These Flourless Chocolate Peanut Cookies are rich, chunky, gluten-free, and melt-in-your-mouth delicious. They’re rich with a deep chocolate flavor, and the crunchy peanuts just put them over the top!
I love a good flourless cookie. Everyone else in our house can eat gluten by the bucket, but me… not so much. I have to be careful even with cross-contamination, so when I have the chance to skip the flour – I’ll take it.
With these Flourless Chocolate Peanut Butter Cookies, no one even misses it. They’re delicate, as flourless cookies can be. So let them cool before packing them up to chow down. Or just pick them up in pieces and eat them when they’re fresh out of the oven because something is just too hard to resist!
How to make flourless cookies
- Preheat your oven to 350°F
- Prepare your flax egg (see notes below) at 1:3 Ratio of 1 tbsp Flaxseed : 3 tbsp Water
- Sift cocoa, salt, baking powder and baking soda into a mixing bowl, then stir in the cane sugar
- Heat up the peanut butter over medium-low heat, stirring until it melts and slightly thins (do not overcook or it will harden – we just want it to be warm, runny, and easy to mix)
- Pour the peanut butter over the top of the dry ingredients, and add the flax egg and vanilla
- Fold all of the ingredients together with a spatula until evenly combined
- Roll into balls roughly 2″ wide, then place them on a parchment-lined baking tray
- Use two fingers to flatten each ball to about half of its height
- Place the tray of pressed cookies into the oven for 10-12 minutes, or until “cracked” on top
- Let cool 10-15 minutes before serving, or they might fall apart! Enjoy!
- Store extra cookies in the freezer for up to 1 month, in an airtight container.
And when you’re finished those easy steps… EAT! This is what our tray looks like (above) when they’re fresh out of the oven. We try so hard to let them cool, but there’s just something completely irresistible about a fresh-from-the-oven cookie. Especially when chocolate’s involved.
If you don’t have crunchy peanut butter, these cookies will work with the smooth, natural kind. You can mix in 1-2 tbsp of crushed peanuts and get the same fabulously chunky result. I haven’t tried the recipe with processed peanut butter, but based on my experience with substituting it in peanut butter cookie recipes, it should work. It would just be sweeter because processed peanut butter has more sugar. Oh darn.
More delicious sweet recipes coming your way
- The BEST Vegan Ginger Cookies
- Healthy Date Sweetened Energy Balls
- Vegan Chocolate Chip Cookie Dough Balls – Coconut Flour
Flourless Chocolate Peanut Butter Cookies – Vegan, GF
Ingredients
- 1¼ cup Chunky Natural Peanut Butter unsalted
- ¾ cup Organic cane sugar
- ¼ cup Cocoa Powder
- 1 Prepared Flax Egg *see notes for easy preparation
- 1 tsp Baking Powder
- 1 tsp Pure Vanilla Extract
- ½ tsp Baking Soda
- ½ tsp Sea salt
Instructions
- Preheat your oven to 350°F
- Prepare your flax egg (see notes below) at 1:3 Ratio of 1 tbsp Flaxseed : 3 tbsp Water
- Sift cocoa, salt, baking powder and baking soda into a mixing bowl, then stir in the cane sugar
- Heat up the peanut butter over medium low heat, stirring until it melts and slightly thins (do not overcook or it will harden – we just want it to be warm, runny and easy to mix)
- Pour the peanut butter over top of the dry ingredients, and add the flax egg and vanilla
- Fold all of the ingredients together with a spatula until evenly combined
- Roll into balls roughly 2" wide, then place them on a parchment lined baking tray
- Use two fingers to flatten each ball to about half of its height
- Place the tray of pressed cookies into the oven for 10-12 minutes, or until "cracked" on top
- Let cool 10-15 minutes before serving, or they might fall apart! Enjoy!
- Store extra cookies in the freezer for up to 1 month, in an airtight container.
Leave a Reply