These Flourless Peanut Butter Chocolate Chip Cookies are soft, delicious, and so easy to make. Not only are they gluten-free, but they are also refined sugar-free. Sure to become a new family favorite!

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Peanut butter and chocolate have always been one of my favorite combos. When I want a treat, and don’t have a secret stash of my homemade peanut butter cups in the freezer, I have been known to dip a piece of frozen dark chocolate into a jar of peanut butter.

Lately, I’ve been experimenting with an old recipe I had for peanut butter chocolate chip cookies. It contained way too many refined ingredients and was loaded with sugar. After several attempts, I came up with a KEEPER that contains no flour, refined sugar or oil, and uses one ingredient peanut butter! Say what? Sweet treats do not have to be loaded with crap to be delish!

Tammy’s Tips For Baking Flourless Peanut Butter Chocolate Chip Cookies

Peanut Butter – For this recipe, I used freshly ground peanut butter from Natural Grocers, and it only contained organic peanuts. I sometimes purchase peanut butter with peanuts and sea salt. Be sure to read your ingredient labels. Many peanut butters contain hydrogenated oils and added sugars. 

You should be able to sub any nut butter for the peanut butter. 

Sweetener – I did a lot of testing with sweeteners for these cookies. The best flavor and texture was a combination of coconut sugar and raw honey.

All honey resulted in a flat cookie that was delicious, but it was super soft and did not hold together very well.  

You could definitely use all coconut sugar. Your cookie will be a great texture, but won’t be quite as sweet. The coconut sugar/honey combination spreads a little more than all coconut sugar, but we thought it had the best taste.

Chocolate Chips – My favorite chocolate chips are Enjoy Life Dark Morsels. They only contain unsweetened chocolate and cane sugar. Cane sugar is GMO-free and is less processed than refined sugar.

Freezer Friendly – Double the recipe and stash some in the freezer for later. I recommend flash freezing them on a cookie sheet or plate and then putting them in an air-tight container. If you do not flash freeze them, your cookies will stick together. 

Texture – These cookies are soft. If you are looking for a crispy cookie, these are not for you. Although, eating them straight from the freezer gives them a crispier texture.

If you make these cookies, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations! 

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Flourless Peanut Butter Chocolate Chip Cookies

Course Dessert

Cuisine American

Keyword clean eating dessert, gluten-free cookies, gluten-free dessert, healthy cookies

Prep Time 5 minutes

Servings 15 cookies

Ingredients

• 1 cup peanut butter
• 1/4 cup *coconut sugar
• 1/4 cup honey
• 1 egg
• 2 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper.

2. Mix all ingredients except chocolate chips together until well combined. You don't need to use an electric mixer. Stir in chocolate chips.

3. Scoop the cookie dough (about 1 tablespoon per cookie) on lined baking sheet, leaving a few inches between each cookie. Slightly flatten.

4. Bake for 7-10 minutes until cookies are just golden. Let cool before digging in!

Recipe Notes

*I did a lot of testing with sweeteners for these cookies. The best flavor and texture was a combination of coconut sugar and raw honey.

All honey resulted in a flat cookie that was delicious, but it was super soft and did not hold together very well.  

You could definitely use all coconut sugar. Your cookie will be a great texture, but won't be quite as sweet. The coconut sugar/honey combination spreads a little more than all coconut sugar, but we thought it had the best taste.

We recommend using organic ingredients whenever possible.

You might also enjoy these Gluten-Free Chocolate Chip Cookies.