A few weeks ago, I travelled to Dallas to promote my cookbook. The week was filled with new experiences, learning, and lots of laughter. I did a cooking demo on Good Morning Texas, signed lots of books, and taught a few cooking classes. Ashley, a sweet Dallas lady, opened up her home and invited 20 of her friends. She is quite a cook and has a beautiful dream kitchen so she had everything I needed. The lovely ladies came, I cooked, taught and answered lots of questions. Everyone enjoyed learning how to practically incorporate organic foods into our daily lives.
In Dallas, my love for teaching people to cook with whole, unprocessed ingredients was rejuvenated. I’ve taught classes for several years now and I’m discovering it’s my passion. I love the moment when the light bulb turns on for people and they realize they really can make practical, sustainable, healthy diet changes.
I know I can’t come to all of you (as much as I’d love to) so we came up with a fun option. If you buy 5 books through my publisher’s website, you can get a 45 minute Skype session with me. You can round up a few friends, buy five books, and we’ll set up a time to talk about whatever you like. I tested this out with a wonderful group of ladies in Iowa and we all had a blast.
OK, on to the cookies. I’m shocked by how good these cookies taste. Six ingredients, gluten free, dairy free, and they taste amazing. They actually taste like they have flour in them. They’re so easy that even if you don’t bake, I promise, you can make these. Print the recipe, buy the ingredients, and whip up some crazy good cookies.
Print This Recipe
Peanut Butter Chocolate Chip Cookies
Adapted from Eating Clean. Makes about 16 cookies
1 cup salted natural peanut butter
3/4 cup organic whole cane sugar or sucanat
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 cup chocolate chips
Preheat oven to 350ºF and adjust rack to middle position. Stir together all ingredients until incorporated. Spoon cookie dough using a 1 1/2-inch cookie scoop onto a baking sheet lined with parchment paper. Bake for 9 minutes. Store in an airtight container.
{ 46 comments… read them below or add one }
OMGOSH! Im headed to the kitchen RIGHT now…can’t wait to taste these!!!!
Yeah!! I was just going to make another batch of choc chip cookies – now I will try this!
These are delicious! I recently made an very similar recipe and could not believe how easy they were and how inherently allergy free (well gluten and dairy) they were. It made gluten free/dairy free baking a cinch! Thanks for sharing!
I just published a gluten free cake. I haven’t made gluten free cookies. This is something I should try out!
Wow, no flour? I can’t wait to try these!!
I just made a batch of peanut butter chocolate chip cookies this weekend. I wish I’d waited so I could have tried these instead! They look fantastic and I LOVE anything with peanut butter!
These look so decadent and I love the short ingredient list (and no grains)! Thank you.
These look right up my alley… and the photography is stunning! I love that they truly are hard-core cookies: no flour to take away from all that peanutty goodness
Carrie, glad to hear your interactive book tour has been so much fun so far. These cookies look amazing! Love that they are only 6 ingredients! xo
I am loving your photography! And it’s hard to imagine these cookies being made without flour as they look so plump and cute!
Thanks for this great-looking recipe! I’d love for you to submit this to the M&T Spotlight: http://www.makeandtakes.com/spotlight
Carrie so happy to hear your time in Texas was a great one and the book signing/tour went well. And what a cute idea to do a skype session too! Love it, but not as much as I love these cookies. They sound and look delicious. I plan on trying them soon but with almond butter (due to allergies). Already looking forward to it.
Have a great week!
I love your blog and these cookies:) I’ve been following this recipe for years:
http://www.marthastewart.com/recipe/flourless-peanut-chocolate-cookies
which seems to be almost the same! Yum!
How funny. I’ve never seen that recipe. They are the easiest cookies ever, am I right?
Those totally look like they have flour in them! I’ve never seen flourless cookies that look like these.
omg these just rocked my world. I’ll take 2 dozen por favor??!?! xo
Mmmmm…. these sound delicious. Your skype sessions are going to be crazy popular. What a treat to get a 45 minute session with you! A wealth of information!
Have a great trip! Looking forward to reading all about it.
Molly
I can’t wait to try these with almond butter. No peanut butter for us. They look GREAT!
I’m going to try it today with our homemade almond butter. It came out kind of chunky so I hope it works with this recipe.
Thanks for posting this!
Those look so yummy! We’d love for you to share your recipe at dishfolio.com!
These look great! I’ve been making peanut butter cookies similar to this for a while now, but never think to add chocolate chips. Glad you enjoyed your time in Texas, and congrats on the new book. It’s beautiful!!
I love the idea of skype cooking lessons – go Carrie! Will have to do a Mother Forkers with your book. xx
Wow. Gluten free, easy, and fun? Sold. I’ll tell everyone I know about your cookbook. You make cooking so delicious and healthy. And then maybe they can get that Skype lesson!
Xoxox
B
wouldn’t it be great if all delicious treats included only six ingredients??! I love the virtual cooking class with Carrie. Brilliant!!
Oh, I can’t wait to try these…I love the simplicity of them, but they still look really delicious. And gluten free is always a bonus, for all of us. Gorgeous photos too!
Another delicious, mouth watering recipe! Can’t wait to make these… the look fantastic.
These turned out great! I loved how chewy they were. I have a similar recipe using arrowroot but although they’re good they have a bit of an after taste and are a little pricier to make. It’s nice eliminating that ingredient and still having wonderful results! I’d probably add a little less chocolate chips next time due to personal preference but everything else was perfect! Thank you for sharing another great recipe!
Belinda
Oh my goodness these look insanely delicious! And at 7 months pregnant I am about to search the pantry right now for the ingredients to confirm that I will be making these ASAP!
Yum, my husband would love, love, love these!! So glad I found your site today!!
These look VERY yummy. Question: Could you use agave nectar in place of sugar? OR does the dry sugar help to bind it all together?
I don’t use agave, but I think the dry sugar does help to bind it all together. If you give it a try I’d use about 1/3 cup agave. They might spread all across the pan, but at least they should taste good!
Maybe next time you can use tongs to gently turn the granola. Hope that helps!
I just made them very easy and very yum, they were demolished by the family within minuets of coming out of the oven, my daughter loved the mixture too !
Anything with peanut butter and chocolate will be a favorite at our house. These look delicious!
Just made a batch of these using Sunbutter and the 1/3 cup Agave you recommended as a possible sub for the sugar. I recently had some cookies do the melt and spread and did not want to chance that again, so I added a tablespoon of Coconut flour to thicken/bind and for the extra fiber, too! Nothing comes close enough to PB for me, but my kiddos who can’t have it at al loved these Subutter cookies! I think I’ll try Cashew butter next time and cut the Coconut flour down for a more chewy cookie. Thanks for the quick and easy recipe!
I just made a batch of these and they’re delicious! My four-year old loves them and he usually won’t eat peanut butter. The only change I made was using 1/3 cup Agave and the cookies didn’t spread. They were perfect!
These cookies actually taste amazing and they look just like the photo when they are baked. I’ve made several batches since February. Just revisiting this recipe for my son who returns from camp today.
Something healthy and special. FYI TJ’s recently came out with gluten free rolled oats and there is a recipe for GF oatmeal cookies on the bag. they look yummy, too!
These are fantastic! My kids still have no idea these are grain-free. They were scooping all the crumbs off the counter so as not to miss anything. Thanks for giving us an option when the cravings for cookies set in.
Oh my goodness! These cookies are so good!!! Thanks for posting them! Being gluten free is so hard but it’s nice to know that I can still enjoy one of my favorite desserts! (: Have a great day!
Made these on Sunday and they are so delicious! I don’t even like peanut butter cookies but I’ve been arm wrestling with the bf over them.
Super good and so easy to make. I’m doubling the recipe next time.
Mm, these looks so good! I will have to add this to my personal list of flourless cookie recipes. I am always on the lookout since one of my colleagues at work is severely allergic to flour, and every year, I am in charge of making a batch of cookies for my workplace. Thanks for the recipe! Heather
Ive got a batch of these in the oven right now. If they’re half as good as the batter (I’ve eaten a whole cookie or two just out of the mixer) then they will be a new favorite. Great recipe, thank you so much. It’s so hard to find decent GF recipes!
My father in law is on a gluten free diet and I always make sure he has a snack to eat. I made these last night for the super bowl. I doubled the recipe and kept half for my family and brought half to the party. These were FANTASTIC. I didnt have any left at the end, which I usually do cause there are always lots of desserts. People kept raving over them and asking what kind of gluten free flower I used. I will for sure make these again and again.
**Note: I used dark chocolate chunks instead of milk chocolate. And I cut the sugar down to 1/2 cup per batch. Cooked for 10 min.
Do you think I could substitute honey for the sugar?
I don’t think honey will work in this recipe. It would most likely cause the cookies to spread all over the pan. Sorry!
These cookies are great!! This is the second gluten-free peanut butter chocolate chip cookie recipe that I’ve made and this one definitely beats out the first one. When I made it, I used a 1/2 cup of sugar as someone recommended but noticed that the dough was still really wet, so I added two tablespoons of ground flax seed to add some fiber and help the consistency of the dough. Worked like a charm!
In addition to the ground flax seed, I used a magic bullet to turn some oatmeal into a more flour-y like substance–totally unnecessary, but I like to add those fibrous things to cookies. I was so excited to see that they actually look AND taste like cookies!!!
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