these Chocolate peanut butter cookies It’s soft, chewy and absolutely delicious! They are flourless, naturally sweet, and can be easily made in one bowl.
Chocolate and peanut butter are matches made in heaven for dessert, and these chocolate peanut butter cookies prove that. They are tender, chewy and packed with rich cocoa and nut peanut butter flavors. Basically, it’s a homemade version of a cookie-shaped peanut butter cup.
If you like the peanut butter and chocolate combo, you should try my healthy peanut butter balls, chocolate peanut butter protein balls, or these chocolate peanut butter granola bars.
Why do you like these cookies?
- I naturally sweetened – Made with maple syrup instead of refined sugar for the right amount of sweetness.
- flour – Peanut butter replaces the flour in these cookies, and is naturally gluten-free.
- Easy to make – To spice up these delicious cookies, you need a bowl and 8 simple ingredients!
- Freezer friendly – Make a batch now and hide some later – these cookies freeze beautifully!
Materials are required
- Natural peanut butter – Go for drippie and creamy peanut butter (I used Trader Joe). Avoid rich peanut butter or no chinut butter. The dough will be too dry.
- egg – Helps to combine everything for the perfect chewy texture.
- Maple syrup – Adds a natural sweetness to keep cookies soft.
- Unsweetened cocoa powder – Give these cookies a deep, rich chocolate flavour.
- baking soda – It helps a little bit to help the cookies stand up and stay soft.
- salt – Enhance all flavors and balance the sweetness.
- Vanilla extract – Adds depth and warmth to the overall flavor.
- Chocolate chips or peanut butter chips – The final touch of goodness combined with each bite!
Alternative
- Peanut butter exchange: Do you need a peanut-free option? Sunflower seed butter or almond butter both work well in this recipe. If you’re looking for a completely peanut-free and gluten-free cookie, it’s just tender, chewy and delicious.
- Sweetener options: Maple syrup keeps these cookies naturally sweet, but honey works just as well. Keep in mind that the honey has a stronger flavor and may allow you to chew a little bit of the cookies.
- Mix-ins flexibility: Chocolate chips are classic, but peanut butter chips, white chocolate chips, or even chopped nuts would be tasty with added texture and flavor.
- No eggs: I haven’t tested this recipe with flaxseed or chia eggs, but I think it works! If you decide to try either, let me know in the comments.
How to make chocolate peanut butter cookies
Step 1: In a large bowl, combine all the ingredients except the chocolate chips.
Step 2: Stir in the chocolate chips or peanut butter chips.
Step 3: Scoop out the cookie batter using a scoop or tablespoon of the dish. Place on a baking sheet that gives approximately 1.5 inches between each cookie. Press the cookie down a little. Top with additional chocolate or peanut butter chips.
Step 4: Bake cookies for 12-14 minutes until edges are set. Remove from the oven and allow the cookies to cool completely before enjoying.
Brittany tips!
- Don’t overcook: These cookies may look soft when pulled out of the oven, but they become hard when cooled. Overbake dry instead of fudgey!
- Let them cool completely:I know it’s attractive, but don’t move cookies right away! When it’s hot, it’s delicate and requires time to set up for the best texture.
Storage method
- room temperature: Store cookies in a room temperature airtight container for up to 4 days. They remain soft and chewy!
- refrigerator – Store in an airtight container for up to 1 week. Before eating, come to the room temperature or heat in the microwave for a few seconds.
- freezer – Place cookies in a safe container in the freezer and store for up to 3 months. For the best texture, thaw temporarily in the room temperature or in the microwave before eating.
FAQ
If the peanut butter is not drippie, the dough will be too dry and easily crumbly. Make sure you use natural, smooth peanut butter with one or two ingredients. Brands like Trader Joe and Crazy Richard work well. If the peanut butter is too thick, stir in 1 teaspoon of melted coconut oil or warm water to loosen it.
These cookies are a little more delicate as they do not contain flour. Let it cool completely before moving from the baking sheet. This will help you set it properly.
More cookie recipes
Be sure to check out all of our cookie recipes, not just our complete collection of dessert recipes at EBF!
If you enjoyed this recipe, consider leaving A. Star Rating And please tell me what happened 📝 comment Below.
