These chocolate peanut butter cookies are soft, chewy and absolutely delicious! They’re flourless, naturally sweetened and super easy to make in one bowl.
Chocolate and peanut butter are a match made in dessert heaven, and these chocolate peanut butter cookies prove it. They’re soft, chewy, and loaded with rich cocoa and nutty peanut butter flavor — basically a homemade version of a peanut butter cup in cookie form.
If you love the combo of peanut butter and chocolate you’ll also have to try my healthy peanut butter balls, chocolate peanut butter protein balls or these chocolate peanut butter granola bars.
Why You’ll Love These Cookies
- Naturally sweetened – Made with maple syrup instead of refined sugar for just the right amount of sweetness.
- Flourless – The peanut butter replaces the flour in these cookies, making them flourless and naturally gluten-free.
- Easy to make – You only need one bowl and 8 simple ingredients to whip up these delicious cookies!
- Freezer-friendly – Make a batch now and stash some away for later — these cookies freeze beautifully!
Ingredients Needed
- natural peanut butter – go for a drippy, creamy peanut butter (I used Trader Joe’s). Avoid thick or no-stir peanut butter, as it will make the dough too dry.
- egg – helps bind everything together for the perfect chewy texture.
- maple syrup – adds natural sweetness and keeps the cookies soft.
- unsweetened cocoa powder – gives these cookies their deep, rich chocolate flavor.
- baking soda – a little goes a long way in helping the cookies rise and stay soft.
- salt – enhances all the flavors and balances the sweetness.
- banilla extract – adds depth and warmth to the overall flavor.
- chocolate chips or peanut butter chips – the final touch for melty goodness in every bite!
Substitutions
- Peanut butter swap: 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, try my sunbutter cookies—just as soft, chewy, and delicious!
- Sweetener options: Maple syrup keeps these cookies naturally sweetened, but honey works just as well. Just keep in mind that honey has a stronger flavor and may make the cookies a bit chewier.
- Mix-in flexibility: Chocolate chips are classic, but peanut butter chips, white chocolate chips, or even chopped nuts would be delicious for extra texture and flavor.
- Egg-free: I haven’t tested this recipe with a flaxseed egg or chia egg, but I believe it would work just fine! Let me know down in the comments if you decide to give either a try.
How to Make Chocolate Peanut Butter Cookies
Step 1: In a large bowl combine all the ingredients, except for the chocolate chips.
Step 2: Stir in the chocolate chips or peanut butter chips.
Step 3: Scoop out the cookie batter using a cooking scoop or Tablespoon. Place on the baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly. Top with additional chocolate or peanut butter chips.
Step 4: Bake cookies for 12-14 minutes until edges are set. Remove from oven and let cookies cool completely before enjoying.
Brittany’s Tips!
- Don’t over bake: These cookies might look soft when you pull them out of the oven, but they’ll firm up as they cool. Overbaking will make them dry instead of fudgy!
- Let them cool completely: I know it’s tempting, but don’t move the cookies right away! They’re delicate when hot and need time to set up for the best texture.
How to Store
- Room temperature: Keep cookies in an airtight container at room temp for up to 4 days. They stay soft and chewy!
- Refrigerator – Store in an airtight container for up to a week. Let them come to room temp before eating, or warm them in the microwave for a few seconds.
- Freezer – Place cookies in a freezer-safe container and store for up to 3 months. For the best texture, let them thaw at room temp or microwave briefly before eating.
Frequently Asked Questions
If your peanut butter isn’t drippy, your dough may turn out too dry and crumbly. Make sure you’re using a natural, runny peanut butter, with only one or two ingredients. Brands like Trader Joe’s or Crazy Richard’s work well. If your peanut butter is too thick, try stirring in a teaspoon of melted coconut oil or warm water to loosen it up.
Since these cookies don’t contain flour, they’re a little more delicate. Let them cool completely before moving them off the baking sheet—this helps them set properly.
More Cookie Recipes
Be sure to check out all of the cookie recipes as well as the full collection of dessert recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
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In a large bowl combine all the ingredients, except for the chocolate chips.
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Stir in chocolate chips or peanut butter chips.
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Scoop out the cookie batter using a small/medium cooking scoop or a Tablespoon. Place on the baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly. Top with additional chocolate or peanut butter chips.
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Bake cookies for 12-14 minutes until edges are set.
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Remove from oven and let cookies cool completely before touching or removing.
- Storing: Store these cookies for up to 4 days at room temperature, one week in the fridge or 3 months in the freezer.
Serving: 1 cookie | Calories: 168kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 196mg | Fiber: 4g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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