Gluten free and oh so good! These flourless chocolate chip cookies are softer, chewier, and airier than classic CCCs. They're also practically failproof - there's only ONE step to making the cookie dough and they're very difficult to overbake. Perfect for when you run out of flour or for accommodating different diets!
Shoutout to the lovely human on Pinterest who suggested this recipe!
I can't gush enough about how much I love these cookies - and I honestly did not expect to!
I was a little weary about making cookies without flour, but they seriously taste amazing.
They're unbelievably soft and practically impossible to overbake (I mean, unless you try hard enough).
The lack of flour also makes this recipe so so so much easier to make, with the cookie dough only needing one step to make (which is literally just mixing everything together).
tell me about these cookies
There are a few noticeable differences between these flourless cookies and classic chocolate chip cookies. They taste just as amazing in my humble opinion, but they definitely differ.
The first and most obvious difference being: these cookies are going to taste like whatever nut or seed butter you use as the base of the cookie dough.
I used peanut butter, which naturally made these taste peanut-y. If you use almond butter, they'll taste almond-y. Annnnnd so on.
So it's important to pick a spread you like! I go over more options and alternatives below.
The second major difference is these cookies are SOFT. Like picture the softest and chewiest cookie you've ever had - these are probably softer.
Annnnd finally, these cookies are airier and puff up more because they don't have to deal with the weight and heaviness of flour. (but they do deflate after they're done baking)
flourless chocolate chip cookie ingredients
• peanut butter: I recommend using the creamy kind you'd put on your toast (I used Kraft Smooth Peanut Butter). Natural peanut butter has a looser consistency and can cause the cookies to spread out excessively. If you don't like peanut butter, I list a few other alternatives later in the post!
• sugar: a mix of brown and granulated sugar yields cookies with the perfect balance of chewiness and spread!
• cornstarch: helps keep the cookies from overspreading without the need for flour
• baking soda: helps the cookies puff up and yields perfectly soft cookies!
• salt: rounds out all the flavors and sweetness! I also highly recommend a little sprinkle of flaky sea salt on top to garnish!
• egg: for structure and to help the cookies set
• vanilla: for flavor!
• chocolate chips: in the cookie dough annnnd I like to sprinkle a few on top right after baking for added chocolaty goodness!
how to make flourless chocolate chip cookies
1. Combine cookie ingredients in a bowl and mix to combine. That's all you need to do to make the cookie dough!
2. Scoop cookies and arrange on parchment lined baking sheet. Each cookie is going to be about 3 tablespoons large.
3. Bake until puffed and golden brown along the edges. (Optional) top the warm cookies with more chocolate chips and sprinkle over some flaky sea salt.
4. Cool for 10 minutes on the tray then transfer to a wire rack to cool completely.
flourless chocolate chip cookie storage
Keep these cookies stored in an airtight container or plastic bag for maximum freshness.
The cookies will keep for up to 5-7 days at room temperature or around 1-2 weeks in the fridge.
I don't have / don't want to use peanut butter. What are some other options?
You can get really creative with the type of spread you use as the base for these cookies! You do need some sort of nut or seed butter for these to work because it's the main body and structure of these cookies.
Some other delicious options include: almond butter, sunflower seed butter, pumpkin seed butter, and cashew butter. I haven't personally tested any other butters, but you can probably use any spread with a similar consistency to creamy peanut butter.
Is this cookie recipe 100% gluten free?
Yes, but it's important to watch the labels on the products you use.
For example, cornstarch is naturally gluten free, but some cornstarch brands process their products in factories where wheat contamination is possible / likely.
So it's important to shop for brands that specifically say "gluten free" on the packaging of your ingredients.
Is this cookie recipe dairy free?
Use dairy free or vegan chocolate chips to make these cookies dairy free!
how to make flourless chocolate chip cookies video
Check out these other recipes!
Flourless Chocolate Chip Cookie Recipe
- 1 cup creamy peanut butter room temperature
- ⅓ cup packed brown sugar light or dark
- ¼ cup granulated sugar
- 1 tbs cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract (optional)
- ½ cup chocolate chips plus more for sprinkling on top
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine all the ingredients together in a bowl and mix together until combined and you have a sticky cookie dough.1 cup creamy peanut butter, ⅓ cup packed brown sugar, ¼ cup granulated sugar, 1 tbs cornstarch, ½ teaspoon baking soda, ¼ teaspoon salt, 1 large egg, 1 teaspoon pure vanilla extract, ½ cup chocolate chips
- Use a 2 to 3 tablespoon sized scoop to portion out cookies, and drop onto your parchment lined baking sheet (leaving about 2 inches of space between each cookie).
- Bake in the center of your preheated 350°F oven for 12 to 15 minutes, or until puffed and golden along the edges. (Optional) while the cookies are still warm, sprinkle a few more chocolate chips and some flaky sea salt on top.
- Cool the cookies for 10 minutes on the baking sheet then transfer onto a wire rack and set aside to cool completely before serving.