If you’re a chocolate lover who believes peanut butter makes everything better, you’re about to fall head over heels. These Easy Chocolate Peanut Butter Flourless Cookies are rich, fudgy, deeply chocolatey, and packed with melty peanut butter chips—all without a single grain of flour. Yep, these are the kind of flourless chocolate peanut butter cookies that magically disappear the moment they cool.
They’re decadent enough for a dinner party dessert, easy enough for a last-minute baking craving, and just happen to be one of my favorite gluten-free chocolate peanut butter cookies to make when I want maximum payoff with minimal effort.
Why This Recipe Works
- These cookies rely on a whipped egg and sugar base instead of flour, which gives them their signature crackly tops and ultra-soft centers. The cocoa powder and bittersweet chocolate create a deep chocolate flavor, while the peanut butter chips melt into little pockets of creamy goodness.
- Because there’s no flour to dry them out, these no flour peanut butter cookies bake up incredibly tender and stay moist for days (if they last that long). This truly is an easy gluten-free cookie recipe that doesn’t taste gluten-free at all.
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What Is My Take on Easy Chocolate Peanut Butter Flourless Cookies?
These cookies live somewhere between a brownie and a cookie—and honestly, that’s the dream. They’re soft in the middle, slightly crisp around the edges, and unapologetically rich. I love baking them just until the edges are set and the centers are still a little gooey, which gives you those irresistible fudgy chocolate peanut butter cookies once they cool.
They’re perfect when you want something impressive without pulling out multiple bowls, complicated steps, or specialty ingredients.
Make It a Meal
If you’re serving these after dinner, they pair beautifully with a cozy, comforting meal. Think roasted chicken, a hearty stew, or a simple pasta dish— something savory to balance out the rich chocolate finish.
Easy Side Dishes
For a lighter contrast before dessert, serve these cookies after:
- A crisp green salad with vinaigrette
- Roasted vegetables
- A simple soup or chili
That way, dessert feels indulgent without being overwhelming.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Preheat oven to 350 degrees.
Step2: In a stand mixer with a whisk attachment. Whip together brown sugar, eggs, and cocoa powder until tripled in volume, 5-7 minutes.
Step3: In a microwave-safe bowl, melt the chocolate and butter in the microwave, stirring every 30 seconds. Be careful not to burn it.
Step4: Once melted, fold the mixture into your egg mixture, making sure not to deflate the eggs.
Step5: Once mixed, fold in peanut butter chips.
Step6: Using a ⅛ measuring cup, scoop cookie dough onto a lined baking sheet. Place cookies 2 inches apart. (You can use a larger cup for larger cookies.)
Step7: Bake for 8 minutes. Rotate sheets every 4 minutes between the upper and lower racks for even cooking. Cook until the ends are barely set and the middle is still mushy. They will be harder when cool.
Step8: Repeat with the remaining dough.
Expert Tips
- Don’t overbake—these cookies are meant to be soft and fudgy in the center.
- Whipping the eggs properly is essential for structure in flourless baking.
- For the richest flavor, Use high-quality chocolate chips for the best flavor, buy Compartes chocolate, gourmet, handcrafted, and worth every bite.
- Let the cookies cool fully before moving them; they’re delicate when warm.
Common Questions
Yes! Since they contain no flour, these are naturally gluten-free chocolate peanut butter cookies.
The chips work best for texture, but you can swirl in thick peanut butter if needed.
The egg mixture may not have been whipped long enough. That air is what gives these cookies lift.
Storing Instructions
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze them for up to 2 months—just thaw at room temperature before serving.
Did you make these Easy Chocolate Peanut Butter Flourless Cookies? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Chocolate peanut butter flourless cookie
Ingredients
- 3 ½ cups bittersweet chocolate chips
- 6 tablespoons salted butter
- 5 eggs
- 1 ¾ cups light brown sugar
- ¾ cup cocoa powder
- 1 cup peanut butter chips
Instructions
- Preheat oven to 350 degrees.
- In a stand mixer with a whisk attachment. Whip together brown sugar, eggs, and cocoa powder until tripled in volume, 5-7 minutes.
- In a microwave-safe bowl, melt the chocolate and butter in the microwave, stirring every 30 seconds. Be careful not to burn it.
- Once melted, fold the mixture into your egg mixture, making sure not to deflate the eggs.
- Once mixed, fold in peanut butter chips.
- Using a ⅛ measuring cup, scoop cookie dough onto a lined baking sheet. Place cookies 2 inches apart. (You can use a larger cup for larger cookies.)
- Bake for 8 minutes. Rotate sheets every 4 minutes between the upper and lower racks for even cooking. Cook until the ends are barely set and the middle is still mushy. They will be harder when cool.
- Repeat with the remaining dough.
Expert Tips:
- Don’t overbake—these cookies are meant to be soft and fudgy in the center.
- Whipping the eggs properly is essential for structure in flourless baking.
- Use high-quality chocolate chips for the best flavor.
- Let the cookies cool fully before moving them; they’re delicate when warm.
Nutrition
Laura says
Sorry but when do u add the butter?
Tara says
Hello Laura, it is step 3 you melt the chocolate and the butter together. Enjoy!