These are yummy flourless chocolate peanut butter cookies, using no gluten, no dairy but so very easy!
Is there anything better than the combination of chocolate and peanut butter? I don’t think so! And these cookies – well, when I feel like just making chocolate cookies, this is my go-to recipe.
These chocolate peanut butter cookies come together in about 5 minutes, after making sure you’ve got all the ingredients, of course! But the ingredients are really simple – peanut butter, eggs, sugar, vanilla and cocoa powder. I’ve made this many times for cookies, as well as crusts for slices, cheesecakes etc. These chocolate peanut butter cookies range from being dry and crumbly (awesome for crusts) to moist and melt-in-your-mouth (awesome for just eating as is!). It all depends on how big your eggs are … so experiment and see what you prefer. I’ve made this recipe with both one and two eggs in the recipe, depending on the final product to be made.
And if you want to add in other chocolate chips, coconut, other nuts etc – be my guest and enjoy the finished product!
Chocolate peanut butter cookies
(Gluten-free, dairy-free, flourless)
Ingredients
- 1 1/3 cup peanut butter creamy or crunchy
- 1/2 cup brown or raw sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
Instructions
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Preheat oven to 350F and line two baking trays with parchment paper.
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Mix all ingredients in a medium-sized mixing bowl well.
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Form dough mounds or roll dough into balls. Lightly press down on the top of the mounds with a fork as these cookies do not spread when cooking.
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Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard.
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Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling.
