Why You’ll Love This Recipe

I love this recipe because it’s both effortless and indulgent. The chewy texture and deep, nutty flavor from the peanut butter make these cookies irresistible. They’re naturally gluten-free, making them a great choice for everyone, and I can easily tweak the recipe to suit my taste by adding nuts, coconut, or even a sprinkle of sea salt. They bake up beautifully in just minutes, and the aroma that fills the kitchen is absolutely heavenly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup creamy peanut butter (or almond butter for a nut-free version)
½ cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
1 cup semi-sweet chocolate chips

Optional Add-Ins:
½ cup chopped nuts (walnuts or pecans)
¼ cup shredded coconut
Sea salt for sprinkling on top

Directions

1. Preheat the Oven:
   I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

2. Mix Ingredients:
   In a large mixing bowl, I combine the peanut butter, brown sugar, granulated sugar, egg, vanilla extract, and baking soda. I stir everything together until the mixture is smooth and well combined.

3. Add Chocolate Chips:
   I gently fold in the chocolate chips (and any optional add-ins like nuts or coconut) until they’re evenly distributed throughout the dough.

4. Form Cookies:
   Using a spoon or a cookie scoop, I drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.

5. Bake:
   I bake the cookies for 10–12 minutes, just until the edges are set but the centers still look soft. I know they’ll continue to firm up as they cool, so I resist the urge to overbake.

6. Cool and Enjoy:
   I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, I enjoy them warm and gooey or fully cooled for a chewy bite.

Servings and Timing

This recipe makes about 18 cookies.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

I like experimenting with this recipe depending on my mood. For a richer taste, I add a tablespoon of cocoa powder to make double chocolate cookies. If I’m in the mood for something more decadent, I press a few chocolate chunks on top before baking. For a holiday twist, I mix in chopped peppermint bark or dried cranberries. I also love adding a light sprinkle of sea salt right after baking for that perfect sweet-salty balance.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to a week. They stay soft and chewy for days. For longer storage, I freeze them in a zip-top bag for up to 2 months. When I’m ready to enjoy one, I either thaw it at room temperature or warm it in the microwave for about 10 seconds for that just-baked texture.

FAQs

Can I use a different nut butter?

Yes, almond butter, cashew butter, or sunflower seed butter all work beautifully in this recipe. Each gives a slightly different flavor.

Are these cookies gluten-free?

Yes, they’re naturally gluten-free since they contain no flour. Just make sure your baking soda and add-ins are certified gluten-free if needed.

Can I make them vegan?

Yes, I replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use dairy-free chocolate chips.

Why did my cookies spread too much?

If the dough is too warm or your peanut butter is very oily, I chill the dough for 10–15 minutes before baking to help them hold their shape.

Can I use chunky peanut butter?

Yes, chunky peanut butter adds great texture. I love the extra crunch it gives to the cookies.

Can I reduce the sugar?

Yes, I can slightly reduce the sugar without affecting the texture too much, though it may make the cookies less chewy.

What’s the best way to get soft cookies?

I bake them just until the edges are set and the centers are still soft. They’ll finish setting as they cool.

Can I freeze the dough instead of baked cookies?

Yes, I scoop the dough onto a baking sheet and freeze it. Once solid, I transfer the dough balls to a freezer bag and bake them straight from frozen, adding an extra minute or two.

Can I add oats?

Sure! I add up to ¼ cup of oats for a more hearty, chewy texture.

Can I make these into cookie bars?

Yes, I press the dough into an 8×8-inch pan and bake for 18–20 minutes. Once cooled, I cut them into squares.

Conclusion

I find these flourless chocolate chip cookies to be the perfect blend of simplicity and indulgence. They’re chewy, rich, and deeply satisfying, with that irresistible balance of sweet and nutty flavors. I love how they come together so quickly and make the kitchen smell amazing. Whether I’m baking for friends, family, or just myself, these cookies always feel like a treat worth savoring—proof that you don’t need flour to make something truly delicious.