Flourless Chocolate Peanut Butter Cookies Recipe

These double chocolate, flourless peanut butter cookies deliver gooey, chewy texture without any flour, gluten, refined sugar, or butter. They taste like the perfect hybrid of a peanut butter cookie and a fudgy brownie—rich chocolate, bold peanut butter, and a tender center. They’re quick to make, naturally grain-free, and ideal for anyone seeking a simple, gluten-free dessert that still feels indulgent.

The base of these cookies is just a few wholesome ingredients: all-natural peanut butter, eggs, a touch of coconut flour to stabilize, coconut palm sugar (or light brown sugar), and dark cocoa powder for rich chocolate flavor. A scattering of chocolate chips and a sprinkle of flaky sea salt on top take them over the top. They bake quickly and, because they contain no wheat flour, need a little cooling time to set properly.

What You Need for our Flourless Chocolate Peanut Butter Cookies

• All-natural peanut butter: Use a drippy, natural variety for best texture. Creamy or chunky both work; the nut butter provides structure and chew.
• Coconut palm sugar: Adds a subtle caramel note and replaces refined white sugar. Light brown sugar can be substituted if preferred.
• Dark cocoa powder: Gives intense chocolate flavor. Unsweetened cocoa also works if that’s what you have.
• Coconut flour: A small amount stabilizes the dough. A little goes a long way.
• Baking soda and sea salt: Baking soda helps with texture; flaky sea salt on top enhances the chocolate.
• Chocolate chips: Dark, semi-sweet, or milk chips can be used depending on your taste.

Ingredient Swaps

• Nut butter: Swap peanut butter for almond or cashew butter for a different flavor profile. Texture will be similar with natural butters.
• Sugar: Coconut palm sugar adds depth, but light brown sugar can be used in an equal amount if needed.
• Cocoa powder: Dark cocoa packs more intensity, but regular unsweetened cocoa powder works well too.
• Chocolate: Choose chips or chunks to suit your preference—dark chocolate keeps the dessert deeper and less sweet.

Note: These cookies were tested multiple times to achieve a chewy center and balanced chocolate-peanut butter flavor. Small variations in nut butter consistency or oven temperature can affect the final texture, so minor adjustments may be needed depending on your ingredients and equipment.

Storage

Store cooled cookies in an airtight container at room temperature for 3–5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 4 months. Thaw briefly at room temperature before serving; a few seconds in the microwave can bring back that warm, gooey texture if desired.

Flourless Chocolate Peanut Butter Cookies — Recipe Details

Summary: A simple, flourless cookie that combines peanut butter and chocolate for a chewy, fudgy treat.

By: Lee Funke

Prep: 10 mins • Cook: 10 mins • Total: 20 mins • Servings: 12

Ingredients

Wet Ingredients

• 1 cup drippy, all-natural peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 2/3 cup coconut palm sugar (or light brown sugar)
• 1 tablespoon coconut flour
• 2 tablespoons dark cocoa powder (any unsweetened cocoa will work)
• 1/2 teaspoon baking soda
• Sea salt, for sprinkling on top

Toppings

• 1/3 cup chocolate chips
• Flaky sea salt, to finish

Instructions

1. Preheat the oven to 350ºF (175ºC). Lightly grease or line a baking sheet.
2. In a large bowl, mix the peanut butter, eggs, and vanilla until smooth and combined.
3. Add the coconut palm sugar, coconut flour, cocoa powder, and baking soda. Stir until a cohesive dough forms.
4. Use a 1.5-tablespoon cookie scoop (or tablespoon) to portion dough. Roll each portion between your hands and slightly flatten—these cookies won’t spread much in the oven.
5. Place cookies on the prepared baking sheet. Press a few chocolate chips into the top of each cookie and sprinkle with a pinch of flaky sea salt.
6. Bake at 350ºF for 10 minutes. Remove from the oven and allow cookies to cool on the baking sheet for at least 30 minutes so they can firm up.
7. Once cooled, transfer to a wire rack or serve at room temperature. For a warm, gooey bite, reheat briefly before eating.

Tips & Notes

• These cookies were tested multiple times to achieve a chewy, moist center and balanced flavor.
• They truly bridge the flavor of peanut butter cookies and fudgy brownies, with a concentrated chocolate note from the cocoa powder.
• Substitute cashew or almond butter for a milder nut flavor; texture should remain similar if the butter is smooth and drippy.
• Light brown sugar can stand in for coconut palm sugar if you prefer a simpler pantry swap.
• A sprinkle of flaky sea salt on top enhances the chocolate and balances sweetness.

Nutrition (per serving, approximate)

Calories: 225 kcal • Protein: 6 g • Fat: 14 g • Fiber: 2 g • Sugar: 11 g

Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.