Chocolate Peanut Butter Flourless Cookies

5 from 1 vote

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.

ingredients for flourless cookies

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.
dry ingredients for flourless cookies

How To Make Flourless Cookies

  1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
adding egg whites to mixing bowl

When dry ingredients are combined, add egg whites. Egg whites do not need to be beaten first.

adding peanut butter to mixing bowl

Add creamy peanut butter and carefully stir. Batter will be very thick.

chocolate chunks in mixing bowl

Chocolate chunks into the bowl! I love to use Trader Joe’s block of milk chocolate that I chop myself.

batter for flourless cookies

Gently stir batter until well combined. Again, batter will be thick for your reference.

flourless cookie dough on baking sheet

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.

baked flourless cookies

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.

chocolate flourless cookies cut in half

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 flourless cookies cut in half
5 from 1 vote

Chocolate Peanut Butter Flourless Cookies

My Chocolate Peanut Butter Flourless Cookies are simple to prepare and gooey chocolate fantastic!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings: 12
Calories: 238kcal
Author: Jenny
Cost: $20
Print Pin Rate

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

Calories: 238kcal | Carbohydrates: 36g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 140mg | Potassium: 203mg | Fiber: 3g | Sugar: 30g | Vitamin A: 66IU | Calcium: 23mg | Iron: 2mg
Keywords: chocolate peanut butter, flourless chocolate cookies, flourless cookies
pin for flourless cookies

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5 Responses
  1. Sandy

    5 stars
    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!

    1. Jenny

      Yes, the dough can be frozen, when you’re ready to bake just make sure it has come to room temperature for best results 🙂

  2. L

    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?

  3. Kate Hardy

    I made a half batch and chose peanut butter chips instead of chocolate chunks. Tasty GF treat that is a keeper!

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