Flour-Free Peanut Butter Chocolate Chip Cookies

A close-up image of several cookies, rounded in shape and each displaying several chocolate chips

Today, let me share one of my childhood favorites in its original form: Flour-Free Peanut Butter Chocolate Chip Cookies.

I remember making these with my mom when I was 9. My family had become friends with someone who has a wheat allergy, and she wanted to have a few recipes on hand that she could use whenever we invited him over for dinner. (Thank goodness that’s easier to do these days!) For a kid who loved peanut butter, these cookies were IT. The texture was a perfect mix of puffy and chewy, and I certainly wouldn’t say no to the classic peanut butter and chocolate flavor combo.

I do mention in this recipe that you’ll need a medium-sized cookie scoop. This is going to help keep everything even, and it’s going to ensure that all the cookies bake at the same rate. You can find these in kitchen supply stores, major grocery stores, or online.

If you’re unfamiliar with the sizes, you can determine them either by a numbering system or simply by the volume. Ironically, a higher number equates to a smaller scoop. If you grab a #60 scoop, you’re going to get a scoop of 2 teaspoons, which is perfect for truffles. If you get a #20, you’re going to get 3 tablespoons of batter, which would be better suited for goodies like cupcakes and waffles. For cookies, though, the #40 is pretty much the Goldilocks of sizes—at 1 1/2 tablespoons, it’s not too big and it’s not too small. It’s just right.

Whether you’re trying to eat gluten-free or you just want a treat, you’re going to love these cookies!


Flour-Free Peanut Butter Chocolate Chip Cookies

1 cup crunchy peanut butter

1 cup brown sugar, firmly packed

1 tsp baking soda

1 tsp vanilla

1 egg

2 cups chocolate chips

Preheat oven to 350F, and line a baking sheet with parchment paper. Combine the first four ingredients in the bowl of a mixer, and beat on medium speed until well-combined. Reduce the speed to low, then add in the egg. Stir in the chocolate chips, then use a medium-sized cookie scoop to scoop the dough onto the prepared pan, with the cookies 2 inches apart from each other.

Bake for 10 minutes, then remove pan to a rack to cool. The cookies will keep well for 3 days in an airtight container at room temperature.

Makes 24 cookies.

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