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Under 30 Minutes

Flourless Peanut-Chocolate Cookies


Who needs the flour after you've tasted these soft, dense cookies?

  • Prep:
  • Total Time:
  • Yield: Makes 24

Source: Everyday Food, March 2005


  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg (lightly beaten)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup roasted salted peanuts


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Mix in chocolate chips and peanuts.

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

  3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Reviews Add a comment

  • Sofi Brenes
    9 NOV, 2012
    Excellent recipe. Great treat, easy and fast!
  • jillroberts
    6 SEP, 2012
    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
  • nblack
    3 MAR, 2012
    Despite the lack of flour, this is NOT a low carb recipe. Using a site like, 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)
  • mirepoix22
    13 OCT, 2011
    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!
  • jengl
    4 OCT, 2011
    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!
  • Tour88
    21 AUG, 2011
    This was a hit thanks for the easy recipe. I didn't have peanuts and used chunky peanut butter turned out well.
  • britnym
    12 JUL, 2011
    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!
  • mcarter4409
    7 JUL, 2011
    I was nervous about this recipe....but the cookies were AMAZING!!! I am embarrassed to say we ate them all in 2 days!
  • kittyrocky
    22 MAR, 2011
    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.
  • hannahlj
    21 MAR, 2011
    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.