Flourless Choc. Chip Peanut Butter Cookies (GF, Vegan)

by Brittany on January 9, 2011

Posted January 9, 2011 by Brittany
Gluten/Dairy/Soy/Egg/Rice/Corn Free. Delicious Flourless cookies that will be ready start to finish within 25 minutes!

  • Prep Time :
    5 min
  • Cook Time :
    12 min
  • Ready Time :
    17 min



  • 2 Cups Peanut Butter (Crunchy or Creamy)
  • 2 Cups Sugar (natural Unrefined Sugar could be used here)
  • 4 teaspoons Ener-G egg Replacer (dry)
  • 4 tablespoons Apple Sauce
  • 2 teaspoons Baking Powder
  • 1 cup Chocolate Chips (Such as Enjoy Life)


This Recipe came to me compliments of a Dear friend. When she told me about the recipe- I was shocked- and asked her several times over again if she forgot an ingredient before making them myself.  I made a few minor changes to the recipe just out of curiosities sake. The original recipe contains one Egg- which I omitted. And I added in some Enjoy Life Chocolate Chips!

These will take you seconds to mix together and only 12 minutes to bake, and will cost you close to nothing.

…And the best part. THEY ARE SO GOOD!

  1. Preheat oven to 350 Degrees.
  2. Mix together all ingredients. Roll dough into balls (the size is your preference) and place on Parchment paper on a baking sheet.  Using a fork push each cookie down (and create a criss cross pattern)
  3. Bake 12 minutes. Remove from Oven and allow to cool completely before removing them from cookie sheet (otherwise they will crumble!)

(If you would like to make these cookies with egg follow this recipe instead: 2 Cups Peanut Butter, 2 Cups Sugar, 2 Eggs, 2 tsp Baking Powder, 1 Cup Chocolate Chips)

This recipe will make 2 trays of Cookies!

{ 4 comments… read them below or add one }

Amanda McCullough March 27, 2013 at 6:27 am

When I was sick a while back I had my sister make these for me…YUMMY! And so simple! Love the extreme peanut butter taste!


Kayla April 9, 2013 at 1:24 am

This recipe looks great-love the simplicity! I have a couple questions regarding the recipe. Is is necessary to use a granulated sugar or do you think honey could be used? And would it be detrimental to the recipe (more outcome of batter than flavor) if the sugar was cut down?


Brittany April 9, 2013 at 1:45 am

I picked granulated to get a specific dry texture. You could try adding some money but the dough might get too wet.


Kate June 24, 2013 at 11:57 am

Can you replace the sugar with swerve or a sugar free substitute?


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