Need a quick homemade treat that feels indulgent but takes hardly any effort? These flourless chocolate cookies are rich, chewy, and packed with melty chocolate in every bite. Best of all, they come together with simple pantry ingredients and are naturally gluten-free.
Made with nut butter, brown sugar, and just one egg, the dough mixes in minutes and bakes in under 15. They’re perfect for cosy afternoons, sharing with friends, or satisfying a chocolate craving without the fuss.
Ingredients
Base dough
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1 cup (250 g) smooth peanut butter or almond butter
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¾ cup (150 g) light brown sugar
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1 large egg
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1 tsp vanilla extract
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½ tsp baking soda
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Pinch of salt
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½ cup (75 g) milk or dark chocolate, chopped
Optional add-ins
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2 tbsp cocoa powder (for extra chocolate flavour)
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Handful of chopped nuts
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Sea salt flakes for topping
How to Make Them
1. Heat the oven
Preheat to 175°C (350°F) and line a baking tray with parchment paper.
2. Mix the dough
In a bowl, combine the nut butter, brown sugar, egg, vanilla, baking soda, and salt. Stir until thick and smooth.
3. Add the chocolate
Fold in the chopped chocolate, saving a few pieces to press on top later if you like.
4. Shape the cookies
Roll tablespoon-sized portions into balls and place on the tray. Gently flatten with your fingers or a spoon.
5. Bake
Bake for 10–12 minutes. The edges should look set while the centres remain soft — they’ll firm up as they cool.
6. Cool
Let the cookies rest on the tray for 10 minutes before moving to a wire rack.
Recipe Snapshot
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Makes: about 10–12 cookies
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Approx. calories: 150 per cookie
How to Serve
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Enjoy warm with tea or coffee
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Pair with vanilla ice cream for an easy dessert
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Add to party platters with fresh berries
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Sprinkle with sea salt for a sweet-salty finish
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Pack into lunchboxes for a quick treat
Storage Tips
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Airtight container at room temperature: 3–4 days
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Refrigerated: up to 1 week
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Frozen (baked cookies): up to 2 months
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Thaw at room temperature before serving
Simple Ways to Get the Best Results
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Use peanut butter for chewy cookies, almond butter for a softer texture
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Add cocoa powder for double-chocolate flavour
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Sprinkle sea salt for a bakery-style finish
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Bake closer to 10 minutes for gooey centres
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Make them vegan with a flax egg (1 tbsp ground flax + 2½ tbsp water) and dairy-free chocolate
A Quick Look at Cookie History in the UK
Cookies — or biscuits, as they’re widely known in Britain — date back centuries. Early versions emerged from leftover dough baked twice for longer storage. By the 16th century, Scottish shortbread had become a favourite, famously linked to Mary, Queen of Scots.
The word “cookie” appeared in Scotland in the early 1700s, while cheaper sugar imports in later centuries made sweet biscuits more common. By the 1800s, British companies were exporting tins of biscuits around the world. Chocolate-filled and chunk-loaded varieties came later — and today, soft American-style cookies have become hugely popular across the UK.
From historic recipes to modern indulgences, cookies remain one of the world’s most loved baked treats.
Bake a batch, enjoy them warm, and don’t forget to share — or keep them all for yourself.
