Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)

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Plate of gluten-free 1-Bowl Peanut Butter Chocolate Chip Cookies next to almond milk and a baking sheet with more cookies

Peanut butter cookies seem so effortless. Just throw peanut butter and some other random ingredients in your kitchen into a bowl, bake, and voila! — peanut butter cookies! Or so I thought.

This recipe was tested and retested and scrapped and tested again. It caused us so much trouble, but we’re happy to report we stuck with it and are so happy with the results.

Oats, brown sugar, gluten-free four, natural peanut butter, egg, and other ingredients for making our Peanut Butter Chocolate Chip Cookies recipe

Thanks to a little inspo from the talented Liz Moody, we finally got the perfect base formula right, and it’s butter- and oil-free!

The problem with our previous attempts was adding fat in addition to the peanut butter, or adding too many dry ingredients, or too many wet ingredients. Friends, it was touch and go. But this simple, unfussy, 1-bowl technique is perfection!

Using a wooden spoon to stir gluten-free Peanut Butter Chocolate Chip Cookie batter

Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder.

Then add wet ingredients: peanut butter, egg, vanilla. And stir again. Throw in some chocolate chips and you’re good to go! No chilling required!

Chocolate chips in a bowl of gluten-free Peanut Butter Cookie batter

This batter comes together in less than 10 minutes. Baking is just another 10 minutes. That means cookies that are ready in like 20 minutes!

Faster cookies = better cookies. It’s science.

Baking sheet of unbaked Peanut Butter Chocolate Chip Cookies
Peanut butter cookies cooling on a parchment lined baking sheet

We hope you LOVE these cookies! They’re:

Peanut buttery
Tender with a slight chew
Studded with chocolate
& Incredibly delicious

These would make the perfect treat to have on hand throughout the week. They also keep well in the freezer for when sweet cravings strike!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Full and half eaten Peanut Butter Cookies on a plate

Healthier Peanut Butter Chocolate Chip Cookies (GF & 1 Bowl!)

Healthier 1-Bowl Peanut Butter Chocolate Chip Cookies made without butter or oil. Perfectly chewy, salty-sweet, and studded with chocolate chips!
Author Minimalist Baker
Plate with three Peanut Butter Chocolate Chip Cookies
4.85 from 213 votes
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 12 (Cookies)
Course Dessert
Cuisine Baking, Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1/4 cup rolled oats (ensure gluten-free friendly as needed)
  • 1/4 cup gluten-free flour (or sub other flour, such as almond or unbleached all-purpose)
  • 1/4 tsp sea salt (plus more for topping)
  • 1/2 tsp baking powder
  • 1/2 cup brown sugar (or try subbing coconut sugar, but we only tested with brown)
  • 1/2 cup creamy salted peanut butter (we like Wild Friends — ingredients should only be peanuts and salt)
  • 1/2 tsp vanilla extract
  • 1 large egg (organic, pasture-raised when possible)
  • 3 Tbsp dark chocolate chips (dairy-free), chopped (plus more for topping)


  • Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
  • To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
  • Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness / drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn't need any adjustments.
  • Stir in chocolate chips. Then scoop out dough in 1 ½ Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
  • Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
  • Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).



*Nutrition information is a rough estimate.
*Recipe adapted from Liz Moody.

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 129 Carbohydrates: 14.2 g Protein: 3.8 g Fat: 7.4 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.12 g Monounsaturated Fat: 2.95 g Trans Fat: 0 g Cholesterol: 15.5 mg Sodium: 111 mg Potassium: 91 mg Fiber: 1.7 g Sugar: 7.7 g Vitamin A: 22.54 IU Vitamin C: 0 mg Calcium: 25.8 mg Iron: 1.08 mg

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My Rating:

  1. Ariana says

    Love this recipe! I am not vegan or gluten intolerant so I used all purpose flour and regular dark chocolate chips. Otherwise followed this recipe exactly (appreciate the metric conversion!) and they were a hit. I also really like the base recipe yields only 12 cookies. Good for me as I could easily eat all 12 in one sitting. I’ll definitely be making them again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Ariana! Thanks so much for the lovely review and feedback on the metrics =)

  2. Robin says

    These are my new favorite sweet treat. I stumbled upon this looking for a quick and easy pantry peanut butter cookie recipe. Little did I know I was discovering something absolutely amazing. A to-die-for cookie with no butter?!

    I also happened to have fresh ground peanut butter from my local Co-Op which I think makes it that much better. I also finished it with Maldon flaked sea salt.

    I love that they are one bowl, and easy ingredients. I feel like everyone needs to know about this recipe!!

    Thank you so much for discovering this goodness!

  3. Brandon says

    Really enjoyed this recipe. The cookies are rich and filling, and very tasty. Even my mom like them and she doesn’t like peanut butter! Bravo!

  4. Heena says

    These cookies are addictive, even my gluten eating friends loved them so much I had to make another batch. I added walnuts to the batter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we’d suggest more flour and/or maybe adding some chopped nuts? Let us know if you try it!

  5. Minh says

    This recipe is great. I have been remaking them at least 3 times now and they always came out delicious. This third variation I’m using a peanut cacao butter instead of just plain PB and used white choc chips, they are currently in the oven and I’m so excited to see the result :D

  6. Sofia says

    I used sprouted wheat flour instead of GF, and coconut sugar instead of brown, and they came out wonderfully! Definitely making again, will likely try another flour just to mix things up. Thank you for this simple and delicious recipe!

  7. Jeanne says

    I ended up making these with GF flour after all.
    The only thing I changed was I used 1/3 cup brown sugar vs. 1/2.
    My natural peanut butter had no salt and I was a little concerned (please advise for future cookies) but if it made a difference I didn’t notice.
    They were delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanne, we’re so glad you enjoyed them! We’d suggest just adding an extra pinch of sea salt next time. But it won’t make a huge difference.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanne, we haven’t tried that, but maybe? We think a mix of cornstarch and a more dense flour such as brown rice flour would be better. Let us know if you try it!

  8. Laura S says

    This has been our go to cookie recipe since you posted it! I usually don’t double the recipe but I did today and swapped out the egg for flax egg. Equally delicious!
    I might not ever double again because really its so hard not to just eat them all. SO good! Thanks for having the best food blog!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy it, Laura! Thanks so much for your kind words and lovely review! xo

  9. Alexi says

    Made these today with minimal changes: didn’t have quite enough peanut butter, so I used a few tablespoons of almond butter to make up the difference. Added 2 tsp of molasses and a few tablespoons of almond milk to get a better texture. Oh, and I put the oats in a blender for a bit to make the oats a bit smaller. Baked for 10 min and they’re perfect. Will def make again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, we haven’t tried it that way so we can’t guarantee results. But if you try it, we’d suggest starting with less as it may be more absorbent. Let us know how it goes!

  10. Robert Van Doren says

    I think I made this before, going to try it again. I remember adapting with a Julia/Martha Stewart recipe. The constant rolling video of other websites was annoying enough (extremely annoying) that I will remember not to open them. Thank you for providing good usable information in a civilized format!

  11. Ashley says

    I usually don’t love healthier cookie recipes but these are SO GOOD. They taste like a regular peanut butter cookie. I followed almost exactly, but used all purpose flour & took out the chocolate chips. Also made my mini & only baked for 8 mins. So chewy!

  12. Elizabeth says

    These were a big hit! Quick and easy too. I’m a fan of your DIY gluten-free flour and use it often. Before baking, I sprinkled with a little Maldon sea salt flakes. Yum!

  13. Christine says

    Hi! Is it possible to make these with regular Peanut Butter, like JIF? Or, does it need to be the drippy kind?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve only tried with the drippy kind, so we’re not certain! Let us know if you try it!

  14. Ulwi says

    My siblings loved the cookies so much I whipped up another batch in just 20 minutes. I love how quick the cookies are.
    I used quick-cooking oats instead of rolled, almond flour plus a little bit of gluten free flour, and a bit less sugar than called for. I also left out the chocolate chips. I added some toasted shredded coconut to my second batch.
    I pressed the cookies down a lot to make them thinner and crispier as I found they didn’t crisp up too well.
    Thanks for a delicious, chewy cookie!

  15. Tiffany K says

    I was planning to make your fudge recipe but didn’t have enough chocolate in the pantry so I baked these cookies instead for our family. They loved them! I subbed Whole wheat flour for the gluten free flour, and used coconut sugar instead of the brown sugar. They were delicious! I should have doubled the recipe.

  16. Cherise Smith says

    These were an immediate hit!!! Mine were a little bit crumbly but no one cared because they tasted so good!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Cherise! For a less crumbly texture, make sure to use a creamy, drippy peanut butter. Hope that helps!

  17. Foram says

    Tried this today! Came out tasting great but the cookies didn’t spread as much as yours. Any idea why? I followed the recipe exactly except that I used almond flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It could be the almond flour! Otherwise, maybe your peanut butter was thicker and less drippy?

  18. Kat says

    I made these last night and they came out looking like I reached in and pulled them straight out of the photos! Not only did they look amazing, they tasted even better! I loved that they weren’t too sweet because I always end up craving more cookies and these were perfect because I didn’t eat the whole batch in one night (if that makes sense, believe me it’s a good thing, haha!) The recipe was easy to follow and I love the extra suggestions that are usually included at the end of your recipes because I always find them super helpful. For example, I added a dash of non-dairy milk because our peanut butter was too thick, and it made the batter perfect. Thanks again Minimalist Baker!

  19. Bre L-R says

    Really simple to make, and I already had everything on hand which made for a quick late-night treat! You’ve done it again MB!! Thanks for another awesome recipe!

  20. Aditi says

    Made this so many times and my husband loves it! I am not a baker by any stretch of imagination but this is so easy to follow. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Aditi. We are so glad you both enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Holly says

    Tried this recipe today and loved it! So easy to make – I love that I don’t have to take out the mixer for this recipe. I substituted All Purpose bleached flour because it was all I had. I also used regular rolled oats (not gluten free). My husband and toddler love the cookies too which is a win for me. This recipe made 12 cookies as it states. They are so good that I ended up making a 2nd batch. The cookies didn’t flatten out as much as shown in the pictures but I’m guessing that’s because of the flour I used – and I don’t mind because they still taste great. I’ll definitely make these again!

  22. Louise says

    I love this recipe, thanks! I made them into lactation cookies by adding brewers yeast and some LSA for added goodness.

  23. Hailey says

    I giggled when I read, “and last in the fridge up to a week”….because lucky if they’ll last 2 days!

    I used almond flour and coconut sugar and they taste great! I did have to bake them a bit longer and used a little more almond flour than the recipe called for (but could be due to my PB), but otherwise no issues.

    These are wonderful, will definitely be baking them again. Thank you!

  24. Adela says

    Absolutely love these.

    I made them with all-purpose flour and half light brown / half coconut sugar. I also used whole earth smooth peanut butter and gave it 15 seconds in the microwave as I was towards the end of the tub so the PB was a little stiffer.

    Baked for 10 mins at 160 fan, turning half way through and they cam out perfectly.

    Love your recipes, keep it up!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Adela! We are so glad you enjoyed these and our other recipes! xo

  25. genevieve schneider says

    I tried subbing the egg for a flax egg and it was very good ! Oui thanks for the recipe :)

  26. Jess says

    Excellent cookie and so quick. I used 1/2 rice flour 1/2 almond and added hemp hearts.
    Next time I’ll try half the brown sugar.

  27. Dee says

    Just finished baking these cookies but didn’t have any chocolate chips so I made them without. I put peanuts on top to press the dough down. The cookies turned out and are delicious! Thanks for another great recipe!

  28. Natalia says

    These cookies are amazing. I think I’ve made them about 5 times now. I sub almond butter for the peanut butter, and always make a double batch because they never last!!

  29. Autumn says

    YUM!! These sure hit the peanut butter cookie need spot! The “healthy only” cookie person (me) and the “must taste super” cookie person (husband) both loved these. I made exactly as stated, using freshly ground oats for the flour. I did need the extra little bit of flour the recipe said might be needed to make the dough a little less wet (about a tablespoon). I made 16 perfectly delicious cookies. Baked 12 minutes at 350–they were a little crispy on the edges and soft in the middle.

  30. Nicole says

    These cookies were great! I doubled the recipe and added a splash of oat milk as my dough wasn’t dry but it was quite crumbly. I also used a GF flour made with a recipe from the Bob’s Red Mill website (NOT their store-bought baking mix). I made my cookies using a 3 tbsp. ice cream scoop and slightly pressed them down with a fork. I increased the baking time to 15 minutes to account for the larger size of the cookies and ensure they were fully cooked throughout. I also didn’t have any baking powder and I subbed 1 tsp of baking soda instead (there was none of the bitterness that using too much baking soda can produce). The cookies turned out crispy on the edges and soft in the middle. It may be a good idea for anyone making these on a hot day to chill the dough a little so their higher fat content doesn’t make them spread too much in the oven.

  31. Sonia says

    Heyy this recipe tasted amazing but i had a problem the cookies didnt get bigger in size even the shape was still the same do you have any idea why? I used regular flour tho

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it could be the all purpose flour as we’ve never tried them. Did you press down on them slightly? We’d also recommend watching the video for additional guidance!

  32. Amanda Axler says

    I’m not a baker and these turned out amazing! This recipe only made about 10 cookies though (although I did leave out the choc chips and it was still delicious). Will be making again!

  33. Cristina says

    Thanks, Dana! I just made a batch of these for a second night in a row because the first batch went FAST! I used flax eggs, coconut sugar, and almond butter and I wouldn’t change a thing. With my variations they haven’t spread out like other reviewers mentioned. Thanks again!

  34. Tori Lamb says

    I used a flax egg and standard plain flour, worked beautifully and they taste delicious! Easy and fast to make.

  35. Glenna says

    I made these just now and I’m really surprised this ever got solid reviews. The dough is far too sandy and it’s crumbling apart (even after the cookies have cooled for ten minutes). I’m used to GF flour being fickle, but I used real flour here. I also omitted the chocolate chips because quarantine. I’m not sure what would make this better!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Glenna, two thoughts here: 1) Was your peanut butter creamy/drippy or more dry? 2) Also, we wonder if the all purpose flour could be an issue since it’s more absorbent?

      • Glenna Brucken says

        Very well could be regarding the all purpose flour! I used a creamy/drippy sunflower seed butter per the suggestions (allergic to peanuts and realizing i forgot to mention this substitution in original comment, but the consitency is really on par with creamy peanut butters).

    • Nicole says

      I find that sometimes how well cookies stay together can really change depending on how they’re shaped. Regardless of the type of flour, I’ve found that disher-style ice cream scoops make a big difference in crumbly doughs staying together better. These scoops allow the dough to be packed together, and they’ve been really helpful to me in helping cookies that might otherwise be too crumbly having a good, consistent shape.

  36. Erin says

    Delicious! I doubled the recipe because I knew I would want lots. Easy to make and a perfect gift for a curbside drop off for a friend. I had natural peanut butter but it was unsalted, used coconut sugar and sprinkled Maldon salt on top to feel fancy. Worked out perfectly. TY Dana!

  37. dianna says

    boy oh boy! my partner and i made these and loved them. we used coconut sugar in place of the brown sugar and they came out great! the peanut butter is strong at all so if you’re really looking for a peanut butter cookie then this isn’t it but still so WORTH IT. we’ll definitely make these again!!

  38. Chelsea says

    These cookies are delicious!! I’ve made them three times in the last two weeks and keep coming back for more. Love love love them!

  39. Carly says

    Didn’t have any GF flour on hand and needed cookies IMMEDIATELY, so I used All Purpose and turned out wonderful!!

  40. Pia says

    Cant wait to try these cookies. I have all the ingredients but my peanut butter is the crunchy one with flax n chia seeds, will that work? Thank you!

  41. Elisha says

    I doubled the recipe, using almond flour and subbing tahini for peanut butter. I highly recommend sticking to the scoop size suggested here, because these puppies are spreaders. They were so delicious and because there was no oil, butter, or excessive sugar, I didn’t feel bad eating more than one! (I definitely ate more than one.) Will be making again!

  42. Annaliese says

    These were tasty and not too intensely sweet or peanutty. I halved the sugar and used almond flour. Perfect for what they are – a healthyish peanut butter cookie! Used a 80% cacao chocolate bar for the chocolate and Maldon for sea salt on top. Perfect for after dinner during the week and for breakfast with coffee!

  43. rebecca says

    Made these with 1/4 c of Just Egg, vegan egg substitute, instead of the egg and they were perfect. I also love that it makes a smaller batch of cookies- mine made about 15 small cookies. Plenty for a household of 2!

  44. Hillary says

    These are really yummy, but mine came out too soft. Right after I started making them I realized I didn’t have baking powder. So I used baking soda/lemon juice as a substitute. I also used the Bob’s 1-1 flour. One of those ingredients may have been the reason? I’m not sure. Either way, it was delicious to eat, even if it didn’t stay in form! I love how fast and easy it was.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hillary, we wonder if the lemon juice added just a bit too much moisture? Next time, we’d say try compensating with a little more flour.

  45. SFgirl says

    Wow, these are AMAZING!!! My husband had a spontaneous wish for a cookie (he never eats cookies) and the options on UberEats were not appealing to me: they would most likely be extremely high in sugar and fat and carb content, as well as take time to deliver and cost a lot.

    I’m so glad I remembered to check Minimalist Baker website for a recipe and this recipe looked simple and delicious. And I had all the ingredients in my pantry already.

    5-10 mins to prep and mix, exactly 10 mins to bake and 5 mins to chill and we had the most delicious cookies I’ve ever tried and/or made!!! I didn’t have to make any changes to the recipe – it was perfect the way it is. The only thing is that I made less cookies but they were bigger. :) So yummy!!!! Totally recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  46. Jane says

    Great cookie recipe. Whole family loved. Next time I will double recipe. I used almond butter instead of peanut butter due to peanut allergy. Also , used 1/4 cup each of brown sugar and coconut sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Jane! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  47. Bri says

    I absolutely love these cookies!

    Can you use quick cooking rolled oats instead of normal rolled oats? That’s all I have in the house and I’m craving them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bri, we’re so glad you enjoy them! We haven’t with quick oats, but it might work!

  48. sandra says

    I did double the recipe and used 2 eggs. I think it was too much egg as the cookies were rubbery. Has anyone else successfully doubled this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sandra- sorry to hear that happened! We haven’t tried doubling it, but we wouldn’t expect it to cause an issue. Did you make any other modifications?

  49. Jeanne Douglass says

    This is my favorite cookie to make now. I use natural almond butter (contains just almonds and salt, creamy or chunky) instead of peanut butter. I also only used 1/4 of the brown sugar (light or dark) only because we are going low carb. I use all amond flour, but I want to try with almond and coconut flour mix. These are delicious healthy cookies.

  50. Alexa says

    @#%@%@#%@$#!@ these are INCREDIBLE! I used a flax egg, coconut sugar, and half pb/half walnut butter (because I ran out of pb). These cookies are so tender and chewy and perfectly sweet. Everything came together so easily and I will definitely be making this regularly.

    First V, GF cookies that turned out great.

  51. Janie says

    Love them! So satisfying and easy to make. I added a bit of cinnamon because I love the taste with peanut butter (: Thanks for the recipe!

  52. Sarah says

    Thanks so much for this! They’re so yummy!
    I used crunchy peanut butter and a flax egg. I needed to use your tip about including a splash of dairy-free milk. It’s little things like these cookies that give us some enjoyment during this weird time. Thank you!

  53. Marg says

    I just made this and it is the best gluten free cookie there is, I doubled the recipe and the only changes I made was cut the sugar back to 1/4 cup. I also added approx. 2 tbsp. coconut flour because I thought the dough might be too wet, plus I wanted to use up the coconut flour.
    Excellent recipe!! definitely a keeper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marg. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  54. Salena Baker says

    Delicious! I used coconut flour and 1/4 C stevia/ brown sugar mix with 1/4 coconut sugar to cut down on the sugar. Will definitely make again.

  55. S says

    An abomination to both Peanut Butter and Chocolate chip cookies.

    I have enjoyed many minimalist baker recipes but this is neither a peanut butter nor a chocolate chip cookie.

    Here’s a GF, V, DF – PBC

    Peanut Butter Cookie
    1 Cup Peanut Butter
    1 egg
    3/4 to 1 Cup sugar (brown or white)

    for Peanut Butter Chocolate Chip Cookie add:
    1/4 – 1/2 C chocolate chips

    • Karen says

      I’ve seen that recipe but couldn’t stomach trying it with all that sugar. This is why I tried this recipe! Perfect for us!

  56. Kay says

    Great recipe! Made exactly as recommended and cookies came out great. Next tim, I’d reduce the sugar by 1/3 (they were a tad too sweet) and remove them from the baking tray as soon as they come out of the oven as I like a chewy cookie.

  57. Justinator says

    I might skip the rolled oats. Should I add more flour? Also, how do you think it will come out if I used Stevia? Sugar substitutes are typically sweeter than sugar, but I still want to add brown sugar. Would 1/4 cup of brown sugar and 1/8 a cup of Stevia be ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we haven’t tried with stevia, but we think that might work! If skipping oats, we’d suggest more flour and/or maybe adding some chopped nuts? Hope that helps!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        We haven’t tried that but scan the comments as others have shared their successes!

        • Shreya says

          They turned out amazing ,! Thank you
          We had chocolate peanut butter at home so I reduced the sugar, and used flax egg instead of egg

  58. Lexi says

    These do not disappoint! I am vegan so I subbed the egg for 1/4 c aquafaba and used 1/3 c of brown sugar instead (I didn’t want them too sweet) and they came out amazing! Would definitely recommend and will be making again very soon!

  59. Jaime says

    Hi these cookies look amazing! I was wondering if you could use pics crunchy peanut butter instead of creamy peanut butter?

  60. Gabrielle says

    These are so good!! I made them with AP flour, a bit less sugar and had to eyeball the teaspoon measurements because I don’t have measuring spoons. The first time I had peanut butter cookies, ages and ages ago, I hated them – too sweet, too peanutty – and never wanted to touch another. I thought I’d give these a try because it seemed a low risk way to try the cookies again and I’d be making them myself. I found the peanut butter flavour just right, loved the chew of the oatmeal, and anything with chocolate has my name on it. Thanks so much! I’ll definitely be making them again and have shared the recipe with my friends.

  61. Gabrielle says

    These are so good! I made them w/AP flour and had to eyeball the teaspoon measurements because I don’t have any measuring spoons. I’d only had peanut butter cookies once before this, forever ago, and I hated them. I really wanted dessert though, and had all the ingredients already in my cupboard. I found the peanut butter flavour just right, I love the chew of the oatmeal and anything with chocolate has my name on it. My chips were 70% cocoa. I’ll definitely be making these again and I’ve shared the recipe with my friends! Thanks so much!

  62. Bituin says

    This recipe was absolutely divine! I used almond flour and ended up baking for 13 min. Thank you SO much!

  63. Liza says

    Thanks for this yummy cookie recipe :) The only part that did not turn out well for me is the size. It didnt expand as wide as yours in the picture. I think i might have pressed it too far down after putting more choc chips. Do you have an idea what might have happened? I want to make another batch in the future. Thanks, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liza, it sounds like maybe we used more dough per cookie? We’re glad you enjoyed them though!

  64. Beatriz says

    Delicious ! I’ve made these twice now. Works just as well with a flax egg. Both times I only used 1/4 cup sugar as I don’t have a big sweet tooth. I also used almond flour as it’s what I have on hand. I’ll have to try this with almond butter next!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julz, If you try subbing maple syrup you’ll likely need more dry ingredients to compensate a wetter texture. Let us know if you try it!

  65. Mar says

    Really good but way too sweet, half the amount of sugar would have been fine. Aside from that, awesome, easy and simple to make. :)

  66. Charisse says

    Thanks for sharing the recipe. I love Peanut butter and chocolate and this is a healthier cookie using that combo – I just had to try this recipe. I made 1 batch first to see how they would turn out – used almond flour, Xylitol sugar and baked for 14min. They came out perfectly and are absolutely delicious! Made some more 2 days later so that I could freeze some – didn’t make it to the freezer :) I will definitely make these again.

  67. Claire says

    Sadly, I wasn’t impressed like I always am with MB recipes. My PB was super fresh (brand-new jar!) but the peanut flavor wasn’t pronounced in the final cookie. In my haste I read past the step that said to flatten the dough, so that may have impacted the final result. I used all-purpose flour and added a little bit more to the dough since it seemed too wet. I was too lazy to chop my dark chocolate, and I used big chips, so scooping the dough was also a little awkward.

    Overall, this may have been down to baker error, but I just didn’t care for the overall taste/texture of these cookies :'(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, sorry to hear they didn’t turn out as expected! We haven’t tried these with all-purpose and wonder if that may have been the issue?

  68. Brynne Parise says

    Absolutely delicious! I have Celiac so always looking for gluten free cookie recipes. These are light and have a wonderful texture. Used almond flour. Will definitely make again and have already shared it! Thank you!

  69. Rachel says

    These cookies are amazing. They came together so quick and made a perfect dozen! These cookies took me less than 30 minutes to prep and bake (and eat dipped with cashew milk). I didn’t have chocolate chips on hand so I used a chunk or dark salted chocolate I had in the cupboard chopped roughly. Because my chocolate was salted I didn’t add the sprinkle at the end. 10/10 would bake again!

  70. Annie says

    wow these are delicious!! The perfect amount of sweetness and chewiness. I used maple sugar and it turned out great. thank you Dana!

    • Katie says

      Delicious! I love peanut butter cookies, but I’ve never found a healthier alternative recipe (that was actually good) until now! By far the easiest and fastest baking session to date- so thank you!
      I used almond flour, half coconut sugar, half brown, and unsalted peanut butter. Baked for 12 minutes and they turned out soo good once cooled, perfectly chewy in the middle.

  71. Frances says

    DELICIOUS! Was craving PB cookies today and these came together so quick! I made some without chocolate chips and some with – both are so good. Will try with flax seed next time and see how they do – saw it worked in someone else’s version. Thank you for this perfect recipe!

  72. Emily says

    I can’t stop making these. I enjoy big cookies so I usually only get about 9 cookies but its perfect for a single pan bake session.
    I also enjoy this recipe with whole wheat flour and milk chocolate chips – thank you for the recipe!

  73. Tessa says

    I really liked these! Easy and delicious.
    I used a combination of coconut flour and regular plain flour instead of gluten-free flour and they turned out really well. I had to add more coconut flour because my peanut butter was a runnier texture. I forgot to flatten them before putting them in the oven and baked them for about 13 minutes. They have a really nice, chewy texture, however the bottoms were much more cooked than the tops. Still delicious and I recommend that you try them!

  74. Nicole K says

    I normally don’t post reviews for recipes but this one was that amazing. I had no butter and have a gluten allergy so I really thought I wouldn’t be able to make any cookies but this totally worked. Used ground up almonds for the flour and the recipe still turned out chewy and not dense.

  75. Kim says

    Just made these and they are delicious! I didn’t necessarily need them to be gluten-free, so I used whole wheat pastry flour. I think the peanut butter I used was pretty salty, so they probably didn’t need the 1/4 teaspoon of salt. It definitely makes them very flavorful though! A very quick and easy recipe, and I appreciate how it made a reasonable number (12) of a cookies!

  76. JD says

    I made these, I added a little unsweetened applesauce to the mixture instead of milk. The cookies turned out absolutely delicious! The cookies were moist, not overly sweet, just right.

  77. Lauren says

    I’ve made these four times now! So good! I have consistently needed to add more flour but it may be due to the consistency of the peanut butter I’m using.