Chewy Flourless Chocolate Chip Cookies

These flourless chocolate chip cookies are super peanut buttery, decadent, and consist of only 7 simple pantry ingredients (and no flour!).

flourless cookies arranged on a cooling rack on a wooden board.

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.

Ingredients for cookies arranged on parchment paper.

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!

peanut butter being poured into measuring cup.

How to Make Flourless Chocolate Chip Cookies

  • Add all of cookie ingredients to large bowl. Stir together until creamy.
  • 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.

Cookie dough scoops on parchment paper.

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.

flourless cookies arranged on cooling rack on wooden background.

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

If you tried this Chewy Flourless Chocolate Chip Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

flourless cookies arranged on cooling rack on wooden background.

Chewy Flourless Chocolate Chip Cookies

5 from 9 votes

These flourless chocolate chip cookies are super peanut buttery, decadent, and consist of only 7 simple pantry ingredients (and no flour!).

Servings 12 Cookies
Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 18 mins

Course: Dessert
Cuisine: American
Tags: flourless chocolate chip cookies, flourless peanut butter cookies, peanut butter cookies
Freezer Friendly: Yes
Calories: 215 kcal
Author: Bethany Kramer

Ingredients

Instructions

  1. Mix ingredients: Preheat oven to 350F. Stir together coconut sugar, peanut butter, vanilla, and baking soda together. Then mix add egg and chocolate chips. 

  2. 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.

  3. 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.

Notes

Keep leftovers fresh: I recommend storing cookings in a ziplock bag or glass container 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.

Nutrition Facts
Chewy Flourless Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 215 Calories from Fat 127
% Daily Value*
Fat 14.1g22%
Cholesterol 16.2mg5%
Sodium 68mg3%
Carbohydrates 19.4g6%
Sugar 14.8g16%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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