Chewy Flourless Chocolate Chip Cookies
Flourless chocolate chip cookies that are chewy, golden-edged, and come together in one bowl. They taste like a classic bakery cookie but are naturally gluten-free and dairy-free when you pick the right chips.
These have a soft, fudgy center and crackly tops, with pools of melted chocolate. I keep this recipe close because it’s fast enough for a weeknight and never fails.
What Makes These So Good
The texture is the real winner here. The edges set thin and crisp while the middle stays dense and chewy, almost like a brownie in cookie form. Peanut butter gives them body and richness, but the brown sugar and vanilla round out any heavy peanut flavor so they taste like real chocolate chip cookies.
Since there is no flour, you skip the risk of overmixing. The dough comes together in about five minutes, and a short chill is all they need to bake up with that shiny, crackled surface.
Ingredients
- 1 cup smooth peanut butter: a classic stable peanut butter like Jif or Skippy works best, not the natural kind that separates.
- 1/2 cup packed light brown sugar: adds chewiness and moisture.
- 1/2 cup granulated sugar: for crisp edges and shine.
- 1 large egg: at room temperature so it mixes evenly.
- 1 tsp vanilla extract
- 1/2 tsp baking soda: helps the cookies spread and brown.
- 1/4 tsp fine sea salt: if your peanut butter is unsalted, use a generous 1/4 teaspoon; if salted, cut back to a pinch.
- 1 cup semi-sweet chocolate chips: you can chop a bar for larger puddles.
Variations / Substitutions
- Almond butter instead of peanut butter: the cookie will be nuttier and a bit softer, with a more delicate crumb.
- Chopped dark chocolate instead of chips: you get irregular pools and a deeper cocoa taste.
- Dairy-free chocolate chips: the rest of the ingredients are naturally dairy-free, so this swap makes the whole cookie dairy-free.
- A pinch of flaky salt on top right after baking: it balances the sweetness and adds a little crunch.
If you like this style, the Brown Butter Chocolate Chip Cookies are another favorite.
How to Make Chewy Flourless Chocolate Chip Cookies
Step 1: Mix the Dough
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, stir together the 1 cup peanut butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 large egg, 1 tsp vanilla, 1/2 tsp baking soda, and 1/4 tsp salt with a wooden spoon or spatula until smooth and glossy, about 1 minute. The dough will be thick and will start to pull away from the sides of the bowl.
Once everything is fully combined, fold in the 1 cup chocolate chips. The dough should be stiff enough to hold a shape but still a bit tacky to the touch. At this point, it will smell sweet and peanutty.
Step 2: Shape and Chill the Dough
Scoop the dough by rounded tablespoonfuls, about 1 1/2 tablespoons each, and place them onto the prepared baking sheet two inches apart. You will get about 16 to 18 cookies. Roll each mound quickly between your palms to form a smooth ball, then flatten the tops just slightly with your fingers.
Chill the tray of dough balls in the refrigerator for 15 minutes. This firms up the peanut butter so the cookies spread less and stay thick and chewy. The chill time also gives the sugar time to absorb moisture, which leads to those shiny crackly tops.
Step 3: Bake and Cool the Cookies
Bake on the middle rack for 10 to 12 minutes, until the edges are golden brown and set but the centers still look soft and puffy. The cookies will look slightly underdone in the middle; they continue to set as they cool.
Remove the pan from the oven and let the cookies rest on the hot pan for 5 minutes. This allows them to firm up enough to transfer without breaking. After 5 minutes, slide a thin spatula under each cookie and move them to a wire rack to cool completely. Once firm, they are ready to eat, with crisp edges and a soft center.
A Few Tips for Perfect Flourless Cookies
- Use a medium cookie scoop so every cookie bakes at the same rate.
- If your peanut butter already contains sugar and salt, you may want to reduce the added salt to a pinch. Taste the dough before baking.
- The cookies will look underbaked when you pull them from the oven. That’s the right moment; they carry over cooking as they cool and stay fudgy in the center.
- For the glossiest crackled tops, don’t skip the 15-minute chill. It makes a noticeable difference.
Storing Leftover Cookies
Store the cooled cookies in an airtight container at room temperature for up to 5 days. They stay chewy. For longer storage, freeze baked cookies in a single layer first, then transfer to a freezer bag for up to 2 months. You can also freeze unbaked dough balls on a tray and then bag them; bake straight from frozen, adding a minute or two to the bake time.
Frequently Asked Questions
Can I use crunchy peanut butter instead of smooth?
Yes. It adds a subtle crunch and works the same way. The dough might be a little drier, so press the balls together firmly before chilling.
Can I double this recipe?
Absolutely. Use a larger bowl, mix everything in the same order, and you may need to bake in batches. The chill time stays the same.
Why did my cookies come out dry?
Dry cookies usually mean they baked a minute or two too long, or the peanut butter was on the drier side. Pull them when the centers still look soft, and always measure peanut butter packed firmly into the cup.
Chewy Flourless Chocolate Chip Cookies Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment. In a large bowl, stir together peanut butter, both sugars, egg, vanilla, baking soda, and salt until smooth. Fold in chocolate chips.
- Scoop dough into 1 1/2-tablespoon balls, place on the sheet 2 inches apart, flatten slightly, and chill for 15 minutes.
- Bake for 10 to 12 minutes until edges are golden. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
