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. 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 😛

  2. 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! 🙂

  3. 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!

  4. 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!

  5. 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!

    1. 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!

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

  7. 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.

  8. 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

    1. 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.

  9. 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

  10. 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!

    1. 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.

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

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

  12. 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?

  13. 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).

  14. 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.

  15. 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!

  16. 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. 🙁 

    1. 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!

  17. 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! 

  18. 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! 

  19. 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!

  20. I subbed Splenda brown sugar blend (34g) and they were plenty sweet and tasted great…but they were REALLY crumbly and dry. I used Laura Scudder’s organic peanut butter since that was what I had. Maybe needs some pumpkin puree or applesauce next time 🙂

  21. 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!

  22. 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!!

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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