Naturally gluten free and OH SO GOOD! These flourless chocolate chip cookies come together in just TWO steps and bake up soft, chewy, and thick. They're practically failproof and are the perfect cookies to make if you run out of flour or for accommodating different diets! You can also easily make these cookies vegan / dairy-free by simply using alternative chocolate chips.
* This post was updated with new photos, more tips, and clearer instructions - the recipe is the same!
tell me about these cookies
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 didn't expect to! I was a little weary about making cookies without flour but they seriously look and taste incredible.
The lack of flour also makes this recipe so so so much easier to make, with the cookie dough only needing two steps to make (and it literally just involves mixing everything together then folding in the chocolate chips).
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 peanut butter since it makes up the main structure of these cookies.
The second major difference is that these cookies are SOFT. Like picture the softest cookie you've ever had - these are probably softer. They're so tender and absolutely melt in your mouth. They basically feel like a mix between a sugar cookie and buttery shortbread.
And finally, these flourless cookies are a little airier and thicker than traditional cookies because they don't have to deal with the weight and heaviness of flour. As a result, they'll be quite delicate when they first come out of the oven.
choosing the right peanut butter
The peanut butter you use for these cookies can seriously impact how they turn out! Make sure to use the processed creamy kind you'd put on your toast (I'd recommend something like Jif or Skippy brand peanut butter). Natural peanut butter has a looser consistency and can cause the cookies to overspread.
It's also best to use smooth peanut butter for these cookies. Chunky peanut butter can make the cookies dry and crumbly.
Once you have the right type of peanut butter, you'll need the right temperature! If you store your peanut butter in the fridge, give it some time to come up to room temperature before using so the cookie dough isn't too difficult to work with.
(On the topic of temperature), also make sure that the egg is at room temperature so it doesn't cause the butter to clump up when they're combined.
how to make flourless chocolate chip cookies
I'm really not kidding when I say these cookies are ridiculously easy to make. All you need to do to make the base dough is drop all the ingredients into a bowl and mix until you have a thick cookie dough. The chocolate chips are then folded in at the end and the cookies will be ready to bake!
* One of the most important tips to keep in mind is not to overmix the cookie dough. Overmixing can cause the cookies to bake up crumbly and dry! Only mix until you have a cookie dough that resembles a classic dough. *
There's really not much else to them and there's so little that can go wrong! I do just want to quickly touch on the chocolate chips:
You can use regular or mini sized chips for these cookies. I personally used a mix because I like how they look and how they distribute in the dough. I would recommend against using a chopped chocolate bar because it melts into more of a gooey puddle when compared to chips and can cause the cookies to overspread.
You can use whichever type of chips that you like but (again) they can impact how the cookies spread and taste. White chocolate will obviously make for a sweeter cookie but it also doesn't melt as puddly as dark chocolate. So the cookies would spread less if you use white chocolate when compared to dark. I personally find semi-sweet chocolate chips have the best balance of sweetness and they allow the cookies to spread perfectly for my taste.
baking flourless cookies
After making the easy cookie dough, all that's left is to scoop and bake! When you scoop the dough onto your parchment lined baking sheet, it should easily keep a ball shape without drooping down. If it seems soft, pop the dough into the fridge for 20-30 minutes then try again. It should firm up nicely from the cold.
Since these cookies lack the structure that you get from flour, they will be very delicate when they first come out of the oven. That's why it's best to let them cool completely on the baking sheet before trying to move them. This gives the sugars and peanut butter a chance to set up and gives you a more transportable cookie.
Since there's no flour, these cookies are very difficult to overbake and will be well protected against drying out. So it's perfectly fine to cool them on the tray without having to worry about them overbaking from the residual heat of the pan.
FAQs
I don't have / don't want to use peanut butter. What are some other options?
I haven't personally tested any other butters, but you could try using another nut / seed spread as long as it has a similar consistency to creamy peanut butter. 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. Nutella might also work but you may need to reduce the sugar!
Is this cookie recipe 100% gluten free?
Yes, but it's still 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 gluten contamination is possible. Pure chocolate is also naturally gluten free, but some brands DO use gluten products like barely / malt. So make sure to read the labels and shop for brands that specifically say "certified gluten free" on the packaging if you're on a strict diet.
Can you make this recipe dairy free?
Yes! Use dairy free or vegan chocolate chips to make these cookies dairy free.
How do you store these cookies?
Allow the cookies to cool completely to room temperature before transferring them to an airtight container or plastic bag. You can also tightly cover a plate of cookies with plastic wrap. The less air they're exposed to, the longer they'll keep soft! Store for up to 5 days at room temperature or 1 week in the fridge. If you stored them in the fridge, it's best to let them come back up to room temperature before serving as they will have hardened slightly from the cold.
check out these other gluten free recipes!
• Gluten Free Chocolate Cake
• Easy Lemon Pudding
• Mini Cheesecakes
• Chocolate Peanut Butter Fudge Bars
• Oreo Balls
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Flourless Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 9 cookies
- Diet: Gluten Free
Description
Naturally gluten free and OH SO GOOD! These flourless chocolate chip cookies come together in just TWO steps and bake up soft, chewy, and thick. They're practically failproof and are the perfect cookies to make if you run out of flour or for accommodating different diets! You can also easily make these cookies vegan / dairy-free by simply using alternative chocolate chips.
Ingredients
- 1 cup (250g) creamy peanut butter, room temperature *SEE NOTES
- ⅓ cup (67g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 tbs cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ½ cup (85g) semi-sweet chocolate chips **
Instructions
- 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 except for the chocolate chips.
- Mix together until it forms a thick, streak free cookie dough. Be careful not to overmix - overmixing can cause the cookies to bake up crumbly and dry!
- Add the chocolate chips and fold them in.
- Use a large cookie scoop to portion out cookies and drop onto your parchment lined baking sheet (leaving at least 3 inches of space between each cookie). Top with more chocolate chips if desired.
- Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes or until puffed and golden brown around the edges.
- Cool the cookies completely on the baking sheet. Serve plain or top with sea salt flakes!
Notes
* Avoid natural peanut butter as it can be too loose for this recipe and may cause the cookies to overspread. My personal favorites are Jif or Skippy peanut butters but a store brand butter with a creamy processed consistency will also work.
** I used a mix of ¼ cup mini and ¼ cup regular sized chocolate chips just because I like how they look. But you can use all mini or all regular. I would just avoid using a chopped up chocolate bar as it can cause the cookies to overspread. You can also use white, milk, or dark chocolate if you prefer to customize the sweetness - but I personally find semi-sweet works the best in this recipe.
- Prep Time: 10 minutes
- Bake Time: 12 minutes
- Category: Cookies
Enjoy!
Jessica says
These turned out so much better than I expected!! YUM. I only had almond butter and the natural kind, but it still worked out! Maybe also because my egg was small. I had them for about 13min in a 160°C fan-forced oven (I'm from Australia). Thank you for this recipe!! Finally one I will repeat!
C says
I used Almond Butter and they turned out great! I used a teaspoon to measure out the dough, they spread out, but were the perfect size. And to keep them from burning on the bottom of the cookies, I only let them cook on the lower rock for 2 minutes max.
Jessica says
I swapped out for almond butter too, the natural kind. Worked out perfectly with the measurements and size in the recipe!
Morgan says
Made these on a whim after a Google search for flourless cookies (needed cookies for a get together and I was out of flour) - so good! Everyone loved them and so convenient that they're naturally gluten free.
Ellie Iwema says
these were great and I made them in less than 30 minutes. I did add a little more chocolate chips than the recipe called for.
Alyssa says
so easy that I was able to do it with 2 kids under 4 in less than 30 minutes. They genuinely taste great- especially considering they lack flour which I thought would show up in the taste or presentation- but alas they were perfect!