Flourless Peanut Butter Chocolate Chip Cookies


Need a quick dessert to curb that sweet craving? These cookies have got you covered. They use one mixing bowl and no electric mixer. They are mixed by hand and the cookie dough can be prepared in under 5 minutes. Does it get any easier? And you’d think a cookie that was so simple might not be that great. These most definitely prove that notion wrong.

Flourless Peanut Butter Chocolate Chip Cookies {6 ingredients one bowl} | Cooking Classy

You’ll love how the peanut butter flavor of these cookies is so pronounced because it isn’t hidden by the use of any flour. These require 6 basic ingredients that you likely always keep in your cupboards, so this will likely become one of those staple recipes that you go to whether your in a pinch for time or out of other ingredients needed for a more complex recipe.

I know I’m sold on these flourless peanut butter cookies! I love their unique texture, and of course that chocolate, peanut butter combo we can never seem to get enough of. Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies {only 6 ingredients and one bowl} | Cooking Classy

Flourless Peanut Butter Chocolate Chip Cookies {only 6 ingredients and one bowl} | Cooking Classy


Flourless Peanut Butter Chocolate Chip Cookies

Yield: Nearly 2 dozen

Prep Time: 10 minutes
Cook Time: 10 minutes


  • 1 cup creamy peanut butter (not natural)
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 tsp baking soda
  • 1 cup semi sweet or milk chocolate chips


  1. Preheat oven to 350 degrees. In a mixing bowl, using a large spoon, mix together peanut butter, granulated sugar, light brown sugar, egg and baking soda until well blended. Stir in chocolate chips. Drop dough by the rounded tablespoonfuls onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Flatten each slightly. Bake in preheated oven 10 - 12 minutes. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
  2. Recipe Source: adapted from Southern Living and others


  • Rebecca: THANK YOU!! Finally some truly gluten free stuff! :D March 20, 2014 at 11:20am Reply

  • Katrina @ Warm Vanilla Sugar: Yum!! Definitely digging the whole one-bowl/no mixer thing. Fun! March 20, 2014 at 12:17pm Reply

  • Linda: I love when GF isn’t needing any special flour to make it GF and everyone loves it…and has no clue that it is GF. Thanks, Rebecca! March 20, 2014 at 12:38pm Reply

  • Norma | Allspice and Nutmeg: You converted a classic into extra yumminess. March 20, 2014 at 2:48pm Reply

  • Averie @ Averie Cooks: I’m a huge fan of PB cookies like this. I have a few recipes on my blog and in my cookbook for them and they’re one of my fave ways to make PB cookies – no flour, means more full-on PB flavor :) Pinned a few times already! Want.them.now. Just gorgeous! March 20, 2014 at 3:08pm Reply

  • Kayle (The Cooking Actress): I loooooove these cookies! I know that pb flavor must be so deliciously prevalent because there’s no flour! mmmmmm March 20, 2014 at 4:26pm Reply

  • Laura (Tutti Dolci): I love flourless PB cookies, these are perfect for anyone GF or anyone that simply loves peanut butter! :) March 20, 2014 at 4:33pm Reply

  • Stacy | Wicked Good Kitchen: Deliciousness! One of my all-time favorite cookies. Pinned (everywhere), LOL! Thanks for sharing, Jaclyn. Have a fabulous Friday and weekend! March 20, 2014 at 4:47pm Reply

    • Jaclyn: Thanks so much for pinning these Stacy, you’re the best :)! March 23, 2014 at 6:11pm Reply

  • Megan: I’m so craving cookies! This might hit the spot because they are so easy and look super tasty. Thanks for adding a few calories to my night;) March 20, 2014 at 5:04pm Reply

  • madie: Just made these cookies and they were delicious!!! Even though I’m not gluten intolerant, I really enjoyed these and didn’t even miss the flour! :) These were super easy to make too, took no longer then 5 minutes to whip up! Definitely making these for my gf friends :) Thanks, Jacyln! March 20, 2014 at 6:52pm Reply

    • Jaclyn: I’m so glad you liked them Madie :)! March 20, 2014 at 10:04pm Reply

  • Chloe @ foodlikecake: I love peanut butter chocolate chip cookies and these look perfect :-) March 21, 2014 at 4:48am Reply

  • Avra-Sha Faohla: You should change the parenthesis “store bought” to “not natural” because I think you’re trying to say that the peanut butter needs to be hydrogenated for this recipe. (Natural peanut butter can be store bought too!) March 21, 2014 at 8:51am Reply

    • Jaclyn: Thanks for pointing that out :). March 21, 2014 at 10:35am Reply

    • Debi: I’m confused by NOT NATURAL Peanut Butter?.
      I have Smart Balance Natural Creamy peanut butter that is not hydrogenated, but has flaxseed and palm oils in it. Will that work? September 24, 2014 at 10:12am Reply

      • Jaclyn: I probably wouldn’t recommend using that. You could give it a try if you are willing to experiment but they might not hold up as well. October 20, 2014 at 12:50am Reply

      • Sheri: I have been making this recipe for years with natural peanutbutter from whole foods. Fresh ground not hydrogenated and it works wonderfully. I just blend the sugar with the peanutbutter before mixing the other ingredients in. They look exactly like the picture. August 16, 2017 at 3:39pm Reply

  • Nancy: I started making these cookies a couple of years ago when a dear friend went gluten-free. They are so good. And so easy!! Everyone at works just loves them. My recipe doesn’t use the brown sugar; I always add a cup of regular sugar. March 21, 2014 at 3:24pm Reply

  • Lindsey: Wow! These were delicious and so easy to make! Thank you so much for the recipe! March 22, 2014 at 8:27am Reply

    • Jaclyn: Thanks for letting me know you liked these cookies Lindsey :)! I’m so glad you did! March 23, 2014 at 6:10pm Reply

  • Kathy: Hi Jaclyn, thank you for a great recipe. the texture is wonderful! I know we must sound crazy, but we found them to be just a touch too sweet. I was wondering if we could cut the sugar to about 1/2 cup without compromising the texture. Thanks for all of your fabulous recipes! March 24, 2014 at 3:57am Reply

    • Jaclyn: They might not be quite as tender but it shouldn’t change it by much. I’m glad you liked them other than the sweetness :). March 31, 2014 at 8:57pm Reply

  • julie: Why can’t natural peanut butter be used ? March 24, 2014 at 7:41am Reply

    • Jaclyn: I believe it would alter the texture of the cookie. March 24, 2014 at 6:19pm Reply

  • Megan: Just a follow up. I made these the other night. My husband and I loved them. They will be my go to cookie recipe when I need to bring something sweet to someone’s house & I only have 30 min total! Thanks!!! March 24, 2014 at 4:09pm Reply

    • Jaclyn: You’re welcome Megan! I’m happy to hear you and your husband enjoyed these cookies! March 24, 2014 at 6:17pm Reply

  • Lisa @ Simple Pairings: You have such beautiful cookies here! Just begging to be served alongside milk for my afternoon snack… :) Pinned! March 25, 2014 at 9:12am Reply

    I love these! I made these on a whim, and let me tell you, these cookies are amazing! This recipe is also so easy to personalize too. I’ve already made these twice, the first I used white chocolate chips and toffee chips, the second I used semisweet chocolate chips like the original recipe called for, both had faNOMinal results! I have also used crunchy peanut butter in both batches and love the texture (just a personal thing though) and even though I’m not gluten-intolerant these are still some of the best peanut butter cookies I’ve ever eaten! Thanks for the recipe! :) March 28, 2014 at 9:03am Reply

    • Jaclyn: I’m so glad you’ve liked these cookies Emily! Thanks for your feedback! March 31, 2014 at 8:44pm Reply

  • Susan: They look fabulous! Any suggestions on how to give them a lower glycemic index?? Thanks! April 1, 2014 at 11:08am Reply

    • Jaclyn: I’m sorry I have no idea – anyone else know? April 4, 2014 at 10:10pm Reply

    • Aime: Coconut sugar April 2, 2017 at 12:46pm Reply

  • Renee @ Awesome on $20: You’re right. I think I do actually have all the ingredients to make these in my kitchen at this very moment. It will take all my will not to do it. April 3, 2014 at 9:40pm Reply

  • Meghan: I have made these twice already and love that it is super easy and I always have the stuff to make them. Thank you! May 19, 2014 at 9:50am Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipe Meghan! May 30, 2014 at 6:19pm Reply

  • Safia: Hi there! Hope you are having a wonderful summer!

    Your recipes are absolutely magnificent, but I was wondering if you are ever going to do a cooking channel on YouTube. I think it will be very great if you upload some tutorials on how to cook through your recipes!

    Thanks! July 20, 2014 at 6:55pm Reply

    • Jaclyn: Someday if I could find the time I think it would be fun :). I’m glad you’ve enjoyed the recipes! July 20, 2014 at 9:16pm Reply

  • Ida Greco: Sono un’italiana ed amo questa ricetta. September 3, 2014 at 1:49am Reply

  • Jeremy: I reduced the granulated sugar to 1/3 cup and put a little bit of sugar on top (I squished them with a fork like my grandma did).

    If I made them again I would reduce the chocolate chips a bit and maybe reduce the sugar more. January 11, 2015 at 4:17am Reply

  • lynell: Do you have nutrition facts for this recipe? February 7, 2015 at 8:13pm Reply

    • Jaclyn: Sorry I don’t. February 8, 2015 at 7:05pm Reply

  • Nicole: What about using cookie butter instead of peanut butter…?? (Sold by trader joe’s…) June 18, 2015 at 2:31pm Reply

  • Jessica: just made these and they are sooo good. Any idea how many calories? July 16, 2015 at 2:05pm Reply

    • Jaclyn: Sorry I don’t have nutritional info for my recipes. I’m so glad you liked them though! August 30, 2015 at 3:35pm Reply

  • Irma: Would it change the texture any if I used my kitchenaid? I prefer to skip the hand part. October 12, 2015 at 2:11am Reply

  • Liss: I question whether it is safe to make such an overpoweringly delicious recipe so incredibly easy and fast to make. Milk is mandatory. Serving sizes are not. You have been warned. March 9, 2016 at 3:28pm Reply

  • ROBIN: I just made these in 20min flat for my staff and everyone agrees…they’re delicious! they were surprised they’re flourless. Thanks! April 28, 2016 at 6:08pm Reply

  • Grace: I was just wondering if it would be possible to use sunflower butter instead of the peanut butter? My sister is allergic to nuts and this recipe is one of few that I’ve seen without her other allergies. June 7, 2016 at 1:36pm Reply

  • V: Making these now and found that I had to bake longer than 12 minutes. I substituted sugar with honey…think that has something to do with it??? Looks yummy though. Thanks! June 12, 2016 at 8:28pm Reply

  • Stacy: I just made these and they are phenomenal. This is an easy protein filled treat. Thank you so much for posting !!! Yummy! August 31, 2016 at 9:13am Reply

    • Jaclyn: Thanks Stacy! August 31, 2016 at 10:30am Reply

  • afroditi: they are so tasty!!and so easy to make!
    cant stop eating them! September 25, 2016 at 1:39pm Reply

  • Leanne (@ShinyHappyFood): Wow, peanut butter and eggs?? Genius! October 21, 2016 at 11:36pm Reply

  • Mary Woods: Can the unbaked cookie dough be shaped into balls and then frozen to bake at a later time? October 22, 2016 at 5:45pm Reply

  • Manuela: Anyone try these without egg? My grandson is allergic to eggs October 26, 2016 at 5:02am Reply

  • Tricia Seymour: This has become a staple recipe for me. I can’t have gluten or dairy (eggs are ok) and sometimes it’s hard to find an easy dessert recipe. But this one is perfection! I make it all the time for parties and no one can tell they are flourless. Win win. :) December 24, 2016 at 4:28pm Reply

    • Jaclyn: Thanks for leaving a comment Tricia! December 30, 2016 at 4:28pm Reply

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