Chewy around the edges and irresistibly fudgy in the middle, these brownie cookies combine the best of two dessert worlds. Made with wholesome ingredients like peanut butter, maple syrup, and cocoa powder, they’re a decadent treat that’s secretly healthy, gluten-free, and vegan-friendly.
Why You’ll Love This Recipe
I love how these cookies check all the right boxes: rich in chocolate flavor, simple to make, and completely flourless. They come together quickly with pantry staples, and I don’t need eggs, dairy, or refined sugar to make them. Whether I want a quick dessert or a healthier chocolate fix, these fudgy brownie cookies deliver every time. They’re great for sharing—or keeping all to myself.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (or almond butter)
1/4 cup pure maple syrup
1/4 cup unsweetened cocoa powder
1/2 tsp pure vanilla extract
1/4 tsp baking soda
1/4 tsp salt
2 tbsp oat flour or almond flour
1/4 cup mini chocolate chips (optional)
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, I stir together the peanut butter, maple syrup, cocoa powder, baking soda, salt, and vanilla extract until the mixture is smooth and well combined.
I mix in the oat flour and chocolate chips if I’m using them.
I chill the dough in the refrigerator for 10–15 minutes to help it firm up for easier scooping.
Using a tablespoon, I scoop the dough onto the baking sheet and gently press each ball down to flatten slightly.
I bake the cookies for 8–10 minutes until the tops look set but still feel soft to the touch.
I let the cookies cool on the baking sheet for at least 10 minutes before transferring—this helps them firm up perfectly.
Servings and timing
This recipe makes about 10 cookies.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Calories: Approximately 120 kcal per cookie
Variations
Nut-Free: I swap out the peanut butter with sunflower seed butter for a nut-free version.
Extra Chocolate: I sometimes add a few extra chocolate chips on top before baking for that gooey chocolate burst.
Espresso Kick: Mixing in 1/4 teaspoon of instant espresso powder deepens the chocolate flavor beautifully.
Spiced Up: A pinch of cinnamon or chili powder adds a fun twist.
Double Batch: I double the recipe and freeze half the dough for later—works like a charm.
Storage/Reheating
I store leftover cookies in an airtight container at room temperature for up to 3–4 days. If I want them to last longer, I refrigerate them for up to a week. To enjoy them warm, I pop one in the microwave for 8–10 seconds for that fresh-baked feel. They also freeze well—just let them thaw at room temp before eating.
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FAQs
How do I know when the cookies are done baking?
I check that the tops are set and slightly firm to the touch. They should still be soft in the center—perfectly fudgy once cooled.
Can I freeze the cookie dough?
Yes, I scoop the dough into balls and freeze them on a tray. Once frozen, I transfer them to a bag and bake directly from frozen—just add a minute or two to the bake time.
Are these cookies suitable for people with gluten intolerance?
Absolutely. I use oat or almond flour, both of which are naturally gluten-free. Just make sure the oat flour is certified gluten-free if needed.
Can I make these without chocolate chips?
Definitely. The chocolate chips are optional, and the cookies are still rich and fudgy without them.
What’s the texture like after cooling?
They’re chewy on the edges and gooey in the center. As they cool, they firm up but keep that fudgy middle I love.
Conclusion
These fudgy brownie cookies are one of my go-to desserts when I want something indulgent yet nourishing. They’re quick, versatile, and seriously delicious. Whether I’m baking for friends or just treating myself, they always hit the spot.
📖 Recipe:
Print
Fudgy Brownie Cookies
- Total Time: 20 minutes
- Yield: 10 cookies
- Diet: Vegan
Description
Chewy on the edges and fudgy in the center, these flourless brownie cookies are made with wholesome ingredients like peanut butter and maple syrup. They’re gluten-free, vegan, and naturally sweetened—perfect for a quick, healthier chocolate treat.
Ingredients
1/2 cup peanut butter (or almond butter)
1/4 cup pure maple syrup
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp pure vanilla extract
1/4 cup mini chocolate chips (optional)
2 tbsp oat flour or almond flour
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peanut butter, maple syrup, cocoa powder, baking soda, salt, and vanilla extract until smooth and well combined.
- Stir in the oat flour and chocolate chips if using.
- Chill the dough in the refrigerator for 10–15 minutes.
- Scoop the dough onto the prepared baking sheet using a tablespoon, and gently press each ball to flatten slightly.
- Bake for 8–10 minutes, until the tops look set but still feel soft.
- Allow cookies to cool on the baking sheet for at least 10 minutes before transferring.
Notes
Use sunflower seed butter for a nut-free version.
Add extra chocolate chips on top before baking for more gooeyness.
Mix in 1/4 tsp instant espresso powder to deepen the chocolate flavor.
Add a pinch of cinnamon or chili powder for a spiced variation.
Double the recipe and freeze half the dough for later baking.
Store in an airtight container at room temp for 3–4 days or refrigerate for up to a week.
Microwave for 8–10 seconds to enjoy warm.
Cookies freeze well; thaw at room temperature before eating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
