Taking the full measure of life

Easy-Peasy Flourless Peanut Butter-Chocolate Chip Cookies

July 21st, 2008 · 13 Comments

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You may have seen an easy cookie recipe floating around the interwebs, particularly around the gluten-free interweb circles, that involves simply peanut butter, eggs, sugar, and chocolate chips.  I first saw the recipe on Mary Frances’s blog a while back.  I can’t eat eggs, and I was curious whether the cookies would work with an egg replacer.  Mary Frances gave me advice in the comments on that post . . . but the cookie-making fell off my to-do list somehow. I revived it last night in my baking experimentation that included one horrific flop of almond-flour raspberry muffins and these cookies.  Thankfully, the eggless cookies turned out beautifully.  Moreover, since these cookies are made without any rather pricey gluten-free flours, they have to be some of the more affordable gluten-free cookies out there!

Oh, and for those of you who cannot eat peanut butter, if you can tolerate sunbutter, it would be worth a bit of experimentation.  I only had 3/4 cup of peanut butter and added 1/4 c. sunbutter to get the requisite cup.

Here’s my version of these egg-free, dairy/casein-free, flourless, vegan chocolate pb cookies.  So easy, and so tasty!

Gluten-Free, Vegan Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)

1 1/2 tablespoons flax seed meal
3 tablespoons hot water
1 cup creamy peanut butter (the kind that does not separate into oil and nuts is best)
1 cup sugar
1 tablespoon corn starch (I’m sure another starch type would also work)
1/2 cup chocolate chips

1. In a tea cup or ramekin, use a fork to whisk together the flax meal and hot water.  Allow to sit 3-4 minutes to gel.

2.  In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. Add the corn starch.  Mix well. The mixture should be pretty stiff.

2. Stir in the chocolate chips as gently as you can.

3. Refrigerate the cookie dough for 15-30 minutes. Turn the oven to 350 degrees F to preheat.

4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)

5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.

6. Let the cookies cool for 10 – 15 minutes.

7. Enjoy! (In moderation, preferably–the first 2 or 3 bites of dessert always taste the best!)

Tags: allergen-free recipes · dessert · vegetarian

13 responses so far ↓

  • 1 Mary Frances // Jul 21, 2008 at 10:17 am

    The cookies look perfect! I’m so glad the substitutions worked; I had completely forgotten that we had talked about.

  • 2 Kimberly // Jul 21, 2008 at 2:05 pm

    I will definately be making these. Sick at the moment so will have to wait a few days:( Do you think almond butter would work?

  • 3 sally // Jul 21, 2008 at 2:07 pm

    I think almond butter could possibly work if it’s a very creamy kind, but some brands would be too grainy to hold together without additional starch or flour.

  • 4 Cheryl // Jul 21, 2008 at 4:39 pm

    oh, cool. I’ve been meaning to try something like that and I’m glad to you it’ll work!

  • 5 carrie // Jul 27, 2008 at 12:20 pm

    These are DELISH Sally!! thanks for sharing!!

  • 6 Laura // Aug 9, 2008 at 1:57 pm

    These look wonderful! I will try this recipe soon! What kind of chocolate chips do you use?

  • 7 sally // Aug 9, 2008 at 2:07 pm

    Laura–I don’t have to worry as much about cross-contamination as some people do. I either use the dairy-free Whole Foods 365 Brand chocolate chunks or the Ghirardelli dairy-free chips.

  • 8 Amy // Aug 17, 2008 at 12:24 pm

    Hi Sally these cookies sound great. I wonder how they would turn out with brown rice syrup & agave instead of sugar.

  • 9 sally // Aug 17, 2008 at 1:22 pm

    Amy–If you switch out something liquid for the sugar, the texture will definitely be different. I would think you’d either need to up the PB ratio or add some flour. Let me know how it works if you try it out. 🙂

  • 10 C is for Cookie « Perplexing + Girl // Jan 3, 2009 at 10:12 pm

    […] one reminds me of Almond Roca, one of my all-time favorites. Just the name is making me salivate! Peanut Butter and Chocolate Chip Cookies – They’re vegan and glutten-free. Nice. Chocolate Mint-Filled Cookies – These look too pretty […]

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  • 11 Stephanie // Mar 21, 2010 at 9:59 am

    Wanted to say thanks for the recipe! I was looking for a quick recipe for impromptu cookies – gluten-free and vegan – these were perfect! I skipped the chilling step (oops) but they came out fine. I added a little salt & cinnamon (I love cinnamon with PB!). Nice that the cookies stayed together even though the recipe is xanthan-free.

  • 12 Diane Lang // Dec 14, 2010 at 6:36 am

    I want to make these for my hairdresser who is gluten and egg sensitive. They sound great but I want to make sure the T in the recipe T means teaspoon or tablespoon. Don’t want to make a mistake. Thanks for your help.


  • 13 sally // Dec 14, 2010 at 11:33 am

    Hi, Diane! Capital T is tablespoon. Lowercase t is teaspoon. I am actually going to update the recipe and write them out, though.

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