Last Updated on September 9, 2026 by Deliciously Organic Editor
You won’t believe how good these peanut butter chocolate chip cookies taste! Six ingredients, gluten free, dairy free, and they taste amazing. They actually taste like they have flour in them.
When it comes to peanut butter, unfortunately, most options contain Aflatoxins which are toxins produced by a mold. So, I’m really picky when it comes to the peanut butter I use. Thankfully, Maranatha tests their peanut butter to ensure that it’s mold free!
These peanut butter and chocolate chip cookies are 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!
PrintGluten Free Peanut Butter and Chocolate Chip Cookies
Adapted from Eating Clean.
Ingredients
Units
- 1 cup salted natural peanut butter (you can substitute with almond butter or sesame seed butter for a nut-free/legume-free option)
- 3/4 cup organic whole cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
Instructions
- 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.
Nutrition
- Serving Size: Makes about 16 cookies
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!!!
I’ve cut sugar out completely in just about everything and use Truvia instead. Will that work for this recipe? They look so yummy and I love giving the kids something different. 🙂
Thank you!
I’ve never tested it, but you could give it a try! I would add a little and taste the batter to see if it’s sweet enough. If not, add a bit more. If you give it a try, let me know how it goes!
These are great. Awesome consistency – very fluffy. 9 minutes is also spot on which made me really happy. Thanks for sharing this recipe … its so refreshing to have something that is easy, healthy, AND delicious. Hard to come by! My grandparents, boyfriend, and boss all loved them. And me too. 🙂
How many cookies does this recipe yield? 😛 It doesn’t say! Excited to try!!!
Also, I’m gluten and nearly dairy free.
I’d love your cookbook but am afraid most recipes won’t be relevant to me.
Can you advise? I’d like to buy but for my own dietary needs.
This recipe makes about 16 cookies. My cookbook was written at a time when I was using whole wheat grains in many recipes, but I am finishing up a downloadable pdf to go along with the cookbook that will include grain free/gluten free substitutions for applicable recipes. I’ll make an announcement when it’s out!
Just made these yesterday. They were delicious!! They went so fast that we needed to make a second batch!
I doubled the recipe and kept them in the oven because they weren’t hardening up, checking every 2 min after 8 min, I finally took them out after a while thinking I was burning the bottom- they are still raw and gooey. I am hoping they will harden upon cooling. not sure what could have went wrong its a pretty simple recipe- on the plus side it really tastes a lot like a normal flour cookie!
That’s interesting. Did you make any substitutions? What size cookie scoop did you use?
These are the best cookies I’ve ever had! Can’t believe it!!
I’ve made these cookies several times and LOVE them. My daughter took them to school last year as her class birthday treat.
I’m about to make a batch for my husband for his birthday, but he asked me to use almond butter. I hope they’re as good!!
I appreciate the feedback! I’m so glad you all enjoyed them! 🙂
Yum!! These were sooo good! Thank you so much for posting!
I reduced the sugar to 1/2 cup and cooked them for about 15 mn, they were still soft when I took them out but then hardened to perfect chewy consistency. Loved them!
I’m going to try to cook them without any sugar, I think the sweetness from the chocolate chips is enough, do you think that would ruin the texture though?
I’ll let u know how they turn out next time I try… Thanks again!
Yum!! I just finished eating 2 of the 16 cookies in the batch. I also put my cookies in for 15 instead of 9… I live in a higher elevation, so maybe 9 minutes is too short for where I live? Anyway, these are so good! I love baking & cooking w/ as little ingredients as possible. Thanks for sharing the recipe, it’s a keeper!
These look so good. Can’t wait to try them!
I got 19 cookies out of my batch (Yay, more cookies!) and I had to increase the baking time to 13 minutes, but they are SO good! I’ll be making these often!
I was diagnosed recently as being Pre-Diebetic. I am changing over a lot of my recipes to grain free, using Almond flour & coconut flour. Also Ive been using many different sugar substitutes, but mainly Stevia, because its a natural ingredient, unlike those that are chemically produced. I like where you are going her with your recipes, but I have to know how many carbs are in each serving and I don’t see any Nutrition info. Otherwise, I can’t use any of your great recipes and Im sure it won’t be useful to other people that are diabetic. Please don’t stop here in your quest to make these great recipes that are grain free. thanks
I’m glad you’ve found my recipes helpful! I recommend using an app like MyFitnessPal to enable you to see the nutrients in any recipe online. It’s very helpful!