Flourless Peanut Butter-Chocolate Chip Cookies

I made these with the sugar-free sugar alcohol sweetener, Purecane, and they are spectacular! Mine did not flatten at all (must be due to the sugar alcohol) so the next time I made them, I flatted them with a fork it worked. I also added 1/2 teaspoon of vanilla. One reviewer said she started her cookie business with this cookie and now I see why. They are just AMAZING! I make them every week .

I adore these cookies. I don't know why it says it takes 1 hr. 15 minutes to make because the video is barely a minute and I made them in 5 minutes, waited for the
oven to come to temperature and popped them in the oven. There is a 15 minute cooling off period, so including that, maybe a total of 45 minutes max.

Quick, easy, and yummy. Maybe will trade the sugar with honey next time, but I'll make these again!

Turned out good worthwhile easy peasy quick. Will not last long.

My mom can not stop making these. I swear! These cookies are so good, I literally started a cookie business selling these. I am so thankful for this recipe✰!:)

I am SO grateful for this recipe! I used peanut free pb and it worked GREAT! I made a collosal mistake by putting in a FULL teaspoon of salt. I'm definitely looking forward to making this properly. :)

My Dad was recently diagnosed with Celiac's Disease - so he cannot have gluten.  As Christmas approaches, he was really missing the cookies.  He loves peanut butter cookies and chocolate chip cookies. Needless to say, when I saw this I decided to give them a try.  I was shocked by how good they were!!!  Chewy in the middle and crispy at the same time. I followed the directions to a T, only I did add a splash of vanilla extract, an extra egg yolk and used part brown sugar and part granulated sugar (but ultimately the same measurement as instructed in the recipe).  So easy and so perfect!   Thank you so much for this recipe!

My family LOVES these cookies!  Made them for the first time today and they turned out perfect.  Mixed the egg with crunchy peanut butter first, then added sugar mixed with the soda and 2 T or coconut flour.  Mixed well and then added 2 T sour cream and Toasted Coconut Flakes and Ghirardelli 60% Bittersweet Chocloate Chips (they are huge).  Rolled into balls, placed on parchment paper on tray and flattened them.  Baked 15 minutes at 350 and then let cool for 5 minutes.  They are crispy and DELICIOUS! Hard to believe they are gluten~free.  Thank you for this wonderful recipe! 

I love how these turned out! I substituted 1/4 cup  of the 3/4 cups of white sugar for brown sugar. I used sea salt, and added in some vanilla as well. I baked them at 325 for 15 minutes and then turned out amazingly! They did not come out crumbly at all, they are actually very moist. Definitely going to be making these again!

These are awesome! So yummy and really easy to make!

It may be unfair to give this 5 stars, given my modifications. But, I think if I can give it 5 stars WITH my "healthier" modifications, I'd definitely give it 5+ stars if I made it as written. So...my changes...used Trader Joe's Organic Creamy Salted PB (2 ingredients...peanuts and sea salt), substituted organic coconut palm sugar for the sugar (1:1), added 2 T organic coconut flour (to make up for the extra moisture in the natural peanut butter), added 1/2 tsp vanilla and substituted 1/2 c. pecan pieces for the chocolate chips (to cut down on sugar). I used a medium (?) cookie scoop and got 18 cookies (151 cal, 9.5g fat, 12.2g carb [2.3 g fiber, 6.9g sugars], 4.5g protein. These did not spread, so I flattened them a little before baking. GREAT flavor. And really love how I was able to bake 1/2 of them just long enough to turn out soft (like I like them) and then bake the other 1/2 longer to turn out crisp (like my husband likes them).

We love these cookies. As soon as they are gone, my husband asks me to make more. Easy & yummy.

They are tasty and blend well with the other holiday cookies. They are also very correctable since I forgot the egg the first time. I did think about this for a minute and decided there was nothing that could not be rebaked. Let them cool and re mixed the batch adding a fresh baking soda and egg. They came out good, believe it or not!

Very impressed. I read other reviews and baked at 325 for about 12 minutes. I also used 1/2 cup granulated sugar and 1/4 cup stevia. I got 30 cookies out of the recipe at 90 calories each (4.7g fat, 10g carb, 7g sugar, 2g protein). They're still hot on the rack but absolutely have the crunch and chew of a great chocolate chip cookie!! The peanut butter is very subtle, too. I will definitely make these again! So quick and easy.

Excellent. Followed the recipe to a T. They are good. Thinking the next batch I may substitute ground golden flax instead of the egg. 1 Tbl ground flax mixed with 3 Tbl of water replace 1 egg. A great healthy binder.

These are the first gluten-free cookies I've made, and they're delicious - not crumbly, and they look just like the picture. I followed the recipe exactly, except I used crunchy peanut butter. In my oven, they took about 12.5 minutes to bake. Easy and very good!

I stopped by to inform every passerbuy to must try these cookies if u love peanut butter. They were made perfectly in 10 minutes. I added 1 medium-sized egg and a small egg's yolk. Had them with aglass of cold milk, so filling and satisfying. I added Great value's chocolate flavored baking chips which were not tasty. Try using good quality chocolate chips for a better result.

These cookies seriously are the easiest and most delicious cookies I've ever made! I love peanut butter and love chocolate chip cookies, so why not combine the two!! I always get people asking me to share this recipe after they've eaten the cookies!

These cookies were absolutely spectacular!!! The first time I made them, they turned out wonderful and everyone loved them! Now, I've pretty much memorized the recipe! I've even made them without chocolate chips, and even then they were just as good as they were with them!!! :D they're definitely a family favorite!!!

The reviews are right! These cookies are delicious and I am not a fan of peanut butter at all. I decided to try these for something different and because I seem to be the only person that doesn't crave PB around here. SO glad I did! I cooked them at 325 degrees per others' advice and then I also added just over a teaspoon of sour cream just because the dough seemed a little dry. I baked the cookies for 17 minutes and they came out perfectly! Moist and soft and overall delicious.

These were just terrible! I followed the recipe exactly. My kids wouldn't even eat them. So disappointed after the great reviews. We're not gluten free in our house, so maybe this recipe is good compared to other GF desserts? I was just looking for a healthier cookie and liked that this one didn't use butter. But yuck.

These were awesome!! I followed the recipe exactly as written, and was not disappointed. Everyone at work gobbled them up! As others stated, they're a bit crumbly, but that's no reason for me to give them a 5-star rating. Next time I may at the suggestion of others, reduce the oven to 325' and increase baking time.

Make these all of the time. Easy & Good!

OMG, these are amazing! Super flavorful and literally melt in your mouth. My first batch was a bit too crumbly/falling apart after baking, so I added about a tsp of vegetable oil and 1/2 tsp of corn starch to the rest of the dough. Please note I am at 6200 ft elevation, so the altitude could have had an effect; baking is always a challenge in the mtns! The remaining cookies turned out fabulous!! I'm making these for a cookie exchange and can't stop eating them myself!!

Insanely good, and I had no problem of crumbling as in some of the other reviews. Also-- no one could believe there was no flour!

these cookies are amazing! a bit on the sweet side so next time I'll reduce the sugar to 1/2c. I also don't have access to an oven, but these turned out great being baked at 180 for 8-10mins in a toaster oven.

Excellent, easy, kid-friendly, highly addictive cookie, delicious and GLUTEN FREE . The first time I made these sweethearts they were rather crumbly, but still delicious. The next time I made them, I put in 2 Tbs of GF all purpose flour - any will do, baked them about 5 minute more and let them cool for at least an hour on the baking tray. One still must slowly and carefully remove the cookie with a spatula or a steady hand. This is a more durable cookie, delicious, so easy to make, and a terrific companion with milk. Turn around and they are gone!!

We are on low carb/high fat diet (keto/paleo) and these fit in beautifully. Low carb chocolate chips were used and everyone enjoyed!

These are delicious. I used almond butter instead because of a peanut allergy. I used 3/4 cups of almond butter and 1/2 cup of sugar--only because I ran out of almond butter. All other ingredients I kept the same. They turned out soft and chewy. I can't believe there is no flour.

These cookies are indeed OUTSTANDING!! I had no problem with crumbling. I did make a slight change by using 1/4 cup brown sugar, 1/2 cup white sugar. Also 1/4 cup chunky peanut butter, 3/4 cup smooth. I also did not DROP the dough, I squeezed into a ball. Perhaps these changes helped in the cookie not crumbling as so many have said. Mine are solid! And just think of the calorie savings of NOT using 2 1/4 cups flour as usual for these cookies Wow!! Post more calorie saving and gluten free recipies! VERY impressed!

This has always been a hit in our home. I used to make them before I found out I was allergic to gluten and wheat. I was actually worrying about how I would get my baking time in, and I remembered this recipe. These don't usually last longer than a day or two in our home.

I'm weighing in because I don't normally make or eat gluten free cookies, cakes, etc. By the reviews I thought this cookie was going to wow me. It's OK. Perhaps for people who are gluten-free this is a wow moment. But I don't think those who are used to eating 'regular' peanut butter cookies or 'regular' chocolate chip cookies, that this is a special moment. That said, they were wonderfully simple to make and clean up was a breeze. Also, I can see this being a base for variations.

Easy and delicious!

These are fantastic. I also reduced sugar to 1/2 cup, added 1 teaspoon vanilla extract and omitted the salt. Also reduced the oven temp to 325 degrees. They came out great!!! I've made them about 6 times since Christmas and they were devoured each time!!

Amazing! Used almond butter since that's what I had on hand. Love it!!!!

These cookies are absolutely delicious. I followed the recipe exactly, including using parchment paper and allowing to cool on a wire rack for five minutes before removing from the pan and allowing to cool on the wire rack. I cooked at 350 for 12 minutes and they turned out great. Perhaps other problems people had were caused by old baking soda?

There are no words to describe how excellent these cookies. Thanks

These are incredibly easy, quick, and delicious! I baked at 325 for 20 minutes and they were perfect, not too crumbly at all. I found the texture to be a lot like a Pecan Sandy or similar cookie. These would be a great project for little kids. I'll make them lover and over again.

I found them entirely too sweet and reduced to 1/2c sugar and they are fantastic!! They are a bit crumbly but do really well if you allow to cool on the sheet for 2-4 minutes before removing to a cooling rack. Once completely cooled, they hold together quite well. I had folks begging for the recipe when they found out it had zero flour in it!!

Is this cookie totally Gluten Free then?

Great recipe!! :)

these are perfect!! you can't even tell they're flourless. Very popular and very tasty and SO easy to make! I baked them at 325 and they weren't crumbly at all.

I loved this recipe.....gonna make for the holiday season this year

it tastes awsome, just if the recipe was followed properly.

Made these for the first time and WOW! Was nervous about the outcome with no flour or butter and these were not disappointing. My husband loved them. I will never make any other cookie. Great receipe.

These cookies are wonderful! I wasn't sure how a flourless cookie would turn out and am happy to say this is my new peanut butter cookie recipe. The batter was thick and very easy to roll into balls. I was looking for a sturdy peanut butter cookie that travels well without crumbling; and this one is perfect. The chocolate/peanut butter ratio is superb. The only thing missing is a tall, cold glass of milk!

Gluten-free and loving it! This recipe is easy and tastes great. I agree with the over reviewer: it does call for slightly too many chocolate chips. I will make this again.

Awesome cookies especially for flourless, I followed the recipe to a tee and they turned out great! and so easy to make

Excellent recipe and so easy!

My cookies did not turn out right. It was too soft and not like a cookie should be. It was to much chocolate to (taste). I do not think I will try it again.

My cookies didn't turn out very well, not like the picture anyway. My batter didn't look and feel like it had enough moisture to hold together so I added an extra egg since the one I used was not a large egg. Also, I wonder if using organic peanut butter made any difference. How did everyone else feel about how the batter looked? After combining the peanut butter and sugar together, I added the egg and it seemed like the batter got drier (if that's possible with oily peanut butter) and not creamy and smooth at all. Did anyone else experience a similar situation? I will try this again and stick with one egg no matter how the batter looks.

Great! I added Gluten-free oats to give them more texture. I used dairy free, gluten free semi sweet chocolate chip minis and I also let them sit on the parchment paper for 5 minutes after and didn't have any crumbles. A new gluten-free, dairy-free favorite!

Best peanut butter cookie I've had and by far the easiest cookie to make. Hard to believe there's not butter or flour or brown sugar.

These were the easiest cookies ever! I was a bit doubtful about the 'flourless' aspect but they turned out beautifully and taste wonderful. I'm making these again this weekend for my parents and I know they're going to enjoy them too. I think this will become my new peanut butter cookie recipe. I had no problem with crumbling and three days later, after being kept in a tupperware container they still are fresh and flavorful. I do let them sit on the cookie sheet for 5 minutes after they come out of the oven before moving to the rack so that may have helped them set up a bit better. I highly recommend this recipe.

I think they are darn delicious and I followed the recipe exactly! Let them sit for awhile and they aren't so crumbly. Perfect for my gluten-free hubby :)

I loved these cookies! I followed the recipe but I used chunky peanut butter and they turned out great. For my oven the bake time was 12 min. One batch made 2 doz. cookies...to avoid crumbling allow the cookies to cool for a few minutes when you first take them from the oven before trying to place them on a rack to completely cool...I've tried other peanut butter cookie recipes but this one is the best!! thanks for sharing!

These were really easy to make - didn't even need to get out the mixer. No adjustment was necessary for high elevation, either, so I'm satisfied. So is my husband who is the primary cookie-eater in our household. :-) I used a medium scoop, then rolled the "dough" into a ball and flattened before baking on parchment. The cookies didn't even spread much, which was my biggest concern at high elevation without adjusting anything. I usually need to increase flour and liquid. These worked out perfectly just as written.

I made these for my 94 year old mother who loves peanut butter and who refuses to wear her choppers. Cookies were great! She loved them and had no problem eating them. Of course, I left out the chocolate chips but will make again real soon for my grandkids and add the chips. Wonderful recipe.

I have no review, I just have a comment...Why does everyone feel the need to tweak a recipe they have never tried before and expect it to work? I always make the recipe as written the first time then evaluate from there. That should be rule of thumb. I understand creativity believe me I love to cook and experiment, but really you can't complain if you don't do the recipe as written...its a recipe...especially when baking, things are more precise when baking. Just my little FYI.

im new.....hello..i am looking for the nutris info..i am a WW member so i really need this...im sure i have over looked how to see this...send me a message to find it , please thank you in advance... diane in the carolina

This is so good especially for anyone who has to cook for someone who is gluten intolerant.

i lightened the recipe by using splenda instead of sugar. i added 1 scoop of protein powder to up the protein content. i am a bariatric patient and these little morsels got me through the holiday season. i made them 'quarter' size. they were a little crumbly i think because of the protein powder addition. i would make these again.

Easiest cookies ever. Only used 1/2 sugar and they were great. I think 3/4 cup would be too sweet. These are going to be a cookie staple in our home. Everyone LOVED them!

If you like peanut butter cookies, these are great. They are super easy to make and stay moist for days.

Easy to make and tastes great. They seemed a bit crumbly when first out of the oven, but firmed up as they cooled.

This is the easiest and quickest cookie recipe I've ever used. I had doubts about the texture since there is no flour, but they were great and everyone loved them. Followed the recipe exactly and they came out just fine. This one is a keeper for me.

These just came out of the oven. They are crumbling. I used the previous reviewer's suggestion and baked them at 325 to avoid the crumbling and added a few minutes to the baking process. They still crumbled. Possible reasons for the crumbling could be that I used natural peanut butter and cut back 1/4 of a cup on the sugar. I would suggest adding less chocolate morsels. I had at least 15 left over in the bowl. The cookies do have a nice flavor. Though, I do not know if I would use this recipe again.

Greatest recipe EVER. Always moist, even after days on the counter. Easy, kid friendly, and no one ever believes that there is no flour. I usually substitute the creamy peanut butter for crunchy for a little extra bite. Never let me down!

These are very, very good. I recommend cooking them at 325 to eliminate the crumbling problem. Yet they are the softest pb cookie I have ever had. Will make again!

These were SO easy to make. Crumbled a bit, but overall pretty tasty. I'm not necessarily a peanut butter cookie fan, but these are tasty and worth a try!