Flourless Peanut Butter Chocolate Chip Cookies

These cookies may very well change your life.

Flourless peanut butter cookies with a bite taken out of oneSeriously, 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

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.

mixing flourless peanut butter cookie dough batter and scooping it onto a cookie sheetThis dough is much stickier than traditional cookie dough, but don’t worry–> it’ll turn out just right.

*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.

flourless peanut butter cookies on a baking sheetOnce 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!

golden brown cookie bottomsSee 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.

peanut butter chocolate chip cookie with coffee and bite takenServe at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat! (Austin’s preferred method)

Enjoy!

4.78 from 62 votes
Print
Flourless Peanut Butter Chip Cookies
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Grain-free and naturally sweetened, these are the best peanut butter cookies I've ever tasted. Sure to be a crowd-pleaser!

Course: Dessert
Servings: 24
Calories: 98 kcal
Author: Detoxinista.com
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
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!
Recipe Notes

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!

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

I see many more flourless cookies in our future!

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

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Comments

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

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 🙂

    Shannon

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

Cassidy

Could I substitute maple syrup for honey? Thanks, these cookies look delicious!

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!

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

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.

Susan

Excellent!! Used Jif, Tollhouse chips and Agave but next time I will do the healthier alternatives and raw honey.

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!

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