These soft and chewy homemade Peanut Butter Chocolate Chip Cookies are gluten free, dairy-free, grain-free and completely flourless. This is an easy one bowl recipe that comes together in minutes and requires only a few simple ingredients. They’re so delicious and simply the best!
You probably came here thinking okay so these are gluten free so there must be some kind of substitute like coconut flour or almond flour or something of that sort, but nope. There is literally, absolutely no flour in these cookies. Not only are they flour free, they’re also dairy-free too!
That’s right folks. This dough contains no butter whatsoever. Instead, the fat from the peanut butter is used to keep these cookies soft and moist. They taste like they have at least a stick of butter in them though. I’m not even kidding. They’re so dreamy.
I’ll definitely be making these again and again.
I find it so ironic that the best peanut butter cookies I’ve ever had are gluten and dairy-free. I never buy peanut butter cookies from stores, or cafés anymore because I am always disappointed. Not a few times, not sometimes, always. So I don’t bother anymore. I’m not a huge fan of peanut butter anyway so I figured I should just give up on finding a good PB cookie. Turns out I’ve been doing this all wrong. I’ve realized that the best peanut butter cookies are homemade. These ones are definitely the best ones I’ve had so far. They’re simply irresistible.
The peanut butter flavor is not subtle and it’s not too strong either. It’s somewhere in between.
The edges are slightly crisp (thanks to the granulated sugar) and the centers are so soft they melt in your mouth, and that’s all thanks to the brown sugar and the peanut butter too. The mixture of both sugars gave these cookies the perfect texture. I think that the brown sugar alone would have made them too mushy and maybe even too rich. Using white sugar alone would have made them too crumbly, so we got the best of both worlds.
These cookies are so easy to make. Honestly, they’re right up at the top of the list along with these chocolate cookies and even faster to make if you have a cookie scoop.
It’s a one bowl recipe that comes together in 15 minutes, including scooping and shaping the cookies. It’s really that easy. There’s barely even anything to clean up afterwards.
This recipe started out much different. There was less peanut butter, less sugar, less chocolate chips, and one less egg. I know right? Horrible. The result was crumbly cookies, with hardly any peanut butter flavor, and they basically just tasted like sugar. So of course I had to work my magic and turn this recipe into something amazing. The added peanut butter gives these cookies more moisture and the extra egg holds the dough together. I bumped up the sugar and chocolate chips to balance out the nutty flavor and it worked perfectly. The only thing I did do wrong was not refrigerating the dough. This is why it’s good to keep a close eye on your first batch so that you can make changes accordingly and save your second batch from the same doomed fate.
Let me tell you why refrigerating the dough is so important. This is not like your typical cookie dough. Because the dough is mostly made up of peanut butter it’s extremely oily and sticky. I baked a few cookies with unrefrigerated dough and a lot of the oil escaped. They still tasted great but they lost some of that softness and chewiness too. When the dough is refrigerated, the fat (oil) is solidified and is less likely to escape during baking resulting in cookies that are much softer and chewier instead of being on the tougher side.
They’re still going to leak a little bit of oil though so you’re going to have to use a new piece of parchment paper for the second batch of cookies or wipe off your baking mat. Definitely do not bake these on a bare baking sheet. The bottoms will burn.
These cookies barely spread so that’s not an issue you have to worry about. Still space them out though. I baked eight at a time.
They’re done when the edges are firm to the touch and the centers are under baked.
You need to let the cookies cool completely on the baking sheet otherwise they will just fall apart. They’re super soft when they come out the oven and they’ll be under baked so resist the urge to snatch one up. They’ll also look like a hot mess but as they cool on the baking sheet the remaining heat is going to “bake” them further. They’ll firm up, look less oily, and the under baked centers will become soft and chewy centers.
They won’t come out the oven looking like perfectly round cookies unless you physically shape them that way. But whatever they look like they’re still going to have the same great taste. Don’t flatten them too thin though because they will turn out to be crispy. Remember, you want that nice, soft center.
Speaking of the center, that’s my favorite part. Usually when it comes to cookies it’s the edges that I love but the center of these cookies melt in your mouth!
They taste best when they’re fresh so if you just want to make only one batch of cookies go right ahead! That’s what I did. The dough keeps in the fridge for up to four days.
These cookies are perfectly sweetened, they have just the right texture for a chewy cookie and they are delectable. I dare you to eat just one. I ate them one after the other the minute they were done cooling down.
As with all chocolate chip cookies these are so good with a glass of cold milk. Honestly, the perfect pair.
I still cannot believe that cookies made with no flour and no butter taste this good. It should be impossible, but somehow it just works. You’re gonna have to get your hands a little messy for this one, but it’s so worth it.
Once again, they’re not going to look like anything special when they come out of the oven but never judge a book by its cover! These cookies are soft, chewy, slightly crisp, and so delicious!
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Gluten Free Peanut Butter Chocolate Chip Cookies
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Ingredients
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- In a large bowl combine brown sugar, granulated sugar, and salt. Add peanut butter and mix well.
- Slowly beat in eggs and vanilla extract. Gently fold in the chocolate chips.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F. Line baking sheet with parchment paper or a nonstick baking mat.
- Drop 2 heaping tablespoon balls of dough onto the baking sheet (8 per sheet). Roll, flatten and shape into cookies. Space evenly apart.
Optional: dot the tops with more chocolate chips. - Bake for 11 -12 minutes.
- Cool on baking sheet for 20 minutes to allow cookies to firm up before removing.
Notes
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