Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Flourless Peanut-Chocolate Cookies 3.8 (245) 31 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 21, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 30 mins Yield: 24 You won't miss the flour or the butter one bit in these chunky, nutty, sweet-salty standouts. Gluten-free never tasted so good! Ingredients 1 cup creamy peanut butter ¾ cup sugar 1 large egg, lightly beaten ½ teaspoon baking soda ¼ teaspoon kosher salt ¾ cup semisweet chocolate chips ½ cup roasted salted peanuts Directions 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. Print