Peanut Butter Chocolate Cookies (Flourless, Sugar-Free)
These Peanut Butter Chocolate Cookies are flourless and sugar-free, and they’re delicious for a chocolate treat any time you need a cookie! And if you like chocolate and peanut butter, you’re going to love this cookie recipe with only 2 net carbs per cookie!
PIN Peanut Butter Chocolate Cookies to try some later!
These Peanut Butter Chocolate Cookies are perfect for a flourless and sugar-free cookie to make during the holidays. And everyone who likes peanut butter and chocolate will like this tasty cookie!
This is a recipe that Kara and I worked on and improved when we were doing a project to update some favorite cookie recipes a few years ago. We experimented with cookies that originally had used a combination of Stevia-in-the-Raw Granulated Sweetener and brown sugar by replacing the brown sugar with Monkfruit Sweetener, which would make the cookies sugar-free. And many of my earliest cookies also used almond meal, which we replaced with more widely available blanched almond flour as well.
For anyone who’s avoiding sugar and wants to bake a few cookies for the holidays, I bet you’re going to love these Peanut Butter Chocolate Cookies! And I hope you enjoy having more flourless and sugar-free cookie options in your life.
What ingredients do you need for this recipe?
(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- eggs
- Monkfruit Sweetener (affiliate link), or sweetener of your choice
- baking powder
- vanilla
- Kosher Salt (affiliate link)
- cocoa powder
- blanched Almond Flour (affiliate link)
- Adams 100% Natural Peanut Butter (affiliate link), or peanut butter without added sugar
Can you use Golden Monkfruit Sweetener for Peanut Butter Chocolate Cookies?
We did use Golden Monkfruit when we first tested this recipe. But in 2021 I heard from a reader who made the cookies and thought they were a bit too sweet. That set off another round of testing, and when we compared the cookies using Golden Monkfruit and the cookies using Classic Monkfruit side-by-side, Kara and I both preferred the ones made with classic Monkfruit! So that’s the one I would recommend for this recipe.
What Peanut Butters would I use for Peanut Butter Chocolate Cookies?
I used the chunky version of Adams 100% Natural Peanut Butter (affiliate link) for this recipe, but also love Skippy No-Sugar Added Creamy Peanut Butter (affiliate link) for cookies and bars.
How to make the Peanut Butter Chocolate Cookies:
(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. We used the KitchenAid Stand Mixer (affiliate link) for these cookies, but you can use a hand mixer if that’s what you have.
- Put eggs, Monkfruit Sweetener or sweetener of your choice, baking powder, vanilla, and salt into the mixer bowl and beat until it’s all combined.
- Add the almond flour and cocoa powder and beat until it’s well mixed into the other ingredients.
- Add the room-temperature peanut butter and beat until that’s all combined. I used chunky peanut butter, but if you don’t like the look of little peanut pieces in the cookies you can use smooth peanut butter.
- Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
- Use a fork to press down each cookie so they’re about 1/2 inch thick.
- Bake 16-18 minutes, or until the top feels slight firm and the cookies look done. Let them cool for a few minutes; they will get more firm as they cool.
Want more ideas for Sugar-Free Cookies?
This recipe was featured in My Favorite Flourless Sugar-Free Cookies, where you’ll see lots more options for cookies that don’t use sugar!
Peanut Butter Chocolate Cookies (Flourless, Sugar-Free)
These Peanut Butter Chocolate Cookies are flourless and sugar-free, and these cookies are delicious when you need a chocolate treat!
Ingredients
- 2 eggs
- 1 cup Monkfruit Sweetener (or sweetener of your choice; see notes)
- 1 tsp. baking powder
- 1 tsp. vanilla
- 1/4 tsp. kosher salt
- 3 T cocoa powder
- 3/4 cup blanched almond flour
- 1 cup natural peanut butter without added sugar, softened at room temperature (see notes)
Instructions
- Preheat the oven to 350F/170C and line a large baking sheet with parchment paper. Take peanut butter out of the fridge and let it come to room temperature.
- We used the KitchenAid Stand Mixer (affiliate link) for these cookies, but you can use a hand mixer if that’s what you have.
- Put eggs, Monkfruit Sweetener (affiliate link) or sweetener of your choice, baking powder, vanilla, and salt into the mixer bowl and beat until it's all combined.
- Add the Almond Flour (affiliate link) and cocoa powder and beat until it's well mixed into the other ingredients.
- Add the room-temperature peanut butter and beat until that's all combined. I used chunky peanut butter, but if you don't like the look of little peanut pieces in the cookies you can use smooth peanut butter.
- Use a tablespoon measuring spoon to scoop out small pieces of dough, roll them into small balls and place on the parchment paper on the baking sheet.
- Use a fork to press down each cookie so they're about 1/2 inch thick.
- Bake 16-18 minutes, or until the top feels slight firm and the cookies look done.
- Let them cool for a few minutes; they will get more firm as they cool.
Notes
I like Adams 100% Natural Peanut Butter (affiliate link) which doesn't have added sugar. We used chunky peanut butter, but you can use smooth if you prefer.
I originally made these cookies with Golden Monkfruit Sweetener. Then in 2021 a reader told me she thought they were too sweet. That set off a round of new recipe testing, and when we compared side-by-side we slightly preferred the cookies with Classic Monkfruit to the ones made with Golden Monkfruit.
This recipe created by Kalyn and modified into a sugar-free cookie with recipe testing help from Kara.
Nutrition Information
Yield
26Serving Size
1Amount Per Serving Calories 97Total Fat 8gSaturated Fat 1gUnsaturated Fat 6gCholesterol 16mgSodium 90mgCarbohydrates 4gFiber 2gSugar 1gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Peanut Butter Chocolate Cookies will work for low-carb diet plans, including Keto. The cookies are relatively high in fat, so this is probably a “once in a while treat” for the original South Beach Diet, and the use of almond flour would make this limited to Phase 2 or 3 for South Beach.
Find More Recipes Like This One:
Use Dessert Recipes to find more tasty cookies. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for flourless and sugar-free Peanut Butter Chocolate Cookies was first posted in 2009. It was updated with better photos in 2018 and last updated with more information in 2024.
65 Comments on “Peanut Butter Chocolate Cookies (Flourless, Sugar-Free)”
Hello! I was so excited to make these cookies! I just made them and am sad to say I’m disappointed. I’d never tried monkfruit before and can’t get over the chemical aftertaste it leaves in my mouth. Is there another sugar substitute I could use?
Thanks much!
Holly
I’m sorry you didn’t like the monkfruit sweetener. It doesn’t taste bad to me at all, but if there is one thing I know about sweeteners it’s that different sweeteners taste different to different people. Any sweetener that measures 1:1 like sugar can be used in this recipe.
Hi Kalyn
I made these cookies yesterday and used Agave syrup. I don’t know where in Germany to find the sugar substitute your recommended, therefore, I thought Agave should do the job. I followed the recipe to the last bit, but my dough was very runny and gradually added a bit more of almond flour. I ended up using the entire almond flour bag which was 200g (I guess around 2 cups). The dough was more sticky now but still not the consistency shown on your pictures. I used two tbspoon to scoop the dough on a baking tray and baked them as per the recipe.Â
They turned out to be I guess softer than yours but they are still delicious.Â
Any idea why this happened? Could it be my peanut butter that was slightly more on the oily side or do you think it’s the Agave syrup?
Many thanks,
Selina
I don’t think agave will work as a replacement for granulated sweetener, especially in a recipe like this where it’s part of the bulk of the recipe. Can you order from Amazon there? You can get Lakanto Monkfruit products there and I bet you will love it if you’re trying to avoid sugar.
I’m glad the cookies were okay, but I recommend looking into ordering Monkfruit if you can.
Many thanks. I’ll try to get the sugar replacement on Amazon.Â
I made these this morning, using classic monk fruit sweetener instead of golden because that is what I had. Â I think I needed to use less sweetener because these came out way to sweet. Â I am guessing golden monkfruit would be better, but I am inclined to try it using less than the recipe states. Â My peanut butter did not have added sugar.Â
Rachel, thanks for telling me and sorry you’re having that issue. I am having that problem with a different recipe, and will test these again and see what I think. Not sure if the Golden Monkfruit is less sweet but I think it might be.
Rachel, I tested several variations with both Golden Monkfruit and Classic Monkfruit and did end up reducing the amount of sweetener just a bit. And surprisingly, we preferred the cookies with Classic Monkfruit when we tried both side-by-side. I am making those changes in the recipe. Thanks for letting me know!
Hi, I just made these, and they are really great. Thank you. At first, I was unsure how they would turn out because although the batter tasted good, it seemed dry. But they ended up working out really well. Sometimes my husband is skeptical about some of these recipes but he loved them too. One question. I see someone asked about storing them, and you said fridge or freezer. Do you know how long I could keep them in the freezer, just in case I want to make some ahead of time. Thanks again.
So glad they worked for you! I wish I could give you good information about freezing, but I don’t manage to keep mine in the freezer that long (I eat them while they are still frozen sometimes!) But I’m thinking they will freeze for at least six months if they’re in an air-tight container.
Almond flour is NOT flour. It is made from ground almonds. They call it almond flour for marketing because it can be used in the same way as flour. I’m not sure how you would expect cookies to be made without any flour-like product?
I love the sound of your FLOURLESS SUGAR FREE PEANUT BUTTER CHOCOLATE COOKIES I just want to ask 1 question because I am confused 1 ingredient in recipe is 3 quarter cup blanched almond flour. Is almond flour not flour.
Hi Bruce,
Almond “flour” is a product that’s made of finely ground almonds, with a texture that resembles flour but doesn’t have any wheat. Most stores sell it in the nutrition department, or you can buy it here.
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Can you substitute Truvia for stevia in the raw and monkfruit and anyone know the conversions? Thanks!
I haven’t used Truvia. But most sweeteners convert 1:1 for sugar. If it says that on the package for Truvia it should be the same amounts as the sweeteners I used.
HI are cacao and cocoa the same? interchangeable? Same question, could we use almond butter instead of peanut butter? Thanks
I think that cacao powder will be the same as cocoa powder for baking but I would google it to make sure. Almond butter will work as far as the properties of the recipe, but the flavor will be a little different of course. I haven’t tried it that way, but I think it should still be good.
Your directions do not say when to add the 3 T cocoa powder. They should definitely be added prior to incorporating the peanut butter. Otherwise, they are hard to incorporate into the mixture.
I love your site and look forward to trying many of the recipes when I get your emails.
Oh my gosh, thanks for catching that. I edited to fix; you’re right about adding it before the peanut butter. It should be added with the almond meal. Glad you are enjoying the recipes!
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what is the best way to store these cookies?
I would keep them in the fridge or freezer, although truthfully it might not be completely necessary.
That looks divine! I love anything peanut butter!
So glad you like them; thanks for taking time to let me know!
Found this recipe via Pinterest, and I'm so glad I did! It's perfect for me (diabetic) and a friend (celiac). Made them today for a Christmas get together, and I'm excited to share them with my friends. Thanks so much for sharing… 🙂
I hope you enjoy the cookies. Hope they are still okay for your mom with the flour.
Oh my gosh, if the finished product tastes half as good as the batter my diabetc mom and I are in for a treat. Not sure you understand what a portion is, I got eight "normal size" cookies out of these. But then again I am a tremendous eater. Also lacking almond meal I had to sub regular flour. So took some experimenting. Thank you, super yummy!!!
That might work, or perhaps some brand of peanut butter have more oil than others (I'm not sure, but I haven't had that problem.)
Great tasting cookies. Couldn't take off the oil as it was so incorporated into the butter, wondering if I should have left the butter in a sieve for some time because the cookies turned out too oily :/ Thanks for sharing 🙂
I haven't tried this without nuts so I think you'd have to experiment with other butters she can eat (sunflower?) or choose another recipe.
seems delicious just wanted to know what to do for my daughter with a nut allergy? thanks
Kalyn, as a librarian, I see lots of blogs but yours is the best for what I am looking for. I am a newbee but love what I see so far, the pictures, the recipes, the thought behind the messages: I feel like I have found a lost family member. So thank you so much for all the hard work you but into this.
Thanks for that; so glad you're enjoying the blog. Don't know if you know that I am a former teacher, so maybe that's why my blog resonates with you!
Mama Allie, That is about the same number of calories as a teaspoon of regular sugar, but the carbs are less. Will have to check it out. Glad you like the blog.
Have you heard of Turbinado Sugar? It's got 15 calories and only 1g. of carbs per teaspoon. I used it in your recipe instead of the brown sugar. Yummy!
I'm so happy to have found this blog!
Keep up the awesome work Kalyn!
Oh my these look delicious Have you tried PB2? I have some in my cupboard and I'm thinking if I mix it up first so the consistency is similar to peanut butter, it would work beautifully in these cookies. It would be a big reduction in fat, and my experience with it in cooking is that the taste difference is minimal.
I've heard of PB2, but haven't tried it myself. Would love to hear how it works in the cookies if you try it.
Ebru, I'm not sure about replacing all the almond meal with flaxseed. I think the flaxseed would have a much stronger flavor. You could certainly use partly flaxseed though. I may be wrong though, let me know if you try it.
I've been on South Beach for almost 4 months now. I tried some dessert recipes with no flour/sugar and they did not turn out well (except mint meringue cookies). I found your website today. Thanks for the great recipes. I'm intrigued by this recipe and I'll definitely try. Do you think we could replace almond meal with grounf flaxseed? I made apple crisp with ground flaxseed (instead of flour)and it turned out yummy!
Bless you for these, Kalyn!
Yeah! My littlest girl can’t eat wheat, so these are PERFECT for her! Great timing, too, for a Valentines Day treat! Thanks!
I’m going to try these out, Kalyn. They sound great.
As for the high altitude question someone else brought up–it doesn’t usually affect cookies. Cakes and other baked goods are more affected by altitude. If in doubt, just raise the oven temp about 25 degrees and bake cookies for less time. The real problem is that they might turn out drier because of sugar, but that probably wouldn’t happen with this recipe anyway since they are low sugar cookies.
These look great. Try them with agave instead of Splenda. I just might do that.
Ruth, I didn’t even think of that. So glad it’s good for two holidays!
Jay, thanks! That made my day!
I made and enjoyed the Flour less Chocolate peanut butter cookies. They are easy to make. I made them in my toaster oven.
They are definitely a keeper.
Thank you Kalyn for giving us so many great recipes for South Beach. You are awesome!!!!!!!!!
Jay Reaser
Kalyn, thanks for something I can make for Passover – only 2 months away and I’m already thinking of flourless recipes.
Anonymous, this recipe is exactly how I made the cookies so it should be fine for you. I’m not sure high altitude adjustments are even need for this type of baking, but I’m definitely not a baking expert.
Thanks for this! I live in Denver – do you bake using “high altitude” modifications? SLC is higher up, yes? Thanks again – can’t wait to try them!
I will try these out for sure. We’ve got a big thing about what’s the contents in packets over here, so I’m with you on that one.
Oh yum! These look wonderful Kalyn…on or off South Beach! 🙂
mmm.very nice.l want to try this niceness.
Peanut butter and chocolate are two of my most favorites. So, I know this recipe has to be great.
My goodness — cookies on Kalyn’s Kitchen! Now you’ve inspired me to do some baking. It’s always great to have some healthier cookies on hand.
YUMYUMYUM. I’ve made similar cookies before, but without the chocolate. Can’t believe I didn’t think of this! Thanks for sharing!
How I want to taste those cookies! But, I am spending 3 weeks in a residence hotel in CO and don’t want to buy all the ingredients. I will certainly try it when I return to OK. Thanks for the recipe. I love chocolate and my husband loves peanut butter so it will make for a happy marriage.
I can't wait to try these cookies & I'm not even on a diet. (Not that I shouldn't be..) sigh..
I can’t see why they wouldn’t freeze well. Good idea! I need to put the rest of mine in the freezer before I eat any more of them!
The amount of sugar in these is so small I wouldn’t worry about it. I’m going to give these a try – I really watch my sugar intake but I do like something sweet once in a while. These look so good. I wonder if these cookies would freeze well and I could just take out a few at a time!
I’m glad people like the sound of these. I think even people who eat sugar would like them; at least my contractor and his teenage son gave them two thumbs up! Maggie, haven’t heard that, and the bottle of Mexican Vanilla I have is half gone, and doesn’t seem to be hurting me. But of course regular vanilla would be fine.
I’ve been making the PB cookies that have just 1 C PB, 1 C. Slenda and an egg. They are excellent but I’m ready for a little bit of a change. I’m so glad to have this recipe! I’ll be making this one for sure. 🙂
These look very interesting – and delicious – I am always on the lookout for gluten free cookies for my celiac niece! unfortunately my valentine loves cookies full of fat and sugar but would be interested to see what he thought of these 🙂
This sounds really good Kalyn! I think I remember hearing something bad about Mexican vanilla recently though… something about being contaminated? I don’t remember exactly – but just giving you a heads up.
These look great!
Might have to try once I am on The Beach for a longer amount of time!