Flourless Chocolate Peanut Butter Brownie Cookies |

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.

Course Dessert
Cuisine Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 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**


  1. Preheat the oven to 180C / 350F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Drizzle or dip in melted dark chocolate if desired, and store the cookies in a sealed container in the refrigerator.


* 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).