These are seriously the best! So much so that Marc, who hates peanut butter and chocolate together (insane, right?!) loves them.  I have been trying to perfect the recipe for a few months now and I think I finally have it right. If you can’t eat gluten or prefer a very chewy peanut butter cookie these are the cookie for you!

I have been experimenting with different flourless peanut butter cookies and have combined a few recipes to over the least few batches. I would say the recipe from Epicurious is the closest.

Makes approximately 2 dozen cookies


  • 1 cup of chunky peanut butter (chunky makes a huge difference)
  • 1 cup of dark brown sugar
  • 1 large egg
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of pure vanilla extract
  • 1 cup of semi-sweet or dark chocolate chip


Preheat oven to 350 degrees.

Combine peanut butter, brown sugar, egg, baking soda and vanilla in one bowl and mix well.

Add chocolate chips and mix well.

Wet your hands and roll dough into walnut sized balls and place approximately 2 inches apart on an ungreased cookie sheet. The cookies will spread quite a bit, so do not put more than 10 on a cookie sheet. Also, be sure to keep hands moist during this process so the dough doesn’t stick.

Bake for 9 minutes  or until they are nicely puffed and slightly golden brown around the edges. Let cool before removing them from the baking sheet.  I know that 9 minutes doesn’t seem like a long time in the oven, but it is just long enough for them to set, but remain chewy! Delicious!

My next goal is to figure out a way to make them with all-natural chunky peanut butter. I will keep you posted if I succeed. Fingers crossed!