How To Make Flourless Peanut Butter Brownie Cookies
Have a bite of these peanut butter brownie cookies made gluten-free without flour and butter, yet chewy, rich, tasty, and indulgent!
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder.
Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
Scoop the dough, about 1.5 tablespoons each, onto the prepared baking sheet. Bake two batches, with about 6 to 7 cookies on each baking sheet for each batch.
Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the peanut butter, blot each with a paper towel.
Bake for 9 to 10 minutes. The cookies will look very soft, but that’s okay, For crispier cookies, bake up to 11 to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. If desired, press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven.
Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Calories: 231.55kcal
- Fat: 18.43g
- Saturated Fat: 3.84g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.23g
- Polyunsaturated Fat: 4.43g
- Carbohydrates: 12.40g
- Fiber: 2.35g
- Sugar: 7.31g
- Protein: 8.53g
- Cholesterol: 14.31mg
- Sodium: 109.58mg
- Calcium: 24.39mg
- Potassium: 229.49mg
- Iron: 0.93mg
- Vitamin A: 6.15µg
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A wonderful set of delicious brownie cookies with peanut butter! These delightful little treats are simple and easy to make that you can whip up a bunch in no time.
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