These flourless chocolate chip cookies are super peanut buttery, decadent, and consist of only 7 simple pantry ingredients (and no flour!).
Today is all about these thick and chewy chocolate studded cookies! They contain no flour, no refined sugar, and are truly perfect for any occasion. I adapted these from my 5-Ingredient Flourless Peanut Butter Cookies and I have to say – I’m a huge fan!
If you know me at all, you know I am a lover of all things consisting of dark chocolate and peanut butter. I think these cookies are the perfect combo of both! And since they consist of no baking flours or butter, it makes indulging in them that much sweeter. 😉
Ingredients You Need
These cookies are made with simplest pantry ingredients. Here’s everything you’ll need: natural creamy peanut butter, coconut sugar, vanilla extract, egg, baking soda, cinnamon, and chocolate chips.
What Makes Them Chewy
Since the majority of these cookies are made up of peanut butter, it’s important to use the right kind of nut butter.
Using natural creamy peanut butter is what’s going to make these cookies the chewiest! If you use dry, stiff, or crunchy peanut butter (without natural oils) they will not work the same.
The oils from natural peanut butter add moisture and create the perfect chewy texture!
How to Make Flourless Chocolate Chip Cookies
- Add all of cookie ingredients to large bowl. Stir together until creamy.
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- Add chocolate chips and fold into cookie dough.
- Preheat oven to 350F. Use cookie scoop to measure batter or roll into 2-inch thick dough balls.
- Line on a sheet pan with parchment paper, bake for 8-10 minutes. I like mine a bit soft, so I pull them at 8 minutes. Cool for 10 minutes before serving.
Extra Tips for Flourless Cookies
- Use almond butter: These cookies will also work with natural almond butter. Swap 1 cup of almond butter instead of peanut butter for a richer cookie flavor!
- Sweetener options: If you don’t have coconut sugar you can swap brown sugar instead.
- Chocolate chips: I love using dark chocolate chips for a rich taste, but also enjoy semi-sweet chocolate chips.
- Use a cookie-scoop: measure your cookie dough perfectly by using our favorite cookie scoop!
How to Store & Freeze Leftover Cookies
Keep leftovers fresh: I recommend keeping cookings in a ziplock bag or glass container stored at room temperature for 3-5 days. Or refrigerator for up to 5 days.
How to freeze: Bake cookies and store in a freezer-friendly ziplock bag and store in freezer for 1-2 months. You can also scoop cookie dough and freeze in ziplock bags, then bake when ready to serve.
If you are a nut butter fan (such as myself) I think you’re going to be a fan of these! They have the perfect soft texture and peanut buttery taste.
I love eating these cookies with either a hot cup of coffee or tea. But on their own, they’re also equally delicious!
More Tasty Flourless Desserts
- 5-Ingredient Flourless Peanut Butter Cookies
- Flourless Vegan Pumpkin Cookies
- The BEST Flourless Chocolate Chip Banana Bread
Chewy Flourless Chocolate Chip Cookies
Ingredients
- 1 cup natural creamy peanut butter
- 1/2 cup dark chocolate chips
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- pinch of cinnamon
Instructions
- Mix ingredients: Preheat oven to 350F. Stir together coconut sugar, peanut butter, vanilla, and baking soda together. Then mix add egg and chocolate chips.
- Line sheet pan: spread sheet pan with parchment paper. Then use a cookie scoop to measure dough. Arrange on to pan – if using cookie scoop you will not need to roll or press dough balls down to spread – the cookies will spread naturally. If you do not have a cookie scoop, measure 2 Tablespoons of dough and roll into ball, then lay on sheet pan and lightly press down ball with hand.
- Bake: Pop cookies in oven and bake for 8-10 minutes. For a softer, chewy cookie bake for 8 minutes. Then cool for 5-10 minutes before enjoying.
I tried this with blue agave nectar instead of coconut sugar (everything else the same) and all I did was add a bit more of peanut butter and the consistency, texture and the flavour where all there. Got a thumbs up from me and mines.
Hey, can I make these with normal granulated sugar or brown sugar? Thanks!
Wow!! Thank you so much for this recipe. Just tried it today and everyone loved them! So easy and simple, good ingredients.
I was so impressed by the results and texture of these cookies. They came out perfect.
Will definitely be a go to recipe for cookies. Thank you.
Does it work without peanut butter
Hi Ava! Unfortunately, for this recipe, peanut butter is the base of the cookie. But you can try almond butter instead or if you have a peanut allergy sunflower seed butter should work. Hope this helps!
Simple to make and very good
So I altered these JUST a bit to what I had on hand… used almond butter instead of peanut butter, monkfruit sugar instead of coconut, date syrup instead of vanilla and added a couple scoops of Matcha powder…. OMG. It’s hard to find dairy free flourless cookies and these were amazing!!!
Woop! Thank you, Shayla. Happy to hear that with the swaps everything turned out great. 🙂