Flourless Peanut Butter Brownie Cookies.

These flourless peanut butter brownie cookies are so rich and indulgent tasting, you won’t miss the flour and butter. Made with only 7 simple ingredients, you’ll find any excuse to make them!

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

This week I’ve been doing a little post-vacation detox of sorts. I have my first wedding dress fitting in 1 week and the wedding countdown is almost at 3 months. It’s getting close!

This month, I’ve made a goal to walk/run 100 miles and to eat a little cleaner. Lots of these have been on the menu this week. For all you long distance runners, 100 miles in 4 weeks may not sound like much but it’s certainly more than I’ve ever done in 30 days! So far, I’ve logged 28 miles in 6 days (and what feels like 1 million squats) and I currently cannot feel my legs. Tomorrow is a rest day with a lot of wine.

Question: do you have any workout goals this summer?

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

Yesterday’s recipe may not be considered health food, but I absolutely will put these indulgent-tasting chocolate peanut butter cookies into that category. I find that “healthy” is a relative term and what may seem healthy to me, may not be healthy to someone else.

Flourless cookies, starting from a base of homemade peanut butter and unsweetened cocoa powder, is absolutely what I would call a healthy dessert option.

These 7 ingredient cookies taste like thick, incredibly chewy peanut butter brownies. Yes, brownies. Thick, chewy chewy chewy brownies. Kevin loved how soft and rich tasting they were and I loved how the centers of the cookies were moist, yet somewhat crumbly. A texture lover’s dream cookie, indeed.

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

This gluten free cookie recipe is an adaption of my Dark Chocolate Almond Butter Cookies, which came from my Almond Butter Chocolate Chip Cookies, which I adapted from King Arthur’s Flour cookies. See what happens when you find a winning basic cookie recipe?

There are so many ways to play around with this nut butter based flourless cookie recipe. Clearly, I have a little too much fun in the kitchen sometimes.

Homemade Honey Roasted Peanut Butter by sallysbakingaddiction.com

I made today’s cookies with my favorite homemade peanut butter. If you look closely, you can see some of the peanuts not ground up in the cookies. I like my peanut butter on the crunchy, grainy side. My homemade peanut butter is made from honey roasted peanuts and has won the hearts of all my friends and family who’ve tasted it. I’m pretty sure there is a honey roasted peanut shortage in my area, solely because of that recipe.


You may certainly use regular peanut butter, just steer clear of any very oily, liquidy brands. The more oily and wet your peanut butter, the more your cookies will spread. Make sure you keep that in mind. Peanut butters I suggest using? Skippy Natural, my homemade peanut butter, Jif Natural, or even my homemade almond butter.

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

Other ingredients used: 1 egg, brown sugar (I successfully reduced the amount), a dash of vanilla extract, unsweetened cocoa powder, baking soda for some lift, and peanut butter chips. The peanut butter chips are optional and you may certainly use a healthier add-in option like peanuts, almonds, sunflower seeds, etc. Some readers have had luck using a vegan flax egg option for previous versions of this recipe, but I have not.

A note on the brown sugar: I have never had success using an unrefined sugar option for this gluten free cookie recipe. In my eyes, the 5 Tablespoons of added brown sugar divided between 12-13 cookies isn’t so bad for a dessert.

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

The secret to their soft, chewy centers? Bake the cookies for only 8-10 minutes. Underbaking is key to their brownie-like interior! If you overbake them, the cookies will be quite hard and crispy. If that’s what you prefer, go for about 11-12 minutes.

It’s a total head scratcher that a simple 7 ingredient cookie can taste so darn fudgy and rich. Kevin’s friends were shocked there was no butter or flour used in the recipe. Not like they care, these guys will eat anything you put in front of them. But still…

I practiced a ton of self control this week as I concentrate on eating healthier and my 100 mile goal. Each night, I’ve treated myself to 1 cookie after dinner and you know what? It completely satisfies my dessert craving that magically hits me at 8pm every night. Like clockwork. Every night. Funny how that happens.

These thick and fudgy Flourless Peanut Butter Brownie Cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free! @sallybakeblog

These flourless brownie-like cookies are little miracles. Go ahead and double the recipe, trust me. Thank me later!



Flourless Peanut Butter Brownie Cookies

These thick and fudgy flourless peanut butter brownie cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.

Yield: 12-13 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes, plus cooling


  • 1 large egg
  • 1 cup (250g) honey roasted peanut butter, at room temperature (not warm)*
  • 1/3 cup (67g) light brown sugar, lightly packed (or dark brown)*
  • 1 teaspoon baking soda
  • 1/4 cup (21g) unsweetened cocoa powder (Dutch-process may be used)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup peanut butter chips*


Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the peanut butter chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches:  6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon to slightly flatten, as pictured above. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. I prefer the cookies underbaked, which gives their interior a brownie-like texture.

Cookies stay fresh stored covered at room temperature for up to 7 days - but they won't last that long! Cookies freeze well, up to 3 months.

*You may use homemade, natural, or commercial peanut butter butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade honey roasted peanut butter or 1/2 cup Skippy Natural PB and 1/2 cup all-natural, organic peanut butter. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread. You may want to add another Tablespoon of brown sugar if your peanut butter isn't sweet like the honey roasted kind I use.

*I have not had luck using unrefined sugar (maple syrup, agave, honey).

*Instead of peanut butter chips, try dark chocolate chunks, colorful sunflower seeds (like here), sliced almonds, honey roasted peanuts, or chocolate chips.

Adapted from my Dark Chocolate Almond Butter Cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A couple more gluten free goodies:

Flourless Peanut Butter Oatmeal Cookies

8 ingredient Flourless Peanut Butter Oatmeal Cookies - soft, chewy, simple, and gluten free!


Almond Butter Chocolate Chip Cookies

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies! These are ready in less than 30 minutes.


Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. 1 bowl, ready in less than 25 minutes!


Dark Chocolate Almond Butter Cookies

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!


See more naturally gluten free recipes.






109 Responses to “Flourless Peanut Butter Brownie Cookies.”

  1. #
    Rubyposted June 17, 2014 at 10:15 am

    Thank you for another delicious healthy cookie option Sally! I have made two double batches of these cookies so far, they are my new go-to cookie! I was making your Flourless Peanut Butter Oatmeal Cookies pretty much every week but I think the chocolate ones have replaced them for the time being. We are a chocoholic family! I used these for a truly decadent dessert last night, one cookie warmed in the microwave for about 15 seconds with a scoop of homemade vanilla ice cream on top! It was like a brownie sundae, so delicious! Thank you for all the amazing recipes you come up with!


    • Sallyreplied on June 17th, 2014 at 11:24 am

      I have to try warming the cookies up next time I make them Ruby – sounds soooo good with ice cream!


  2. #
    Ritaposted June 17, 2014 at 2:38 pm

    I halved the recipe because I had a feeling I’d eat the whole batch and I was right. My roommate is a little pissed that I turned on the oven when it was 85 degrees to make these…maybe she would have been less mad if I’d saved her one :P


  3. #
    Laura (Tutti Dolci)posted June 17, 2014 at 8:25 pm

    Gorgeous cookies, love the honey roasted PB!


  4. #
    Hayleyposted June 18, 2014 at 2:07 pm

    I just made these, subbing peanuts for the peanut butter chips, and they were great! I’ve always been wary of cookie recipes that don’t call for flour or oats, because how do they set up? But these were perfect! :)


  5. #
    Lynnposted June 18, 2014 at 7:40 pm

    A friend of mine came to me looking for a GF cookie, and admittedly, I had never made one. I steered her in this direction, and she said it was perfect! Thanks, Sally!


    • Sallyreplied on June 18th, 2014 at 7:45 pm

      Nice! Thanks Lynn.


  6. #
    dinaposted June 28, 2014 at 1:03 pm

    i love pb and chocolate. yum!


  7. #
    Victoria Hallposted June 29, 2014 at 4:03 pm

    I made these last night and fell in love! They take just minutes to whip up, and no chilling time makes them even faster. My cookies weren’t nearly as chocolate-dark as yours, but they are the best gluten free cookies ever. I don’t know if it has something to do with the altitude or my oven, but I baked these for 6 minutes and they came out perfect. My little sister and my mother ate my first batch so I’m about to make another for myself! Thank you, Sally!


  8. #
    Samposted June 30, 2014 at 3:47 am

    Hi Sally
    I’ve just recently found your website and I had to let you know how much I love it! I’ve already made a handful of the recipes. These cookies were a hit with everyone that tried them and so easy to make! I’ve also made the funfetti cupcakes, banana cupcakes, raspberry chocolate banana bread and the fruit pizza. I’ve never found a website where every recipe is a hit! So I had to get a copy of your cookbook and I can’t wait to make some treats out of it. Thank you so much for the great recipes! Hope you had a great weekend!


    • Sallyreplied on June 30th, 2014 at 12:29 pm

      You have made a ton of my favorites Sam! Thank you for writing in the let me know. Enjoy my cookbook and I hope you had a great weekend too!


  9. #
    Jennifer Burmeschposted July 14, 2014 at 10:38 pm

    Did you use a mixer?


  10. #
    Ellaposted July 19, 2014 at 7:08 am

    Hi, I was just wondering if it’s possible to make these cookies with caster sugar instead of brown sugar? Thanks!


  11. #
    Susieposted August 16, 2014 at 9:25 am

    THANK YOU so much for this delicious GF recipe…. that doesn’t taste GF
    at all !! What a treat for my elderly mother, who has Celiac Disease. She actually hoarded away these cookies that I made for her.

    I love your blog, and gain a pound every time I read your posts!! teehee
    I really like the PDF ,easy- to- print files for your recipes, too.


  12. #
    Rosie Dunninghamposted September 5, 2014 at 6:46 am

    I made these last night and they honestly looked wonderful, just like your pictures and everything! But they taste so dry and crumbly, what do you think I did wrong? I baked them for 10 minutes, do you think 8 would have made them more moist? I will try them again this weekend, because I’ve just started to go gluten free and LOVE to bake, so your recipes are a godsend! Rosie x


    • Sallyreplied on September 5th, 2014 at 8:31 am

      May I ask if your almond butter was runny/creamy or a little thick? The thicker the almond butter, the drier I find these cookies. 8 minutes would be ideal in this situation, yep.


  13. #
    Victoria Hposted September 18, 2014 at 7:30 pm

    I am in love with these cookies, and now my family and friends are too! I love making this recipe with dutch-processed cocoa powder and dark chocolate chips <3


  14. #
    Emily Wuposted September 25, 2014 at 12:39 pm

    Dear Sally,
    Thanks for this awesome recipe. I just have one question before baking: Can I omit the peanut butter? I’m allergic to peanuts unfortunately but I really want to eat this cookie! Thanks!


    • Sallyreplied on September 25th, 2014 at 1:57 pm

      You may sub with almond butter or even sunflower seed butter. The nut butter is an integral part of the cookie’s taste and texture.


  15. #
    Vanessa Hallposted October 19, 2014 at 5:18 pm

    Hi there, thanks for sharing your recipe. I had a go at the recipe this afternoon but my cookies fell apart. why is that?


    • Sallyreplied on October 19th, 2014 at 8:36 pm

      Are you using an oily, natural style peanut butter? Or is it more dry? I find the natural kinds cause excessive crumbling.


  16. #
    Deniseposted December 11, 2014 at 9:18 am

    There is not one recipe I have made of yours that has not been amazing and I always come to your blog when looking for a baking recipe. So, thank you!! This time I was looking specifically for a gluten free recipe to make for a friend. These look heavenly (your dark chocolate almond cookies are my favorite!)! My friend also has an egg sensitivity. Do you have any egg substitites you can recommend using while baking?


  17. #
    Dianeposted January 26, 2015 at 2:00 pm

    I only baked mine for 8 min and used 1/2 cup natural pb and 1/2 cup commercial. They also came out so dry. Taste was good but hard to get over the dry, dry texture. Maybe you should post only with your peanut butter recipe if that is how you get best results. Also are these considered healthy because they are GF? Because I’m still calculating nearly 190 calories per cookie (assuming you make them large enough to make 14).


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