Flourless Chocolate Chip Cookies That Stay Chewy

These flourless chocolate chip cookies are wonderfully peanut-buttery, rich, and made with just seven simple pantry ingredients—no flour required.

Today we’re celebrating thick, chewy, chocolate-studded cookies that are quick to make and wonderfully satisfying. These cookies contain no flour and no refined white sugar, yet they deliver on texture and flavor. I adapted this version from a simpler five-ingredient peanut butter cookie and added chocolate chips and a pinch of cinnamon for depth. If you love the classic pairing of dark chocolate and peanut butter, these will become a favorite.

Ingredients You Need

These cookies are made from straightforward pantry staples. For a batch of about 12 cookies, you’ll need: 1 cup natural creamy peanut butter, 1/2 cup coconut sugar (or brown sugar), 1 egg, 1 teaspoon vanilla, 1/2 teaspoon baking soda, a pinch of cinnamon, and 1/2 cup chocolate chips. Use natural, oil-separated-style peanut butter for the best chewy texture.

What Makes Them Chewy

The key to the chewy texture is the peanut butter. Natural creamy peanut butter, which still contains the oil and has a softer consistency, gives these cookies moisture and chew. If you use a dry, hydrogenated, or crunchy peanut butter without natural oils, texture and spread will differ and the cookies can turn out dense or crumbly.

The natural oil in the peanut butter melts in the oven and keeps the interior soft while the edges crisp up just enough—resulting in that classic chewy cookie you want.

How to Make Flourless Chocolate Chip Cookies

• Preheat oven to 350°F (175°C).
• In a large bowl, stir together the coconut sugar, peanut butter, vanilla extract, baking soda, and a pinch of cinnamon until smooth.
• Beat in the egg until fully incorporated, then fold in the chocolate chips.
• Line a sheet pan with parchment paper. Use a cookie scoop or measure about 2 tablespoons of dough per cookie and roll into balls. Place dough balls on the prepared pan. If not using a scoop, gently flatten each ball with your hand so the cookies can spread evenly.
• Bake for 8–10 minutes. For a softer, chewier center, remove at 8 minutes. Allow cookies to cool on the pan for 5–10 minutes before transferring to a cooling rack.

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Extra Tips for Success

• Almond butter option: You can substitute natural almond butter cup-for-cup for peanut butter if you prefer a different nut flavor. The texture will still be soft and chewy.
• Alternate sweeteners: If you don’t have coconut sugar, use light or dark brown sugar as a 1:1 swap. The flavor will be slightly different but still delicious.
• Chocolate choices: Dark chocolate chips add depth and balance the peanut butter’s sweetness. Semi-sweet chips work well too.
• Measuring and shaping: A cookie scoop makes uniform cookies and eliminates the need to flatten the dough. If you don’t have one, use two spoons or measure and shape by hand.

How to Store and Freeze Leftovers

Storing at room temperature: Place cooled cookies in an airtight container or zip-top bag. They’ll stay fresh for 3–5 days at room temperature.

Refrigeration: Store in the refrigerator up to 5 days if you prefer a firmer texture.

Freezing: Fully baked cookies freeze well for 1–2 months in a freezer-safe bag or container. You can also freeze portioned dough balls and bake them straight from frozen, adding a minute or two to the bake time.

If you enjoy nut-butter-forward desserts, these cookies deliver a rich peanut-butter flavor with a tender, chewy center and melty pockets of chocolate. They pair beautifully with coffee or tea but are equally good on their own as a quick sweet treat.

More Flourless Dessert Ideas

• Flourless peanut butter cookie variations with different mix-ins
• Flourless vegan pumpkin cookies for seasonal baking
• Flourless banana bread with chocolate chips for an everyday loaf