Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Flourless Peanut-Chocolate Cookies 3.8 (245) 33 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 21, 2017 Print Rate It 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. Rate it Print