emma

    Oh my, these really did change my life! I went gluten free this summer, but was shocked and overwhelmed to learn that I needed to cut pretty much all grains, egg yolks, dairy, and more than 20 other foods out of my diet. I love to bake, and I was so excited to find this recipe. It works for me without any changes or substitutions. THANK YOU!

    Reply
  39. TeaJae

    the flour-less cookies are just wonderful, I make them often people are amazed how good they taste, quick easy yummy homemade goodness

    Reply
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  42. 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 πŸ™‚

    Reply
  43. Susan

    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!

    Reply
  44. 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!!

    Reply
  45. josie

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

    Reply
  46. 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!

    Reply
  47. 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!

    Reply
  48. 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!

    Reply
  49. 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.

    Reply
  50. 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! πŸ˜€

    Reply
    1. Megan Post author

      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?”

      Reply
    2. 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.

      Reply
      1. Megan Post author

        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!

        Reply
  51. 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!

    Reply
  52. Theresa

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

    Reply
    1. 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!

      Reply
  53. 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

    Reply
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  55. 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.

    Reply
  56. [email protected] of Pace

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

    Reply
  57. 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 ?

    Reply
  58. 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…

    Reply
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  60. Sharma

    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!!

    Reply
  61. 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?

    Reply
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  63. 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.

    Reply
  64. 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!

    Reply
  65. Katie

    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!!!

    Reply
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  67. 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.

    Reply
  68. Kelly

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

    Reply
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  72. 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?

    Reply
  73. 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.

    Reply
  74. 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!

    Reply
  75. Pingback: Flourless Peanut Butter Chocolate Chip Cookies | andthatsjustthewarmup

  76. dB

    Just made them and OMG were they amazing. A dream come true. I added ginger to the batter and used almond butter instead of peanut, healthy gingersnap. I’m gonna try snickerdoodle next.

    Reply
  77. AlexandraVrs

    I didn’t really believe they would come out so good, due to the lack of flour,BUT.. I just made them and,even without the chocolate chips(I never use any) they are p e r f e c t !! I’m definetely gonna try your other recipes too! By the way, I think it would be really helpful if you informed us about the nutritional value of each recipe! <3

    Reply
  78. NP

    Has anyone ever made this recipe using a crunchy peanut or almond butter? I tend to like the texture of it but wondered how it affected the final result.

    Reply
  79. Jodi

    Do you think these would work using maple syrup instead of the honey? I just happen to have a lot more natural maple syrup than honey right now.

    Reply
  80. Millie

    Hello, I am highly allergic to honey, nuts and corn. What could I substitute for the honey? (Can’t be Karo syrup or nut-derived.)

    Thanks!

    Reply
  81. Kristine

    These look amazing! My husband and I have been on a strict no cane sugar diet, and so the chocolate chips are entirely out of the question. We also don’t eat peanut butter, instead we rely on sunflower. So my first question is this; do you think sunflower could be used in this recipe given its generally thicker consistency? And do you think coconut with honey type chocolate “chips” would suffice for this delectable looking treat?

    Reply
    1. Megan Post author

      I’ve had other readers say they used sunflower butter with success– sometimes it results in a slightly more dense cookie, but you could reduce the amount of nut butter slightly to compensate for that, if you prefer. I’m not familiar with those “chips” so I couldn’t tell you how those would work– I’d probably just use cacao nibs if you wanted a sugar-free chocolate crunch.

      Reply
  82. Lulu

    You have chosen my favorite cookie for your offering and I look forward to trying it out.. thank you for all you do

    Reply
  83. tj

    I love these, but my go-to one are even easier – 3 ingredients (4 if you add chocolate chips!):

    1 cup of tahini
    1/4 cup sugar (I use coconut sugar)
    1 egg

    Mix the tahini and sugar then add the egg. Stir well and it will thicken once the egg is added. I ALWAYS add some enjoy life chocolate chunks. Bake for 10 mins or so at 350. Bit crumbly and not for everyone, but so simple to put together and I love them.

    Reply
  84. tj

    Actually, I just realized, this is the SAME as yours except for using tahini and no baking soda (which, I doubt is even needed)!

    Reply
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  86. Kristi

    If anyone is having trouble with the batter being mushy or crumbly, it might be due to mixing technique. I used my handheld electric mixer and the batter went from creamy to crumbly when I wasn’t paying attention. I’ve made lots of peanut butter brownies with nice creamy batter before, so not sure what I did wrong here … Too many variables πŸ™‚ I just pressed the dough into a pan to make bar cookies instead and I’m sure they’ll turn out fine.

    Reply
  87. Pingback: Flourless Peanut Butter Chocolate Chip Cookies | A Cookie For Every Diet

  88. Maria

    Where do I even begin? Probably with the wonderful aroma that filled the house while these cookies were in the oven. Or maybe with how much of a hit the were with even the pickiest of family members. Or how about how they lasted all of 24 hours in our home. Maybe I should tell you that I’ve been requested to make these again and preferably instead of any other cookie recipe from now on. But I think I will just THANK YOU for thelst amazing cookie recipe ever! If I could give these 6 stars I would.

    Reply
  89. Berneda

    I have been making these for the last 3 months and bring them with me camping. They are awesome!! But my husband is a diabetic and my question is since honey & maple syrup are high glycemic, would you think that unsweetened applesauce would work in place of the honey?

    Reply
  90. Anita

    Hi, these are very tasty, but the bottoms burned after 7 minutes in the oven at 350. Do you have any suggestions for avoiding this?

    Reply
    1. Megan Post author

      I would check the positioning of your oven rack to make sure the bottom of your cookie sheet isn’t too close to the heat source, and maybe get an oven thermometer to make sure your oven temperature is accurate? Burning in 7 minutes sounds like the oven is too hot.

      Reply
    2. Beverly

      OVEN RACK IN MIDDLE? ,
      Cookies should always be baked with the oven rack in the middle position, and if cookie bottoms are still getting too brown when baking time is halfway through, move the cookie sheet up one rack.
      I hope this helps.

      Reply
  91. Kalyani

    I just have to comment because I’m on my 6 or 7th batch of these since September. THESE – ARE – SO -GOOD!! Every time I take a bite I just can’t believe there is no flour in them. I keep making them as gifts or to take to friends houses, 6 ingredients, 10 mins in the oven and 10 mins to cool, you are a godsend.

    I like mixing chunky peanut butter with creamy, using flax egg and maple syrup (might switch to date syrup next.) Even added a teaspoon of tahini to change it up, sunflower or sesame butter probably would work too but a different animal (Im sure its mentioned somewhere in the thread). Even tried it with chocolate peanut butter and it was yummy too. THANKS MEGAN for helping make dessert delicious and healthy.

    Reply
  92. cindy

    what’s the difference if i use regular peanut butter (ex: jif brand) instead of organic? will i still get the same results?

    Reply
  93. Jana

    Have you ever tried making these with PB2? I’m chicken to make up a cup of PB2 peanut butter and have an epic fail…the stuff is spendy!

    Reply
    1. Jenny

      Hi Jana!
      I wanted to respond to you because I made the cookies today with PB2. I also tried them without any honey at all, so I’m not 100% sure what affect that might have had on the end result. I found that the PB2 was a great consistency but it has salt in it so I should have reduced the amount of added salt. They are a *tad* bit too salty. They’re not as crispy as they are cake like. Over all I think they’d be much better with less added salt. I will try them again at some point and maybe add a little honey and less salt.
      By the way – Costco has a great deal on PB2 for just under $6 for a huge jar. πŸ™‚
      Have a great day!

      Reply
      1. Jessica

        I just wanted to point out that I don’t think it’s fair to rate a recipe when you haven’t made it with all the listed ingredients! It might be only 3-stars for your version, but I personally give 5-stars for the actual recipe published. Not saying this to be mean-spirited, just trying to keep the rating system at an accurate level for the recipe given! πŸ™‚

        Reply
  94. Ashley

    Thank you for posting all your lovely recipes.
    I enjoy all of them.
    Love, Ashley (mama to two kiddo’s who also love your recipes)

    Reply
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  97. Aleshia

    I know you say that you do not list nutrition facts, but I would like to make these for my dad who is diabetic. The dietitian said that he needs to focus on carbs more than sugars. Is there anyway you can please at least list the sugar and the carb content? I don’t really care about the calories. Thank you.

    Reply
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  99. D Lee

    I’m a big fan of honey and peanut butter so finding a recipe that combines them both is heaven for me. I experimented with several other honey peanut butter cookie recipes, but this is the one that has consistently been the best so now it’s my “standard” recipe. At first, I made the recipe without the chocolate chips and it was so-so. I then tried following the recipe 100% using all the ingredients. The chocolate chips (Nestle Toll House Mini) made a huge difference in taste. This recipe is so easy to make that I make a batch at least once a week.

    Reply
  100. Suzanne

    I’ve just come across your website as it was recommended to me by a friend who was no-carbing in January. All your recipes look great but this was the first one I’ve tried. I used 3/4 cup of peanut butter and 1/4 cup of greek yogurt to try and cut down on some fat and they turned out beautifully! My husband doesn’t normally like peanut butter but these have converted him πŸ™‚
    On the Stevia issue that someone asked you about… I wouldn’t touch it myself let alone give it to my child. Our bodies are not designed to handle calorie-free sweeteners, whether natural or artificial. If we taste sugar and don’t actually get the hit we’re expecting, our body eventually craves more sugar and we end up over-eating. On a scarier note, the likes of aspartame found in diet drinks has cancer causing properties. My son will only ever be given fruit and honey, or one of these cookies as a treat!

    Reply
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  103. Tina

    I have loved so many of your recipes but I find that I don’t like the ones with honey as much. I have never liked the taste of honey. My question is, can I replace the honey with maple syrup or something else? If yes, is it an even substitute? I just recently bought coconut sugar to try in baking. Do you know anything about that ingredient?

    Reply
    1. Sharon

      I prefer to use raisin paste rather than honey whenever I can.
      Basically you just barely cover some raisin with water, let sit overnight, then purΓ©e in blender of food processor. Some people use date paste as well–same method.
      I just happen to like the nutrition profile of raisins/grapes.

      Reply
  104. Julie

    I recently found your website and have made a few of your recipes. They have all been delicious! I was wondering when your recipes call for peanut butter, do you use the unsweetened kind? The recipes only say organic…

    Reply
    1. Megan Gilmore Post author

      Yes, I use the natural peanut butter that you have to stir the oil back in and refrigerate after opening– no sugar is added.

      Reply
  105. Heather

    Yum! Can’t wait to try! Did you take these pics using a real egg or flax egg? They look great! I use flax eggs quite a bit in my baking, and it seems to take longer to bake in comparison to using a real egg. Any tips when using flax eggs?
    Thanks!

    Reply
  106. diane

    Thank you!! I just made these last night and LOVE them! πŸ™‚ They also did not spike my blood sugar!

    Reply
  107. franneh

    I made these last night and they turned out wonderfully! I was skeptical at first because the dough was much runnier than usual doughs I work with. But after seeing them come out of the oven, I was pleasantly surprised. Crispy on the outside, chewy on the inside. Thanks so much for the simple and healthier-than-normal recipe!

    Reply
  108. JenJ

    Thank you so much for this recipe!!!!
    My son has severe autism and I have to be very super careful with his food and his sugar intake!!!!
    He hasn’t had cookies in ages and he loves these!!!!
    He likes them best frozen πŸ™‚
    I use the fresh ground peanut butter (Publix supermarket sells it in their deli)
    These cookies have been a hit with the whole family but the fact that my son can eat them, and stay calm afterwards, has made them a staple food!!!!
    Thank you!!!!!
    For some reason i can’t rate it 5 stars (it isn’t allowing me too)
    But I totally rate this 5 STARS!!!!!

    Reply
  109. Kris

    These look really delicious! However, at high altitude they kind of fell apart (using a flax egg). Is there any type of flour (like coconut or chickpea) that you would recommend adding to keep them together?

    Thanks!
    Kris

    Reply
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  111. BΓ‘rbara

    I baked them this morning! Just tried them, OMG! I must admit I was a little but scared when the batter turned out so gooey but they were sooo perfect!!! I’m gonna take some to my neighbor right now πŸ™‚

    Reply
  112. Erika

    I feel like these cookies changed my life! I realize that sounds dramatic but that’s just how good these are to me. One of the most delicious cookies I’ve ever tasted by any standard, not just a flour-less one. πŸ™‚ These immediately jumped to the top of my go-to dessert list. Thank you!

    Reply
  113. Lisa

    Sorry to say, but this was the worst cookie recipe I’ve ever made. They were flat, spread out and combined so it was like one sheet, paper thin, and burned. I will stick to my regular flour PB cookies from now on. No amount of sitting after they were done baking would have saved them. They all went into the trash immediately.

    Reply
  114. Brittanne

    Made these this morning with No Nuts (green pea based) “peanut butter”.

    They were really soft and flavourful!

    I might actually reduce the honey next time, because they were a tad sweet. (No Nuts has added sugar).

    You also should flatten the cookies with a fork first, otherwise the cookies are round and cakey. But I used a cookie scoop, this might be why?

    Reply
  115. Maxx

    By far the best peanut butter cookies I’ve ever had. Add in the flourless and sugarless and they’re even better. This recipe is so simple and easy to make. I grid my own peanut butter from dry roasted, unsalted peanuts and they work great in this recipe. Perfect all around! Thanks!

    Reply
  116. Ashleigh

    I made these with only 1/4 cup of honey, crunchy organic peanut butter, along with organic dark choc chips and they turned out amazingly, I can’t even begin to describe how good they are! Better than any of the flour filled, processed sugar based, traditional cookies out there.
    Thank you so much for posting this recipe, I also made the coconut flour cookies, and they are delicious, although I like the texture of these more. As someone on the road to clean, well rounded eating along with my body building journey, it’s recipes like this that stave off the binge eating monster when you’re trying to cut down, and make you realise that you really can have it all in moderation. I’m off to buy your recipe book now πŸ™‚

    Reply
  117. Jen

    I made these with Trader Joes Organic Crunchy (Salted) Peanut Butter and just omitted the extra salt.
    They are delicious. I prefer them frozen.
    Thank you for the great recipe!
    Jen

    Reply
  118. STACI

    My daughter has T1D and they do not spike her blood sugar. I’ve made these many times and they always taste yummy, however, they never look like the picture. They are always lumpy. what can I try to do different?

    Reply
  119. Aenia

    I am a huge nut butter + chocolate fan, and these are by far one of the best PB cookies that I have made!! You cannot believe that they are flourless and are very easy to make. I plan on making more and experimenting with different nut butters. Your cashew cookies are next on my list πŸ™‚

    Reply
  120. Sharon

    Excellent cookies!
    I love that the flavour of peanut butter is more pronounced because there is no flour to get in the way.

    Reply
  121. Christine

    I made a batch of these last night with the chocolate chips included and a batch this morning without them (so they’re just peanut butter cookies) and oh my goodness, both batches are chewy, delicious perfection!! Thank you so much for this recipe! I eat gluten free but the coconut and almond flours bother my stomach so it’s so nice to have a really good cookie recipe without flour. It was so easy (and fast, which I like πŸ˜‰ ) to make too!

    Reply
  122. Rachel

    I made these cookies tonight, and they turned out great. I made the recipe as written save for the fact that I halved the recipe and I used less salt since my homemade peanut butter was made with salted peanuts. Letting these cookies rest on the baking pan after they are taken out of the oven is a must…it gives them time to finish firming up since they are taken out of the oven relatively quickly due to the nature of the ingredients.

    Reply
  123. Colleen

    I used these in your double doozies recipe, fantastic! I found these pretty tasty mini chips from Gerbs on Amazon and Once Again organic peanut butter also (no refrigeration and it stays creamy!) and used coconut sugar and a flax egg, I will make these plenty of times, thanks a bunch.

    Reply
  124. Ciny Talbot

    These cookies are awesome. Just as good as the picture looks. You will not miss the sugar. I made them with chunky organic peanut butter. I have two after dinner for my dessert….and I don’t share

    Reply
  125. Emily

    Made these today. My batter actually wasn’t any different from normal cookie dough batter! Maybe because I used clover honey which isn’t runny at all. I found that they weren’t done at all at 8 minutes. I made a second batch and pressed them down with a fork so that they were thinner and then the 10 minute mark was perfect. I used good quality dark chocolate so the cookies aren’t very sweet at all, but I stil delicious. Would love to see an almond butter recipe as I prefer almond taste to peanut butter! Thanks for the recipe πŸ™‚

    Reply
    1. Shannon

      I’ve used peanut butter recipes and just replaced the peanut butter 1:1 with almond butter and it always works great!

      Reply
  126. Lourdes

    Just made them, delicious!
    instead of PB I used almond butter, 3/4c of lo han sweetener instead of coconut sugar plus 1 tsp vanilla stevia because im doing a sugar free diet, the tough was a bit dry so I added a few tbs of coconut oil, baked them for 9 minutes and boom! delicious like all the other recipes from Megan!

    Reply
  127. renay

    Made these today and they are PERFECT. can’t wait to make them with cashew butter as well as almond butter. simple and excellent! i’ll try the cashew butter recipe you have with the coconut sugar too. have you tried these with maple syrup? if i do, i’ll let you know how they’ve turned out! thanks for yet another awesome recipe! xo

    Reply
  128. Beth Redstone

    I love these, they are perfect. I used Lily’s chocolate chips made with stevia. Got some fresh ground peanut butter, still warm and easy to mix. Next time will try almond butter. I can’t have eggs either so the flax egg works just fine. Thanks for this life saver recipe.

    Reply
  129. Sherri

    I use PB2 (reconstituted), egg-substitute, raw honey, and dairy-free dark chocolate morsels. I knew the texture would be odd, so I wasn’t expecting a cookie-like cookie. What I got was something more akin to a muffin cap! They are delicious and my friends who have similar food restrictions enjoy them. There are never any left over when I take them to a get-together. The batter is very runny and I spoon it onto a baking pan covered with parchment paper. I bake at the same temp/same time. On a side note, I can only have 20g fat per day due to chronic pancreatitis, so using the pb2 powder and egg substitute was the only way I could have them!

    Reply

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