I love making cookies. They are one of my favorite things to bake. I used to make cookies all the time, however since going gluten free I have only made them twice. Gluten free cookies are just not the same. I am trying to come up with some good gluten free cookies by adapting some of my old favorites, but the results have been mixed.
However I have been craving cookies, so when I saw a recipe from Emeril for flourless peanut butter chocolate chip cookies, I knew I wanted to try it.
Not only do we love cookies in our house, we love peanut butter. I have seen quite a few recipe for flourless peanut butter cookies and they are all basically the same.
We loved these cookies. It was so nice to have a cookie again that was really good. We loved these so much that they did not even last 24 hours. We ate way too many of these. I told my sister about these cookies and she decided to try them. Her family also loved them.
One of the reasons I like this recipe is because it is a normal, but gluten free recipe. There is nothing strange or weird in these cookies. Anyone would have the ingredients on hand to make these. These are a cookie everyone would enjoy.
You can make them without the chocolate chips, but we love them with the chocolate added.
Note: I shared this recipe before my daughter developed her peanut allergy. We now make these with soy or sunbutter and they work great.
Easy cookie recipe that is also gluten free.
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3/4 cup semisweet chocolate chips
- 1 large egg beaten
- 1 teaspoon vanilla extract
-
Combine all the ingredients in a bowl, and stir with a wooden spoon until smooth.
-
Take about 1 heaping tablespoon of dough and roll between your hands to form a smooth ball. Place the balls of dough on ungreased cookie sheets. Flatten slightly or press with a fork.
-
Bake the cookies at 350 until the cookies are puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and let the cookies cool on the sheets for 4-5 minutes. Then remove them onto wire racks to cool.
I have been making these cookies for years, just without the chocolate chips. They are my husbands favorite cookie. It was like fate, receiving my email notice for this post. I was actually sitting here, thinking about backing him some before he gets home from work this morning. Then I remebered I am out of vanilla ext. and with 10 inches of snow (Arkansas) on the ground I don’t think that I am running to the store just to get that one thing. I’ll have to bake them soon and try adding the chocolate chips. Thanks for posting this. I really enjoy your blog!
Now these look really good. I may just have to make these this weekend, though I may see about switching out the creamy peanut butter for PB2 (much less fat in this powdered peanut butter), eggbeaters for the eggs and maybe even Splenda Blend and Splenda brown sugar for the sugars.
I know totally changing this around – but hey anything to cut the fat and calories that still tastes good.
Thanks for this recipe. I’m loving all the posts on your blog – so glad I found you.
These look wonderful Lynn! Flourless cookies are one of the miracles of gluten-free baking. All the best finding a good recipe with some flours =D.
Lynn, you crack me up! You really work the “keywords” in your post 😉 But I will say these cookies look awesome for having no flour in them. They look like they would have flour or something of that nature. What makes them stay so full and not go all thin? I wonder if its due to no baking soda or powder? hmmm.
I’ve made these before. When I first got the recipe, I thought “what? No way!!!” But they are so good!!
What is the baking temp for these? I didn’t notice it in the directions anywhere and I’m a total flour free newb. 😉
@Ash, I am sorry. No one else had noticed that. You bake them at 350 degrees.
I’m like the first poster, I’ve made these without the chocolate chips as just a traditional peanut butter cookie, cross-hatches on top and all. I love them because they’re so quick and easy and they make a fairly small batch so I don’t have to put endless pans of cookies in and out of the oven!
Have you noticed the glutten free breads on artisanbreadinfive.com lately. She’s making gf nann too. I’m loving the olive oil bread recipe. You should try it gluten free.
Um… yum. I posted a “cookie” too, and even after stuffing myself with that, these still look good!
Yumm! We’ll be trying these for sure-we’ve got some gluten free folks in our family and always try to make sure they have treats around our house! Thanks for sharing, I look forward to browsing through your other recipes!
Ohhhhhh, YUM!!!
m ^..^
These look delicious. We’ll definitely be giving these a try this week. Thanks!
.-= Melissa´s last blog ..Potato Scramble =-.
Oh my word, these are amazing. My DH whipped them up last night and we had to force ourselves to put them away. They’re lethal warm right out of the oven. Thanks!
The cookies were delicious. Thank you very much! My daughter made them today and then blogged about it. 🙂
https://marineswife.wordpress.com/2010/02/03/peanut-butter-chocolate-chip-cookies/
I just want to know if these are soft or crunchy?
@Jessica, These are in between. Not really soft and not crunchy. They are a good mix of both. I hope that helps and that you enjoy them.
We made these last night and they were very good. My husband loved them so much he kept asking what was in them. He could not believe they were so simple to make. I will make them again in a heartbeat. (Maybe if my husband loves them so much he will make them for myself and the kiddos … LOL)
@Ellen, I am so glad that your family enjoyed them! I love how simple and easy these are to make and I am happy to hear you love that also.
These look great the thought of no flour makes me want to make them more because I am so curious. They look delish 🙂
Ashley
http://www.thedailysmash101.blogspot.com
(myfoodblog)
Yes, we have been loving these cookies for abou 6 months now! So simple, so delish, and no flour! Thanks from one g-free girl to another!
I just barely had enough PB for these but they were fabulous!! I’m glad I’m out of PB or I would make another batch. Thank you for these. I was suppose to make some meringue cookies but when the kids went down for a nap I didn’t want to use the mixer. These were silent, easy and yum! And my husband thanks you as he tries to stay away from Gluten.
I am so glad that you enjoyed them! I agree they are one of those cookies that are hard to stop eating. 🙂
These are wonderful and they’re really fast to make. They sort of look like magic–they don’t seem like they’d turn into cookies! Thank you for posting them. I used Splenda blend for the sugars and they still tasted like real cookies.
Thanks for commenting that the Splenda blend worked, I’ve got both peanut butter and Splenda blend that need to be used! 🙂
Have you ever tried making these with a natural peanut butter?
In regards to hiding the greenish color when using Sunbutter for these cookies, why not try putting some unsweetened cocoa powder in these cookies (whether using peanut butter or Sunbutter); that way you hide the green tinge from the sunbutter and the cookies become flourless chocolate peanut/Sunbutter cookies. Just a thought…
Adding cocoa and making them into a chocolate cookie is a great idea!