Recipe: Flourless Peanut Butter Cookies

There are few things I love in life more than peanut butter and chocolate. As a candy-loving kid, Reese's was my jam. As I got more "mature," I would spoon peanut butter onto my banana, and sprinkle chocolate chips on top for good measure. These days I tend to eat almond butter a whole lot more, but PB still has my heart. Here's my fool-proof, healthier answer to the conventional peanut butter cookie craze that makes everyone feel like a kid again.

A note on sweeteners. Whenever you are converting your family's favorite dessert recipe to a healthier option, the rule tends to be: swap dry with dry, and wet with wet. For example, if the recipe calls for corn syrup, reach for the agave, brown rice syrup, or maple syrup (amounts vary depending on the recipe). For brown sugar--which is white sugar with molasses added in--my go-to is coconut palm sugar which has a similar molasses-like taste and can be swapped 1:1 for conventional sugar. When I see the big bad (white) wolf, white sugar, I usually go for my favorite: MAPLE CRYSTALS.

Maple crystals are made from dehydrating maple syrup -- which is already packed with potassium and calcium. They are my health-supportive sweetener of choice because they have that mapley, almost vanilla flavor, AND don't spike blood sugar quite the same way as white sugar does. (Note, because they are more health-supportive than other options does not mean eating large quantities are healthy!) In just about every recipe, you can swap sugar 1:1 with maple crystals, which takes the guess work out. They can be a little pricier than other sugar alternatives, and may be hard to find in conventional supermarkets. If you can't get your hands on this in the health store or online, these bad boys taste just as good with a high quality organic coconut palm sugar.

Enough about sweeteners, these cookies speak for themselves! So few ingredients, no stand mixer required, and NO FLOUR. Your gluten-free, paleo-loving friends will be begging you for more.

Flourless Peanut Butter Cookies

Yield: 12-16 cookies



  1. Mix peanut butter, sugar, and salt. Once combined, add egg, vanilla extract, and baking powder, mixing until combined.
  2. Fold in chocolate chips.
  3. Chill cookie dough for at least 30 minutes, preheat oven to 350*, and line baking sheet with parchment paper (or grease with coconut oil).
  4. Use a tablespoon to scoop out 1" chunks of dough, rolling in hands to make a circle, and dropping onto the baking sheet. Leave at least 1" in between cookies since they will expand in the oven.
  5. Press down with a fork vertically and horizontally to flatten cookies and create a cross-hatch design.
  6. Bake for 10-12 minutes until cooked to your liking (less for a gooey consistency, more for a crisper cookie). Make sure not to burn!
  7. Cool for 5 minutes on the baking sheet before transferring to a rack to cool for 15-30 minutes.
  8. Enjoy!

Note: These cookies are RIDONKULOUS with a scoop of Coconut Bliss vanilla ice cream. MMM.

Have you ever converted any of your old favorite sweet treats to a healthier version? I'd love to hear all about it. Tell me what you've done in the comments below!