Gluten free peanut butter and chocolate cookies.

I’ve seen a few recipes for peanut butter cookies around the internet, but this is the first one I’ve seen that requires no flour at all. Not even ground almonds, or a flour substitute. Was this going to work? I was skeptical.

They worked. And god, they were good. Amazingly, they held together perfectly and are not too crumbly. They don’t have the chewyness of a regular cookie, but other than that they are spot on. Kieran loved them so much he requests them now. And they literally couldn’t be simpler to make.

Recipe adapted slightly from here.


  • 1 jar smooth peanut butter
  • 1 1/2  cups  caster sugar
  • 1/2  cup  packed light brown sugar
  • 2  large eggs
  • 2  teaspoons  baking powder
  • 2  teaspoons  pure vanilla extract
  • 1/2  teaspoon  salt
  • 50g chocolate, chopped into small chunks


  1. Heat oven to 180C/350F
  2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt. Stir the chocolate pieces through the cookie dough.
  3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
  4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days