These Chocolate Peanut Butter Flourless Cookies are simple to prepare, flourless, and a chocolate peanut butter lovers dream!
If you love chocolate desserts like we do, be sure to try our BEST Chocolate Cake Recipe too!
Flourless Peanut Butter Cookies
These flourless chewy chocolate cookies are about to knock your socks off! 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 chewy brownie cookie. You have to try them chilled too. So delicious!
Why I Love This Recipe
- No Flour. These no flour cookies are decadent and rich! Brownie like.
- Easy To Make. With my step by step instructions, you’ll have no trouble making my flourless cookies.
- Great With Ice Cream. I love enjoying these cookies with some good quality vanilla ice cream. So good.
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What You’ll Need
These flourless chewy chocolate cookies need just simple ingredients you can easily find at the grocery store. Be sure to see my recipe card at the bottom of the post for full details.
- 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.
Dry Ingredients. Place powdered sugar, cocoa powder and salt into a large mixing bowl, stir to combine.
Wet Ingredients. Stir in egg whites, peanut butter and vanilla until batter comes together.
Chocolate Chunks. Stir in chocolate chunks then use a medium sized cookie scoop to scoop dough onto prepared cookie sheet.
Space Cookies. 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.
Why You’ll Love Them!
- Flourless Cookies. These gorgeous flourless chewy chocolate cookies are not made with flour!
- Tastes Like A Brownie. These peanut butter flourless chewy chocolate cookies taste just like a brownie. I’m talking life changing delicious!
- So Good Chilled. While I love these cookies warm out of the oven, you have to try them chilled in the refrigerator too. It adds that perfect chewy gooey factor.
How To Serve Flourless Cookies
Serve these flourless chewy chocolate cookies room temperature, warmed slightly with a small scoop of ice cream and even chilled with a glass of milk. You also have to try them chilled in the refrigerator. Gives them a whole new chewy texture.
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.
You Might Also Love These Chocolate Cookies
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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Do you have to use egg whites or can you use whole eggs?
Hi Susan, I prefer using the egg whites, but I think a whole egg would work just fine.
Do you have to use egg whites, or can you use whole eggs?
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!