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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About This Cookie Recipe
Continuing with the holiday baking, I bring you one of my all time favorite cookie recipes! Like the recipe description says, these are gluten and dairy free, and completely flourless. So you don't need any flour at all!
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!
Ingredients You Will Need
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)
Brown Sugar
Egg
Baking Soda
Vanilla Extract
Chocolate Chips (Use Enjoy Life to be dairy-free, otherwise the chocolate chips would be the source of dairy)
How To Make Peanut Butter Chocolate Chip Cookies
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!
Can I Use Another Nut Butter?
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.
Can I Make These Dairy-Free?
Yes, of course! Everything in this recipe is dairy-free except the chocolate chips. Just make sure you use a dairy-free chocolate chip or allergy-free chocolate chip, like Enjoy Life, to make it both gluten and dairy free. They are my go-to for dairy-free chocolate and I've used them for no bake peanut butter cups and chocolate covered strawberries!
How To Store These Cookies
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.
More Holiday Gluten-Free Baking Recipes
Ready for an addictive sweet & salty treat? Try this gluten-free pretzel bark.
Want to practice your pie making skills? Homemade apple pie hits the spot. Gluten-free but no one will know!
Feel like baking Christmas cookies? Check out this collection of gluten-free cookie recipes from my fellow gluten-free & celiac bloggers.
What goes perfectly with a freshly baked cookie? A cup of hot chocolate, homemade, without gluten or dairy. Make it right here.
Discover all the gluten-free baking recipes on the blog right here.
Here's how to make gluten-free peanut butter chocolate chip cookies!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Peanut Butter Chocolate Chip Cookie Recipe
Gluten-Free Peanut Butter Chocolate Chip Cookies
Tasty recipe for peanut butter cookies with chocolate chips!
Ingredients
- 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)
Instructions
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.
Notes
Storage
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 Information
Yield 12 Serving Size 1Amount 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.
Do you like peanut butter cookies?
Do you like them with chocolate chips?
Tell me in the comments below!
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