If you have a soft spot for classic cookies but want to skip the flour, you’re in for a treat with this No Flour Peanut Butter Chocolate Chip Cookies Recipe. These cookies are incredibly simple yet bursting with rich peanut butter flavor and melty chocolate chips in every bite. They bake up soft and chewy, proving that deliciousness doesn’t need to be complicated. Whether you’re craving a quick snack, an easy dessert, or a gluten-free indulgence, this recipe hits the mark every time, and I can’t wait to share it with you!
Ingredients You’ll Need
The magic of this No Flour Peanut Butter Chocolate Chip Cookies Recipe starts with just a handful of wholesome, everyday ingredients. Each one plays a crucial role in crafting the perfect texture, sweetness, and flavor balance that will keep you reaching for more.
- 1 cup creamy peanut butter: This is the heart and soul of the cookie, providing moisture, flavor, and that wonderfully chewy texture.
- 1/2 cup sugar: Adds the necessary sweetness and helps with that slight crisp edge on the cookies.
- 1/4 cup light brown sugar (packed): Brings a deeper caramel note and keeps the cookies tender and soft.
- 1 large egg: Binds the ingredients together while lending structure to the cookies.
- ½ teaspoon baking soda: Helps the cookies rise gently and creates a light, airy texture.
- ¼ teaspoon kosher salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/3 cup chocolate chips: Milk, semi-sweet, or dark—each adds melty pockets of chocolate bliss.
How to Make No Flour Peanut Butter Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Surface
Preheat your oven to 350° F. This is the perfect temperature to get your cookies golden and soft without overbaking. Line your cookie sheet with parchment paper or a silicone mat; I personally love those pre-cut parchment sheets because they fit perfectly and help the cookies bake evenly every time. Trust me, this little step makes a big difference.
Step 2: Mix the Wet and Dry Ingredients
In a large mixing bowl, combine the creamy peanut butter, sugar, light brown sugar, egg, baking soda, and kosher salt. Use a sturdy wooden spoon to stir everything together until the mixture is completely blended and smooth. This creates the perfect dough base that’s soft but holds together wonderfully.
Step 3: Fold in the Chocolate Chips
Now it’s time for the best part—stir in those chocolate chips. This is where the cookies start to look irresistible. You want the chips evenly distributed so each cookie gets just the right amount of chocolate.
Step 4: Shape Your Cookies
Use a medium cookie scoop (about 1 ½ tablespoons) or your hands to form dough balls roughly the size of golf balls. Place about 12 balls on your prepared cookie sheet, leaving some space between each to allow for spreading. Gently press down on the top of each ball with your hand to flatten it slightly—not too much, just enough to get that classic cookie shape without losing the soft center.
Step 5: Bake to Golden Perfection
Bake your cookies for 9-11 minutes. Don’t worry if they look slightly underdone in the middle when you take them out; that’s exactly how they should be. The cookies will continue to cook and set as they cool on the warm cookie sheet, coming together into chewy, tender cookies with a gorgeous golden hue.
Step 6: Add the Final Touch
Right after pulling the cookies from the oven, press a few extra chocolate chips onto the tops while they’re still warm. It makes them look super inviting and ensures every bite has extra chocolate goodness. Let the cookies cool on the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
How to Serve No Flour Peanut Butter Chocolate Chip Cookies Recipe
Garnishes
These cookies are delicious on their own, but if you want to dress them up a bit, try sprinkling flaky sea salt on top before baking or adding a drizzle of melted chocolate once cooled. You can also pair them with chopped peanuts for added crunch and an extra peanut punch.
Side Dishes
A glass of cold milk or a refreshing iced coffee pairs beautifully with these cookies. If you’re serving them as a dessert, consider a scoop of vanilla ice cream on the side to complement the warm, chewy texture with creamy coolness.
Creative Ways to Present
For a fun twist, sandwich two cookies together with a layer of peanut butter frosting or Nutella. These make fantastic treats for parties or lunchbox surprises. You can also crumble them over yogurt or ice cream for a delightful topping that adds texture and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your No Flour Peanut Butter Chocolate Chip Cookies Recipe cookies in an airtight container at room temperature. They will stay fresh and soft for 3-4 days, so you have plenty of time to enjoy them without worrying about them drying out.
Freezing
These cookies freeze wonderfully. After baking and cooling completely, place them in a freezer-safe bag or container. When you’re ready to eat, pull out one or two cookies and allow them to thaw at room temperature for a few minutes. They taste just as fresh as the day they were baked!
Reheating
If you want to warm your cookie up after freezing or storing, a quick zap in the microwave for about 10 seconds does the trick. This revives their soft texture and melts the chocolate chips slightly again, making them taste freshly baked.
FAQs
Can I use natural peanut butter instead of creamy?
For this recipe, creamy peanut butter works best because it offers the right texture and moisture content to bind the cookies. Natural or no-stir peanut butters tend to be oilier and can affect how the cookies hold together.
Are these cookies gluten-free?
Yes, since this No Flour Peanut Butter Chocolate Chip Cookies Recipe contains no flour or wheat-based ingredients, it’s naturally gluten-free. Just be sure to check your peanut butter and chocolate chips to ensure they are processed in gluten-free facilities if you have a strict gluten intolerance.
Can I substitute the sugar for a healthier sweetener?
You could experiment with alternatives like coconut sugar or maple syrup, but keep in mind these changes might alter the texture and baking time slightly. Using sugar gives the best classic cookie flavor and texture here.
How many cookies does this recipe make?
This recipe yields about 12 medium-sized cookies depending on how large you scoop the dough. If you want more, just double the ingredients.
Why do the cookies look underdone when baked?
Because these cookies lack flour and use peanut butter as a base, they stay softer and may seem a bit underbaked in the center right out of the oven. This is intentional. Letting them cool on the warm cookie sheet allows them to set perfectly without becoming hard.
Final Thoughts
This No Flour Peanut Butter Chocolate Chip Cookies Recipe is a testament to how simple ingredients can come together to create something truly comforting and delicious. Whether you’re new to peanut butter cookies or looking for a quick, flourless treat, these cookies never disappoint. Give them a try, and I promise they’ll become a favorite in your cookie rotation just like they are in mine!
PrintNo Flour Peanut Butter Chocolate Chip Cookies Recipe
These No Flour Peanut Butter Chocolate Chip Cookies are an easy, quick treat made with only 6 simple ingredients. Soft and chewy with a rich peanut butter and chocolate flavor, these cookies bake to a light golden color, are gluten-free, and perfect for a delicious snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup chocolate chips (milk, semi-sweet, or dark)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper, a Silpat baking mat, or lightly spray it with cooking spray to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, light brown sugar, egg, baking soda, and kosher salt. Stir thoroughly with a wooden spoon until the mixture is homogeneous and smooth.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the cookie dough.
- Form Cookie Balls: Using a medium cookie scoop (holding approximately 1 1/2 tablespoons of dough), scoop out dough and roll into balls about the size of golf balls. Place 12 cookie dough balls evenly spaced on the prepared cookie sheet.
- Flatten Tops: Use your hands to gently press down the top of each cookie ball to slightly flatten the top, but keep the overall shape puffed rather than fully flat.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the cookies turn a light golden brown and look puffy. The centers may still appear a bit underdone; this is normal and desired for the soft texture.
- Cool and Set: Allow the cookies to cool on the warm baking sheet for 10 to 15 minutes; this resting time lets them set up and hold together well. Then transfer to a cooling rack to cool completely.
- Optional Decoration: For extra appeal, press a few additional chocolate chips onto the tops of each cookie right after they come out of the oven.
Notes
- Adjust sugar amount based on the sweetness of your peanut butter. If your peanut butter is sweeter, reduce granulated sugar to 1/3 cup.
- Use regular creamy peanut butter, avoiding no-stir or all-natural types to achieve the best dough consistency.
- A medium cookie scoop makes cookie sizes uniform and baking even.
- Pre-cut parchment paper helps cookies bake evenly and prevents bottoms from browning excessively.
- Do not overbake; cookies may look underdone initially but will firm up as they cool on the baking sheet.
- Store leftovers in an airtight container at room temperature for 3-4 days.
- Cookies freeze well after baking and cooling. Thaw at room temperature or warm briefly in the microwave before serving.
