Easy Flourless Peanut Butter Cookies (with Optional Chocolate Chips)
You’ll love how easy it is to whip up a batch of these gluten-free peanut butter cookies–with or without chocolate chips!
These flourless peanut butter cookies are so easy to make, and the satisfying soft baked cookies are sure to disappear fast!
UPDATED January 21, 2026
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I have a serious sweet tooth. One with no regard for my schedule, pantry contents, or waistline.
When it rears its head, I have no choice but to subdue it by making and indulging in some deliciously sweet treat.
Sometimes, you just gotta do what you gotta do to tame the beast.
When my sweet tooth erupted in full force the other day, I grabbed the kids and headed to the kitchen to make cookies.
I try to include my kiddos in cooking and baking as much as possible. They enjoy helping to measure, scoop, mix, and get messy.
I enjoy the quality time and the opportunity to teach them, little by little, the benefits of making our food.
Yes, it does make things a bit messier, and it sometimes takes a bit longer. But I think it’s a valuable life skill to be able to cook/bake and navigate around the kitchen, so I am trying to include them from a young age.
And the payoff is that someday, they’ll be able to bake cookies for me! Muahahaha!
Easy Peanut Butter Chocolate Chip Cookies
I adore pancake mix peanut butter cookies and Bisquick peanut butter cookies, but I didn’t have any sweetened condensed milk or baking mix at the time, so I decided to make a version of this recipe from Our Best Bites.
I’ve made these peanut butter cookies countless times and they are so delicious. I’ve adapted the recipe slightly, and the cookies never disappoint.
Sometimes we add chocolate chips if we have them on hand, and sometimes we make them plain. Both ways are delicious!
Because they only require a few ingredients, prep time is super quick and clean-up is easy. They are perfect for making with little ones!
More Delicious Peanut Butter Chocolate Treats You’ll Love:
- Healthier Double Chocolate Peanut Butter Muffins
- Chocolate Peanut Butter Banana Bread
- No-Churn Chocolate Peanut Butter Ice Cream
- Old-Fashioned Peanut Butter Cake with Chocolate Frosting
- Instant Pot Peanut Butter Chocolate Bundt Cake
- Creamy Chocolate and Peanut Butter Torte
Gluten-Free Peanut Butter Cookies
These cookies don’t even require any flour, so they are gluten-free (as long as your particular brand of peanut butter and chocolate chips are gluten-free–be sure to check labels if that matters to you!).
I skip the step of rolling them in sugar, because they are sweet enough for me without it. I also omit the vanilla–I’ve made them both with and without it and I can’t tell a difference, so I just leave it out.
These peanut butter cookies don’t last long around here, that’s for sure!
More Mouth-Watering Cookies You Need in Your Life:
- Perfectly Chewy Chocolate Chip Cookies
- Soft and Chewy Pumpkin Snickerdoodles
- Bakery Style Oatmeal Raisin Cookies
- White Chocolate Chip Oatmeal Cranberry Cookies
- Easy Brownie Mix Cookies
- Bisquick Chocolate Chip Cookies
- M&M Cookie Bars
How to Make Simple Peanut Butter Cookies without Flour
It’s really easy to make these soft and chewy cookies.
Find the full printable recipe available below
Make the cookie dough. First, you’ll use an electric mixer to beat together the peanut butter and brown sugar.
Then, you’ll add the egg, baking soda, and salt, mixing well until it resembles cookie dough. If you’re using chocolate chips, stir them in now.
Bake. Then, you’ll scoop out rounds of dough and roll into balls with your hands. Place on a lined baking sheet.
If you aren’t using chocolate chips, use the tines of a fork to press a cross-hatch pattern into the cookie dough. If you’re using chocolate chips, you can gently press the bottom of a drinking glass over the dough balls to flatten slightly.
Then bake for 8-9 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Recommended Equipment:
Quick & Easy Peanut Butter Cookies (with Optional Chocolate Chips)
Ingredients
- 1 cup peanut butter (smooth)
- 3/4 cup packed brown sugar
- 1 egg
- 3/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350F and line a baking sheet with a silicone mat or piece of parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with an electric hand mixer, beat together peanut butter and brown sugar until smooth.
- Add in the egg, baking soda, and salt. Beat together for a minute or two until the mixture resembles cookie dough. Stir in the chocolate chips, if using, and mix just until combined.
- Roll the dough into balls (I make mine about the size of a tablespoon of dough) and place on prepared baking sheet. If you aren't using chocolate chips, use the tines of a fork to press a cross-hatch pattern in the top of the cookie dough balls. If using chocolate chips, press the dough gently with the bottom of a drinking glass to flatten slightly.
- Bake for 8-9 minutes. Remove from oven and allow to rest on the cookie sheet for a few minutes until you can gently transfer them to a cooling rack. Cool completely, then serve.
Notes
- If you want this recipe to be truly gluten-free, make sure your peanut butter and chocolate chips are gluten-free.
- Leftovers can be stored in an airtight container at room temperature for up to 3-5 days.
- Recipe makes 18-24 cookies.
Nutrition
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