These yummy peanut butter chocolate chip cookies are made without any flour or oil and with five ingredients only. I was also looking for a way to cut down on sugar in this recipe, which makes it somewhat healthier than your regular cookie and definitely very easy to make. The main taste of these cookies comes from the gorgeous peanut butter, nutty flavors of flax and quinoa flours and chocolate of course.

You can play with texture and taste adding an ingredient or two here and there as you wish to get a crunchier or a softer, chewy version of the cookie. Do I need to tell you that I already played and made both crunchy and chewy versions? And yes, I’m sharing them both here with you.

Crunchy cookie on the right soft and chewy on the left, both utterly delicious

I really can’t decide which I love more, crunchy or chewy version, so I baked them half and half simply adding extra ingredients to the original cookie dough. Which I do recommend for you to do also. Then you can play tasting left and right and have a proper excuse to eat as many cookies as you possibly can. If you need an excuse at all that is 🙂

It will take you some half an hour only from start to finish for these delish cookies, so bake some more as they make a great sweet present under a Christmas tree. Now I should really stop talking and get to this recipe, so let’s bake some cookies!

Ingredients for the basic peanut butter and chocolate chip cookie dough – chewy version

  • 100g flax seed flour or you can ground some seeds to substitute
  • 100g coconut sugar
  • 150g peanut butter – I used a homemade one which is a bit smoother and runnier than those from the shop shelves, so adjust the quantities if you’re not making your own PB
  • 200g quinoa flour
  • 200g dark chocolate or chocolate chips

Additional ingredients for the crunchy cookie version

  • 150g rolled oats
  • 100g ground almonds

Let’s bake!

First mix the flax seed flour with some 300ml of water and let it sit for about 5 minutes. Turn your oven to 180C.

Then whisk together all the wet ingredients: flax seed flour&water mix, sugar and peanut butter. Add a small pinch of salt and start adding the quinoa flour.

If you are making the crunchy version only, then add the oats and almonds too.

If you want to try both chewy and crunchy, simply divide the dough in two and add half of the measurements of oats and almonds to one half of the cookie dough.

If you want a super crunchy cookie, blend the oats into flour to make the dough with.

In the end just fold in the chocolate.

Scoop the dough with an ice cream ladle and gently press with a fork as these cookies will not flatten on their own so much when baking.

Bake them for 13 minutes at 180C and leave to cool completely. Don’t worry if they come out softer than you would have thought, both versions of the cookies will harden as they cool down. Once cooled, keep them in a glass jar or a cookie box. They could last for a week, but then again, not that I’m saying this from personal experience 🙂

This is my first batch made with almonds and ground rolled oats which gave it the crunchiest texture of all now three versions

Whatever version of these delicious cookies you choose to make, I’m sure you’ll enjoy them as much as I did.

If you’re looking for more chocolate based festive sweets, you might check these yummy gluten free biscottis or these gorgeous spicy truffles