Total Time
1 Hour 14 Mins
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.

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

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. 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).


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! 


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

eheinrich's Review

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.

Shockingly Fantastic!

December 14, 2016
My Dad was recently diagnosed with Celiac's Disease - so he cannot have gluten.  As Christmas approaches, he was really missing the cookies.  He loves peanut butter cookies and chocolate chip cookies. Needless to say, when I saw this I decided to give them a try.  I was shocked by how good they were!!!  Chewy in the middle and crispy at the same time. I followed the directions to a T, only I did add a splash of vanilla extract, an extra egg yolk and used part brown sugar and part granulated sugar (but ultimately the same measurement as instructed in the recipe).  So easy and so perfect!   Thank you so much for this recipe!

are they good for those with diabetes??

October 17, 2016
has anyone with diabetes made these? How do they affect blood sugar?  I would use Xylitol rather than sugar, other than that they look pretty good for those of us suffering with diabetes. I would love to know the carb count per cookie.  Feel free to answer me at

Delicious cookies!

January 21, 2016
I love how these turned out! I substituted 1/4 cup  of the 3/4 cups of white sugar for brown sugar. I used sea salt, and added in some vanilla as well. I baked them at 325 for 15 minutes and then turned out amazingly! They did not come out crumbly at all, they are actually very moist. Definitely going to be making these again!


December 08, 2015
These are awesome! So yummy and really easy to make!

KathleenlKnox's Review

December 07, 2014
They are tasty and blend well with the other holiday cookies. They are also very correctable since I forgot the egg the first time. I did think about this for a minute and decided there was nothing that could not be rebaked. Let them cool and re mixed the batch adding a fresh baking soda and egg. They came out good, believe it or not!

SusanSatNam's Review

August 23, 2014
Excellent. Followed the recipe to a T. They are good. Thinking the next batch I may substitute ground golden flax instead of the egg. 1 Tbl ground flax mixed with 3 Tbl of water replace 1 egg. A great healthy binder.