Chocolate Peanut Butter Cookies
These Chocolate Peanut Butter Cookies are easy, healthy cookies with a delicious peanut butter chocolate flavor.
Plus, this recipe is low-carb, gluten-free, flourless, and comes with a vegan option!
Do you love peanut butter and chocolate?
Everyone loves that powerful combo, right? Even your most intense chocolate craving doesn’t stand a chance against those moist Flourless Chocolate Peanut Butter Cookies.
Whip them in 5 minutes with only 6 ingredients and satisfy your next chocolate sweet cravings without the guilt!
How To Make Chocolate Peanut Butter Cookies
This is a very easy 6-ingredient keto cookie recipe for all chocolate lovers.
All you need to make this recipe are:
- Peanut butter – It is very important to use a fresh jar of natural peanut butter, drippy, and runny with oil on top. If your peanut butter has been opened for a while, it may be dry and create very dry cookies. If you don’t have peanut butter but you do have peanuts, you can make your own natural peanut butter.
- Maple Syrup – this recipe can be made with regular maple syrup or with sugar-free maple syrup. You can’t use crystal sweeteners like sugar or erythritol, or the cookies will be crumbly.
- Egg – or a flaxseed egg for a vegan alternative.
- Coconut Oil or Melted Butter – pick the former for a vegan alternative.
- Unsweetened Cocoa Powder – or regular cocoa powder if you don’t mind the carbs.
- Vanilla – (optional)
- Salt – optional
- Chocolate Chips – or sugar-free chocolate chips if you are on a low-carb diet.
Making these cookies is incredibly easy, it only takes about 5 minutes of preparation.
Start by combining the wet ingredients in a large mixing bowl: peanut butter, melted butter, beaten egg, and maple syrup.
Then incorporate the cocoa powder, baking soda, and chocolate chips until the batter is consistent.
Form a large cookie dough ball and line a baking sheet with a lightly oiled piece of parchment paper.
Form 12 cookies from the dough ball and place them evenly spaced on the baking sheet.
Press them with your hand to form round cookies.
Since the chocolate chips are in the batter, you might not have many on top of the cookies. I like to press in a few more chocolate chips for a perfect look.
Bake the flourless chocolate peanut butter cookies for 10 to 12 minutes in an oven preheated to 350°F (180°C).
Then let the cookies cool down for about 15 minutes on a cooling rack.
You can store your chocolate peanut butter cookies for up to 2 weeks in a cookie jar at room temperature.
It’s also possible to freeze them, but you’re unlikely to have any left after two weeks, so you probably won’t have to!
You can swap the following ingredients to match your dietary requirements:
- Peanut Butter – replace it with fresh, smooth almond butter or sunflower seed butter.
- Butter – replace the butter with either vegan butter, or melted coconut oil.
- Egg – use a flaxseed egg instead of the regular egg.
Frequently Asked Questions
Can I use almond butter in this recipe?
Peanut butter works the best as it is more oily than almond butter.
If you want to use almond butter, you may have to add more coconut oil to prevent the cookies from getting dry.
How Many Carbs In These Chocolate Peanut Butter Cookies?
If you made these cookies with sugar-free maple syrup, unsweetened cocoa powder, and sugar-free chocolate chips, then each cookie contains only 5.6 grams of carbs.
Otherwise, they contain about 20 grams of net carbs.
More Peanut Butter Cookies
If you love peanut butter cookies, I highly recommend trying these recipes:
Chocolate Peanut Butter Cookies
Want My Kitchen Equipment?
- 1 cup Natural Peanut Butter fresh jar with oil on top
- 1 tablespoon Unsalted Butter or melted coconut oil
- 1 Egg
- ⅓ cup Maple Syrup or sugar-free maple syrup
- 1 teaspoon Vanilla Extract optional
- ¼ cup Cocoa Powder
- ½ teaspoon Baking Soda
- 2.8 oz Chocolate Chips (or sugar-free chocolate chips of your choice)
- Preheat oven to 350°F (180°C).
- Prepare a cookie tray covered with a piece of parchment paper. Set aside.
- In a large mixing bowl, whisk the runny peanut butter, melted butter, beaten egg, and maple syrup. Whisk until all combine together.
- Add the cocoa powder, baking soda, and chocolate chips, and combine with a spatula until it forms a consistent shiny cookie dough ball.
- Shape 12 cookie balls with your hands. The dough is easy to shape, like playdough. If it is too dry, this may happen if your peanut butter is too dry, add 1-2 teaspoons of melted coconut oil.
- Place each cookie ball on the prepared cookie sheet. Press slightly with your hands to flatten the balls as a cookie.
- Bake for 10-12 minutes. The cookies should be soft and moist when removed from the oven. They will slightly get crispy on the border when cooled down, and the center will stay soft.
- Cool down on a cookie rack.
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Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
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i made these today for my family as a treat, but oh my gosh, they were powdery and greasy at the same time and the overpowering taste of cocoa was unbearable. Maybe i did something wrong but i followed the recipe to a fault and even used the sugar free maple syrup. Far too much cocoa for our taste and incredible bitter. And i even added some liquid stevia as the batter did not taste sweet enough. Sorry but i had to be honest.
I am sorry to hear that, if you say it is powdery it can be that your peanut butter was dry/hold or you used an artificial sugar free sweetener. Sugar free maple syrup from Lakanto is what I use for the best texture and sweetness, if you used one with artificial sweetener it can come out very different. I hope you have better luck with your next recipe. Thanks, XOXO Carine.
Hi , do they turn out the same with flax eggs ?
Hi,I never tested this recipe egg-free so I am unsure. For an egg-free chocolate peanut butter cookie try my vegan chocolate cookies here. It is vegan, low carb and gluten free. Enjoy the low carb recipes on the blog. XOXO Carine.
Can I use cocoa nibs in place of chocolate chips?
Of course! It is a great healthy sugar free option. Enjoy the cookies. XOXO Carine.
I just made these but I’m looking at the nutrition on them, Now I’m thinking these aren’t very low carb? Please explaine. Thank y
Hi Joann, I am sorry if you thought this cookie recipe was ‘very low carb’. I never tag this cookie recipe as low carb so I am not sure what makes you think it was. Also, if you are following a very low carb diet you should know that any sweet recipe calling for sweetener like honey, maple syrup or brown rice syrup will never be extremely low carbs. This healthy peanut butter cookie recipe contains half carb of any regular store bought cookie and use only natural ingredient. I hope you enjoyed them anyway. Have a lovely day. XOXO. Carine.
could you use almond butter?
Yes, sure any nut butter will work in this cookie recipe like cashew butter, almond butter.
Do you think if I used a dry sweetener like swerve, it would still turn out edible? My hubby and I are on a low carb diet so I am trying to figure out how to make them so they are lower in carbs.
Hi, I will not recommend it. The liquid sweetener really makes the cookies hold together. If you are looking for a low carb chocolate treat try my low carb fudgy chocolate brownie made with swerve! you’ll love it. Recipe is here. Enjoy the blog! xoxo Carine.
These are seriously so amazing!! I don’t normally like peanut butter cookies and neither does my husband but we love these. He also has a real sweet tooth and still thinks these are awesome. Thanks for the great recipe! 🙂
Hi, Thank you SO much for your lovely comment! I am so happy when a simple recipe I share on this little blog makes others people happy. it is funny what you said about your husband because mine is the same! He has a super sweet tooth but he loved those cookies and didn’t notice it was refined sugar free 🙂 I hope you’ll find even more delicious recipe on the blog. Thanks for being around, reading me and testing my recipes. xoxo Carine.
Such a delicious treat. Love of my peanut-butter redefined! Thank you a lot for the recipe.
Thanks for your lovely feedback! I am so happy you enjoy those cookies! Peanut butter chocolate cookies are bombs 🙂 Enjoy the easy and healthy recipes on the blog my friend. Talk to you soon! xoxo Carine.
For my taste buds I bet I could use a lot less sweetener. Would I need to replace the liquid if I use less honey?
Hi Kim, I would recommend to use a low fructose liquid sweetener like brown rice syrup instead of honey or maple syrup. It has a very light sweet taste usually 30% less sweet in taste than honey. It means that you can use the 1/3 cup of liquid sweetener as recommended in the recipe but the sweetness will be 30 % lighter and it won’t change the texture of the cookies! You can buy brown rice syrup in any supermarket usually in the organic aisle or online on Amazon I hope this helps! Let me know how it goes! xoxo Carine.
These look amazing and I can’t wait to try them! But before I devour the whole cookie jar like your family, I’d like to know if you have the nutrition facts for these. Thankyou so much!
Thanks ! The nutrition panel is now available after the recipe card! Enjoy the cookies 🙂 Carine.
These look so delicious, cannot wait to try them!! Do you know what the nutrition facts are in each cookie, by chance? YUM!!
Hi Vanessa, the nutrition panel is now available just after the recipe box. Enjoy the yummy peanut butter cookies ! Carine.
How do you think these would freeze?
I am pretty sure it will freeze well. I never managed to freeze them because my family eat them so quickly that it never last more than 4 days in the cookie jar 🙂 Enjoy the cookies. Thanks for testig my recipes and see you soon around the blog ! xoxo Carine.