clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Flourless Peanut Butter Chocolate Chip Cookies

  • Author: Lauren


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!


  • 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)
  • 1/23/4 cup dark chocolate chips &/or M&Ms (I like these chocolate chips for a dairy-free version)


  1. Pre-heat the oven to 350 degrees F.
  2. In a large mixing bowl, mix together the sweetener and peanut butter.
  3. Add in the rest of the ingredients, adding the chocolate chips/M&Ms last.
  4. 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.
  5. 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.
  6. Place them on a plate & store in an air-sealed container.
  7. Enjoy!


*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.