Flourless Peanut Butter Chocolate Chip Cookies
These simple flourless peanut butter cookies deliver rich, nutty flavor with bursts of chocolate in every bite. Made with just six pantry staples, they're naturally gluten-free and come together in minutes. The dough requires no chilling, and the cookies bake quickly for a chewy center and slightly crisp edges. Perfect for after-school snacks, potlucks, or when you're craving homemade cookies without the fuss. The classic fork crosshatch pattern gives them that nostalgic bakery look.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees
- 2
Combine peanut butter, sugar, brown sugar, beaten egg, and vanilla in a large bowl until smooth
- 3
Fold in chocolate chips
- 4
Line cookie sheet with parchment paper
- 5
Scoop tablespoon portions of dough and roll into balls
- 6
Place dough balls an inch or two apart on prepared sheet
- 7
Flatten each ball with fork in crosshatch pattern
- 8
Bake for 10 minutes, turning pan front to back halfway through
- 9
Watch carefully to avoid overbaking until lightly golden
- 10
Cool cookies completely on the pan before removing
Tips
Don't overbake - cookies should be just lightly golden and will continue cooking on the hot pan
Let cookies cool completely on the pan before moving to prevent breaking
Use natural peanut butter for richer flavor, but stir well first if oil has separated
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and refrigerated up to 2 days before baking
Serve at room temperature with milk or coffee
Common Mistakes
Don't overbake to avoid dry, crumbly cookies
Let cool completely on pan to prevent breaking when moved
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use natural peanut butter?
Yes, natural peanut butter works well. Just stir it thoroughly first if the oil has separated to ensure even mixing.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I make the dough ahead?
Yes, shape the dough into balls and refrigerate for up to 2 days, or freeze for up to 3 months before baking.