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
