Irresistible Flourless Peanut Butter Chocolate Chip Cookies: Your Ultimate Gluten-Free & Easy Treat
Last Sunday marked a delightful return to normalcy for our family as we finally carved out some much-needed free time to explore the breathtaking landscapes surrounding our new home in Moab. We embarked on a kid-friendly hike, just a few minutes from our doorstep, and every single moment was pure magic. The stunning vistas, the vibrant red rock formations, and the sheer tranquility of this place are truly something I don’t think I’ll ever fully get used to. It’s an endless source of wonder, and a perfect backdrop for creating cherished family memories.
Knowing that an outdoor adventure works up an appetite, I made sure we had the perfect fuel. Before we even stepped out the door, I whipped up a quick batch of these incredible flourless peanut butter and chocolate chip cookies. They were the ideal trail snack – easy to carry, satisfying, and absolutely delicious. As soon as I shared a photo of our cookies on Instagram and Facebook, the response was instantaneous and overwhelming! My inbox and comments section flooded with messages like, “We need that recipe!” and “Please share how you made them!”
Well, my friends, your requests have been heard. The wait is over. Here is the recipe for those highly sought-after, incredibly simple, and utterly delicious flourless peanut butter chocolate chip cookies that fueled our Moab adventure.
The Magic Behind These 5-Ingredient Cookies
What makes these cookies truly special isn’t just their incredible taste, but their astonishing simplicity. This particular recipe is a delightful twist on a classic – the original flourless peanut butter cookies, which gained widespread fame after appearing in Gourmet Magazine and subsequently graced countless food blogs across the internet (including this one, as you can see from the linked recipe). My version simply takes that beloved base and elevates it with the addition of mini chocolate chips, making an already perfect cookie even more irresistible.
You might be wondering how a cookie can be so good with so few ingredients. The secret lies in the power of peanut butter! When combined with granulated sugar, baking soda, and an egg, peanut butter takes center stage, providing all the necessary structure, richness, and moisture. The baking soda reacts with the acids in the peanut butter and the moisture from the egg, creating a delightful lift and a perfectly chewy texture, all without a single speck of flour. This means not only are these cookies incredibly easy to make, but they are also naturally gluten-free, making them a fantastic option for those with dietary restrictions or anyone looking for a lighter, yet deeply satisfying, treat.
The beauty of this recipe extends beyond just the ingredient list. There’s no fancy equipment required. Forget about hauling out your stand mixer or even a hand mixer; a simple bowl and a sturdy spoon are all you need to bring these beauties to life. This makes them ideal for spontaneous baking sessions, busy weeknights, or when you just need a quick dessert fix without a lot of fuss. It’s a testament to how simple ingredients can come together to create something truly extraordinary. It’s the kind of recipe that quickly becomes a staple in your kitchen, a reliable crowd-pleaser that delivers on flavor every single time.
A Classic Combination: Peanut Butter and Chocolate
Is there any pairing more universally loved than peanut butter and chocolate? I genuinely don’t think so! It’s a culinary match made in heaven, a symphony of sweet and salty, creamy and rich that tantalizes the taste buds. While the original flourless peanut butter cookie recipe is undeniably fantastic on its own, the addition of mini semi-sweet chocolate chips takes it to an entirely new level. The way the smooth, nutty flavor of the peanut butter intertwines with the delicate bitterness and sweetness of melted chocolate is simply divine. Each bite offers that perfect balance, making these cookies utterly addictive.
The mini chocolate chips are key here. Their smaller size ensures that you get a burst of chocolate in almost every bite, distributing that beloved flavor evenly throughout the cookie without overpowering the peanut butter. They melt beautifully during baking, creating tiny pockets of gooey chocolate goodness that contrast wonderfully with the chewy peanut butter base. Once you’ve experienced these cookies with chocolate chips, it’s truly hard to imagine them without. They just belong together, don’t you agree? This simple addition transforms a classic into an unforgettable indulgence, proving that sometimes, the smallest tweak can make the biggest difference.
Perfect for Any Occasion: From Trail to Table
These flourless peanut butter chocolate chip cookies are not just a treat; they’re a versatile companion for countless moments. As we discovered on our Moab hike, they are the ultimate portable snack. Their sturdy yet tender texture means they travel well, holding up perfectly in a backpack without crumbling, providing a much-needed energy boost and a moment of pure joy amidst nature’s splendor. But their utility extends far beyond the hiking trail.
Imagine tucking one of these delectable cookies into a lunchbox for a delightful midday surprise, or serving them as a quick, satisfying after-school snack for the kids (or yourself!). They are also an excellent last-minute dessert when unexpected guests arrive, or when you simply crave something sweet and homemade without spending hours in the kitchen. Their naturally gluten-free nature also makes them an inclusive option for gatherings, ensuring everyone can enjoy a delicious treat. From picnics in the park to cozy evenings at home with a cup of tea, these cookies fit seamlessly into any scenario, always bringing a smile to those who taste them.
Tips for Baking Your Best Flourless Peanut Butter Chocolate Chip Cookies
Even with such a simple recipe, a few expert tips can elevate your cookies from good to absolutely phenomenal. Pay attention to these details, and you’ll be churning out perfect batches every time.
Choosing Your Peanut Butter
The type of peanut butter you use can significantly impact the final texture of your cookies. While the recipe notes suggest both crunchy or smooth, it’s generally best to avoid all-natural peanut butter that separates into oil and solids for this particular recipe, unless specified. For consistent results, opt for a creamy, no-stir peanut butter (like Jif or Skippy) as it has a more stable consistency and fat content, which is crucial for the cookie’s structure when no flour is present. If you do use natural peanut butter, make sure it is very well stirred and thoroughly incorporated to prevent a greasy or crumbly outcome. The consistent texture of conventional peanut butter helps achieve that classic chewy, slightly crisp edge.
Don’t Skip the Flattening Step
Unlike traditional flour-based cookies that spread significantly in the oven, these flourless cookies tend to hold their shape more. Flattening them into disks before baking is essential for achieving that classic cookie appearance and ensuring even baking. A fork or the bottom of a glass works perfectly for this. If you skip this step, your cookies might remain a bit too domed and won’t have that satisfying chewy center and slightly crisp edge that makes them so delightful. And if you’re using the optional coarse sugar, sprinkle it generously after flattening for that beautiful sparkle and extra textural crunch.
Cooling is Key
Patience is a virtue, especially when it comes to cooling these cookies. They emerge from the oven looking beautifully puffed and golden, but they are quite delicate when hot. Allowing them to cool on the sheet pan for at least 5 minutes helps them set up and firm up properly, preventing them from breaking apart when you transfer them. Moving them too soon can result in crumbled cookies. After the initial cooling period on the pan, transfer them to a wire rack to cool completely. This ensures they develop their ideal chewy texture throughout and keeps their bottoms from becoming soggy from residual heat. Proper cooling also enhances their flavor, allowing the peanut butter and chocolate to truly shine.
Customization Ideas for Flourless Peanut Butter Chocolate Chip Cookies
While the classic peanut butter and chocolate chip combination is a winner, don’t hesitate to get creative with your additions! Feel free to swap out the mini semi-sweet chocolate chips for other varieties like milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile. For an extra layer of texture and nutty goodness, consider adding a tablespoon or two of finely chopped peanuts or pecans to the dough. A sprinkle of flaky sea salt on top before baking can also enhance the flavors by providing a delightful salty contrast to the sweetness, truly bringing out the richness of the peanut butter. These small tweaks can personalize the cookies to your taste, making them even more uniquely yours.
The Recipe You’ve Been Waiting For
Without further ado, here is the full, detailed recipe for these phenomenal Flourless Peanut Butter Chocolate Chip Cookies. I guarantee they will become a cherished part of your recipe collection, a testament to the fact that simplicity can indeed be profoundly delicious. Enjoy them on your next family adventure, pack them in lunchboxes, or simply indulge in one (or two!) with a glass of milk. They are truly an irresistible treat for any occasion.
Flourless Peanut Butter Chocolate Chip Cookies
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Ingredients
- 1 cup peanut butter , crunchy or smooth (270 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon baking soda
- 1 large egg
- ¼ cup mini semi-sweet chocolate chips (43 grams)
- Coarse sugar , for sprinkling (optional)
Instructions
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Preheat oven to 350°F. Line a sheet pan with parchment paper.
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In a large bowl, combine the peanut butter, sugar, baking soda and egg. Stir in the mini chocolate chips.
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Shape into rounded tablespoons and place on prepared sheet pan. Use your palm or the bottom of a glass to flatten the rounds into disks. Sprinkle with coarse sugar, if using.
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Bake until puffed and bottoms are golden, about 10-12 minutes. Let cool on the sheet pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to several days.
Notes