4 Ingredient Gluten-Free Chocolate Chip Cookies (Simple & Delicious)
These delicious little cookies are flourless, naturally gluten-free and made with only 4 ingredients. They have a wonderful texture and just melt in your mouth.
They can be mixed by hand if needed, quick to prepare and only take 10 minutes to bake. Be warned though, it’s hard to stop at one!
The 4 ingredients…
I told you it was an easy recipe….
- Peanut butter: any nut butter can be substituted here, though I’ve only ever made them with the smooth, rather than crunchy variety. Yes, it does make this an unsafe cookie to pack for school & daycare though.
- Chocolate Chips: either milk or dark work really well here.
- Sugar: You can easily substitute this sugar for a keto substitute or swap out the brown sugar for white sugar if you’d rather.
- Egg: acts as a great binder for these easy cookies.
The quantities I have listed below make 12 good sized cookies, but the recipe is an easy one to double or triple if you want to.
Why You’ll Love These Cookies
- Only 4 ingredients (and you likely have them already!)
- No flour, no fuss — naturally gluten-free
- Perfect for lunchboxes or after-school snacks
- Super quick to mix, bake, and enjoy
- Easily adaptable for different dietary needs
How to Make 4 Ingredient Gluten-Free Chocolate Chip Cookies
Step 1: Preheat your oven to 175°C (350°F). Line a baking tray with baking paper.
Step 2: Mix the peanut butter, brown sugar, and egg in a medium bowl until well combined and smooth. The mixture should be smooth, but thick.
Step 3: Stir in the chocolate chips until evenly distributed.
Step 4: Scoop tablespoon-sized amounts of dough and place on the tray, slightly flattening each one with your fingers or a fork. You should be able to make 12 cookie ‘balls’.
Step 5: Bake for 10 minutes, or until the edges are lightly golden. Let cool for 5–10 minutes on the tray to firm up before transferring to a wire rack. I repeat….do not attempt to move them until they are cool or they will crumble.
Storage Tips
- Room temp: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze baked cookies for up to 3 months. Let them thaw at room temperature or warm briefly in the microwave.
Substitutions & Variations
- Nut-free? Use sunflower seed butter or tahini (flavour will vary slightly).
- Vegan? Try a flax egg and dairy-free chocolate chips.
- Add-ins? Mix in chopped nuts, coconut, or a sprinkle of sea salt on top for an elevated twist.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes! It adds a nice texture. Just note that natural, runnier peanut butters may create a softer dough.
Do these cookies spread?
Yes, they do spread a little while baking, so leave space between them on the tray.
Can I make them ahead of time?
Absolutely. You can mix the dough and refrigerate it for a day before baking.
4 Ingredient Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 cup peanut butter (or any smooth nut butter)
- 1 egg
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 175C/350F and line a tray with parchment/baking paper.
- Mix peanut butter, sugar and egg together. The mixture should be smooth but thick.
- Softly fold in the chocolate chips.
- Scoop out tablespoon-size dough and roll into balls. You should be able to make 12 cookie 'balls'.
- Place on the baking tray and gently press down with a fork if you want them to be a little flatter – these cookies don't spread much at all so will remain almost the shape you place them on the tray as.
- Bake for 10 minutes in the oven, remove and allow to cool completely. I repeat….do not attempt to move them until they are cool or they will crumble.
Nutrition Information:
Did you make this recipe?
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Wow, these were a hit! I doubled the recipe and pressed them more flat. Perfect thanks
easy and yummy. Just what I needed.
I’m so surprised with how good these are. The way the peanut butter essentially replaces flour is brilliant. I was tempted to add almond flour as I do for most other gluten-free baking but I didn’t and I just made the recipe exactly as instructed. Sometimes the simplest recipes are the best.