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

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?

2 images of flourless peanut butter brownie cookie dough in a pink bowl and cookie dough balls on a silpat baking mat

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 peanut butter brownie cookies on a silpat baking mat

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.

honey roasted peanut butter in a measuring cup

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.

flourless peanut butter brownie cookies

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…

flourless peanut butter brownie cookies on a white serving tray with a spoonful of peanut 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!

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flourless peanut butter brownie cookies on a silpat baking mat

Flourless Peanut Butter Brownie Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 12-13 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These flourless peanut butter brownie cookies are so rich and indulgent tasting, you won’t miss the flour and butter. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.


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


  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!


  1. Make Ahead & Freezing Instructions: 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.
  2. Peanut Butter: 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.
  3. Sweetener: 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!
  4. Add Ins: Instead of peanut butter chips, try dark chocolate chunks, colorful sunflower seeds (like here), sliced almonds, honey roasted peanuts, or chocolate chips.
  5. Adapted from my Dark Chocolate Almond Butter Cookies.

Keywords: flourless cookies, flourless brownie cookies


  1. 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!

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

  3. I used coconut sugar without problems to replace the brown sugar 

  4. Taylor Harrill says:

    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! 

  5. Sally these cookies are delucious!  Came out exactly as you described!  I can’t get peanut butter chips here so used chocolate chips.  I’ve yet to have one of your recipes fail-thanks for doing all the hard work!

  6. Courtney Robbins says:

    I made these, but used regular white sugar instead of brown sugar. I also used regular Jif peanut butter because that was all I had. I baked them for 9 minutes and oh my goodness did they turn out good. This is one of the best cookie recipes I’ve ever tasted. They were very light and fluffy and had a unique texture that I loved. They would be tasty with a glass of milk. I will definitely be making these again!

  7. Katie Stanley says:

    These were delicious – thanks!

  8. I am a huge fan of all your recipes so I was so excited to find a simple gluten free cookie I could make for my boss. I know the type of peanut butter used in this recipe is crucial and so I wasn’t sure if the generic brand I had would make the cookies dry. I added a tablespoon of water and the texture is great!! I also misread the recipe so instead of adding baking soda, I put baking powder (3 tsp to be exact!). Although I made a few changes, these cookies are fabulous!!! Thanks so much!!

  9. I made these cookies the other night but with crunchy peanut butter, and left out chocolate chips (didn’t have any). Ate them with low fat vanilla ice cream – Delish!

  10. Wow, the Flourless Peanut Butter Brownie Cookies were incredible! I love desserts, but trying to eat only unprocessed and healthier food. These are a great compromise. Not too sweet, and I know exactly what’s in them. Instead of the peanut butter chips, I used unsalted Pepitas (shelled pumpkin seeds) These gave a wonderful texture to the cookies, and further cut down on the sugar. But, they still tasted decadent! Somebody I live with claimed they were the best cookie he has ever had. And, he’s 86!!
    Thanks Sally so much for this recipe! I’m so glad I can stay true to my diet guidelines while still enjoying dessert. This one is a keeper!

    1. You are welcome, Mike! So happy you like them and the pepitas were a great substitution!

  11. Can I use regular creamy Jif in this recipe, or will that affect how it turns out? 

    1. Sure can! That’s what I’ve used many times making these.

  12. Can you make these ahead and freeze the dough? 

    1. Absolutely!

  13. Can you make these with nutella instead of peanut butter?

    1. Hi Jamie! Nutella is on the thinner side and I fear the cookies wouldn’t set up properly. You can try this recipe with nutella instead though. I recommend increasing the oats to 3/4 or 1 cup.

  14. I figured out the calories using ones provided by ingredients. Tho I had tweaked mine a bit due to what I had on hand. The peanut butter I used was extra crunchy and it made the cookies appear as if I’d put peanuts in the dough and about half a cup of chopped up 66% German Chocolate bar or 4 ounces. The cookies came out an even dozen, so it was 144.16 calories per cookie. Not bad at all…

  15. Sally,

    These cookies are wonderful! I used 1/2 cup natural peanut butter from our local co-op, which has no sugar and is not oily at all, and 1/2 cup Skippy. I used 1/2 cup of brown sugar. The cookies are just the tiniest bit dry, which I think is due to the quite dry peanut butter I used. Oh…and I threw in some semi-sweet chocolate chips because that’s what I had on hand. Great recipe!

  16. Kath McKellar says:

    Loved these, I used plain crunchy peanut butter and they turned out great. Hubby doesn’t like things too sweet but (unfortunately) he loved these!

  17. These cookies were fantastic!!!! Definitely going to be my go to when I need a chocolate fix I’m drooling as I write this so so so good!! Thank you for this recipe!!!

  18. I made this recipe last week and it yielded perfect cookies. I used a mixture of creamy and crunch skippy peanut butter, added M&Ms as well as chocolate chips. The cookies tasted like peanut buttery brownies without the guilt of butter, flour. I will be making this again!

  19. If I want to leave the cocoa powder out and replace the peanut butter chips with chocolate chunks, would it still work? Still want that peanut butter flavour with chocolate.

    1. Hi Sher, I recommend my regular flourless almond butter cookies instead. Replace the almond butter with your peanut butter of choice and use chocolate chunks/chips.

  20. So far, we’ve made your Red Velvet cake, your Carrot Cake (twice) and now
    these flourless PB cookies. You are a go to person for desserts in this house.
    We did prefer the cream cheese frosting from the Carrot Cake over the frosting
    from the Red Velvet recipe. Both absolutely delicious, but a little less sweet from
    the Carrot Cake recipe.

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