Description
These Flourless Chocolate Chip Peanut Butter Cookies are a simple, quick, and delicious treat made without any flour. With just a few ingredients including creamy peanut butter, sugar, and chocolate chips, these cookies offer a soft and chewy texture with a perfect balance of sweetness and peanut butter flavor. Ideal for those looking for a gluten-free, flourless dessert option that bakes in just 8 minutes.
Ingredients
Scale
Cookie Dough
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
- ½ cup chocolate chips (optional, mini chips preferred)
Instructions
- Prep: Heat oven to 350°F (175°C). Line a cookie sheet with baking parchment or a silicone baking mat to prevent sticking and ensure even baking.
- Make cookie dough: In a mixing bowl, combine the creamy peanut butter, granulated sugar, and one large egg. Mix thoroughly using an electric mixer, stand mixer, or wooden spoon until the mixture is smooth and well combined. Stir in the chocolate chips evenly, if using.
- Shape cookies: Scoop approximately 1 heaping tablespoon of dough per cookie and roll into 1-inch balls. Place the balls on the prepared baking sheet spaced apart. Use the back of a fork to slightly flatten each cookie and create a criss-cross pattern on top. Since these cookies do not spread while baking, flatten to your preferred thickness – thicker cookies remain soft, while thinner ones become crispier.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the centers are still soft. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, make thicker cookie shapes before baking; thinner cookies will be crisper.
- You can use mini or regular-sized chocolate chips based on preference.
- Ensure you use creamy peanut butter for best texture; chunky peanut butter will alter consistency.
- These cookies are naturally gluten-free due to the absence of flour.
- Store cookies in an airtight container at room temperature for up to 5 days.
