Flourless Peanut Butter Chocolate Chunk Cookies

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A few months ago, I was looking for a way to make cookies that my family could enjoy without worrying about gluten.

One of my cousins has a gluten sensitivity, and she often feels left out when we gather for treats.

I knew I could make something simple and satisfying, but I didn’t want to use any fancy ingredients or make things too complicated.

I needed a recipe that was easy to put together, using pantry staples that most of us have on hand.

That’s when I thought about peanut butter. It’s not only delicious, but also naturally gluten-free.

After a few rounds of experimenting, I landed on these flourless peanut butter chocolate chunk cookies.

They’re soft, chewy, and full of rich chocolate. Plus, they come together in a snap—no flour, no fuss, just pure cookie bliss. Let me walk you through how to make them!

Table of Contents

Flourless Peanut Butter Chocolate Chunk Cookies Recipe

Yield: About 16 cookies

Ingredients

1 cup natural creamy peanut butter (no added sugar or stabilizers; opt for 100% peanuts)
1/2 cup coconut sugar or raw cane sugar (use brown sugar or jaggery powder for a unique flavor)
1 egg (substitute with a chia egg: mix 1 tablespoon chia seeds with 3 tablespoons water and let gel for vegan)
1 teaspoon vanilla essence
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/2 cup roughly chopped dark chocolate or semi-sweet chocolate chips

Instructions

Preheat your oven to 325°F (163°C). Line a baking tray with parchment paper or use a silicone baking mat to prevent sticking.
In a large mixing bowl, stir together the peanut butter, coconut sugar, egg (or chia egg), and vanilla essence. Mix until smooth and creamy.
Sprinkle in the baking powder and salt. Mix until just combined. Avoid overmixing to keep the texture light.
Fold in the chopped chocolate chunks, ensuring even distribution throughout the dough.
Scoop out tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges appear slightly golden. The cookies will still be soft in the center. Let them cool on the tray for 5 minutes, then transfer to a cooling rack to set completely.

Expert Tips For Flourless Peanut Butter Chocolate Chunk Cookies

To make sure your cookies turn out perfectly every time, consider these unique tips:

Peanut Butter Texture Matters: The type of peanut butter you use makes a big difference. Opt for a natural peanut butter with no added oils or sugars. Stir it well before using to avoid dry, crumbly cookies.
Check Your Sweetness Level: If you prefer a less sweet cookie, reduce the amount of sugar by about 1-2 tablespoons. The chocolate chunks will still add plenty of sweetness.
Properly Measure Peanut Butter: Instead of just spooning peanut butter into your measuring cup, stir it well, then use a spoon to scoop it out. This ensures the right amount, giving your dough the perfect consistency.
Avoid Overbaking: Since these cookies are made without flour, they bake faster than traditional cookies. Keep a close eye on them during the final minutes to prevent them from becoming too firm.
Use a Cookie Scoop: To get even-sized cookies, use a cookie scoop. This helps ensure they bake evenly and look uniform, with no oversized or undercooked cookies.

Variations For Flourless Peanut Butter Cookies

You can easily customize these cookies to your liking. Here are a few ideas to switch things up:

Add a Dash of Cinnamon: A teaspoon of cinnamon adds a warm, comforting flavor to the cookies. Perfect for a cozy twist!
Try Different Chocolate: Swap the semi-sweet chocolate chunks for milk chocolate, dark chocolate, or even white chocolate (if you want a milder flavor).
Incorporate Chopped Nuts: Add 1/4 cup of chopped peanuts, almonds, or cashews for a bit of crunch. It’s a great way to give the cookies a nutty boost.
Coconut Lovers: Mix in 1/4 cup of shredded coconut for a tropical flavor that pairs perfectly with peanut butter.
Add Dried Fruit: For a fruity touch, try adding dried cranberries or raisins to the dough. This gives your cookies an unexpected burst of sweetness.

How To Store Flourless Peanut Butter Cookies?

Once you’ve baked these cookies, you’ll want to store them properly to keep them fresh. Here’s how:

Room Temperature: Place the cookies in an airtight container. They’ll stay fresh for up to a week when stored at room temperature.
Freezing for Longer Storage: To keep them for a longer period, freeze the cookies. Just place them in a single layer on a baking sheet, freeze for an hour, and then transfer to an airtight container or zip-top bag. They’ll last for up to 3 months in the freezer.
Reheating: If you prefer warm cookies, you can heat them in the microwave for 10-15 seconds or warm them in the oven at 300°F for 5 minutes.

Can You Make Flourless Peanut Butter Cookies Sugar-Free?

Yes, you can definitely make these cookies sugar-free! There are a few simple substitutions you can use to reduce the sugar content without sacrificing flavor:

Use a Sugar Substitute: Replace the brown sugar with a sugar alternative like stevia, monk fruit sweetener, or erythritol. These options will help keep the cookies sweet without any added sugar.
Try Applesauce or Mashed Banana: If you prefer a natural, fruit-based sweetness, you can swap some or all of the sugar with unsweetened applesauce or mashed banana. This will add a slight fruity flavor and moisture to the dough.
Use Sugar-Free Chocolate: Make sure the chocolate chunks you use are sugar-free, as regular chocolate contains a lot of sugar. You can find sugar-free chocolate chips or even chop up a sugar-free chocolate bar to add to the cookies.

Why Are My Flourless Peanut Butter Cookies Crumbly?

If your flourless peanut butter cookies are turning out crumbly, it could be due to a few common mistakes. Here’s how to fix it:

Too Much Peanut Butter: If you add too much peanut butter, the dough can become overly oily and cause the cookies to crumble. Stick to the exact amount in the recipe for the best consistency.
Not Enough Binding Agents: Peanut butter alone may not bind the dough enough. You can add a little extra egg or a flax egg (if you’re vegan) to help hold the dough together. The egg helps provide structure and moisture.
Overbaking: Overbaking cookies can cause them to dry out and crumble. Try shortening the baking time by a minute or two, and remember that the cookies will firm up as they cool.
Under-mixing the Dough: If the dough isn’t mixed well enough, the ingredients won’t fully come together. Make sure to mix until everything is evenly incorporated but don’t overdo it.

Why Won’t My Peanut Butter Cookies Harden?

If your peanut butter cookies won’t harden, there are a few possible reasons why. Here’s how to address the issue:

Undercooking: Since flourless peanut butter cookies bake quickly, they might still look soft when you take them out of the oven. But don’t worry, they will harden as they cool on the baking sheet. Be sure to let them sit for several minutes before transferring them.
Too Much Moisture: If the dough is too wet, the cookies will remain soft and not firm up properly. Check that you’re using the correct measurements for peanut butter and eggs. If the dough seems too runny, add a small amount of extra peanut butter to thicken it.
Chilled Dough Needed: If the dough is too soft to shape, you can refrigerate it for 15–20 minutes before baking. This helps the dough set, making it easier to form cookies and allowing them to hold their shape better as they bake.
Baking Temperature: If the oven is too cool, the cookies may not bake enough to set properly. Make sure your oven is preheated to the correct temperature and that you’re baking the cookies at the recommended heat.