No 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.
