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.
Flourless Chocolate Peanut Butter Brownie Cookies
- 100 grams soft dates packed
- 160 grams natural peanut butter*
- 2 tablespoons nondairy milk
- 1 tablespoon coconut oil
- 20 grams cocoa powder
- ½ teaspoon sea salt**
- Preheat the oven to 180°C (350°F) 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.
** 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).