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.
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.
Calories: 231kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 314mg | Potassium: 202mg | Fiber: 3g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
