Flourless Peanut-Chocolate Cookies (Martha Stewart)

"These cookies come from the marthastewart.com website and are really, really tasty. They are sweet, chewy, full of chocolate and nuts-the perfect treat. As written the cookies come out very sweet, so feel free to reduce the sugar amount or use a sugar substitute for part of it."
photo by Tisme photo by Tisme
photo by Tisme
photo by Tisme photo by Tisme
photo by PaulaG photo by PaulaG
photo by katew photo by katew
photo by Starrynews photo by Starrynews
Ready In:
18 cookies




  • Preheat oven to 350 degrees F.
  • In a small bowl combine sugar, soda and salt.
  • In a large bowl, stir together sugar-soda-salt-mix, egg and vanilla until well combined. I used a wire whisk for this step.
  • Now add in the peanut butter, stir with a spoon til well combined and smooth.
  • Fold in chocolate chips and roasted peanut pieces.
  • With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
  • Bake for about 12-14 minutes. Cookies will still be slightly soft, but firm up while cooling.
  • Allow to set on baking sheet for a couple of minutes and then transfer to wire racks to cool completely.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Jezski
    Talk about quick and easy . . . these are those!!! Pretty good flavor; I used natural peanut butter; I think that I would prefer the flavor of regular. No peanuts. A plus is the low carb count if you have a diabetic at home. Had no problem with them crumbling although it is a funny-looking dough. But it held together well. Got 22 cookies, using an over-full tablespoon. Lalaloula, thanks for posting. I will make these again . . . Janet
  2. LARavenscroft
    Excellent cookies! Love the fact that these are naturally gluten free without having to sub in any flours. I used the amount of sugar posted in the recipe and we thought they were just right. Also added two tablespoons of ground flax seed as that is my normal practice when baking anything. Thanks for posting this Loula! Made for Newest Zaar Tag.
  3. HokiesMom
    Excellent cookie that is absolutely full of flavor!! I used the amount you posted for the sugar and it was perfect for our family. I did find the dough a bit crumbly so I mixed in about half of an egg white. They worked perfectly! I used my small cookie scoop to help mold them and that was great with this dough. Baked nicely in 12 minutes and I received 30 cookies total. Made during the PRMR tag game. (Update: I made these again and had no issues with the crumbles so I'm wondering if it was the brand of peanut butter the first time. Either way these are great cookies!).
  4. ChelseaW
    These are super yummy! I made using 1/4 cup sugar and 1/4 cup baking splenda. I also used half jiffy peanut butter and half organic almond butter. (mostly because I ran out of pb). They were so good and you can really control the calorie content with what kind of pb you use and reducing the sugar. Perfect low carb cookie!
  5. Tisme
    For the first time ever I need to bake without flour as DS has a new GF and she is celiac. <br/>And I am so glad this was the first flourless recipe I tried! <br/>These are so quick and easy to make, and I had no problems with these at all. They had a great flavour with wonderful texture and everyone in the family loved them. I did cut the sugar down to 1/2 cup but that was the only change I made.<br/>This is one fantastic recipe..... I can only hope any other gluten free recipes are as easy and great tasting as this was.<br/>My only problem now is everyone is devouring these and DS's girlfriend has not even had a chance to try one!!! lol<br/>Thanks Lalaloula for making my first attempt at gluten free baking so easy and such a success.



Find More Recipes