Flourless Peanut Butter Cookies with Chocolate Chunks

flourless peanut butter chocolate chip cookiesFlourless peanut butter cookies, yes, you heard me right, no flour of any kind in these peanut butter cookies.  A couple weeks ago,  Trisha from Mom Dot posted a recipe for Reeses Peanut Butter Cookies.  The thing that really caught my attention (besides the yummy looking cookie picture), was that these cookies contained no flour, nor was there any attempt to use some sort of flour substitute.  The recipe was insanely simple:  peanut butter + sugar + egg = yummy cookies.  WTH?  How on earth does that make cookies?  Obviously it does, she had pics to prove it.  I had to give it a try.

I can’t make anything without messing with it, so of course I had to push the envelope and change up a few things.  I used a natural super chunky peanut butter with honey (Honestly, because I didn’t care for it very much.  Peanut butter should just be peanuts & salt in my book.) and instead of measuring a cup… I just used the whole dang jar, while keeping the sugar and egg amounts from the original recipe the same.  I also added chocolate chunks, simply because I like chocolate chunks (they were dairy-free to fit my daughter’s current GFCF diet).  Would my changes turn these cookies into a sloppy gooey puddle of sweet ooze?

Nope.  They were slammin’!  This is a great gluten free cookie recipe to keep on hand.  So many people being gluten intolerant these days & this doesn’t require any unusual ingredients.

4.7 from 3 reviews

Flourless Peanut Butter Cookies with Chocolate Chunks
 
Author: 
Recipe type: cookies, dessert
Prep time: 
Cook time: 
Total time: 

Flourless peanut butter cookies with chocolate chunks, are easy to make & gluten free.
Ingredients
  • 15 oz jar of chunky peanut butter
  • 1 cup sugar
  • 1 egg
  • ½ cup chocolate chunks (plus a few more for good measure)
Instructions
  1. Preheat oven to 350 degrees.
  2. Thoroughly mix the first 3 ingredients together.
  3. Add the chocolate chunks, and stir until evenly distributed.
  4. Scoop up a couple tablespoons of the dough & roll into ball, place on parchment lined baking sheet, and press down a little to form cookie shape. Repeat until sheet is full.
  5. Bake for about 16 minutes.
  6. Place cookie on cooling rack. They will be ready to enjoy in a few minutes.

peanut butter chocolate chunk cookies



Comments

  1. says

    Wow – I had no idea you could make a cookie with so few ingredients. I want one – or 15 of these right now actually.

    • Robin Gagnon says

      I thought the same thing, which is why my 1st sheet pan of them came out almost like balls. You actually need to press them down. It is the opposite of what you would expect.

  2. says

    Just made these, and can’t believe they look and taste so yummy, even without any flour or leavening! My one and only suggestion – which, perhaps, everyone already knows – is to make sure and leave them on the baking sheet for a few minutes after they come out of the oven. I tried removing them to a cooling rack right away, and they were falling to pieces. Simply waiting a few minutes firmed them up and they have an excellent, “real” cookie taste, texture and firmness. My gluten-intolerant daughter will be so excited – thank you!

    • Robin Gagnon says

      I am so glad you liked the recipe & thanks for adding the suggestion about letting them cool a bit 1st. I’m sure that will be helpful to someone making them in the future. I cook so much, I sometimes forget to add little details like that.
      Now I’m craving a batch of these, and I can’t do it, ’cause one just won’t be enough…lol.

  3. says

    Great recipe, thanks for sharing! I used Truvia baking blend and they came out great!

    • Robin Gagnon says

      Thank you so much for the input. I was wondering how they would come out with a lower calorie sweetener & I am sure I’m not the only one.

  4. Ash says

    Does it have to be chunky peanut butter? My fiance doesn’t like chunky haha

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