Flourless Peanut Butter Cookies with Chocolate & Pistachio (Gluten Free)

Jim Robinson

By Jim Robinson

Updated

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5 from 2 votes

You’re going to love these Flourless Peanut Butter cookies! We’ve leveled them up with chocolate and pistachios for a decadent gluten-free treat. Perfect for peanut butter and chocolate lovers or anyone seeking a unique twist on classic cookies.

group of peanut butter, chocolate and pistachio cookies with a half-dipped chocolate coating and garnished with crushed pistachios

These cookies could possibly be the easiest cookie recipe in the world. These are the kind of cookies for when you need a cookie now. They go from beginning to end in less than 30 minutes. The recipe is adapted from a King Arthur Flour recipe. The sugar has been reduced and the cookie has been made fancy with some chocolate and pistachios!

These aren’t the kind of cookies we worry about looking pretty. They are rustic-looking and non-pretentious cookies. They don’t judge and neither do we. Just tablespoon-sized dollops onto some parchment paper and press down with a fork to get that classic criss-cross peanut butter cookie shape.

Everything is mixed at the same time in one bowl until smooth. No stand mixer is needed, no fancy beating, just measuring and mixing.

The recipe uses no butter and no flour but has great texture and flavor. The criss-cross adds extra crunchiness to the tops, and the rough edges all crisp up as well. The chocolate-dipped side and salted pistachios finish this cookie off. The salt really balances with the chocolate to create a flavor explosion.

group of peanut butter, chocolate and pistachio cookies with a half-dipped chocolate coating and garnished with crushed pistachios

Why You’ll Love This Recipe

  • Easy to Prepare. These flourless cookies whip up effortlessly.
  • Gluten-Free. These cookies are naturally gluten-free because the peanut butter acts as the flour.
  • Easy to Customize. Prefer milk chocolate? These cookies are great plain or dipped into your favorite chocolate.
  • One Bowl Cookie Recipe. Make the whole recipe in one mixing bowl for easy prep and cleanup.

How to Make Flourless Peanut Butter Cookies

These flourless cookies are easy to make but look stunning!

Key Ingredients 

  • Peanut Butter. Acts as the flour in this cookie recipe. You can use smooth or crunchy peanut butter.
  • Caster Sugar. A super fine version of regular sugar.
  • Egg. The egg is used as a binder to hold all of the ingredients together.
  • Dark Chocolate. Dark chocolate is preferred over milk chocolate.
  • Pistachio Nuts. The saltiness of this nut compliments the dark chocolate.

Step-by-Step Instructions

1. Prepare to Make the Cookies. Preheat the oven and line the baking tray with parchment paper.

top down image of a bowl containing of peanut butter, chocolate and pistachio cookies ingredients; egg, sugar, penut butter

2. Mix the Ingredients. Mix all ingredients in a bowl until smooth and evenly incorporated.

top-down view of a bowl filled with batter for peanut butter, chocolate and pistachio cookies

3. Place the Cookie Batter on the Baking Tray. Spoon the cookie batter onto the baking tray

close-up image of tablespoon sized dollops of cookie dough on parchment paper

4. Press with a Fork. Decorate the cookies by pressing down with a fork to flatten slightly.

top-down view of a group of cookie batter dollops, each pressed with a fork for a textured appearance

5. Bake. Bake until golden brown. Transfer baked cookies to a cooling rack to cool fully.

close-up image of a batch of freshly baked peanut butter, chocolate and pistachio cookies

6. Dip in Chocolate. Once the cookies have cooled, melt the chocolate in a bowl and dip each cookie so half is covered.

group of peanut butter, chocolate and pistachio cookies with a half-dipped chocolate coating and garnished with crushed pistachios

7. Add Pistachios. Place the cookies on the parchment paper and sprinkle some crushed pistachios on the wet chocolate. Allow to set fully and eat!

flourless peanut butter cookies, dipped in chocolate and sprinkled with pistachios. arranged flat on parchment paper, with a stone and mortar and pestle beside them

Recipe Tips, Variations, and Substitutions

  • Use salted peanuts instead of pistachios. If you are looking for a more budget-friendly salty nut, try using crushed peanuts instead of pistachios.
  • Add flaky salt. Use your favorite finishing salt and sprinkle a little over the wet chocolate.
  • Use any nut butter. Don’t have peanut butter on hand? Use almond butter, cashew butter, or sun butter.

Storage Recommendations

Store these flourless peanut butter cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Try These Other Gluten-Free Cookie Recipes

cropped image of Flourless Peanut Butter, Chocolate and Pistachio Cookies flourless peanut butter, chocolate, and pistachio cookies arranged flat on parchment paper, with a stone and mortar and pestle beside them
Print Recipe
5 from 2 votes

Flourless Peanut Butter Cookies (Gluten-Free)

You're going to love these Flourless Peanut Butter cookies! We've leveled them up with chocolate and pistachios for a decadent gluten-free treat. Perfect for peanut butter and chocolate lovers or anyone seeking a unique twist on classic cookies.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 22 cookies
Calories: 125kcal

Equipment

  • 1 baking tray
  • 1 mixing bowl
  • 1 cooling rack

Ingredients

  • 1 cup peanut butter crunchy or smooth your choice
  • 1/2 cup sugar
  • 1 egg
  • ¼ tsp. baking powder
  • 1/2 cup dark chocolate chips
  • 2 tbsp. pistachio nuts crushed

Instructions

  • Preheat the oven to 350⁰F (175⁰C). Line the baking tray with parchment paper.
  • Mix all ingredients in a large mixing bowl until smooth and evenly incorporated.
  • Spoon the cookie dough onto the baking tray and press down with a fork to flatten slightly.
  • Bake for 10-12 minutes until golden brown. Transfer the baked cookies to a cooling rack to cool fully.
  • Once the cookies are cooled, melt the chocolate in a bowl and dip each cookie so half is covered.
  • Place on the parchment paper and sprinkle some pistachios on the wet chocolate. Allow to set fully.

Nutrition

Calories: 125kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 115mg | Fiber: 1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg

Images by Lauren Caris Short.

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