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Flourless Peanut Butter and White Chocolate Chip Cookies

No flour? No problem.

A handful of ingredients + one bowl and you'll have something home baked to dunk in your coffee in under half an hour.

Total time to make : 20 minutes Time to prep : 5 minutes

Time to bake : 14 minutes

Servings : 12 cookies


250g peanut butter - smooth or crunchy, I prefer cheaper own-store-brands to bake with

70g light brown sugar

70g white granulated sugar

1 egg

75g white chocolate chips or chunks

1 tsp vanilla paste or essence

1/2 tsp salt (feel free to skip if your nut butter is already salty)



  1. Preheat a fan oven to 175C and line a baking tray with non-stick baking paper

  2. In one bowl, mix the peanut butter and sugar together until it becomes a thick paste, then add the egg in with the vanilla and salt if using, mix until just combined

  3. Fold in the white chocolate chips so they're evenly distributed throughout the dough

  4. Use an ice-cream scoop or heaped tablespoon to make golf-ball sized balls of dough and place them on the baking tray about an inch apart. Use a fork to 'cross' the top or use the heel of your hand to press the cookies flat. The cookies won't spread in the oven so you need to shape them whilst they're in a dough

  5. Bake for about 14 minutes, they will look under-baked when you take them out the oven but once they've cooled they will firm up and keep a semi-soft centre, if you like them crunchier, bake them for 2 minutes longer

  6. Wait until completely cooled before you pick them up - or they will crumble!

  7. Enjoy x


Nutritional Information

(per cookie)

224 calories

7g protein, 18g carbs, 13g fat

Good to know:

  • I like using a 50:50 ratio of brown and white sugar but this recipe will work with any sugar; golden caster, white granulated, light brown, dark brown, coconut... whatever you have

  • To store, keep at room temperature in an airtight container for up to 5 days

  • Gluten free, for dairy free use chopped nuts instead of chocolate chips

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