Description

These rich, fudgy Peanut Butter Chocolate Chip Brownie Cookies are naturally gluten-free, dairy-free, and refined sugar-free. Made with wholesome ingredients like peanut butter, cocoa powder, and maple syrup, they combine the texture of a chewy cookie and a soft brownie in one easy, one-bowl recipe.

Ingredients

1/2 cup peanut butter (smooth or crunchy)

1/4 cup cocoa powder

1/4 cup maple syrup or honey

1/4 tsp baking soda

1/8 tsp salt

1/2 tsp vanilla extract

1/4 cup chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
In a medium bowl, stir together the peanut butter, cocoa powder, maple syrup or honey, baking soda, salt, and vanilla extract until smooth and fully combined.
Fold in the chocolate chips.
Using a tablespoon or small cookie scoop, portion the dough onto the prepared baking tray.
Slightly flatten each cookie with the back of a spoon or your fingers, as they won’t spread much while baking.
Bake for 8–10 minutes, until the tops look just set.
Let the cookies cool completely on the tray — they will firm up as they cool.

Notes

Use maple syrup and dairy-free chocolate chips to make these cookies vegan.

Swap peanut butter for almond or cashew butter for a different flavor.

Enhance the chocolate flavor with a pinch of cinnamon or espresso powder.

Chopped nuts or shredded coconut make great add-ins.

Cookies can be stored in an airtight container at room temperature for up to 4 days, refrigerated for 1 week, or frozen for 3 months.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 7g
Sodium: 65mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg