Flourless Chocolate Fudge Peanut Butter Cookie

5 from 2 votes

Flourless Chocolate Fudge Peanut Butter Cookie

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.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword Dairy Free, gluten-free, Grain Free

Prep Time 40

Cook Time 10

Total Time 50

Servings Cookies

Calories 231kcal

Author Nicole Modic

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.

Video

Nutrition