Flourless Chocolate Peanut Butter Cookies

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Flourless Chocolate Peanut Butter Cookies – you will never know these rich and fudgy chocolate peanut butter cookies are gluten free. They are insanely delicious! 

Chocolate Peanut Butter Cookie with no flour (Gluten free)

Chocolate Peanut Butter Cravings

I think this is the first year that I didn’t buy any Easter candy. Not one bag. I usually stock up before and after the holiday. I love the day after sales. Not this year. I knew Caleb would get plenty of candy at our neighborhood Easter egg hunt, so I bought the boys, I mean the Easter bunny bought the boys, books and clothes instead. I just put his neighborhood candy in new eggs and he didn’t have a clue. I am sneaky like that.

It’s probably good that we don’t have a ton of candy lying around, but I have to tell you, I am bummed I didn’t get a Reese’s egg this year. I love those eggs! Why are they so good?Instead of driving to the store to dig through the Easter candy sales, I decided to fulfill my chocolate peanut butter craving by making Flourless Chocolate Peanut Butter Cookies. Problem solved!

Flourless Chocolate Peanut Butter Cookie Recipe on twopeasandtheirpod.com You will never know these rich and soft cookies are gluten-free! They are SO good!

Chocolate Peanut Butter Cookies with no flour

Gluten Free Cookies? Yes, Please!

I love making these chocolate peanut butter cookies with no flour because it makes them so easy to make, and I love seeing the look on people’s faces when I tell them that there is no flour in the cookies. They are always shocked! These are gluten free cookies? The looks are priceless! Again, I like being sneaky:)

 

Gluten Free Chocolate Peanut Butter Cookies Recipe

You Won’t Miss the Flour I Promise

You will never know flour is missing in these fudgy chocolate peanut butter cookies! These gluten free chocolate peanut butter cookies are super soft and super rich! They look like plain old chocolate cookies, but after one bite you will get the peanut butter surprise! I added chocolate chips to the cookies because, why not? More chocolate is always a good idea! Sneaky old me:)

Gluten free Chocolate Peanut Butter Cookie with chocolate chips on top

Gluten free Chocolate Peanut Butter Cookies no flour

Cure your chocolate peanut butter craving by making these Flourless Chocolate Peanut Butter Cookies. The chocolate peanut butter combo is divine! Do I dare say they are better than Reese’s eggs? You decide:)

Flourless Chocolate Peanut Butter Cookies

You will never guess that these rich and fudgy chocolate peanut butter cookies are gluten-free! They are SO good!
5 from 2 votes
Prep Time
10 minutes
Total Time
25 minutes
Servings
17 cookies

Ingredients

  • 1 cup creamy peanut butter I don't use natural for this recipe
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 tablespoon milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In the bowl of a stand mixer, beat the peanut butter and sugar together until creamy and smooth. Add in the egg and vanilla extract. Mix until well combined.
  3. Add the baking soda, salt, and cocoa powder. Mix until just combined. Stir in the milk and mix until combined. Stir in chocolate chips. The dough will be a little crumbly and that is ok. It will press together when you form the balls.
  4. Form the cookies into balls, pressing the dough together, about 1 1/2 tablespoons of dough per cookie. Place the cookies onto prepared baking sheet, about 2 inches apart. Gently press down on the dough mounds with the  palm of your hand to flatten. Bake for 10-12 minutes. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
  5. Note-I like to stick a few extra chocolate chips on top of the cookies before baking. Store cookies in an airtight container for up to 3 days on the counter. These cookies also freeze well!

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I love this recipe! I usually change the brown sugar up for organic coconut sugar – there seems to be no taste difference, but I haven’t yet tried adding cocoa powder and baking soda! I think I will try your recipe and use mini-eggs instead of chocolate chips…just to use up all that chocolate that I bought (I wish my Easter bunny had done what you did and NOT bought any extra Easter chocolate this year).

  2. oh YUM! I make a similar flourless peanut butter cookie, but never thought to add coco powder. Genius! Looks so much yummier than a Reese’s egg 🙂

  3. You’re smart for not buying an Easter candy, I couldn’t resist and now it is in my house tempting me! These cookies look like an excellent way to satisfy your craving!

  4. I have a question about a previous recipe- the Raspberry Coconut Creme Brûlée Oatmeal. Did you use coconut milk from a can or from the dairy section? They can act very differently in a recipe.

    1. I’ve actually tried both and both work well, but I usually use the dairy section coconut milk because that is what we have on hand. I like the Almond Coconut milk too!

  5. I just made these…easy and delicious! Perfect for a cold and rainy day. And they cured my craving for a Reese’s peanut butter egg! Thank you for the recipe!

  6. these sound and look fantastic! I was just wondering if you think they would turn out with out the baking soda?

  7. Maria – My stepsister has a gluten-intolerance and her wedding shower is this weekend. I think I’ll surprise her with some of these cookies. They look so delicious. I didn’t buy too much candy this year either. The only candy I actually bought was for recipes and I tried not to snack on it otherwise. 🙂

  8. I make this exact recipe all the time, except I add peanut butter chips instead of chocolate chips. My whole family loves them. But I find they’re dangerous to keep in the house. Even if I’m just walking by the kitchen, I feel the need to take a piece of one.

  9. I made these tonight with a toasted brown pea butter (Peabut Nutter here in Canada) and they look the same, but are somewhat dry. I have encountered this before while baking with this product. I wonder how I could add some moisture? Maybe some butter?

  10. These have the texture of cookies despite lack of butter or flour. I’m not a fan of peanut butter but had to stop myself from eating all of them. I used half natural peanut butter and half regular, because that’s what I had on hand. And as usual I used half brown sugar and half coconut sugar. Great recipe. Thanks! I am taking these to work tomorrow to bribe..uh.. I mean intice the overworked, peanut butter-loving IT guys to come work on computer problems.

  11. I just made these and they are DRY and they won’t cook properly. I am not sure what I did wrong but something is off with how I did it. Hope everyone else has better luck. I was really hoping these would be awesome.

  12. I just made these and they are freaking awesome! Mine turned out a little crumbly though. Maybe it was the kind of peanut butter I used? I will try natural peanut butter next time… Because there will be a next time! Thank you for the recipe!

  13. These come together so well!
    I was so tempted to add flour because I used broken up chocolate instead of chips which could of made them too runny. I didn’t and they still came out brilliantly 🙂

  14. Do you know the nutritional count? Calories? Etc? Thanks! !! We absolutely love these! !! My daughter downed three!!

  15. I made it twice before. The first time it is too hard and dry, then the next I add 2 large eggs but it can not taste well at all. But I do it better with the flour peanut butter cookies. I always spend 15 minutes for baking in the oven. Is it the problem?

  16. My great afternoon will be intertwined with crispy cookies and hot cup of mint tea as usual, especially the flour-less ones. I often bake them with shaped baking pan of star, 5 – petal flower and so on. A box of mixed shape cookies is appealing to all my visitors.

  17. I don’t know how the taste of this cookies but honestly, the pictures are so delicious….I’m sure, if I print them and then eat them, it’ll be also taste :p 

  18. What an awesome recipe! I’ve had this recipe printed out since you posted it, but just tried it out today. I thought my daughter could use a chocolate fix while studying for her exams, it is exam week for highschool students here in Canada. No regrets here! They smelled like brownies while baking and taste even better! Thank you for such an easy delicious recipe!

  19. Delicious! They are fudgy yet light. The perfect treat and a little less guilt-ridden without the flour or oil. Will make these again and recommend them to friends!

  20. I just made these and I had two issues. First the cookies were so salty it took away any peanut flavor. Is it really 1/2 tsp for the recipe. And second the cookies did not hold together. I used a natural peanut butter, would the type of peanut butter used effect the texture of the cookie. And if it does what kind would you suggest?

  21. Just made these and they didn’t hold together-super crumbly. I followed the recipe exactly although I used all natural peanut butter. They don’t look anything like your picture. So sad.

  22. I am diabetic and love the thought that I can make cookies without flour. However, I am wondering if I could use Splenda instead of sugar..Have you ever tried it and do they taste and bake as well?


  23. OMG. I canNOT get enough of these cookies. I don’t cook or bake very much but for these I WILL. Easy prep and so quick and delicious!! Thank you for sharing this! 

  24. Maria, I’d like to make these, but I want to make sure I’m using the right peanut butter. Sorry if you have already mentioned this, but are you using a natural peanut butter or a Jif or Skippy? Thanks!

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