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 peanut butter cookies made with just peanut butter, cocoa, dates, and a couple extras for flavour. Super fudgy and very much like brownie cookies. 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
Gluten, grain, and sugar free flourless chocolate peanut butter cookies made with dates and cocoa. These fudgy vegan cookies are surprisingly delicious and an ultra healthy option to fulfill a chocolate craving.
Ingredients
- 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**
Instructions
- 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
* 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.
** If the variety of peanut butter you're using has added salt, reduce the salt in the recipe to 1/4 teaspoon.
• 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).
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 4gSodium: 129mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 3g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Nicky Hawthorne says
Made these tonight. They’re FANTASTIC. Thank you ??
Yvonne says
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 ? : )
Alexandra Daum says
So happy to hear that, Nicky!
Alexandra Daum says
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.
Leona Konkel says
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?
Alexandra Daum says
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!
Yvonne says
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!
Alexandra Daum says
Yay! I really like them cold, I hope you do too 🙂 Thanks Yvonne!
Yasmeen says
I just made these yesterday and to be honest I didn’t like them at all.
I substitutes hazelnut butter(unsalted) for the peanut butter, but other than that used the same weight of everything.
While making them I kept thinking that the cocoa and salt were too much but decided to stick to the recipe.
I found the cookies bitter and salty, if I were to try it again I’ll cut the cocoa powder by half and use just a pinch of salt.
Instead of wasting the resulting cookies , I used them as the bottom layer and added honey sweetened yogurt then fruit on top.
Alexandra | Occasionally Eggs says
Sorry to hear that, Yasmeen! Of course individual tastes vary and ingredients like salt should always be adjusted to personal preference if you find standard salt amounts to be too much. Bitterness varies so much between cocoa, as well. I don’t recommend reducing the quantity of cocoa unless you plan on adding another dry element like a touch of coconut flour.
Lora says
Do,you,think,powdered peanut butter would work??
Alexandra Daum says
Hi Lora, the peanut butter is one of the main ingredients, so I wouldn’t switch it for powdered.