Ready for the easiest cookie recipe? These gluten-free peanut butter chocolate chip cookies only have six ingredients! And they are flourless, gluten-free, and dairy-free.
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Continuing with the holiday baking, I bring you one of my all time favorite cookie recipes!
I found a recipe for flourless peanut butter cookies years ago that's always been a favorite. Recently, I looked at them and decided to add chocolate chips & reduce the sugar content. Guess what? They still taste amazing. The peanut butter provides a creamy base, the egg and baking soda help them rise, and the brown sugar, vanilla, and chocolate chips add sweetness!
Like the recipe description says, these are gluten and dairy free, and completely flourless. So you don't need any flour at all!
For these peanut butter cookies with chocolate chips, you will need six ingredients:
Peanut Butter (smooth and creamy kind - I like Jif Simply or Natural, both are GF)
Chocolate Chips (Use Enjoy Life to be dairy-free, otherwise the chocolate chips would be the source of dairy)
The assembly of these cookies couldn't be simpler. Mix everything but the chocolate chips in a large bowl and combine with a large spoon. Lastly, fold in the chocolate chips (if you are a Schitt's Creek fan, like me, I hope that hearing the words "fold in" made you laugh!). Finally, you roll the dough into balls by hand and place them on a baking sheet. 12 minutes later, they are done!
If you have a peanut allergy, I haven't tested these cookies with other types of nut butters, but I think they could work. If you do try to replicate this recipe with almond butter or something similar, please let me know in the comments how they turned out!
Here's how to make gluten-free peanut butter chocolate chip cookies!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe
- 1 cup creamy peanut butter
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 cup chocolate chips (use Enjoy Life to make the recipe completely dairy-free)
Preheat the oven to 300 Degrees Fahrenheit. Line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, mix together everything but the chocolate chips with a spoon until combined. Then, fold in the chocolate chips. Using a 1 tablespoon scoop, scoop out portions of dough and roll into balls with your hands. Place on the baking sheet but leave 1 inch or so in between cookies as they will expand.
Bake for 10-12 minutes, until lightly golden brown and still soft to touch in the center. Don't panic by the softness - they will keep baking. Leave cookies on the baking sheet for additional 5-7 minutes (this is a must!) before removing to a wire rack to cool completely.
Cookies should be stored at room temperature in a sealed container and will keep for 3-5 days. I have not tried freezing these cookies but believe they are better fresh, due to the minimal ingredients in the dough. You can keep the dough in the refrigerator if you don't use it all up during your first batch - just use within 24 hours. Enjoy!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 232Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 217mgCarbohydrates 22gFiber 2gSugar 17gProtein 6g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Looking for more holiday cookies to bake this December?
Try these gluten-free gingerbread cookies for a fun family activity!
Do you like peanut butter cookies?
Do you like them with chocolate chips?
Tell me in the comments below!