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


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


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)


4.9 from 35 reviews
Flourless Peanut Butter Chip Cookies
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!
  • 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
  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!
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?

166 comments to Peanut Butter Chocolate Chip Cookies (Flourless)

  • 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!

  • 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. :D

      • 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!

  • 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!!!:)

    • 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. :)

  • 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.

  • Christina

    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!!! :)

  • 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. :)

    • 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

      • 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

  • 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 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!

  • 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!

  • Kate

    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.

  • 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!

  • 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!

  • […] found this recipe through Pinterest.  I love Pinterest, by the way. Love, love, love it! I keep finding all of these […]

  • 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.

    • 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!

  • Leianna Eads

    Best peanut butter chocolate chip cookies ever! Thank you! I am happy with my indulgences :)

  • 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.

  • Michelle

    And I used the “flax” egg. Amazing. I’ll be substituting with them for lots now!
    Thanks again!

  • 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!!

  • 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!

    • 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! :)

    • Susie


      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.

  • 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…

  • 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.

    • 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! :)

  • 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

    • 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.

  • 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.)

    • 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.)

  • chris

    Can you dehydrate these cookies instead of baking them?

  • 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!!

  • 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.

  • 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…

    • 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. ;)

    • 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.

  • Christina

    Hi Megan. Thank you for sharing all your amazing recipes. Your blog is being followed read in Denmark as well :) 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?

    • 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!

    • Cameron


      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!! :/

  • Jolee

    Delightfully scrumptious.

  • 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!

  • […] Post navigation ← Pumpkin Pie Cookies Better for You Chocolate Chip Cookies Posted on by Kristy Frovich If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!Here are some chocolate chips cookies that I am enjoying making. Today I tried them with raisins because I was out of chocolate chips. Better For You Chocolate Chip Cookies (grain free, gluten free, dairy free, refined sugar free) Makes about a dozen Adapted from Detoxinista […]

  • Lauren

    Awesome recipe. Thanks for fabulous grain free peanut butter cookies!

  • 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! :-)

  • […] Better For You Chocolate Chip Cookies (From CupcakesOMG!) Better For You Chocolate Chip Cookies (grain free, gluten free, dairy free, refined sugar free) Makes about a dozen Adapted from Detoxinista […]

  • […] the cookie, I used this recipe from the Detoxinista, except I left out the salt because I was using salted peanut butter and I […]

  • April

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

  • Love these cookies!! I used almond butter instead of peanut butter and they were still fabulous!! Thank you!!

  • 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!

  • 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!

    • 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.

  • Penny O

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

  • 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! :)

  • 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!

  • Jessica

    Oh and I used natural chunky peanut butter for a little crunch.

  • 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!

  • TeaJae

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

  • […] hab ich es, wie schon das leckerschmecker Chia-Pudding-Rezept, auf dem Blog von Detoxinista, allerdings hab ich noch mehr an meine Kühlschrankvorräte […]

  • […] Frittata( which is something for lunch too) and Flourless Chocolate Chip Cookie (adapted from here). I shall update tomorrow. Hopefully with more Work In Progress photos and not just the final […]

  • 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.


  • […] 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!!

  • 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!

  • valerie


    thank you so much for that recipe that is as simple as it is good!!! :)

  • Tara

    These turned out great! Made them for father’s day and everyone enjoyed eating them. Thank you!

  • 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.

  • 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

  • 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.

  • 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.

  • 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.)


  • 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?

    • Megan

      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.

  • Lulu

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

  • 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.

  • 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)!

  • […] Flourless Peanut Butter Chocolate Chip Cookies from The Detoxinista – A healthy twist on a classic. I used to do a similar recipe – I’ll need to share it with you guys soon! […]

  • 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 :) I just pressed the dough into a pan to make bar cookies instead and I’m sure they’ll turn out fine.

  • 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.

  • 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?

  • Tasha

    I’m going to try making these tonight with sun butter.

  • 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?

    • Megan

      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.

  • 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.

  • cindy

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

  • Avishag

    love this website. if i can’t have sugar, and only Stevia, how would you substitute this recipe with only stevia?

  • 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!

  • 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)

  • I baked these cookies tonight and they are amazing!
    Love that the recipe is easy!
    Thank you for sharing!

  • Carolyn

    Unbelievably good. Impossible not to eat all the batter!

  • […] works and the cookies it produces are also quite lovely to behold. The originally recipe from Detoxinista.com features only 6 ingredients: peanut butter, honey, egg, baking soda, salt and chocolate chips. How […]

  • […] inspiration for this recipe came from The Detoxinista. I love recipes with minimal ingredients and prep time, and this recipe works great and is very […]

  • 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.

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