Thick and Soft Chocolate Peanut Butter Cookies

I made these cookies for National Peanut Butter Lover’s Day, coming up on March 1.

But these aren’t just any peanut butter cookies. There’s: No butter, No white sugar, and No flour used.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

The cookies are brownie-like in thickness and density, super fudgy, and not at all cakey. They’re slightly chewy around the edges with soft, tender, rich interiors that I just want to sink my teeth into. And the crackled edges are prime for picking off.

I was trying to decide whether they’re more chocolate-peanut butter cookies or peanut butter-chocolate cookies, and in the end chocolate-peanut butter wins. The chocolate intensity is bold and unadulterated, but the peanut butter is definitely present. Because there’s no butter or flour used, the peanut butter shines and gives the chocolate a run for its money. When I  was making the dough and before I even turned on the oven, my husband shouted out, It smells like peanut butter in here! There’s enough peanut butter in the dough to send the sweet fumes wafting through the house.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Recently I revamped an older recipe, turning Flourless Chocolate Peanut Butter Chocolate Chip Cookies into Peanut Butter Chocolate Chunk Cookies, with some small but noteworthy tweaks. Here, I’ve revamped the 2010 Flourless Chocolate Peanut Butter Chocolate Chip Cookies. In both revamps, I removed all white sugar and replaced it with brown sugar for a moister, softer, and richer cookie. And also made sure both revamps turned out nice and thick.

The recipe makes a baker’s dozen, 13 cookies, perfect for times you have a chocolate and peanut butter craving, but don’t need too many cookies lingering around the house.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Make them by combining peanut butter, brown sugar, one egg, one tablespoon of vanilla, and mix until well-combined, about 5 minutes. The brown sugar is gritty and granular for the first few minutes of beating, so make sure to cream the ingredients until the sugar has smoothed out, stopping to scrape down the sides of the bowl as necessary. There’s very little harm in over-mixing here and even with a powerful mixer, it takes time for the ingredients to come together smoothly.

I used light brown sugar but they’d be scrumptious with dark brown sugar. I like using Peter Pan Honey Roasted Peanut Butter for these cookies, but regular Jif or Skippy is fine. Don’t use natural or Homemade Peanut Butter. As lovely as they are for eating with a spoon or spreading on toast, they lack the structure that storebought peanut butter has and I don’t recommend them for baking. Good old-fashioned Jif, Skippy, or Peter Pan are my recommendations.

Chocolate peanut butter like Dark Chocolate Dreams (code AVE630 will save you $10 on your first order) could be used, but because not everyone has access to it, and I kept things more universal with old-school peanut butter. Creamy peanut butter is the only way for me, but if you like little marbles in your cookies, go with crunchy.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Add the baking soda, cocoa powder, and mix to incorporate them. I use Trader Joe’s unsweetened natural cocoa but a Dutch-process cocoa or Hershey’s Special Dark would be nice. I have the hardest time finding it, but if you use it or a similar very dark cocoa, you may want to use slightly less than the half-cup indicated so the cookies don’t turn bitter. For cookies, I don’t bother sifting cocoa powder, but sift if you wish.

The dough should come together into a big mass. If there are crumbly pieces, that’s fine as long as when you go to press them into the rest of the larger mass, they stick together. If for some reason your dough is too dry, sandy, and not combining, add a little more peanut butter, one tablespoon at a time, blending to incorporate. I’ve found with this dough that even one tablespoon can make the difference. Because climates and brands of peanut butter and cocoa vary, it’s possible you may need to add a touch more peanut butter.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

With a medium cookie scoop, form two-inch diameter mounds. My scooped mounds weighed 1.80 ounces each and the recipe makes just 13 cookies. If you don’t have a scoop, roll them into balls. Make a criss-cross pattern on top of the mounds with a fork. This not only gives them that old-fashioned, classic peanut butter cookie look, but it serves to flatten them just enough so when baking they don’t stay too domed. With properly chilled dough, they don’t spread or flatten much, so smooshing them just a touch is recommend, but not too much or you won’t wind up with thick-as-brownies cookies

Place the dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least two hours, or up to five days, before baking. If you don’t chill the dough and bake with warm, limp dough, your chances for thick, puffy, fat cookies go out the window.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Bake at 350F oven for 8 to 10 minutes, but I really recommend the lower end of the range. The cookies in the photos were baked for eight minutes, with the trays rotated once at the four-minute mark. It’s hard to really determine if the cookies are done then because the dough is dark and they’ll look underdone at eight minutes, but firm up as they cool.

Cocoa powder has a way of inherently drying things out and not over-baking is key to having them set up soft and chewy, and stay moist and fresh as the days pass. If you prefer slightly more well-done cookies, go for nine minutes, maybe ten, but don’t bake them longer than 10 minutes or they’ll set up too firm and crunchy and turn dry and crumbly.

They’re thick, dense, moist, and soft in the middle. I love the fork impressions on the surface and how the edges became crackled. Picking off crackled cookie edges is the cookie equivalent to picking off muffin tops, both of which I’m very good at. I relish breaking them apart at the splits and seams. Big morsels of fudgy cookie just chunk right off and easily find their way into my mouth.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

They have a bit of fine-grain grittiness, a result of the cocoa powder and peanut butter combining. It gives the cookies an old-fashioned and distinctly homemade taste like something from an old-fashioned diner where a little old lady is still making the desserts from scratch.  The exclusive use of brown sugar serves to keep them softer and moister than using granulated and they keep well for up to a week.

There’s no flour to cloud the chocolate flavor, which packs a punch. The cookies aren’t too sweet and are more adult-themed than your typical peanut butter-based cookie. Although my six year old never says no to chocolate, they go just as well with a few shots of espresso as they would with a glass of milk. The honey roasted peanut butter makes for a slightly sweeter cookie than using plain peanut butter, but either way keeping butter out of the recipe allows the boldness and purity of chocolate and peanut butter to shine through.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

National Peanut Butter Lover’s Day is a nostalgic holiday for me. Ironically, this week last year I had just inked my contract to write my cookbook, Peanut Butter Comfort. I almost shared the news for the holiday, but decided to wait. For another 51 weeks. Until I just announced it last week, My Cookbook: Peanut Butter Comfort. And then for National Peanut Day in September, I almost announced the book again, but instead I simply shared 35 National Peanut Day Recipes.

But now, a peanut butter holiday to be celebrated with a peanut butter cookbook under my belt, and with chocolate and peanut butter in full force.

Chocolate and peanut butter is probably the best flavor pairing on earth. Sure, twist my arm.

Chocolate Peanut Butter Cookies (GF) - No butter, No white sugar, and No flour used averiecooks.com

Thick and Soft Chocolate Peanut Butter Cookies (GF) - NO butter & NO flour used in these thick cookies that taste like peanut butter brownies!

Print Print Save Save

Thick and Soft Chocolate Peanut Butter Cookies (gluten-free)

There’s NO Flour, NO Butter, and NO White sugar used! The flavor is intensely chocolaty, balanced by the sweet and creamy peanut butter. The cookies are brownie-like in density and thickness. They're soft, chewy, and moist. They're more rich and bold than they are overly sweet. For those who love pairing chocolate and peanut butter, these cookies are for you. It's a small-batch recipe, and makes just a baker's dozen, perfect for quick cravings when you don't need a huge batch of cookies.

Yield: about 13 medium-sized cookies

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Ingredients:

1 cup + 2 tablespoons creamy peanut butter (i.e. one heaping cup - I prefer creamy honey roasted; plain or crunchy may be used; do not use natural or homemade peanut butter, it's too runny)
1 cup light brown sugar, packed (dark brown may be substituted)
1 large egg
1 tablespoon vanilla extract
1/2 cup unsweetened natural cocoa powder (Dutch-process or Hershey's Special Dark may be substituted)
1 teaspoon baking soda

Directions:

  1. To the mixing bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated and is mixture is no longer gritty or granular, about 5 minutes. Stop to scrape down the bowl as necessary. Note regarding peanut butter - although natural peanut butter or homemade peanut butter may work, I recommend using storebought peanut butter like Jif, Skippy, Peter Pan or similar so that cookies bake up thicker and spread less. Using natural or homemade peanut butter tends to result in thinner, flatter cookies, that are prone to spreading.
  2. Add the cocoa powder (I don't bother to sift), baking soda, and beat to incorporate, 1 to 2 minutes. Dough may be a bit crumbly in pieces, but pieces should all stick together forming a large mound when pinched, squeezed, and pushed together. If your dough seems dry, adding 1 to 2 additional tablespoons of peanut butter will help it combine.
  3. Using a 2-inch medium cookie scoop (about 2 heaping tablespoons of dough or 1.80 ounces by weight), form dough mounds or roll dough into balls. Recipe makes 13 cookies; dividing dough into 13 equal portions is another way to do this.
  4. Place dough on a large plate and flatten each mound with a fork, making a criss-cross pattern on top. Slightly flattening the mounds before baking ensures they don't stay too domed and puffed while baking because this dough, when properly chilled, doesn't spread much; just don't over-flatten. Cover plate with plastic wrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough.
  5. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 to 10 per tray) and bake for 8 to 10 minutes, until edges are set and tops are barely set, even if slightly underbaked in the center. It's tricky to discern if they're done or not because they're so dark, but watch them very closely after 7 minutes. I recommend the lower end of the baking range. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard (The cookies shown in the photos were baked for 8 minutes, with trays rotated at the 4-minute mark, and have chewy edges with pillowy, soft centers).
  6. Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Peanut Butter Chocolate Chunk Cookies (GF) and Flourless Chocolate Peanut Butter Chocolate Chip Cookies (GF)

Related Recipes:

Flourless Chocolate Peanut Butter Chocolate Chip Cookies (gluten free) – These cookies inspired today’s cookies and I’ll never tire of chocolate and peanut butter. These cookies use chocolate two ways, cocoa powder and chocolate chips, along with a hefty does of peanut butter

Quintuple Chocolate Fudgy Brownie Cookies – For the ultimate chocolate lover and chocolate is used five times: Cocoa powder, melted bittersweet baking chocolate, semi-sweet chocolate chips, diced chocolate and caramel-filled truffles, and chocolate-filled Oreos. There’s no peanut butter in them, but hands down, my favorite chocolate cookie recipe of all time

Mounds Bar Chocolate Coconut Cake Mix Cookies – Chocolate and coconut is a winning combination and I baked both chocolate chips and Mounds Bar candy bars into these easy, goofproof chocolate cake mix cookies that turn out soft and moist every time

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries – Any dried fruit may be used but there’s something about the combination of chocolate and chocolate-covered strawberries that is especially good

Chocolate Peanut Butter Fudge – Fast, easy, no-cook, foolproof fudge that’s as peanut buttery as it is chocolaty

Homemade Peanut Butter (vegan if plain peanuts are used, GF) – Ready in 5 minutes and you have not lived until you’ve made your own. Just eat it, but don’t bake with it

Peanut Butter Cocoa Krispies Smores Bars – No need for campfires, make s’mores at home. These smores have three layers, including a cocoa-crispy cereal top layer that’s made with peanut butter

Peanut Butter Chocolate Chunk Cookies – The BEST PB Cookies I’ve ever had. There’s NO Flour, NO Butter, and NO White sugar used! Soft, chewy & oozing with dark chocolate. Crazy good!

40+ Coconut and Coconut Oil Recipes

35 National Peanut Day Recipes

75+ Peanut Butter Recipes

Peanut Butter and Jelly Recipes

I wrote a Peanut Butter Cookbook

peanutbuttercomfort-2

What’s your favorite way to eat peanut butter and chocolate?

Recipes links welcome.

Thanks for the Momofuku Milk Bar Cookies Giveaway and $100 Swanson Vitamins Shopping Spree and Coconut Oil Giveaway entries!

   

157 Responses to “Thick and Soft Chocolate Peanut Butter Cookies”

  1. #
    1
    Ellen — February 26, 2013 at 1:00 am

    Oooooooh my god. I am not sure whether to love you or hate you;)

    Reply

  2. #
    2
    Little Kitchie — February 26, 2013 at 2:41 am

    WOW! These look so wonderfully thick and delicious! I actually just made your peanut butter chocolate chunk cookies again on Sunday night when we had people over for the Oscars! No one could believe that there was no flour or butter in them! Definitely putting these on my list to try next! Great job again friend!!

    Reply

  3. #
    3
    Emilia — February 26, 2013 at 2:49 am

    I was already mouthwatering and making a grocery list in my mind when I saw the photos, but the when I read that they are slightly gritty, that sent me over the edge! I love my cookies with a bit of texture. I’ll definitely be making them and enjoying them with some espresso, just like you mention :)

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 3:09 am

      I almost didn’t write that about the grit b/c some people may not really enjoy that…but it’s old-fashioned and oh, so good! LMK if you try them!

      Reply

  4. #
    4
    Little Kitchie — February 26, 2013 at 3:09 am

    Wow! These look so thick and fabulous! I actually just made your peanut butter chocolate chunk cookies again when we had people over to watch the Oscars! Everyone loved them and couldn’t believe there was no butter or flour! Definitely going to try these next. Great job again friend!

    Reply

  5. #
    5
    Diane @ Vintage Zest — February 26, 2013 at 4:55 am

    When I first saw the picture, I figured that these were probably brownie bites with flour, white sugar, butter. Then I read that NONE of those ingredients were used! Whaaaaat?

    So I spent 5 minutes trying to figure out how it was done before scrolling down through the rest of the post. Amazing! This is dangerous because I always have these ingredients on hand, and a craving for peanut butter & chocolate…

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:32 am

      Amazing & dangerous all rolled into one…I kind of agree :) Glad I got you going!

      Reply

  6. #
    6
    Paula — February 26, 2013 at 5:25 am

    I love the flourless, butterless PB cookies for the short ingredient list, fabulous taste, and that slight grittiness. Hershey’s special dark is my favorite cocoa powder now–oh how good these will be!! I can only find the Hershey’s special dark at Wal Mart around here–so I have a slight tendency to hoard it just a little! I pre-ordered your cookbook and am anxious for May–but in the meantime, I know you’ll have plenty of yummy things for all of us!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:32 am

      I have such a hard time finding it, too. I don’t know why. I have like 10 gorcery stores within 8 city blocks of me and I’m not exaggerating…I could walk in any direction and hit at least a couple in a block or two but none of them have the Special Dark! And thank for the preorder and yes, I am actually blogging about more PB recipes lately than I was for a year (they all went into the book for awhile there!)

      Reply

  7. #
    7
    Kelly @ Hidden Fruits and Veggies — February 26, 2013 at 5:48 am

    I’ve never had luck with flourless PB cookies– they’ve always turned out like weird, way too sweet rocks. Your pictures have me beleiving this doesn’t have to be the case– they look phenomenal

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:30 am

      Well hopefully this will be the recipe that redeems your faith!

      Reply

  8. #
    8
    Sydney @ Crepes of Wrath — February 26, 2013 at 5:53 am

    I am already having a stressful day, and these look like just the thing to cheer me up. I can imagine taking a big bite of one of these and it makes everything seem okay!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:28 am

      And they do & will make everything seem okay. Hope your day gets easier!

      Reply

  9. #
    9
    Heather (Where's the Beach) — February 26, 2013 at 6:15 am

    I think that slight texture variation from homemade vs store bought is what makes homemade so much better.

    Reply

  10. #
    10
    Elaine @ Cooking to Perfection — February 26, 2013 at 6:18 am

    These look absolutely sinful. While I usually like my brownies to be brownie-like, my cakes to have the texture of cake, and my cookies to be like cookies, there are always exceptions. With a recipe that makes just the right amount and with so few ingredients, who cares if they are brownies or cookies. They will be delicious! And, of course, combining chocolate and peanut butter ensures that these cookies will be nothing short of scrumptious!

    Beautiful pictures, as always. :)

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:29 am

      Thanks, Elaine. And they’re still more cookie-like than brownie-like (I have some other cookies I linked, the Quintuple Choc Fudgy ones that ARE like brownies) but I bet you’d like these!

      Reply

  11. #
    11
    Eva @ Eva Bakes — February 26, 2013 at 6:20 am

    It’s a good thing my husband isn’t reading over my shoulder right now. All these peanut butter treats would make him go nuts (pun intended)! I need to bookmark ALL of these so I can make them for him!

    Reply

  12. #
    12
    Caroline @ Pass the Cocoa — February 26, 2013 at 6:56 am

    These look so delicious, Averie! I’m on a huge peanut butter kick right now, and will definitely have to make these!

    Reply

  13. #
    13
    Back For Seconds — February 26, 2013 at 7:10 am

    Mmmmm! I recently made 3 Ingredient PB cookies – peanut butter, brown sugar, and an egg. They are amazing. I imagine adding chocolate makes them even more irresistible! Sometimes it’s the most basic recipes that are the most delish!
    http://backforsecondsblog.com/2013/02/3-ingredient-peanut-butter-cookies-gluten-free/

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:27 am

      Your cookies turned out great and yes, sometimes it’s the basic recipes that are the ones that are the best!

      Reply

  14. #
    14
    Jessica — February 26, 2013 at 7:23 am

    These look so amazing!

    Reply

  15. #
    15
    marcie@flavorthemoments — February 26, 2013 at 7:29 am

    These look so good, Averie! I just want to reach through the screen and grab one. Maybe after I go to the gym? I will definitely try these at some point!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 8:34 am

      I wish we had see-and-reach screens; would make life so much more fun!

      Reply

  16. #
    16
    Katie — February 26, 2013 at 7:34 am

    How can I be hungry for something this sweet at 9:30 am?! I am and I won’t question it.

    I just got a couple samples of that dark chocolate dream pb and I was wondering what to do with it. I don’t eat that kind of sweetened pb straight (which is all I do with the homemade goods), so cookies sound perfect!

    Reply

  17. #
    17
    bev @ bevcooks — February 26, 2013 at 7:57 am

    You have the ability to make ALL THE COOKIES look sexy. Well done.

    Reply

  18. #
    18
    Regina @ SpecialtyCakeCreations — February 26, 2013 at 8:07 am

    No sugar, no flour, no butter? Wow! And they still look soo amazing. Love the fudginess!

    Reply

  19. #
    19
    Melissa @ Treats With a Twist — February 26, 2013 at 8:14 am

    Oh my goodness! I totally made Flourless Chocolate Peanut Butter Cookies for today too!! Crazy! Mine have no butter too! http://www.treatswithatwist.com/2013/02/flourless-chocolate-peanut-butter-cookies.html
    I’ll have to try your version for the sake of comparison ;) any excuse to make more cookies!

    Reply

  20. #
    20
    Nancy @ gottagetbaked — February 26, 2013 at 8:55 am

    It’s 9 a.m., you’re killing me, girl! I want to make these right now. These cookies look so thick and chewy. I can only imagine that fabulous chocolate/peanut butter taste combo. And I can’t wait to order your book. It’s going to make for excellent bedtime reading – I’ll stare at all the gorgeous photos and recipes in there to guarantee sweet dreams (and late night hunger pangs).

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:15 pm

      Oh wow, you’re a glutton for punishment like I am, wanting to read dessert/sweets recipes at night before bed. I can’t tell you how many times I’ll be reading a cookbook and HAVE to get up and make something…at like…midnight b/c I have no willpower at that hour :)

      Reply

  21. #
    21
    Moni Meals & Fitness — February 26, 2013 at 9:12 am

    HI AVERIE!
    I came over on the RIGHT day to say HI! OH wow. I am in heaven. :)You sure nailed it girl

    Hope all is well!
    xx
    moni

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:13 pm

      Blast from the past! Thanks for saying hi, Moni! Wow…you and I knew each other when the original version of these cookies were posted, circa 2010ish :) Thanks for popping in!!!!!!

      Reply

  22. #
    22
    Jackie @ Domestic Fits — February 26, 2013 at 9:20 am

    well those might just be the perfect cookie!

    Reply

  23. #
    23
    Jody — February 26, 2013 at 9:21 am

    Score! I was craving GF cookies & this one looks so simple!

    Reply

  24. #
    24
    Olivia — February 26, 2013 at 9:25 am

    Averie! These look amazing! You are a flourless-baking genius. I thought it couldn’t get any better after the peanut butter chocolate chunk cookies, but I can’t wait to make these :) Good thing today is grocery day.

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:12 pm

      Thanks for the compliments and if you try these, please LMK!

      Reply

  25. #
    25
    Ari @ Ari's Menu — February 26, 2013 at 10:20 am

    These cookies are so THICK–I feel like it would be like biting down into rich peanut butter fudge! The insides are so gooey, and drool worthy. A perfect adaption to that already amazing flourless peanut butter cookie recipe of yours!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:09 pm

      biting down into rich peanut butter fudge = Yes, that pretty much sums it up! But baked, and with a little bit of texture, so it’s not just that too-smooth fudge feeling if that makes sense? Sometimes fudge needs a little something for me to cut that one-dimensional aspect. These do the trick :)

      Reply

  26. #
    26
    Amber @ Sprinkled With Flour — February 26, 2013 at 11:02 am

    I needed this recipe about a month ago! I was out of butter and really wanted to make cookies, this recipe would have been perfect! I love the creamy rich look of these puppies Averie – yum!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:07 pm

      And now, you’ll never run out of butter…that’s Murphy’s Law. Lol

      Reply

  27. #
    27
    GiGi Eats Celebrities — February 26, 2013 at 11:03 am

    Wow, those cookies are like Giselle B… They are stunning models ;)

    Reply

  28. #
    28
    Amanda @ Once Upon a Recipe — February 26, 2013 at 11:27 am

    Oh my goodness, yum! I love this chocolatey twist on flourless PB cookies. Must try!

    Reply

  29. #
    29
    Kristine — February 26, 2013 at 11:30 am

    Yikes! These look amazing but I gave up chocolate for lent… if I can’t hold out I may have to try making these with carob or vanilla protein powder. Think it will work?

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:04 pm

      I would either wait until after Lent or just cheat :)

      Carob powder…not the same as cocoa powder in taste or in properties of how it works.
      And vanilla protein powder – as a replacement for cocoa powder – no way. I don’t know if you’ve ever baked with protein powder, but some brands do some crazy things when heated/baked. I would just wait until you can make the recipe as written.

      Or make these, omit the choc chunks if necessary
      http://www.loveveggiesandyoga.com/2013/01/peanut-butter-chocolate-chunk-cookies.html

      Reply

      • Kristine replied: — February 26th, 2013 at 3:20 pm

        I think I’ll try with carob, make them again after Easter AND make the peanut butter chunk cookies, too! I’m going to be eating a lot of cookies, thanks love!

        • Averie @ Averie Cooks replied: — February 26th, 2013 at 3:35 pm

          Ok please LMK how both versions, including your substitutions, go for you!

          • Kristine replied: — March 1st, 2013 at 2:54 pm

            So… got a little creative with this recipe and swapped the cocoa with carob and peanut butter with sunflower seed butter (a little dash of caramel extract, too) and these cookies are amazing!

            • Averie @ Averie Cooks replied: — March 1st, 2013 at 3:26 pm

              WOW – that’s awesome. Glad that carob for cocoa worked. It’s a very distinct flavor, I dig it but not everyone does. And also SFSButter – another HUGE fave of mine. I can imagine it was stunning with the carob and brown sugar and…the caramel extract. To boost that carmely/brown sugary/SFSButtery vibe. Thanks for the field report (and for the creativity) and glad they were a hit!

  30. #
    30
    Anna @ Crunchy Creamy Sweet — February 26, 2013 at 11:44 am

    This recipe is such a keeper! I tried this flourless chocolate pb cookie and it’s amazing! Love how thick they get!

    Reply

  31. #
    31
    Natasha — February 26, 2013 at 11:59 am

    I came across your Peanut Butter Chocolate Chunk Cookies the other day and immediately bookmarked them to make this week! But now I am conflicted, because these look amazing too! Agh, you are the cookie queen!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:02 pm

      It just depends if you are in the mood for chocolate cookies or not. The PB ones are definitely a PB cookie and these are definitely a chocolate cookie…really though, it’s a small batch of either. 1 batch of mine is like a half-batch of most people’s recipes. So you can make 2 batches/both kinds :)

      Reply

  32. #
    32
    Chung-Ah | Damn Delicious — February 26, 2013 at 12:05 pm

    I normally don’t celebrate National Peanut Butter day but that really needs to change with these cookies here!

    Reply

  33. #
    33
    sally @ sallys baking addiction — February 26, 2013 at 12:09 pm

    I love going back and revamping cookie recipes, Averie! We have learned so much that it’s fun to take stellar recipes and rework them with all of the tricks of the trade to make them even better. I also love the fork impressions! Such a classic look to them and I can only imagine how fudgy, soft, and moist they taste. Especially with no flour! I’m glad you emphasized those selling points – no flour, butter, or white sugar! And can I just say how excited I am about Peanut Butter Comfort?!?! And national peanut butter lovers day? You are a cookie baking machine lately and I am loving each new recipe!

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 1:00 pm

      Thanks for your sweet words and I know you have revamped a few recipes and your blog is only a year old! Trust me, I see those mid 2009 recipes of mine, between the recipes, photography, total lack of food styling, and just everything…and I want to re-do tons of them! It’s usually though not the recipe I want to re-do; it’s the photography :) But generally I don’t re-make something old. It’s onto something NEW!

      Reply

  34. #
    34
    Laura (Tutti Dolci) — February 26, 2013 at 12:52 pm

    I think I need about 6 of these to get me through the afternoon! ;)

    Reply

  35. #
    35
    Miss Pickle — February 26, 2013 at 1:04 pm

    Do you think you’d get a good result if you put these into mini muffin pans ? Or do you think the middles would be TOO gooey after 8-9 mins ?

    Reply

  36. #
    36
    Marina@Picnic at Marina — February 26, 2013 at 1:51 pm

    Averie, you are a true Peanut butter and Cookie Queen! :)

    Reply

  37. #
    37
    Amber K — February 26, 2013 at 2:04 pm

    Even though I just finished eating I totally want some right now!!

    Reply

  38. #
    38
    vanillasugarblog — February 26, 2013 at 2:27 pm

    Oh yeah these are the exact same recipe as Joy the Baker’s pb cookies.
    But you added cocoa.
    CLEVER!

    Reply

  39. #
    39
    Hannah @ CleanEatingVeggieGirl — February 26, 2013 at 2:37 pm

    I had no idea that March 1st is National Peanut Butter Lover’s Day! But you can bet that I will definitely be eating some PB :). Awesome recipe!

    Reply

  40. #
    40
    Dorothy @ Crazy for Crust — February 26, 2013 at 3:44 pm

    The flourless PB cookies are my favorite and you added chocolate? Oh, yes please Averie! These look puffy and gorgeous!

    Reply

  41. #
    41
    Maggie @ A Bitchin' Kitchen — February 26, 2013 at 4:18 pm

    These look incredible Averie! Chocolate + PB are the best :)

    Reply

  42. #
    42
    abby @ teawiththemoon — February 26, 2013 at 4:39 pm

    Oh my! I’ve been baking peanut butter cookies ever since I was little and not once did I think to add chocolate! Sounds and looks delicious :)

    Reply

  43. #
    43
    Ruby @ The Ruby Red Apron — February 26, 2013 at 5:11 pm

    There’s no butter or flour?! And they look like that?! I’m sold, i need to make these. My mouth is seriously watering right now.

    Reply

  44. #
    44
    Jolene (www.everydayfoodie.ca) — February 26, 2013 at 5:51 pm

    Oh my WOW! Those look like cookie perfection! I can’t believe there is no flour!

    Reply

  45. #
    45
    Serena Bakes Simply From Scratch — February 26, 2013 at 6:19 pm

    These look amazing! I love your pictures delicious!

    Reply

  46. #
    46
    Kathy Steger @FoodWineThyme — February 26, 2013 at 7:01 pm

    I can do some major overindulging with these cookies. A glass of coconut milk and a “few” of these, a girl doesn’t need much to be happy

    Reply

  47. #
    47
    Jess — February 26, 2013 at 7:10 pm

    Averie – I love how simple and butter-free these are! You would never think it just by looking at the pictures, but you definitely sold me with the description of the peanut butter aroma wafting through the house. Yes, Please!

    Reply

  48. #
    48
    Christina @ The Beautiful Balance — February 26, 2013 at 8:06 pm

    These look like brownie bites! They look heavenly and like they would melt in your mouth. I’ll take 2 dozen :D

    Reply

  49. #
    49
    Valerie — February 26, 2013 at 8:20 pm

    Dark Chocolate Dreams is my all-time favourite thing to eat out of a jar (it even trumps cookie butter & Nutella!). If I used it to make these cookies, I think I would be the happiest person on earth! Plump, but happy! :D

    Reply

    • Averie @ Averie Cooks replied: — February 26th, 2013 at 9:59 pm

      Thanks for the Pin and I love that nut butter too but I can hear the emails now…but I don’t have….

      So I used regular + cocoa powder. YOU could use DCD + cocoa powder :)

      Reply

  50. #
    50
    Shannon @ ikneadtobake — February 26, 2013 at 8:42 pm

    These look divine! I’ll have to try them! Thanks for sharing and for stopping by and leaving a comment the other day! :)

    Reply

Leave a Comment





Current day month ye@r *