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Flourless Peanut Butter and Chocolate Chip Cookies


Homemade Peanut Butter

  • 2 cups unsalted blanched peanuts
  • 2 tsp honey
  • 1 tsp salt more to taste


  • 1 cup homemade peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/3 cup rolled oats not instant
  • 2 egg whites 4 tbsp
  • 1/2 cup chocolate or peanut butter chips or 1/4 cup each


  • Preheat oven to 350 F.
  • In a food processor, add peanuts, honey, and salt. Process for 1 minute. Scrap down the sides and bottom often.
  • Continue to process until the mixture is smooth. Taste along the way and add more salt if desired.
  • This should yield about 1 cup of homemade peanut butter.
  • Transfer 1 cup of homemade peanut butter to the bowl of a stand mixer fitted with the paddle attachment.
  • Beat peanut butter, brown sugar, granulated sugar, and salt on medium speed until combined.
  • Add in the oats and egg whites and beat until well combined.
  • On low speed, add in the chocolate and/or peanut butter chips. The mixture might be thick, so you might need to mix by hand.
  • Using a 1 + 1/2 tbsp scoop, evenly scoop batter onto a parchment lined baking sheet, leaving about 2 inches between each cookie. I would recommend to squeeze each scoop of batter in your hand a few times before rolling into a perfect ball. This will help release some of the extra oil from the peanut butter. This will help the cookies keep their perfect shape, but it is totally optional.
  • Bake for 8-10 minutes. 8 minutes was perfect for mine.
  • The cookies will appear under cooked but they are totally fine!
  • Let cool on the baking sheet for 5 minutes. Transfer cookies to a cooling rack to cool completely.
  • Enjoy with a big glass of cold milk.


Culinary Cool Original Recipe
To ensure these cookies are gluten free, make sure you select oats and chocolate chips that are certified gluten free.
I did not test this recipe with store-bought peanut butter, only homemade.