If you’re looking for the softest, chewiest, fudgy gluten-free cookies, then look no further than my Flourless Chocolate Fudge Peanut Butter Cookies. These cookies may be free from flour, but they’re packed with flavor. Made from a combination of creamy peanut butter, cocoa powder, and the perfect balance of both chocolate chips and peanut butter chips (yes, you need both), these cookies are a melt-in-your-mouth dream that everyone will love.
Friends, the holidays may be over, but that doesn’t mean that that the holiday-inspired baking has to be. While Christmas time is often herald as the time for making all of the delicious cookie recipes (such as my famous Life Changing Tahini Chocolate Chip Cookies or my new Brown Butter Milk Chocolate Pistachio Cookies), cookie baking certainly isn’t just limited to the holidays. And if you’re looking for the perfect cookie recipe to carry you into the new year, then these Flourless Chocolate Fudge Peanut Butter Cookies are certainly it.
Think of them like a flourless chocolate cake, but cookie form! If you’ve never had a flourless chocolate cake, it’s perfectly crisp on the edges, while remaining soft and chewy in the center. Per the name, it doesn’t include any flour, but don’t let that fool you – they are absolutely delicious! These cookies are naturally gluten-free and are made with just a few simple, healthy ingredients, too. This recipe is proof that baking delicious cookies does NOT have to be complicated.
As we move into 2025, my intention is to cultivate more peace and ease in my life, which means I want all of my recipes to reflect that intention. Nothing too complicated or too time-consuming; my blog is proof that you can enjoy eating healthy, homemade meals without having to spend all day and night in the kitchen. In fact, as a recipe developer, I do all of that work for you. 😉 My long days in the kitchen, testing recipes until they’re perfect, ensures that YOU don’t have to do the same – and that is a trade I will take any day of the week!
But, back to these cookies. This recipe truly could not be any simpler. Simply prepare the wet ingredients, prepare the dry ingredients, carefully fold the dry ingredients into the wet, refrigerate the dough, and then the prep work is done! Once baked, these cookies will stay soft and chewy, inside an airtight container, for up to three days on the countertop, or up to one week in the refrigerator. Woohoo!
What You Need to Make These Soft & Chewy Grain-Free Cookies
- Coconut Sugar: I love using coconut sugar because it has a lower glycemic-index yet has the delicious sweet, sugary flavor that you know and love.
- Eggs: You’ll need two eggs in order to make these cookies. You can also substitute the eggs for a vegan-friendly egg alternative, such as a flax egg, if you prefer.
- Creamy Peanut Butter: When it comes to peanut butter in this recipe, the creamier the better!
- Butter or Coconut Oil: You can use either melted butter or melted coconut oil in this recipe – both work just as well. If you’re dairy-free, opt for coconut oil. But, if you can eat dairy, and want a richer, more velvety flavor to these cookies, I recommend using the butter.
- Vanilla Extract: Vanilla extract is essential to any good cookie recipe and gives that bakery-fresh flavor.
- Baking Soda: A little bit of baking soda helps these cookies rise.
- Unsweetened Cocoa Powder: The unsweetened cocoa powder gives these cookies a rich, chocolatey flavor, without making them too sweet.
- Sea Salt: A pinch of sea salt is necessary in any cookie recipe, to ensure that the flavors are balanced and the cookies aren’t too sweet.
- Chocolate Chips: Pick your favorite chocolate chips and use them in this recipe! Or, you can also opt to use a chopped chocolate bar. Both work just as well, so use what you have!
- Peanut Butter Chips: What really takes this recipe to the next level are the peanut butter chips. I get mine on Amazon, but some grocery stores have them, too!
How to Make These Flourless Chocolate Cookies
To make these cookies, start by preheating your oven to 350 F. Next, line a baking sheet with parchment paper and set it aside. Prepare the cookie dough by adding the coconut sugar and eggs to a large bowl and whisk them together until they’re fully combined and smooth. Then, add in the rest of the wet ingredients: the peanut butter, melted butter or coconut oil, and vanilla extract, and mix until smooth and glossy.
Once the wet ingredients are fully combined, add in the dry ingredients: the baking soda, cocoa powder, and sea salt. Stir until they’re fully combined with the wet ingredients and a thick dough forms. Finally, add in the chocolate chips or chopped chocolate and the peanut butter chips, stirring until they’re just incorporated into the dough. Cover the bowl with saran wrap, then transfer it to the fridge to chill for 30 minutes. This will ensure that the cookies won’t spread too much while baking!
Once the dough has chilled, remove it from the fridge. Using a cookie scoop or a spoon, scoop the dough out into 12 balls, approximately 3 tablespoons in size each. Line them up on a baking sheet and repeat until all of the dough has been used.
Transfer the cookies into the oven and allow them to bake for 8-10 minutes. Once they’re done, remove them from the oven and allow them to cool for 10 minutes. Finally, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- Baking Sheet a large baking sheet is a staple in any kitchen
- Cookie Scoop I love using a cookie scoop to make even-sized cookies
Ingredients
- ¾ Cup Coconut Sugar
- 2 Eggs, room temperature
- 1 Cup Creamy Peanut Butter
- 2 Tablespoons Butter or Coconut Oil, melted
- 1 Tablespoon Vanilla Extract
- 2 Teaspoons Baking Soda
- ⅓ Cup Unsweetened Cocoa Powder
- 1 Pinch Sea Salt
- ½ Cup Chocolate Chips or Chopped Chocolate
- ½ Cup Peanut Butter Chips
Instructions
- To make these cookies, start by preheating your oven to 350 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Prepare the cookie dough by adding the coconut sugar and eggs to a large bowl and whisk them together until they're fully combined and smooth.
- Then, add in the rest of the wet ingredients: the peanut butter, melted butter or coconut oil, and vanilla extract, and mix until smooth and glossy.
- Once the wet ingredients are fully combined, add in the dry ingredients: the baking soda, cocoa powder, and sea salt. Stir until they're fully combined with the wet ingredients and a thick dough forms.
- Finally, add in the chocolate chips or chopped chocolate and the peanut butter chips, stirring until they're just incorporated into the dough.
- Cover the bowl with saran wrap, then transfer it to the fridge to chill for 30 minutes. This will ensure that the cookies won't spread too much while baking!
- Once the dough has chilled, remove it from the fridge. Using a cookie scoop or a spoon, scoop the dough out into 12 balls, approximately 3 tablespoons in size each. Line them up on a baking sheet and repeat until all of the dough has been used.
- Transfer the cookies into the oven and allow them to bake for 8-10 minutes.
- Once they're done, remove them from the oven and allow them to cool for 10 minutes.
- Finally, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Rate & review
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What others are saying
Hi . I was wondering if I could use sugar in the raw instead of coconut sugar.. Not to find out coconut… Thanks
These cookies are incredible! Thank you so much for making a delicious recipe while still being health conscious, they turned out amazing! Not too sweet just right.
These were incredible! Absolutely amazing texture and taste!
Hello, what kind of peanut butter did you use? I made these cookies twice now, and they don’t spread! I was wondering if it may have been the peanut butter I used. Yours looked almost liquid. Thank you!