Flourless Chocolate Peanut Butter Cookies
Flourless Chocolate Peanut Butter Cookies taste like brownies! They’re an easy, one bowl chocolate peanut butter cookie recipe that’s naturally gluten free with no refined sugar!
I don’t really celebrate Valentine’s Day, but I do use the day as an excuse to consume more chocolate.
If you feel the same way, then you’ll love these Chocolate Peanut Butter cookies!
I’ve been wanting to create a double chocolate version of my flourless peanut butter cookies, and Valentine’s Day is the perfect time.
When it comes to chocolate, these cookies hit all the marks. 🙂
Why you’ll love this recipe:
- These cookies have big chocolate flavor that’s perfectly complimented by the peanut butter and flaky sea salt.
- The cookies are crisp and crackly fresh from the oven, and the interior is gooey and chocolatey. They’re like brownies in cookie form!
- The cookies come together in one bowl, and there’s no chilling time.
- They’re grain free, gluten free, refined sugar free and dairy free.
Recipe ingredients
These chocolate peanut butter cookies only includes 7 ingredients that you more than likely already have on hand.
Here’s what you’ll need:
- Peanut butter
- Pure maple syrup (see recipe notes for substitutions)
- Cocoa powder
- Egg
- Vanilla extract
- Chocolate chips
- Flaky sea salt, optional
How to make this recipe
This is the easiest cookie recipe you’ll ever make. The batter comes together in just minutes with no chilling time, and the cookies bake up in just 10 minutes!
That means you’re always only about 30 minutes away from delicious homemade cookies. 🙂
- Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
- Prepare the dough. Place all ingredients except chocolate chips and flaky sea salt in a medium bowl. Beat on medium speed until well combined, then stir in the chocolate chips. Using a 1 1/2″ cookie scoop, scoop the dough onto the prepared baking sheet about 1/2″ apart, and flatten the dough slightly as the cookies don’t spread.
- Bake the cookies. Bake for 10 minutes, then remove from heat and transfer to a wire rack. Sprinkle the cookies with flaky sea salt, if using, and cool completely.
FAQs
I use natural peanut butter as it produces a softer, less crumbly cookie. You can use whatever type of peanut butter that you have on hand (crunchy or creamy), but the texture of the cookies will vary slightly depending on the type you use.
When baking soda is mixed with acidic ingredients, it produces bubbles or carbon dioxide. This causes the chocolate peanut butter cookies to puff up, and gives them their crisp exterior.
In this recipe, the cocoa powder is the acid that works with the baking soda.
How to store these cookies
Store the cookies in an air tight container at room temperature for up to 5 days.
While these cookies are crisp fresh from the oven crispness, they become soft once they’re stored in an air tight container as they are flourless. They still taste amazing, however!
Recipe notes
- Honey or coconut sugar may be substituted for the maple syrup.
- Use dairy free chocolate chips to make these cookies dairy free.
See all of my Cookie recipes.
Additional gluten free cookies you’ll love!
- Almond butter cookies
- Flourless peanut butter banana cookies
- Gluten Free Oatmeal Cookies by Gluten Free on a Shoestring
- Gluten Free Peanut Butter Blossoms
- Chocolate Dipped Almond Horn Cookies
- Chocolate Dipped Coconut Macaroons
- Greek Almond Cookies
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Flourless Chocolate Peanut Butter Cookies
Ingredients
- 1 cup natural peanut butter
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup chocolate chips dairy free or regular
- flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
- Place the peanut butter, maple syrup, cocoa powder, egg, vanilla, baking soda and salt in a medium bowl. Beat on medium speed until incorporated, then stir in the chocolate chips.
- Using a 1/2" cookie scoop, scoop the dough out onto the prepared pan about 1/2" apart. Flatten the dough slightly as they don’t spread, and bake for 10 minutes. Remove from heat and transfer to a wire rack, then sprinkle with flaky sea salt, if using, and cool completely. Enjoy!
Notes
- I prefer natural peanut butter with minimal sugar for this recipe, but use your favorite. Creamy or crunchy both work equally well. Just keep in mind that the texture of the cookies may vary depending depending on the type of peanut butter that you use.
- Honey or coconut sugar may be substituted for the maple syrup.
- Use dairy free chocolate chips to make these cookies dairy free.
- Store cookies in an air tight container at room temperature for up to 3 days. While these cookies are crisp fresh from the oven, they become soft once they’re stored in an air tight container because they’re flourless. They still taste amazing!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
9 Comments on “Flourless Chocolate Peanut Butter Cookies”
Any experience freezing them?
Sorry, no. They go so quickly here I’ve never had to freeze them!
Chocolate makes everything better! I love me some flourless cookies and these look fantastic!
There’s no better combo than chocolate and PB. Love that these come together with so few ingredients, and that they’re flourless, refined sugar free and easily made DF! My kind of cookie!
Thank you friend and I agree — chocolate and peanut butter is the best combo!
These sound absolutely DIVINE, Marcie! I am saving these – my husband would absolutely love them. I am also loving that these are refined sugar free – that’s always a bonus!
Thank you Katerina and I hope you enjoy them!
Digging this healthier cookies! Chocolate and peanut butter is one of my favorite combinations, and flourless is such a nice healthier treat!
Thanks Katherine! These cookies are a win-win!