Sharing the best flourless cookies today! My Chocolate Peanut Butter Flourless Cookies are simple to prepare and a chocolate lovers dream!
Flourless Cookies
If you haven’t tried flourless cookies before, I’ve got the recipe that’s going to make you a lifetime fan! Tastes just like a brownie cookie. You have to try them chilled too. So delicious!
Be sure to try my BEST Chocolate Cake Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- powdered sugar– Also called confectioners sugar. This sugar makes up a good portion of the dry ingredients.
- unsweetened cocoa powder– Find unsweetened cocoa powder in the baking section of the grocery store. Make sure the package says unsweetened.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- 3 large egg whites– For consistency, I use large eggs in my recipes. Crack eggs over a bowl to catch the egg whites separately.
- pure vanilla extract– Use pure vanilla extract for best tasting results.
- creamy peanut butter– Your favorite brand of creamy peanut butter works just fine here.
- chocolate chunks– Check for chocolate chunks in the baking section of the grocery store. Should be near the bags of chocolate chips.
How To Make Flourless Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place powdered sugar, cocoa powder and salt into a large mixing bowl, stir to combine. Stir in egg whites, peanut butter and vanilla until batter comes together. Stir in chocolate chunks then use a medium sized cookie scoop to scoop dough onto prepared cookie sheet. Place 2 mounds per row, leaving 1 1/2 inches between each cookie.
- Bake for 11-12 minutes, until mostly baked through. Remove from oven and let cool on cookie sheet for 10 minutes before transferring. Serve cookies room temperature.
When dry ingredients are combined, add egg whites. Egg whites do not need to be beaten first.
Add creamy peanut butter and carefully stir. Batter will be very thick.
Chocolate chunks into the bowl! I love to use Trader Joe’s block of milk chocolate that I chop myself.
Gently stir batter until well combined. Again, batter will be thick for your reference.
Use a medium cookie scoop to scoop dough onto a parchment lined baking sheet, 2 mounds per row giving a good 1 1/2-2 inches apart from each other.
Bake the cookies for 11-12 minutes, until baked through. Remove from oven and let cool for 15 minutes before transferring. Cookies will continue cooking slightly.
How To Serve Flourless Cookies
Serve cookies room temperature, warmed slightly with a small scoop of ice cream and even chilled with a glass of milk.
How To Store Leftovers
Store any leftover cookies in an airtight container for up to 3 days. Room temperature or chilled.
Can These Cookies Be Frozen?
Yes, store completely cooled cookies in an airtight container and freeze for 3-4 months.
Chocolate Peanut Butter Flourless Cookies
Equipment
- Oven
- baking sheet
- cookie scoop
- parchment paper
- measuring cups
- measuring spoons
- mixing bowl
- mixing spoon
Ingredients
- 2 1/2 cups powdered sugar
- 2/3 cup unsweetened cocoa powder I use Hershey’s Special Dark
- 1/2 teaspoon salt
- 3 large egg whites
- 1/4 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chunks
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place powdered sugar, cocoa powder and salt into a large mixing bowl, stir to combine. Stir in egg whites, peanut butter and vanilla until batter comes together. Stir in chocolate chunks then use a medium sized cookie scoop to scoop dough onto prepared cookie sheet. Place 2 mounds per row, leaving 1 1/2 inches between each cookie. Bake for 11-12 minutes, until mostly baked through. Remove from oven and let cool on cookie sheet for 10 minutes before transferring. Serve cookies room temperature.
Nutrition
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Can the dough (before baking) be frozen?
These are fabulous! I did a double recipe, half chocolate chunks and half mini chocolate PB Buckeyes. Both are soooooo good! Thank you for this recipe! A keeper!
Yes, the dough can be frozen, when you’re ready to bake just make sure it has come to room temperature for best results 🙂
Can I use semi sweet chocolate for the chunks or do I need to use milk chocolate? Also, are either Dutch process or regular cocoa powder fine?
Yes, you can use semi sweet chocolate for the chunks and dutch process is just fine 🙂
I made a half batch and chose peanut butter chips instead of chocolate chunks. Tasty GF treat that is a keeper!