When I saw a recipe for no flour, no butter, peanut butter cookies I was skeptical.

But boy was I surprised. These are seriously the best peanut butter cookies I’ve ever had!

They are moist and chewy, and so easy to make. I brought them to a get together with some friends and not a cookie was left.  When I said they had no flour or butter everyone was shocked.  These were definitely a good start into the gluten-free baking world. It’s my goal to make gluten-free food that both gluten-eaters and non-gluten-eaters alike will love. This is particularly difficult with baked goods! So I’m happy to have a recipe like this in my back pocket 😉

Flourless Peanut Butter Milk Chocolate Chip Cookies

Yield: 20 cookies

Classic flourless peanut butter cookies are always a hit and so easy to make.


  • 1 cup smooth peanut butter
  • 1/2 cup (packed) brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 cup chocolate chips (whatever kind you like! about 6 ounces)


  1. Preheat oven to 350°F. Mix first 6 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands or a cookie scoop, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
  2. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 10 - 12 minutes. Cool on sheets 5 minutes. Transfer to racks. Enjoy!


15 Responses

  1. The butter I understand that you can forego with because of the presence of the peanut butter but what of the flour? What difference will it make if there is no flour?

  2. Josie says:

    I just made these (varied them slightly) and they’re probably the best gluten-free cookies I’ve ever made. Thanks!!

  3. Melissa says:

    Yum!! These are delicious and soo easy to make!!

  4. Steph says:

    Can you use coconut sugar in place of the brown sugar?

  5. Krystine says:

    I love these cookies! I’ve always made peanut butter cookies without flour. It’s so easy: Peanut butter, sugar, egg! I love the addition of vanilla and 50/50 split with the sugar, definitely makes for a more decadent cookie!

    I’ve made this recipe a few times now, my boyfriend ordered me to make some last night and was upset when he woke up this morning to find that I hadn’t. lol.

    But I must say I do prefer this recipe with baking power instead of baking soda (I accidentally made this switch last time). I find them more cakey, and I like them that way!

    Absolutely wonderful! Thank you for sharing!

  6. Jennifer says:

    These cookies are absolutely delicious!!!

  7. Bob says:

    Hi Erin,

    I just made my 1st batch and they taste great but came out real flat? I have been making conventional toll house cookies and other baked goodies for a long time but am trying to go flourless as the flour reeks havoc on my blood sugar.
    Any suggestions on how to get the cookies to rise and not flatten so much?
    Also I was concerned that the mix was not at the correct consistency to hold cc chips so I added a little water and half and half to make batter more moist?
    Appreciate any feedback or suggestions as I am diabetic and need to avoid starch based foods.

    Best Regards

  8. daniela says:

    I find that if you put lemon in the baking soda it activates and works better (when you put it in it will fizz) mine rose this way, but not otherwise…

  9. kara says:

    I have made this recipe several times. I never have a problem with just using baking soda and I have made them several times with different variances. You don’t need any extra liquid. If you cut out some of the sugar they are a little less crumbly and I put half a tsp. of xanathan gum and that also helps keep them together better. Add the gum towards the end and don’t go up to 1 tsp or they will be hard and tough..

  10. Alicia says:

    So I can’t eat peanut butter, so I subbed in crunchy almond butter. I also used palm cane sugar rather than regular sugar. I was worried that I over did the cookies in my oven. They are amazing! In fact, the well-done ones taste better! I think I am just shocked that I managed not to ruin a single cookie!

  11. Joy says:

    Made a doube batch and they were spectacular! I made these for my husband as well as my classroom full of teenage boys. A tough group of critics but they all were begging fo more! The only changes I made was I added maybe like an 1/8 teaspoon of xanthm gum in them.

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