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!

Flourless Peanut Butter Brownie Cookies made with only a few simple ingredients!

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?

Flourless Peanut Butter Brownie Cookies-7

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.

Flourless Brownie Cookies made with only a few simple ingredients!

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 flourless peanut butter brownie cookies are so rich and indulgent tasting, you won't miss the flour and butter!

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 a liquid sweetener like maple syrup or honey in this gluten free cookie recipe. Update: I have, however, successfully made them with coconut sugar instead of brown sugar. Very tasty!

The secret to their soft, chewy centers? Bake the cookies for only 9-10 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…

These flourless peanut butter brownie cookies are so rich and indulgent tasting, you won't miss the flour and butter!

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

Flourless Peanut Butter Brownie Cookies

Yield: 12-13 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes, plus cooling

Print Recipe

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.=


  • 1 large egg
  • 1 cup (250g) honey roasted peanut butter, at room temperature (not warm)1
  • 1/3 cup (67g) light or dark brown sugar, lightly packed2
  • 1 teaspoon baking soda
  • 1/4 cup (21g) unsweetened cocoa powder (Dutch-process can be used)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup peanut butter chips3


  1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
  3. 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. If you find the cookie dough balls are a little oily from your peanut butter-- mine usually are-- blot each with a paper towel.
  4. Bake for 9-10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Sometimes I press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. You can 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.
  2. I have not had luck using a liquid sweetener such as honey, maple syrup, or agave. Update: I have, however, successfully used coconut sugar instead of brown sugar. Very tasty!
  3. 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.

Flourless Brownie Cookies-- simple, healthy, gluten free, quick!

119 Responses to “Flourless Peanut Butter Brownie Cookies.”

  1. #
    Dorothy @ Crazy for Crustposted June 9, 2014 at 10:09 pm

    This is such a great recipe Sally! And 100 miles? That’s an amazing goal. My goal for summer is not to go overboard on vacation eating. :) I cannot wait to see your wedding photos!


    • Sallyreplied on June 10th, 2014 at 8:22 am

      Thanks Dorothy!! That’s a great goal. I always try to go on vacation with a mindset of “moderation” but that never happens. I may steal your goal for a few trips we have planned this summer.


    • Kellyreplied on February 7th, 2016 at 9:33 pm

      Hi I really like the peanut butter chocolate cookies!  however, I find them a little dry.  Not so dry that they fall apart….so that is good.  

       Can you recommend any adjustments to help this?  I used fresh peanut butter from sprouts.  

      Thank you!


  2. #
    Sabrinaposted June 10, 2014 at 2:28 pm

    Rock on, girl! I had brain surgery in January, so I’m just starting to get back on my feet, so to speak, and after four years of bed rest I have a long way to go to get healthy again. Maybe one day I’ll be able to run again, but for now I’m settling for walking two miles a day – which doesn’t seem like much compared to 100 miles in a month! – and eating healthy, courtesy of this blog! Thank you for giving me so many ideas for ways to trick myself into eating better!


    • Sallyreplied on June 10th, 2014 at 4:56 pm

      Many thoughts and prayers to your road to recovery and getting healthy again Sabrina! Starting with 2 miles a day is fantastic. You have to start somewhere, right? Good luck!


  3. #
    Kayle (The Cooking Actress)posted June 10, 2014 at 9:11 pm

    YES!!! Love how dense and delicious and full of pb and chocolate flavor these cookies look!


  4. #
    Sam@Baking Made Easyposted June 12, 2014 at 12:21 am

    woah! Flourless?! o.0 Impressive!


  5. #
    Maddieposted June 13, 2014 at 10:29 am

    I cannot believe I have only just discovered your blog! These cookies look so delicious, and as someone who suffers from a gluten allergy I’m always looking for new tasty treats to try. Thank you for sharing :) x


  6. #
    Lindsay Ann @ Lindsay Ann Bakesposted June 13, 2014 at 8:15 pm

    These look amazing!! I love a good flourless recipe, so the flavors relly shine through! And chocolate PB combo? YES PLEASE! I think I might have to throw in a handfull of chopped Reese’s cups into the dough when I try these out! YUMMM!


  7. #
    Glynposted June 14, 2014 at 1:06 am

    Seems to be delicious and looks irresistible! I’ll definitely try.. Thanks for the lovely share Miss Sally!


  8. #
    Amyposted June 14, 2014 at 9:34 am

    I literally just made these cookies 20 minutes ago and I am so disappointed. I don’t know what went wrong, but they completely fell apart and are so dry. They won’t stay together to save my life. They’re definitely not chewy, that’s for sure. They just crumble everywhere. I use quality ingredients and I also have that handy OXO food scale to weigh my ingredients. Any insight would be very helpful because I know my husband would LOVE these. Thanks Sally!


    • Sallyreplied on June 14th, 2014 at 12:58 pm

      What brand PB are you using? That is typically the culprit!


      • Amyreplied on June 14th, 2014 at 3:03 pm

        Hi Sally…Ok, so I used JIF creamy peanut butter. Bad idea? :-)

  9. #
    Aislinnposted June 15, 2014 at 3:21 am

    Yum! Peanut butter and chocolate is my favourite combination EVER! Think I might need to try these :)


  10. #
    Ratnaposted June 16, 2014 at 6:44 am

    I just tried these out and they turned out great! So chewy and peanut buttery and yummy :-)


  11. #
    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!


  12. #
    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 😛


  13. #
    Laura (Tutti Dolci)posted June 17, 2014 at 8:25 pm

    Gorgeous cookies, love the honey roasted PB!


  14. #
    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! :)


  15. #
    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.


  16. #
    dinaposted June 28, 2014 at 1:03 pm

    i love pb and chocolate. yum!


  17. #
    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!


  18. #
    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!


  19. #
    Jennifer Burmeschposted July 14, 2014 at 10:38 pm

    Did you use a mixer?


  20. #
    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!


  21. #
    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.


  22. #
    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.


  23. #
    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


  24. #
    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.


  25. #
    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.


  26. #
    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?


  27. #
    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).


  28. #
    Heatherposted March 21, 2015 at 9:45 pm

    Sorry, not good. A waste of ingredients. They came out dry and crumbly. I bake a lot and my oven temp is spot on. I was making them for a GF friend. I used Kirkland Natural PB.


  29. #
    Dorisposted April 10, 2015 at 6:40 pm

    These are so yummmmyyyy! Must try.


  30. #
    Sarahposted May 9, 2015 at 10:56 am

    Mmm! These cookies we’re scrumptious! I started making these and realized too late that I didn’t have any chocolate chips.I baked them anyways and they still turned out wonderful! I subbed the peanut-butter for sunflower seed butter and the sugar for coconut sugar. They weren’t dry at all. Thank you for a great recipe. I’ll be making these again!


  31. #
    Natalieposted May 20, 2015 at 11:20 am

    I was really excited about these cookies but they were really TOO fudgey and abit bitter for my taste! Shame, cos I really loved your other peanut butter cookie recipes. :( 


  32. #
    meganposted June 22, 2015 at 10:28 am

    Pretty good. Either my peanut butter wasnt sweet enough or these cookies need more sugar!


  33. #
    Tammieposted July 25, 2015 at 6:24 pm

    I used coconut sugar without problems to replace the brown sugar 


    • Ashlandreplied on August 5th, 2015 at 7:23 pm

      I was thinking th same thing. I’m going to try making these with the coconut palm sugar that I have on hand. I’m glad to hear someone else tried it with success!


  34. #
    Beth the hopeful bakerposted October 9, 2015 at 6:18 pm

    OM NOM NOM…..these were the best healthy cookies I’ve ever made! (And the only, but shh) I will be using these as a recovery cookie after my long weekend runs…although they are probably not as long as yours 😉 You go girl! Thanks a bunch! 


  35. #
    Taylor Harrillposted February 6, 2016 at 8:27 pm

    Hi there! I just made these cookies and they turned out wonderful! To make them vegan as well, I used a flax egg in replacement for the regular egg and cacao in place of cocoa. Perfection! Thanks for the great recipes Sally! Love love love your blog! 


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