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Gluten-Free Chocolate Chip Cookies

A group of cauliflower
These gluten-free chocolate chip cookies are soft, sweet, and melt-in-your-mouth delicious. Made without flour, the addition of peanut butter makes them creamy and highly addictive!
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Table of Contents
  1. GLUTEN-FREE CHOCOLATE CHIP COOKIES INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE CHIP COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE COOKIE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

These are the best gluten-free chocolate chip cookies. They are made without flour and are a delicious homemade treat that are both creamy and easy to make. Peanut butter serves as the main foundation, adding an extra tasty delight to these flourless chocolate chip cookies.

Baking up treats for the whole family? Try our Chocolate Chip Cheesecake Bars or Peanut Butter Brownies for delicious additions to the dessert table.

A chocolate cake

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GLUTEN-FREE CHOCOLATE CHIP COOKIES INGREDIENTS

A close up of food

You will need:

  • 1 cup peanut butter, creamy
  • ¼ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 1 large egg, lightly beaten
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips

SUBSTITUTIONS AND ADDITIONS

PEANUT BUTTER: Creamy peanut butter is the best, but if you would like to add a nutty crunch, feel free to use crunchy peanut butter. I would avoid using natural peanut butter for this because the oil separation can make these cookies greasy.

CHOCOLATE CHIPS: Semi-sweet chocolate chips would also work fine in this gluten-free cookie recipe. And of course, if you are a real chocolate lover, you can toss in a few extra chocolate chips for good measure.

SUGAR: You can substitute the white sugar with coconut sugar or cane sugar in a 1:1 ratio in this gluten-free chocolate chip cookie recipe.

HOW TO MAKE THIS CHOCOLATE CHIP COOKIES RECIPE

A plate of food and a cup of coffee, with Peanut butter

STEP ONE: Preheat the oven to 350°F and line your cookie sheets with parchment paper.

STEP TWO: Stir together peanut butter, both sugars, egg, baking soda, salt, and vanilla until well combined.

STEP THREE: Fold in chocolate chips until just incorporated.

A close up of food, with Cookie

STEP FOUR: Drop 2-inch balls of cookie dough (3 tablespoons of dough) onto the prepared baking sheets and bake at 350°F for 12-14 minutes until the edges are golden brown.

PRO TIP: A 2-inch or large cookie scoop would be the perfect size for these cookies.

PRO TIP: If you want smaller cookies, you can use a smaller cookie scoop and reduce the baking time by a couple of minutes.

STEP FIVE: Transfer to a cooling rack to cool completely and enjoy.

HOW TO SERVE

This amazing recipe makes a good chocolate chip cookie, one that would be delicious for an afternoon snack. Serve with a glass of milk, iced caramel macchiato, or our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

STORAGE

ON THE COUNTER: You can store your flourless peanut butter cookies at room temperature for up to 7-10 days as long as they are stored in an airtight container.

IN THE FREEZER: You can also freeze these chewy chocolate chip cookies for up to 3-6 months for best quality. In order to eat right away, place the cookie in the microwave at half power until they are defrosted.

A close up of a plate covered with chocolate, with Cookie and Butter

These are the best chocolate chip cookies and a favorite recipe when I want to do gluten-free baking. They are soft, sweet, and melt-in-your-mouth delicious. You will be hooked the first time you take a bite of these addictive bakery-style cookies .

FAQ

Can I replace the brown sugar in this gluten-free recipe with maple syrup?

You can use maple syrup instead of brown sugar. For every cup of brown sugar you will use ¾ cup maple syrup.

What makes this recipe gluten-free?

The main recipe ingredient in most cookie recipes is regular flour. Replacing it with gluten-free flour or eliminating the all-purpose flour altogether will make it gluten-free.

Can I freeze these cookies?

This gluten-free cookie recipe will freeze well stored in an airtight container for 3-6 months.

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Gluten-Free Chocolate Chip Cookies (Flourless)

5 from 1 vote
These gluten-free chocolate chip cookies are soft, sweet, and melt-in-your-mouth delicious. Made without flour, the addition of peanut butter makes them creamy and highly addictive!
Prep Time 10 minutes
Total Time 45 minutes
Servings 15 cookies

Ingredients
  

  • 1 cup peanut butter creamy
  • 1/4 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1 large egg lightly beaten
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips

Instructions
 

  • Preheat oven to 350°F.
  • Stir together peanut butter, both sugars, egg, baking soda, salt, and vanilla until well combined.
  • Stir in chocolate chips until just incorporated.
  • Drop 2” balls of dough onto a parchment lined baking sheet.
  • Bake for 12-14 minutes or until golden brown.  
  • Transfer to a cooling rack to cool completely. Enjoy!

Notes

TIP: For a nutty crunch, try using crunchy peanut butter. If using natural peanut butter, be sure to stir it very well before adding it in with other ingredients.
TIP: A 2-inch or large cookie scoop would be the perfect size for these cookies.
TIP: If you want smaller cookies, you can use a smaller cookie scoop and reduce the baking time by a couple of minutes.

Nutrition

Calories: 207kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 174mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Dalene says

    5 stars
    Made these last night and my husband said he didn’t like them, I thought they were really good, but today I can’t keep him out of them! I love them too, they have this awesome almost creamy texture inside. I think they were a bit crumbly coming off the cookie sheet and eating them warm, but they taste awesome especially next day! I will be making more of these often as I am trying to avoid gluten as much as possible and cookies are my weakness! Thanks for this great recipe!

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