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

  • 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 (250g) honey 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

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


  1. Oh yumm, can’t wait to try this one! Great recipe, as always, Sally!

    Wow, your wedding is approaching fast! Just 3 months? Time flies! 🙂

  2. Hi Sally,
    I would love to make these for my sister’s baby shower since she is gluten intolerant. I was wondering how far in advance I could make them beige the shower?

  3. I love these! I make a similar version, using coconut sugar in place of brown sugar and that works as a wonderful (if less sweet) alternative. Raw sugar tends to have really large granules, making it feel like you are eating sand in a recipe like this. Coconut sugar is milled (or whatever) finer, and works great IMHO!

  4. Brownies, in the form of cookies, and full of chocolaty peanut buttery bliss?? Sally, you might as well call these “Amy’s Cookies” — they look like pure heaven and a dream come true to me!! 🙂 And I’m SO impressed by your 100-mile goal. You are so motivation and inspirational, and I know you’re going to surpass your goal! Trust me, 100 miles is a LOT to me. I was calculating how far I’d need to go each day on my run this past week after seeing your Instagram picture/caption (I had run out of recipe problems to think through), and oh my… My legs would be ready to fall off by the end of the month. You’re incredible Sally!!

    1. My legs will absolutely be falling off by the end of June. Haha thanks Amy! These cookies have your name written all over them – hope you try them sometime!

  5. Oh my goodness, these cookies look dang amazing! I am a sucker for peanut butter and chocolate together and love that they are flourless too. Awesome goal Sally – I have faith and know you’ll definitely achieve it 🙂

  6. These cookies look delicious! I’m a huge fan of your flourless almond chocolate chip cookies, and chocolate just makes everything a little better, right?

    About those workout goals, I’ve got plenty of them! I want to start running too. Now that my puppy is strong enough to keep up (she’s ten months right now) I like to get into the habit of going for a run with her before breakfast. The only thing is that I’m not really a runner yet…

    And then there’s insanity. Do you know it? It’s great for toning and I really do try to do it every day, or at least every other day, but I tend to skip it to drool over Don Draper in Mad Men instead 🙂

  7. I just made these last night at Richardson Farms where I work (white marsh, MD) I tripled the recipe and they turned out AH-MA-ZIIINNGG. We make a plain GF PB cookie but these are truly brownie-tastic. Eating them warm is sinful, and cooled they stay true to a chewy brownie. It’s so comforting knowing your recipe will turn out without a doubt. Thanks for all your hard work!

  8. Sally, have you tried making any recipes with coconut oil?? I would love to make cookies or some type of bar with it, but have been afraid to experiment. 😀

  9. Sally, these are most definitely healthy in my book! My running goals are also up this month (though nowhere NEAR as high as yours–geez, girl, amazing!) because I’m running my very first half ever in August, and to be honest, I’m nervous as heck. I can barely get myself to leave the gym and actually hit the concrete for more than a dozen miles a week! I’ll need to round up folks to keep me on track, most likely 🙂 So glad you shared this, it’ll be on my running training list of allowable sweets for sure!

    1. Ala, good luck in your first half. That is so exciting!! You will rock it. Just stay focused and push yourself.

  10. Girrrrl, 100 miles?? It will take me a year! 😀 I get on the treadmill for 30 minutes every day… it’s better than nothing. I used to be sooo much better at working out… then the kids happened.

    Can’t BUHLIEVE there’s no butter in these gorgeous cookies! BRILLIANT!

  11. It sounds like your sweet tooth craving hits at the same time as my husband’s. I keep a small scoop in the container that I store our dark chocolate chips because my husband will snack on those if we don’t have any sweets in the house. He scoops out about a tablespoon of the dark chocolate chips and that satisfies his sweet tooth.
    I can’t imagine running 100 miles in a month! I’d die but I’m also not a runner. Good luck with meeting your goal!! 🙂

    1. I do the same thing with dark chocolate chunks. I cut up a 70% or higher dark chocolate bar and snack on a few chunks every now and then for a sweet treat. Thanks for the good luck wishes Jamie!

  12. You always have the most amazing chocolate peanut butter recipes! They are my absolute favorite. These cookies look so rich and delicious!! Good luck with your workout goal – I’m sure you will rock it!

  13. These look fantabulous! Funny, I just posted a recipe on my blog very similar to these. I was able to successfully use 1/2 agave, 1/2 dark brown sugar. Here’s the link: http://chitsandchatsandchocolate.blogspot.com/2014/05/double-chocolate-peanut-butter-cookies.html?m=1

    Your photos are definitely light years ahead of mine, I’m new to this blogging game. I’m impressed with your running goal. I run about 40 miles a month. Of course, I just started running in May!

    1. 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.

    2. 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!

  14. 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!

    1. 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!

  15. 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

  16. 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!

  17. 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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally