Soft and chewy, these chocolate peanut butter cookies are the ultimate treat for any occasion. Combining the richness of cocoa with the creamy, nutty flavor of peanut butter, these cookies are easy to make and irresistibly delicious. Whether you’re enjoying them as a snack or sharing them with loved ones, they’re sure to be a hit.
Why You’ll Love This Recipe
The perfect combination of chocolate and peanut butter for a classic, satisfying flavor.
Quick and easy to prepare—ready in just 20 minutes.
Made with wholesome ingredients like almond flour and maple syrup.
Naturally gluten-free and can be customized to fit your dietary preferences.
Soft, chewy texture with an optional crunch from chocolate chips or peanuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (smooth or crunchy)
1/2 cup cocoa powder
1/4 cup almond flour or oat flour
1/2 cup maple syrup or honey
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup chocolate chips or chopped peanuts
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine peanut butter, cocoa powder, and maple syrup. Stir until smooth and well combined.
Add the almond flour, baking soda, vanilla extract, and salt to the mixture. Mix until a dough forms.
Fold in chocolate chips or chopped peanuts if desired.
Scoop tablespoon-sized amounts of dough, roll into balls, and place them on the prepared baking sheet. Flatten slightly with your palm or a fork.
Bake for 8-10 minutes, or until the edges are set. The cookies will be soft but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 12 cookies
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per cookie: Approximately 120 kcal
Variations
Keto-Friendly Version: Use a sugar-free syrup or sweetener instead of maple syrup or honey.
Nut-Free Option: Substitute sunflower seed butter for peanut butter.
Extra Decadence: Drizzle melted chocolate over the cooled cookies or sprinkle with sea salt.
Double Chocolate: Use dark chocolate chips for an even richer chocolate flavor.
Crunchy Texture: Add chopped peanuts or almond slivers for extra crunch.
Storage/Reheating
Storage: Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks.
Freezing: These cookies freeze well. Store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before enjoying.
Reheating: If you like your cookies warm, microwave them for 5-10 seconds before serving.
Related Recipes:
- Chewy Maple Cinnamon Cookies with White Chocolate
- Soft Peanut Butter Cookies
- Healthy Chocolate Chip Cookies
FAQs
How do I prevent the cookies from spreading too much?
Make sure your peanut butter is at room temperature and not too oily. Chilling the dough for 10-15 minutes before baking can also help.
Can I use regular flour instead of almond or oat flour?
Yes, but keep in mind that regular flour may change the texture and won’t make the cookies gluten-free.
Can I use natural peanut butter?
Absolutely! Just make sure it’s well-stirred so there’s no separation of oil and solids.
Are these cookies dairy-free?
Yes, they’re naturally dairy-free, as they don’t contain any butter or milk products.
What can I substitute for maple syrup or honey?
You can use agave syrup, coconut nectar, or even a low-calorie syrup for a lower-sugar option.
Conclusion
These chocolate peanut butter cookies are a delightful blend of rich chocolate and creamy peanut butter, offering a soft, chewy texture with endless customization possibilities. Quick to make and perfect for sharing, they’re a crowd-pleaser for any occasion. Whether you enjoy them fresh out of the oven or as a make-ahead treat, these cookies are sure to become a favorite in your recipe collection.
📖 Recipe:
Print
Chocolate Peanut Butter Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Soft, chewy, and bursting with the perfect combination of chocolate and peanut butter, these gluten-free chocolate peanut butter cookies are an easy, wholesome treat. Ready in just 20 minutes, they’re made with simple ingredients like almond flour, maple syrup, and cocoa powder, making them naturally dairy-free and customizable to fit any diet. Perfect for snacking or sharing!
Ingredients
1/2 cup peanut butter (smooth or crunchy)
1/2 cup cocoa powder
1/2 cup maple syrup or honey
1/4 cup almond flour or oat flour
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional: 1/4 cup chocolate chips or chopped peanuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine peanut butter, cocoa powder, and maple syrup. Stir until smooth.
- Add almond flour, baking soda, vanilla extract, and salt. Mix to form a dough.
- Fold in chocolate chips or chopped peanuts, if desired.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the baking sheet. Flatten slightly with your palm or fork.
- Bake for 8-10 minutes, or until the edges are set. The cookies will firm up as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For keto-friendly cookies, use a sugar-free syrup.
Sub sunflower seed butter for a nut-free alternative.
Add extra decadence by drizzling melted chocolate or sprinkling sea salt.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 120 kcal
