Flourless Chocolate Peanut Butter Brownie Cookies

March 15, 2018

I first made these a few years ago when I wanted something chocolatey but didn't have much in the house, and they've been in my regular rotation ever since. They're naturally gluten free, sugar free, and vegan flourless chocolate fudge cookies made with just peanut butter, cocoa, dates, and a couple extras for flavour. Even total sugar lovers have scarfed these down and everyone loves a classic chocolate and peanut butter combo. For the past couple of years I've been making my grain-free peanut butter cookies more often but I love that these chocolate cookies are made with dates instead of maple syrup, and every once in a while you just need LOTS of chocolate, you know? Best topped with even more chocolate. 

The term 'guilt-free' isn't my favourite, and I know a lot of people would describe these cookies that way, but I think it's healthier to thing of the good things you're getting from the foods you eat. These are very high in protein, magnesium, iron, and fibre, while quite low in sugar (only dates). If you get cravings, especially during your period, these are the types of sweets you should turn to. Magnesium helps to alleviate PMS symptoms - you won't have a sugar crash or headaches from these little cookies, they'll keep your energy levels high, and still satisfy a chocolate craving. It may also help to reduce depression along with a host of other health issues, like migraines. Personally speaking, my hormonally driven headaches and anxiety are significantly reduced when I'm getting enough magnesium in my diet. Good chocolate is a great source of magnesium, so go ahead and have some, it's good for you!

Try making these into energy balls or raw cookies instead of baking them (especially during the height of summer) for a chewy chocolate peanut butter ball, or bake them as instructed for a fudge-like, dark chocolate cookie. If you can't have peanut butter you can try another nut butter in its place (hazelnut? YES) or sunflower seed butter for a nut-free version. Really, these only have five ingredients, because salt doesn't count.




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Flourless Chocolate Peanut Butter Brownie Cookies
Makes ~12 small cookies

100 grams / 1/2 cup soft dates, packed
160 grams / 1/2 cup natural peanut butter*
2 tablespoons nondairy milk
1 tablespoon coconut oil
20 grams / 1/4 cup cocoa powder
1/2 teaspoon sea salt*

Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.

Add the dates, peanut butter, milk, and coconut oil to the base of a food processor fitted with the blade attachment. Mix on high for a minute or two, or until the dates have broken down. The dough will likely have seized up but that's good. Add the cocoa powder and salt, and mix again until fully combined.

Form small balls of dough, about a tablespoon each, using your hands. Place them onto the prepared baking sheet with some space in between and press with a fork to make a crosshatch pattern. Bake for 8-10 minutes, then remove and cool for 10 minutes on the baking sheet before removing and cooling fully on a wire rack. 

Drizzle or dip in melted dark chocolate if desired, and store the cookies in a sealed container in the refrigerator.

Notes:
1. Make sure you use the peanut butter that's either 100% peanuts, or with a little bit of salt added. Extra oil or sugar in it will mess up the recipe.
2. If the variety of peanut butter you're using has added salt, reduce the salt in the recipe to 1/4 teaspoon. 

Tips:
• I think you probably need a food processor for this recipe, but you might be able to get away with making them by hand if your dates are very soft. Just mash the dates with a fork and then very thoroughly mix the other ingredients in until the dough forms.
• If your dough is too wet, add a tablespoon or two of coconut flour. If your peanut butter is a particularly runny variety you might need to do this (I've never had to but I want to make sure this works for everyone).

8 comments on "Flourless Chocolate Peanut Butter Brownie Cookies"
  1. Made these tonight. They’re FANTASTIC. Thank you ๐Ÿ™Œ๐Ÿฝ

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  2. I am not that addicted to peanut butter as most people are, in fact I only like it sometimes in recipes (some peanut butter cookies, some peanut sauces). But I keep trying recipes with the nut butter because I am always curious why people like it so much. I have made your grain free peanut butter cookies but at that moment I didn't have time to make the chocolate coating and without it they weren't my favorite (too peanut buttery?) - do you think this recipe will be better for peanut butter skeptics like me ? : )

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    1. These are pretty chocolatey, but you can definitely taste the peanut butter - I have already had several readers write me to say that they've been making them with different combinations of nut and seed butters (like almond butter and tahini) instead of peanut butter, so that might be a route you want to take! I don't find the peanut butter overwhelming but I also eat it right out of the jar with a spoon, hah.

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  3. These look delicious! I don't keep nondairy milk in my house. If I wanted to substitute something for it, and didn't want to use regular milk so that I could keep them vegan, would you recommend just using water?

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    1. I think water would work okay. Even if you have a can of coconut milk around, that's good to use, but I'm sure water will be fine!

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  4. I made these yesterday - with peanut butter - and I liked them! It is like a brownie in cookie form so I really liked a glass of (non dairy) milk with them. I keep the rest of the cookies in the refrigerator and will find out today how they taste cold. Love the look of that beautiful challah you posted today!

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    1. Yay! I really like them cold, I hope you do too :) Thanks Yvonne!

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