Before I shove more cookies in your face, I have some very exciting news to share!
I’m headed back to Australia!
During college, I studied abroad on the Gold Coast and it literally changed my life. I’m not sure if it was the travel aspect or meeting new people, but I felt like a new person after living there. Most of all, I felt so lucky to meet one of my best friends, Susie.
Susie and I hit it off right away; it’s as though we were sisters, I swear! We met in a public speaking course at Bond University and immediately clicked. Our daily ritual consisted of drinking soy lattes, eating white chocolate chip macadamia nut muffins, and laughing nonstop. We supported each other, shared secrets, and talked about what we wanted to do when we graduated from college. Of course, we both had big dreams: Susie wanted to be a reporter or a pilot (she now flies a small private jet), and I wanted to own my own business (check!). Now it’s been nearly four years since I’ve seen Susie, but our friendship hasn’t changed one bit.
Well, except for the fact that she’s getting married! And best of all, I’m beyond thrilled that she asked me to be her Maid of Honor! I won’t be there to help her plan many of the details, but we’re going to Skype and I’ll do as much as possible from America! She deserves this happiness more than anything.
But you deserve happiness, too! And during the holidays, there’s nothing better than a warm cookie to help bring some cheer!
These cookies make me extremely happy because all you need is 6 ingredients: peanut butter, honey, vanilla, eggs, baking soda, and your favorite chocolate bar! O EM JEEZY.
The trick to making these cookies EXTRA special is the chocolate bar you select. I’ve kind of been obsessed with artisan chocolate bars lately. Obsessed means I go to Whole Foods and stare at them for a good 20 minutes before they start asking me if I’m looking for something specific.
Um no, I’m just staring because they all look SO FREAKING good!
There’s a brand called Madecasse, that I can’t get enough of. They also make vanilla beans, too! But do you know what’s really lovely? Their Sea Salt & Nibs bar!
I love keeping my chocolate bars in the freezer, how about you?
Last but certainly not least, I love Salty Dog Chocolate Bars made right here in Minnesota! Butter toffee pieces in dark chocolate with sea salt? SO amazing and a great gift during the holidays.
Whatever chocolate you end up choosing, make sure that it’s your fav. Heck, you could even chop up peanut butter cups and fold them in for a double PB chocolate combo. If you aren’t into chocolate, try coconut, oats, cranberries, or your favorite candy bar… it’s up to you!
I actually created these cookies for my friend Joanna’s blog; it’s a lifestyle blog but she often features unique food ideas and recipes! Last year I made her my favorite apple crisp and this year she asked me to create a fun dessert that she could share with her readers. It’s always flattering when someone appreciates your work. Thanks Joanna – you’re amazing!
The great part about these cookies is that are the best of both worlds – crispy edges with a warm, gooey middle. That’s hard to find in a peanut butter cookie.
If you like a hearty cookie with a bit of chew, just fold in ¾ cup of oats to the dough. A little sprinkle of sea salt also makes these shine. Any way you do it, you won’t be disappointed. Happy baking!
More gluten free cookie recipes to try:
The Best Gluten Free Chocolate Chip Cookes You’ll Ever Eat
Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
6-ingredient Flourless Peanut Butter Chocolate Chunk Cookies
Ingredients
- 1 1/2 cups all-natural creamy peanut butter
- 1/2 cup honey
- 2 teaspoons vanilla
- 2 eggs, at room temperature
- ½ teaspoon baking soda
- 3.5 oz. of your favorite chocolate bar, coarsely chopped
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix peanut butter, honey, vanilla, eggs and baking soda until smooth and well combined. Gently fold in chopped chocolate.
- Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart. Then BARELY flatten the top of each cookie with your hand. The dough will be sticky, so if you find this method difficult, simply use a cookie scoop to drop the cookie dough onto the prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay—they will still be delicious!
- Bake cookies for 8-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
- Cool on the cookie sheet for at least 5 minutes; then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes about 24 cookies.
Nutrition
58 comments
I need to find some of that chocolate! I have been obsessed with Vosges Haut Super Dark bars lately. They have the wildest flavour combos like mushroom and walnut. Also, that is so exciting you get to be Maid of Honour!
Thank you for the no butter and flourless cookie recipe. We will be making these soon. My daughter was at Bond University for a semester in the fall of 2007. We missed her terribly, but she was having a once in a lifetime experience studying abroad.
These look delicious and what an awesome and special story! Congrats Susie and you going to Australia!
These look perfect! I have tons of sunflower butter- may try with that!
Don’t be freaked out if you do end up using sunflower butter and these turn green – sometimes that happens but they will still be fine to eat. Enjoy!
I love making flourless PB cookies and usually I add choc chunks but never have tried the recipes with honey. Great idea! Pinned!
The pic of you and your friend is fabulous! 🙂
Thanks so much for the pin, Averie! 🙂
I love how you’ve made these customizable! Plus the easy ingredient list is always a plus :).
I am off to OZ too, but Bondi Beach! I am going in March for my bday, how fun you are going for a wedding! These cookies look spectacular, love that you used honey! No flour cookies always amaze me 🙂
Loving these! Such an awesome looking cookie!
Monique you are killing me with all those cookies !! I don’t have time to bake at home at all at the moment so I’ll just stare at the screen for a good 5 minutes… Yep… Feeling better 🙂
By the way you look fantastic on the photo with your friend 😉
These look bomb diggity. Gotta make! (PB and Chocolate is my weakness – YIKES!)
These cookies sound amazing. Can’t wait to bake these
These cookies look AMAZING. And how fun that you get to be part of a wedding in Australia!
I had to make these immediately!! They’re delicious and come together very quickly. I was too impatient to roll so I just dropped them onto the cookie sheet. They’re exactly like you described them: crispy on the edges and soft in the center. I added oats and used carob chips!
Thanks for all of your wonderful recipes!
So happy you enjoyed them Sonia! 🙂 Love that you added oats!
Thats so exciting! I made to hole way from Switzerland to be part of my friend’s wedding in Byron Bay this October. Simular story 😉 by the way I love your recipes!
These look sick, aka damn good! You’re so lucky to have maintained such a great friendship through the years, and that picture of you two is beautiful. 🙂 The first cookie I make from you has to be that coconut chocolate chip one, but this is definitely getting marked for later!
Peanut Butter cookies are just simply the best! Can’t wait to hear all about your trip back to Australia! So exciting.
These are the DA bomb. I am trying to avoid flour/gluten and I am craving chocolate and these were a hit. I did add some (gluten free) rolled oats to get that chewy effect and they came out PERFECT.
Now, I just need to hide the rest from hubby….
I love that these cookies only have six ingredients. They look amazing! The chocolate looks crazy good.
You’re going to have so much fun in Australia!
I will definitely try this recipe.
Dude, those chocolate bars look amazing! I’d totally go for the Sea Salt & Nibs – I love love love the packaging. You live near a Whole Foods? I am so jealous.
Okay, your cookies look amazing! Only six ingredients – that’s so awesome. Chocolate chunks totally trump chocolate chips. Right?
Pinning this recipe!
These turned out so good! I love this recipe and will be sharing it with all of my gluten free friends. I substituted banana for the eggn and that worked well. I love all of your recipes, thank you sharing them!
How many does this recipe make?
15-20 cookies.
How many cookies does the recipe make ?
Could I substitute regular sugar or a dextrose/sugar blend for the honey? My daughter can’t have honey….
Yum! Unless I missed it, I don't see how many this recipe makes. Would one giant one be overdoing it? I kid.
I used 1.5 cups peanut butter (Jiff whipped- less calories and sugar than other pbs), 2 eggs, omitted vanilla extract, 1/4 cup honey)(think will use less next time), omitted chocolate (trying to control sugar intake), and baking soda. Cookies were so yummy!
These are AWESOME! I have made them a few times. The first two times I followed the recipe perfectly and the cookies came out perfect. The last time I used natural peanut butter and they burned slightly — I think it is because natural PB has a higher oil content. I liked the cookies made with the regular PB better.
Could I just use egg whites?
Definitely! Probably 2 egg whites would suffice.
Just made these, they taste so good!! I think the brand of honey I used wasn’t good, though. It was the kind that goes solid at room temperature and the dough got a little separated after a while because of it. The cookies still taste amazing though! I’ll definitely be making these again (with a different brand of honey next time!)
I didn’t have high hopes for these, not because of the recipe, but because I was using some homemade peanut butter that had become dry and crumbly. I omitted the chocolate chips and added the oats, and the cookies are very good. They are a little sweet for my taste, so next time I will reduce the amount of honey.
Thank you!
I actually tried making these with sunflower butter for St. Patrick’s Day but they didn’t actually turn green :(. I was a little disappointed but they were very good!
I just made this. Its so awesome…….
Great recipe. I just used 1/4 cup maple syrup instead of honey & it’s YUM?
These are the best “No Flour” PB cookies I have ever tasted!!! No one will believe they are flour free!!! Thanks for the recipe and I will be making them for years to come. This is an easy recipe to make with the grandchildren!!
I made these yesterday, except with almond butter. YUM! They’re a soft cookie, which I don’t always enjoy… but these are great. Thanks for sharing. I followed you on Instagram today (@greetingsfromcanada). Looking forward to many more moments of inspiration from your kitchen 🙂
Sadly my cookies didn’t turn out so well, once everything was mixed together the batter was wayyyyyy to liquidy so forming into balls was not possible. The only substitute I was maple syrup instead of honey.
chill the bowl before mixing and chill it again in the fridge or freezer before rolling them. i had the same problem for the longest time before doing this.
Gotta be honest…. Didn’t love this. Very bland and squishy. Won’t be making again.
Made these the other day. So good. I used 70% coco dark chocolate chips and they were melt in your mouth delicious. I will be making these regularly. Thanks so much for the recipe. I’m gluten intolerant and don’t do sugar, so I thought I wouldn’t be able to enjoy things like cookies but this was just the what I have been missing.
Think that I could substitute honey for Splenda?
Thanks for this recipe. I tried this after a Canadian friend related a similar recipe to me, but it has not worked at all. It’s just too liquid – I couldn’t even roll it, just pour it into a cake tin. And it’s not cooked but still pourable, so I don’t know what to do with it now! Serve it in a mug to my nephew and niece? 😀
Maybe it’s the measurements – I’m British and used to measuring things by weight rather than volume, so I used an online converter from cups to grammes. I think I must have got it wrong! Surely a cup of honey is different to a cup of peanut butter – how do you guys work these things out?
I’m not complaining though, my imperfect result may be a gloopy mess, but it is a delicious gloopy mess!
This is my kind of cookie! I’ve probably made your peanut butter/oatmeal recipe 50x–it is AMAZING! Thank you! Making this one soon!
These didn’t work for me. The dough (really, batter) was very liquidy, so the cookies spread a lot and came out flat and spongy. I used sun butter, and maybe it was too oily. I usually use a different recipe with white sugar that comes out well.
Took way longer to cook than 8-10 minutes and didn’t taste like much. Definitely not a desert cookie.
I’m sorry they didn’t turn out for you – I haven’t had those issues before! Try out this recipe (and add chocolate chips!)
My five-year-old daughter and I made these tonight (she proudly made the entire batch on her own!). We forgot the chocolate chips and they were still delicious. We follow you faithfully in this house, and we love your recipes!
Aww I’m so happy to hear that! I hope your daughter finds some more recipe son here that she can make 🙂 Enjoy!
who doesn’t love cookies!
Mine came out soft but a little grainy, it felt like the texture was off. Followed the recipe exactly, would love for them to be a little chewier. The chopped dark chocolate was great though, melted better than chocolate chips.
Sorry to hear that! Feel free to check out some other gluten free cookies listed at the end of the post if you’d like 🙂
I made the cookies using flax meal as the eggs and the taste is there but the cookies are very moist inside and crumbly. I followed the recipe as written except the flax egg, what can be done so the cookie will not fall apart when you touch them.
Do they seem underbaked? Sounds like they need to be baked for a bit longer possibly?
AMAZING!!!!! I added in 2T peanut butter powder and 2T ground Flax seeds. Obsessed🥺💜
Ah sounds delicious, April. Glad you are loving these cookies!