These gluten free chocolate peanut butter cookies are melt-in-the-mouth delicious, and are the perfect sweet treat you can put together in minutes.
These flourless cookies are actually packed with protein, and need just 3 simple ingredients to make.
I’m a big fan of easy to make desserts, especially during the holiday season.
My Krokan and 3 ingredient blueberry cobbler are big hits in my household, and quite recently, I made a big batch of Nutella candy cane cookies too, and they turned out incredible!
Inspired by just that, I decided to try making a batch of healthier cookies this time, and when I saw a jar of chocolate flavored peanut butter in my pantry, I decided to put it to use!
Jump to:
- What's So Great About the Recipe?
- Ingredients For the Gluten Free Chocolate Peanut Butter Cookies Recipe
- How to Make Gluten Free Chocolate Peanut Butter Cookies
- Variations
- Subtitutions
- 💭Top Tip
- Equipment
- How to Store the Leftover Chocolate Peanut Butter Cookies
- Tips & Tricks to Nail the Recipe
- How to Serve the Peanut Butter Chocolate Cookies
- FAQs
- Related Recipes
- Gluten Free Chocolate Peanut Butter Cookies
What's So Great About the Recipe?
My favorite part about these gluten free peanut butter chocolate cookies is the fact that they need just a few minutes of prep time, and you don’t even need the classic baking soda and baking powder to put these together.
In fact, you don’t even need any kind of flour to make them.
If you love chocolate chip cookies and the creaminess of peanut butter, you’ve got to give these cookies a try.
Ingredients For the Gluten Free Chocolate Peanut Butter Cookies Recipe
These chocolate peanut butter cookies are made with simple ingredients. Here’s all you’ll need.
Chocolate peanut butter: You’ll need the best quality chocolate flavored peanut butter for this recipe. Remember to use unsweetened, natural peanut butter.
Brown sugar: Brown sugar adds a beautiful caramel-y sweetness to the cookies.
Maple syrup: I also used a bit of maple syrup to help the peanut butter sort of ‘come together.’
See recipe card for quantities.
How to Make Gluten Free Chocolate Peanut Butter Cookies
Ready to make this recipe? Here’s what you’ll need to do.
In a large mixing bowl, combine all the ingredients.
Using a spoon, mix everything together until you get a uniform mixture. This can take some time, but you should see the mixture starting to get thicker.
Make the cookie dough balls and arrange them on a baking sheet lined with parchment paper.
Press down on each cookie dough ball with a fork to make a criss-cross pattern.
Bake for 12-15 minutes at 300°F.
Transfer to a wire rack to cool completely.
Variations
- To bring some extra chocolate-y flavor and a bit of texture to the cookies, you can also add some chocolate chips into the cookie dough.
- Peanut butter chips can be another great addition to these cookies.
- You can also add some mini chocolate chips into these flourless chocolate peanut butter cookies to make them more fudgy and enhance their chocolate flavor.
- Want to bring in another flavor variation? Use mint chocolate chips.
Also Read: Almond Milk Rice Pudding
Subtitutions
- If you don’t have chocolate flavored peanut butter, you could make do with some regular peanut butter and add some cocoa powder into the mix.
- Looking for a nut-free swap to the peanut butter? You can pretty much any seed butter of your choice.
- Don’t have maple syrup? Use any sticky liquid sweetener of your choice. Honey, agave and date syrup are all good options.
💭Top Tip
Make sure you allow the cookies to cool completely before you transfer them to an airtight container. I would recommend letting them cool on a wire rack.
Equipment
How to Store the Leftover Chocolate Peanut Butter Cookies
Since these healthy chocolate peanut butter cookies don’t have any eggs, they can stay fresh at room temperature for up to 5 days.
Just remember to store cookies in an airtight container to preserve their texture.
Tips & Tricks to Nail the Recipe
- I haven’t used any flour in the cookie dough, but if you like your cookies to have a chewy texture, you can add some gluten free flour into it as well. Almond flour, oat flour and coconut flour are good options to consider.
- Remember that if you’re adding gluten-free flour into these cookies, they won’t rise or expand in the oven, even if you add a leavening agent.
- To get the perfect cookie dough rounds, you can use a cookie scoop.
- I used a simple spoon to prepare the dough for the peanut butter chocolate chip cookies. If you want, you can use a stand mixer too.
- The bake time for these cookies depends on how thick the cookies are and if you’re added in any gluten-free flour. If the cookies have any kind of flour, they might need a longer time to cook.
- For some extra flavor, you can also add a dash of vanilla extract and a sprinkle of sea salt into the cookie dough.
- Craving for some extra chocolate flavor? Add some dark chocolate chunks into the cookie dough and make double chocolate cookies.
Also Read: Greek Yogurt Cake
How to Serve the Peanut Butter Chocolate Cookies
These healthy chocolate cookies are loaded with protein and deliciousness, and can be enjoyed on their own as a sweet treat or a quick snack.
Thanks to the super easy recipe, these cookies are the best for when you’re making a big batch for family and friends, and are on the hunt for a no-fail recipe.
FAQs
I used creamy peanut butter, but if you don’t mind a bit of texture, you can use the crunchy variant too.
Related Recipes
Looking for other recipes like this? Try these:
Gluten Free Chocolate Peanut Butter Cookies
Ingredients
- 1 cup unsweetened peanut butter chocolate flavored
- 1 tablespoon maple syrup
- ¼ cup brown sugar
Instructions
- In a large mixing bowl, combine all the ingredients.
- Using a spoon, mix everything together until you get a uniform mixture. This can take some time, but you should see the mixture starting to get thicker.
- Make the cookie dough balls and arrange them on a baking sheet lined with parchment paper.
- Press down on each cookie dough ball with a fork to make a criss cross pattern.
- Bake for 12-15 minutes at 300°F.
- Transfer to a wire rack to cool completely.
