This post may contain affiliate links. Read my disclosure policy.
These aren’t your basic Chocolate Chip Peanut Butter Cookies! Three kinds of chocolate chips make these flourless peanut butter cookies even better. And since they have no flour, not only are they naturally gluten free, but they have a totally amped-up peanut buttery flavor. Gather a few basic pantry ingredients, and in no time you’ll be enjoying them for dessert!
What is the only way to make easy gluten free peanut butter cookies even better? You do what has to be done when you have a peanut buttery treat – you add chocolate!
And let’s not stop with just one kind of chocolate. To really put these cookies over the top, add three kinds of chocolate to make Flourless Triple Chocolate Chip Peanut Butter Cookies.
The peanut butter cookie has no flour, making it naturally gluten free and ultra peanut buttery. It has the perfect balance of crispy and chewy. And by using white, milk, and semisweet chocolate, you get creamy bursts, sweet bits, and then some deep dark chocolate flavor.
Have your glass of milk ready because you are going to want to devour a stack of these babies. How do I know that? I may or may not have done just that myself!
Here’s a quick overview of what you’ll need to make these cookies – yes, there are only seven ingredients! Be sure to scroll down to the recipe card for specific amounts.
- Granulated sugar.
- Brown sugar. You can use light or dark brown sugar.
- Baking soda. Adds a little bit of lift that you don’t get form some flourless peanut butter cookie recipes.
- Peanut butter. I prefer creamy peanut butter, but crunchy will work. You can use natural peanut butter, but if it is the kind that just has peanut and salt, the cookies will be a bit more crumbly.
- Vanilla extract.
- Chocolate chips. The best way to make these is as triple chocolate chip peanut butter cookies, with a combination of white, milk, and semi-sweet chocolate chips. But you can use just one type of chocolate chips or a mixture of as many as you like.
Get started by preheating your oven to 350°F and lining your baking sheets with parchment paper. Now let’s see how to make the cookies.
Make the dough. Use a fork to mix the granulated sugar, brown sugar, and baking powder in a mixing bowl. Then blend in the peanut butter with a hand mixer, followed by the egg and vanilla.
Add the chips. Stir in the chocolate chips. Then scoop the dough into balls onto the parchment-lined pans.
- Bake at 350°F for 12-14 minutes.
- Cool slightly on the baking sheets before transferring to a cooling rack to cool completely.
Tips for Success
Make sure your ingredients are gluten free. If you need to make these glute free, they do use only gluten free ingredients. But you still need to be sure the brands you choose are not manufactured in facilities where there could be cross-contamination if you have celiac disease or are highly sensitive.
Check your chips. Again, while these are typically gluten free, some brands do add colors or flavors or manufacture on shared equipment. One brand of white chocolate chips to avoid is Ghirardelli, but you’ll want to read the labels on their other chips, as that information has changed.
Line the pans. Flourless cookies can be tender and therefor if they still will crumble easily. This can be avoided by using parchment paper on your baking pans.
Double the batch. These cookies freeze well (see below for info on that). So feel free to double the batch to make about 5 dozen cookies.
- Mix up the chips. Use one type of chocolate chips or up to three or four different types, including white, milk, semi-sweet, and dark. You can even try peanut butter chips or butterscotch chips.
- Add marshmallows. Press marshmallows in the center to make Fluffernutter Cookies.
- Add candy. Top each one with a Reese’s and make Peanut Butter Cup Cookies.
- Add a filling. Make Peanut Butter Cookie Sandwiches with Nutella and marshmallow cream. Or add a smear of chocolate buttercream in between two cookies.
- Turn them into ice cream sandwiches. They are especially delicious when smushed together with a scoop of your favorite ice cream, like some Reese’s Ice Cream for more peanut buttery goodness.
Making Ahead and Storing
- Making the dough ahead: The dough can be made a day ahead of time and kept in the refrigerator. Let warm up a little before scooping the cookies. You can also freeze the dough balls and thaw before baking.
- Counter storage: The cookies will last up to a week at room temperature in an airtight container.
- Freezer: They can be frozen for up to two months. I recommend placing about a dozen or less in a plastic freezer storage bag, squeezing out the air, and placing the bags inside another bag or airtight container.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoons baking soda
- 1 cup creamy peanut butter
- 1 large egg
- 1 teaspoons vanilla
- 3/4 cup chocolate chips (can use any combination of white, milk, dark, and semi-sweet chocolate chips. I used 1/4 cup each of white, dark, and semi-sweet chips)
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- Using a fork, mix together the sugar, brown sugar, and baking soda in a bowl.
- With a hand mixer or stand mixer, beat in the peanut butter until creamy.
- Add the eggs and vanilla and mix thoroughly. Stir in the chocolate chips.
- Form balls using about 1 tablespoon of dough, place on the cookie sheet and flatten slightly with you hand.
- Bake for 12-14 minutes, or until lightly browned and set.
- Cool on the baking sheet for several minutes before transferring to a rack to cool completely.