These Gluten-Free Peanut Butter Chocolate Cookies deliver rich, fudgy chocolate flavor and a peanut buttery finish—almost like brownies in cookie form. This one‑bowl recipe is simple to make, contains no flour or refined sugar, and yields tender, slightly crackly cookies with a gooey center.
I wanted to create a double‑chocolate take on my flourless peanut butter cookies, and the result is this easy, one‑bowl version. Unsweetened cocoa powder adds deep chocolate flavor to the peanut butter base, while chocolate chips create melty pockets of extra indulgence.
Because there’s no flour in the dough, these cookies bake up dense and fudgy—the texture is very brownie‑like. If you enjoy contrasts of sweet and salty, finish the warm cookies with a light sprinkle of flaky sea salt for the best results.
Why you’ll love this recipe
- Big, bold chocolate flavor balanced by creamy peanut butter and a touch of flaky sea salt.
- Crisp, crackly edges straight from the oven with a soft, gooey interior—think brownie in cookie form.
- Easy one‑bowl preparation with no chilling required and minimal hands‑on time.
- Grain‑free and naturally gluten‑free. Made without refined sugar and easily adapted to be dairy‑free if you use dairy‑free chocolate chips.
Recipe ingredients
This recipe uses just seven main ingredients that you likely already have in your pantry.
- Peanut butter. Natural peanut butter works especially well because it keeps the cookies soft and less crumbly. You can use creamy or crunchy; texture will vary slightly.
- Pure maple syrup. Maple syrup provides sweetness and moisture. You can substitute honey or coconut sugar if preferred.
- Unsweetened cocoa powder. Use natural cocoa powder for the deepest chocolate flavor.
- Egg. One egg helps bind the dough. If you need an egg‑free option, a flax egg or other binder may work but I haven’t fully tested alternatives.
- Vanilla extract. Adds depth to the flavor.
- Chocolate chips. Use dairy‑free chips to keep the recipe dairy‑free.
- Flaky sea salt. Optional but highly recommended to sprinkle on top after baking.
See the recipe card below for exact quantities and full instructions.
How to make this recipe
This is one of the easiest gluten‑free cookie recipes you’ll make. The dough comes together in minutes, there’s no chilling time, and the cookies bake in about 10 minutes. From start to finish you’ll be eating warm cookies in roughly 20–30 minutes.
- Preheat the oven: Set your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper.
- Make the dough: In a medium bowl, combine the peanut butter, maple syrup, cocoa powder, egg, vanilla, baking soda and salt. Beat until smooth and fully combined. Fold in the chocolate chips.
- Form the cookies: Use a 1 1/2″ cookie scoop (or tablespoon) to portion dough onto the prepared baking sheet, spacing them about 1/2″ apart. Flatten each mound slightly with your palm or the back of a spoon, since the dough does not spread much while baking.
- Bake and finish: Bake for 10 minutes. Remove from the oven and transfer cookies to a wire rack. While still warm, sprinkle with flaky sea salt if desired. Allow to cool completely to set the interior.
Recipe FAQs
I haven’t fully tested an egg replacement here, but a flax egg or similar binder will likely work. If you try an egg substitute, let the batter rest long enough for the substitute to thicken and keep an eye on baking time—you may need slight adjustments.
Yes. Most nut and seed butters (almond, cashew, sunflower seed butter) should work. Note that natural peanut butter gives the softest, least crumbly result; other butters may alter texture and flavor.
Absolutely. Swap or add baking chips, chopped nuts, or dried fruit to the dough. Just avoid adding too many extra dry ingredients that could change the cookie’s moisture balance.
Recipe notes
- The dough won’t spread much in the oven, so flatten portions slightly before baking for even shapes.
- Cookies are crisp right out of the oven but will soften when stored in an airtight container because they’re flourless—this is normal and they remain delicious.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
More gluten‑free cookies you’ll love
- Almond butter chocolate‑chunk sandwich cookies
- Banana trail‑mix breakfast cookies
- Flourless peanut butter banana chocolate chip cookies
- Chocolate‑dipped almond horn cookies
- Chocolate‑dipped coconut macaroons
- Greek almond cookies (amygdalota)
- No‑bake chocolate peanut butter oatmeal cookies
- Pumpkin breakfast cookies
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your cookies.
Gluten‑Free Peanut Butter Chocolate Cookies
Servings: 21 cookies • Prep: 10 mins • Cook: 10 mins • Total: 20 mins
These flourless cookies taste like brownies—rich, fudgy, and peanut buttery. Ready in about 20 minutes from start to finish.
Ingredients
- 1 cup natural peanut butter
- 1/2 cup pure maple syrup (or honey/coconut sugar)
- 1/4 cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup chocolate chips (dairy‑free or regular)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine peanut butter, maple syrup, cocoa powder, egg, vanilla, baking soda, and salt. Beat or stir until smooth. Fold in chocolate chips.
- Portion dough using a 1½” cookie scoop or tablespoon onto the prepared sheet about 1/2″ apart. Flatten slightly.
- Bake 10 minutes. Transfer to a wire rack and sprinkle with flaky sea salt if desired. Cool completely before storing.
Notes
- Natural peanut butter yields the softest texture. Creamy or crunchy both work.
- Substitute honey or coconut sugar for maple syrup if needed.
- To keep cookies dairy‑free, use dairy‑free chocolate chips.
- Cookies stay fresh in an airtight container at room temperature for up to 3–5 days; they can be frozen for up to 3 months.
Nutrition (per cookie)
Calories: 127 • Carbs: 13 g • Protein: 4 g • Fat: 8 g • Sugar: 9 g (estimated)