These flourless peanut butter chocolate chip cookies are soft, chewy, rich in flavour & have the best texture, not to mention only require a few ingredients! They can be whipped up in a few minutes & are the perfect treat to have on hand!

Gluten & dairy-free Flourless Peanut Butter Chocolate Chip Cookies

This recipe is gluten-free (flourless) & easily made dairy-free (see below)! I am actually so impressed with the texture & flavour of these cookies for such few ingredients & no flour! I was inspired to make this recipe after seeing a flourless peanut butter cookie recipe going around on TikTok. I decreased the sugar slightly, used all-natural peanut butter, added a couple flavour enhancers into the mix & threw in some collagen peptides for a little protein punch.

Ingredients you will need for these cookies:

Brown sugar (you could also try coconut sugar, or Lakanto to make these low-carb, but I only tried them with brown sugar so far as it was all I had left at home)
All-natural peanut butter (I used crunchy for extra texture, but smooth will also work)
Egg
Baking soda
Pink salt
Vanilla extract
Collagen peptides*
Avocado oil (or coconut oil or butter, melted)
Dark chocolate chips &/or M&Ms (I like these chocolate chips for a dairy-free version)

Make Flourless Peanut Butter Chocolate Chip Cookies Dairy-Free

To make these dairy-free you just have to make sure you use a dairy-free oil. I used avocado oil but you can also use coconut oil as well. If you don’t love the coconut taste, opt for refined coconut oil which has that coconut flavour significantly reduced. However, I don’t find I taste any coconut flavour from extra-virgin coconut oil in most baked goods that I use it in!

You also will want to omit the M&Ms & make sure you’re using dairy-free chocolate chips. I like these ones!

CAN I MAKE THESE Flourless Peanut Butter Chocolate Chip Cookies Low-carb?

First of all, yes I did use real brown sugar for these cookies. It was all that I had on hand as I was out of coconut sugar, which I have recently loved in baked goods. I don’t bake with a lot of sugar very often & I try to keep the sugar on the lower end in most of my recipes. I like to opt for less processed sweeteners usually but like I mentioned this was all I had on hand when I was testing this recipe.

That being said, if you do want to make them lower in sugar I have a few alternatives I can recommend. I can’t say for sure how these substitutions will work as I haven’t tried any yet. If you do try any please let me know how they work out & I will also update this blog post when I try any for myself!

As I am sure you know by now, Lakanto is my go-to for lower sugar baking. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! So if I was going to swap out the brown sugar for something that won’t spike blood sugar I would use this.

LOOKING FOR MORE HEALTHIER BAKING RECIPES?

PALEO DOUBLE CHOCOLATE COOKIES

GLUTEN-FREE BANANA BREAD COOKIES

HEALTHY COLLAGEN COOKIE BARS

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Flourless Peanut Butter Chocolate Chip Cookies

Author: Lauren

Print Recipe

Description

Ingredients

Scale

3/4 cup brown sugar (you could also try coconut sugar, or Lakanto to make these low-carb, but I only tried them with brown sugar so far as it was all I had left at home)
1 cup all-natural peanut butter (I used crunchy for extra texture, but smooth will also work)
1 egg
1 tsp baking soda
1/4 tsp pink salt
1 tsp vanilla extract
1/2 cup collagen peptides*
1 tbsp avocado oil (or coconut oil or butter, melted)
1/2–3/4 cup dark chocolate chips &/or M&Ms (I like these chocolate chips for a dairy-free version)

Instructions

Pre-heat the oven to 350 degrees F.
In a large mixing bowl, mix together the sweetener and peanut butter.
Add in the rest of the ingredients, adding the chocolate chips/M&Ms last.
Scoop a couple tbsp worth of batter up and roll into a ball, placing them on a parchment paper lined baking tray & leaving a couple inches between each cookie.
Bake for 7-8 minutes, until the tops are golden brown. Remove them from the oven & leave them on the tray for 10-15 minutes to continue to bake & firm up.
Place them on a plate & store in an air-sealed container.
Enjoy!

Notes

*I haven’t tried these cookies without the collagen peptides yet so I can’t say how they will turn out without them. You could also use your protein powder of choice but each brand & type can vary significantly when baked. Collagen peptides dissolve well in baked goods & give these cookies a chewy texture. You will likely need to use less regular protein powder if you choose to swap that for the collagen. I would start with 1/4 cup to see how it dissolves. You want a thick, sticky batter before baking.

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