Gluten-Free Treat: Flourless Peanut Butter Chocolate Chip Cookies

Flourless Peanut Butter Chocolate Chip Cookies
Dana Angelo White
Total Time 35 min
Prep 10 min, Cook 25 min
Yield 24 cookies (111 calories each)

Gluten-free baked goods can be dull and dry, but that’s certainly not the case for this tasty yet effortless gluten-free cookies. They feature nothing but simple ingredients and are high in hearty-healthy fats, plus they will satisfy cravings for both sweet and salty.

Generally, peanut butter doesn't contain gluten, but not all manufacturers keep gluten out of their production plants. Make sure to choose a gluten-free peanut butter and since peanut butter is the star ingredient, be sure to use a good quality brand with a simple ingredient list.

Ingredients

  • 1 cup smooth natural peanut butter
  • 3/4 cup packed light brown sugar
  • 1 large egg, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • pinch of coarse sea salt

Preparation

  1. Preheat oven to 350F.
  2. Line a sheet pan with parchment paper or a silicone baking mat.
  3. In a medium bowl, mix peanut butter and sugar until well combined.
  4. Add egg, baking soda, and vanilla extract; continue to stir until all ingredients are well mixed.
  5. Fold in chocolate chips.
  6. Using a small ice cream scoop or tablespoon, measure 8 cookies onto the prepared sheet pan, leaving about two inches between each cookie.
  1. Gently press to flatten each cookie slightly.
  2. Bake for 6 to 8 minutes until puffed and spread out.
  3. Remove from oven, then sprinkle lightly with sea salt.
  4. Using a spatula, transfer to a wire rack to cool.
  5. Once completely cooled, store in an airtight container for up to 2 days.

Ingredient Variations and Substitutions

You can inject different flavors into these cookies by replacing the vanilla extract with ¼ teaspoon of almond extra or by swapping out the chocolate chips for finely chopped peanuts.

Cooking and Serving Tips

Mix the dough by hand using a sturdy spatula or use an electric stand mixer fitted with a paddle attachment. The cookies spread out quite a bit so its best to make 3 batches of 8 if using a standard half sheet pan. Using a small ice cream scoop is very helpful to make the cookies evenly sized so they will cook evenly.

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