Flourless Sugar-Free Peanut Butter Chocolate Cookies (Video)
Flourless Sugar-Free Peanut Butter Chocolate Cookies are delicious for a chocolate treat any time you need a cookie!
PIN Flourless Sugar-Free Peanut Butter Chocolate Cookies!
And the cookie updates are continuing with these Flourless Sugar-Free Peanut Butter Chocolate Cookies! As I explained with the first updated cookie recipe, and then mentioned again, the wonderful Kara and I are doing a little holiday project to update a few favorite cookie recipes for the holidays.
We’re experimenting with cookies that previously used a combination of Stevia-in-the-Raw Granulated Sweetener and brown sugar and replacing the brown sugar with Monkfruit Sweetener, making it a sugar-free cookie. Many of my earliest cookies also used almond meal, which we’re replacing with more widely available blanched Almond Flour as well.
It’s been quite a cookie-baking spree, but I promise this blog is not going to turn into nothing but cookies for the month of December! But for anyone who’s avoiding sugar and wants to bake a few cookies for the holidays, I hope you enjoy having more sugar-free options. (Check out Six Delicious Sugar-Free and Flourless Cookies to see all the cookie recipes I’ve been working on!)
What ingredients do you need for this 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(see notes)
Should you use Golden Monkfruit or Monkfruit Sweetener for this recipe?
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 the recipe, and when we compared the cookies using Golden Monkfruit and the cookies using Classic side-by-side, Kara and I both preferred the ones made with classic monkfruit! So I am making that change to the recipe.
What Peanut Butter do I buy?
I used the chunky version of Adam’s 100% Natural peanut butter for this recipe. I like that peanut butter so much I’ve featured it as my favorite peanut butter for one of my Kalyn’s Kitchen Picks! And I shared a round-up of Keto Recipes with Peanut Butter for ideas of how I’ve used that peanut butter.
How to make this recipe:
(Scroll down for complete printable 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 (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.
More Sugar-Free or Low-Sugar Cookies:
Check out Delicious Sugar-Free or Low-Sugar Cookies for more tasty cookie ideas from Kalyn’s Kitchen.
Flourless Sugar-Free Peanut Butter Chocolate Cookies
Flourless Sugar-Free Peanut Butter Chocolate 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 cookies would work for low-carb diet plans, including Keto. Everything used here is a low-glycemic ingredient, but 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 meal would make this limited to Phase 2 or 3.
Find More Recipes Like This One:
Use Dessert Recipes to find more tasty cookies. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated with better photos in 2018 and last updated with a recommendation for Classic Monkfruit in 2021.
Flourless Sugar-Free Peanut Butter Chocolate Cookies
Flourless Sugar-Free Peanut Butter Chocolate 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.
60 Comments on “Flourless Sugar-Free Peanut Butter Chocolate Cookies (Video)”
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!