Flourless Peanut Butter-Chocolate Chips Cookies (Gluten Free)
Prep time
Cook time
Total time
Recipe type: Cookies
Cuisine: American
Serves: 12
  • Peanut butter, creamy- 1 cup
  • Sugar- ¾ cup
  • Egg, slightly beaten- 1, large
  • Baking soda- ½ tsp
  • Salt- ¼ tsp
  • Semi sweet chocolate chips- ¾ cup
  • Roasted cashew nuts or peanuts, slightly crushed- ½ cup
  • Flaxseeds (optional)- to sprinkle on dough
  1. Preheat oven to 350 F.
  2. Since I used refrigerated creamy peanut butter it was little thick, so I had to slightly cream the peanut butter and sugar taken in a bowl using an electric hand mixer.
  3. Don't over cream the peanut butter and sugar till it turns watery, it should be a thick mixture.
  4. To the creamed peanut butter and sugar add the eggs, beat the eggs for a couple of seconds.
  5. Add all the other ingredients and combine well using a spatula till everything has incorporated well.
  6. I used roasted cashew nuts, you could use peanuts instead.
  7. Make small balls out of the dough and place it on a baking sheet lined with parchment paper.
  8. Sprinkle flaxseeds on top of each dough ball. This is just optional
  9. If the dough is too wet and cannot be made into balls, you could refrigerate it for 20 minutes so that it will be easier to make into balls.
  10. I didn't refrigerate the dough, it was slightly wet and I dropped small balls on the baking sheet.
  11. Make sure you place the dough balls at least 3 inches apart as it will double in size while baking.
  12. Place the baking sheet on the top rack in the oven and bake for 15 minutes till it's golden and puffed up.
  13. After 15 minutes, remove the baking sheet from the oven, the cookies won't be set well.
  14. Let cool down on the baking sheet for 5 minutes, once it cools down it will set and harden a bit.
  15. Transfer to a plate and cool down completely.
  16. Enjoy these delicious cookies before it gets finished.
I know it's tempting to taste the cookies as soon as it is out of the oven, it won't be set well though.
You have to let it cool down for at least 5 minutes, as it cools down it will set and harden a bit and tastes better.
Don't cream the peanut butter and sugar too much till it gets watery, it should be a thick mixture.
Refrigerate the dough so that it will be easier to work with.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/flourless-peanut-butter-chocolate-chips-cookies-gluten-free/