You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good!

Flourless Peanut-Chocolate Cookies

peanut butter

sugar

egg,

baking soda

salt

chocolate chips

peanuts

Preheat oven to 350 degrees, with racks in upper and lower thirds. Beat peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.

With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place on parchment-lined baking sheets, spacing 2 inches apart.

Bake, rotating sheets halfway through, until golden and puffed, 14 to 17 minutes. Let cool on sheets 5 minutes; transfer cookies to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Excellent recipe. Easy and if you follow directions exactly they turn out perfectly. Love the addition of the peanuts and chocolate chip to a old stand by cookie. It a keeper of a reciipe.

Does anyone know if these freeze well? I'd like to make them ahead for a party.

Excellent recipe. Great treat, easy and fast!

I have the Cookies app on my iPad with this recipe and the cooking times are different.  My iPad recipe shows 14-17 minutes for cooking.  I made these and baked them for 15 minutes and they are great.  I'm not sure why it's different here but it's a good recipe

Despite the lack of flour, this is NOT a low carb recipe.  Using a site like calorieking.com, it is easy to figure out that 1/24th of the recipe is worth 140 calories and 14 grams of carbohydrate.  That's like one slice of bread with a tablespoon of peanut butter on it.  So watch your portion sizes! (using the splenda cuts the carb in half, but I'm not sure if the resulting cookie would be that good)

this is amazing, I knew that the soda and the egg would make it puffy and hold it together but i still had my doubts. they are great now my colleague who is gluten intolerant who always misses out on morning tea can join in!

This is a wonderful recipe for those of us watching our carbs.  I used Splenda, but otherwise followed the recipe, and they were wonderful.  Thanks for the recipe!

This was a hit thanks for the easy recipe. I didn't have peanuts and used chunky peanut butter turned out well.

These are great! Especially for our gluten free family. If you use an organic peanutbutter that is thicker then I would suggest smashing the balls down a bit with a water glass. I've also made these with sunflower butter instead and no peanuts and they are also a big hit at our house!

I was nervous about this recipe....but the cookies were AMAZING!!! I am embarrassed to say we ate them all in 2 days!

Wow! if you love peanut butter these are it. Way easier to make than p.b. cups. I omitted the egg and added 1/2 c. unsweetened coconut. Very tasty and good texture. I don't think they would travel well though. maybe with the egg.

I love peanut butter cookies in general and these were great and so easy. Like most people said, the dough is much easier to work with once it has chilled for a bit. I skipped the peanuts and used chunky peanut butter instead.

Holy cow....AMAZING!  Now if someone could make me stop eating them.  I didn't want to wait to chill and roll so I just plopped them onto the cookie sheets.  My oven had already been pretty warm from dinner so I cooked a total of 10 minutes.  Mmmmm........

How many servings does this recipie make?

Very good!  I used a small scoop instead of rolling them by hand - it worked great!

Binkjo,

In this recipe, you could just leave out the baking soda. This is an adaptation of an old traditional recipe, and there are a lot of versions that don't have any leavening except the egg. You've probably seen peanut butter cookies with a chocolate kiss pushed into them, right? Most of those are made with this same dough, minus the soda. They might be very slightly heavier but they'll still work.

I wonder what I can substitute for the baking soda to make this a passover recipe? Any ideas? thanks

I had trouble getting these to form into balls and I did chill the dough.  So I put it into an 8x8 pan and baked it for 35 minutes.  Turned out great!

I have a friend that has issues with flour.  I thought this would be perfect for her.  I tried it out and they were great and so easy to make.  The texture is noticeably different, but what a great substitute for those that cant have flour.

Everyone in my family loved these- even those people who aren't big peanut butter fans. I was making them for little kids so I left out the salted peanuts. They were still great. They take five minutes to mix, and chilling the dough before rolling it really speeds up the process. Note- they don't spread almost at all, so don't worry about them.

These cookies were pretty great. A tip for those that have crumbling issues - put the dough in the fridge for about 30 minutes before rolling into balls. This way, wetting your hands is not necessary

These are delicious and embarrassingly easy.  Very, very yummy, and great for guests (especially if served warm).  
One thing to note if you have small kids: there are whole/halved peanuts in there, which present a choking hazard to toddlers. I let my 2 year old have one, but then opted not to give him any more once I thought about it.

I got 25 cookies from the recipe using a "melon baller"/very small ice cream-type scoop to measure it. Thought they were pretty good, though not my favourite recipe ever. Am allergic to wheat so I'm always looking for recipes I can use, but get better results, usually, converting my old favs to wheat/gluten-free flour blends.

I have a similar recipe and because I am diabetic type 2, I make without the choc chips and use chunky peanut butter and eliminate the peanuts. I also use the Splenda Blend instead of sugar. It cuts down quite a bit and they are delicious.

Thanks for this gluten free cookie recipe.  Having celiac disease, I am always challenged to find yummy baked goods without flour.

@francescakins I had a similar problem. I found it was the baking soda I used; it was probably too old. When I used a heaping teaspoon of this old stuff, they puffed up nicely.

I cannot make this recipe come out to 24 cookies using a tablespoon measure, nor even a UK dessert spoon.

These were definitely easy. But mine turned out very crumbly. I don't know if it's because I used all natural peanut butter but they didn't puff up much, they just stayed in a ball shape. They were still yummy though.

These are easy to make and are very tasty!

no idea, but they look so yummy, I am going to make them tomorrow.  I am guessing they are to be enjoyed in moderation or with friends, (so we can't eat them all).

Does anyone have any idea about the calories for these "cookies"?

flourless peanut-chocolate cookies

Prep Time: 10 minutes

Total: 30 minutes

Servings: 24

Author : Martha Stewart

Ingredients

Instructions

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