Total Time
1 Hour 14 Mins
Yield
Makes 2 dozen

These flourless cookies are a dream if you're going gluten-free, especially with the perfect pairing of peanut butter and chocolate. Our readers can't get enough of this easy recipe: "These are awesome," says one 5-star review. "So yummy and really easy to make!" Hungry for more? Check out How to Make Chocolate Chip Cookies Chewy, Gooey, Crunchy, or Cakey next. 

How to Make It

Step 1

Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

Step 2

Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Step 3

Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Ratings & Reviews

Very Versatile

Raindance
December 02, 2015
It may be unfair to give this 5 stars, given my modifications. But, I think if I can give it 5 stars WITH my "healthier" modifications, I'd definitely give it 5+ stars if I made it as written. So...my changes...used Trader Joe's Organic Creamy Salted PB (2 ingredients...peanuts and sea salt), substituted organic coconut palm sugar for the sugar (1:1), added 2 T organic coconut flour (to make up for the extra moisture in the natural peanut butter), added 1/2 tsp vanilla and substituted 1/2 c. pecan pieces for the chocolate chips (to cut down on sugar). I used a medium (?) cookie scoop and got 18 cookies (151 cal, 9.5g fat, 12.2g carb [2.3 g fiber, 6.9g sugars], 4.5g protein. These did not spread, so I flattened them a little before baking. GREAT flavor. And really love how I was able to bake 1/2 of them just long enough to turn out soft (like I like them) and then bake the other 1/2 longer to turn out crisp (like my husband likes them).

RozieGillig's Review

RozieGillig
May 19, 2011
I have no review, I just have a comment...Why does everyone feel the need to tweak a recipe they have never tried before and expect it to work? I always make the recipe as written the first time then evaluate from there. That should be rule of thumb. I understand creativity believe me I love to cook and experiment, but really you can't complain if you don't do the recipe as written...its a recipe...especially when baking, things are more precise when baking. Just my little FYI.

eheinrich's Review

Jeanean49
November 11, 2014
Very impressed. I read other reviews and baked at 325 for about 12 minutes. I also used 1/2 cup granulated sugar and 1/4 cup stevia. I got 30 cookies out of the recipe at 90 calories each (4.7g fat, 10g carb, 7g sugar, 2g protein). They're still hot on the rack but absolutely have the crunch and chew of a great chocolate chip cookie!! The peanut butter is very subtle, too. I will definitely make these again! So quick and easy.

Paintmeister

FriendJudy
May 04, 2015
We love these cookies. As soon as they are gone, my husband asks me to make more. Easy & yummy.

ABSOLUTELY DELICIOUS!!

GlutenFreeGirl5
February 23, 2016
My family LOVES these cookies!  Made them for the first time today and they turned out perfect.  Mixed the egg with crunchy peanut butter first, then added sugar mixed with the soda and 2 T or coconut flour.  Mixed well and then added 2 T sour cream and Toasted Coconut Flakes and Ghirardelli 60% Bittersweet Chocloate Chips (they are huge).  Rolled into balls, placed on parchment paper on tray and flattened them.  Baked 15 minutes at 350 and then let cool for 5 minutes.  They are crispy and DELICIOUS! Hard to believe they are gluten~free.  Thank you for this wonderful recipe! 

I goofed, they were still great.

Liz
March 07, 2018
I am SO grateful for this recipe! I used peanut free pb and it worked GREAT! I made a collosal mistake by putting in a FULL teaspoon of salt. I'm definitely looking forward to making this properly. :)

Delicious!

steponme
March 19, 2019
I followed the recipe as written except used Skippy Super Chunk as we only eat chunky. Mine were not dry and instead they were a bit oily. I’m guessing the peanuts provided the extra moisture. I also got 29 cookies using a tablespoon icecream style scoop. It’s the size scoop I use for truffles. Thank you for the great recipe!

CookinJules's Review

lammele
September 12, 2013
N/A

ncase2's Review

KathleenlKnox
December 14, 2011
N/A

Cassandra613's Review

melenchon
September 21, 2013
Excellent, easy, kid-friendly, highly addictive cookie, delicious and GLUTEN FREE . The first time I made these sweethearts they were rather crumbly, but still delicious. The next time I made them, I put in 2 Tbs of GF all purpose flour - any will do, baked them about 5 minute more and let them cool for at least an hour on the baking tray. One still must slowly and carefully remove the cookie with a spatula or a steady hand. This is a more durable cookie, delicious, so easy to make, and a terrific companion with milk. Turn around and they are gone!!