Kids and adults alike will love this easy peanut butter chocolate chip cookie recipe, which--unlike most cookie recipes--doesn't call for flour. These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat. They're also perfect for a holiday party or for a cookie swap. Source:, November 2019

Ivy Odom


Ingredient Checklist


Instructions Checklist
  • Position rack in middle of oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk egg and salt in a medium bowl. Stir in peanut butter, brown sugar and chocolate chips until combined. Place slightly rounded tablespoons of dough about 2 inches apart on the prepared baking sheets.

  • Use a fork to flatten each cookie to a 1 3/4-inch diameter by gently pressing in a crisscross pattern. Bake the cookies one sheet at a time until just set, 8 to 10 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining cookies.


Equipment: Parchment paper

To make ahead: Store in an airtight container for up to 2 days.

Nutrition Facts

159 calories; total fat 10g 15% DV; saturated fat 2.1g; cholesterol 12mg 4% DV; sodium 100mg 4% DV; potassium 18mg 1% DV; carbohydrates 12g 4% DV; fiber 1.3g 5% DV; sugar 9g; protein 4.3g 9% DV; exchange other carbs 1; vitamin a iu 18IU; folate 2mcg; calcium 3mg; ironmg; magnesium 5mg; added sugar 8g.

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Rating: 5 stars
Forget 3 ingredient chocolate chip cookies -- these 5 ingredient ones are just as easy AND they have chocolate chips! They'd be perfect for a cookie swap especially because they're gluten-free. Read More